Mission Mission

It’s a modest but perfect sandwich. (This picture doesn’t really do it justice, but I didn’t think to take it til I was almost done.)

20th and Hampshire.

(And remember to call your corner store by its name instead of just “corner store”.)

Pretty similar to the real thing (seeing as how the real thing is STILL mostly fenced off.)

[via Denise]

P.S. Be sure to click on some of these related Safeway posts, especially the “how do you feel about Safeway” one…

Southern cookin’ at 23rd and Bryant.

Here’s what it looks like:

Here’s the dinner menu:

The fried chicken was legit.

Eater SF has the details:

San Francisco’s beloved Tartine Bakery, which was founded in 2002 by baker Chad Robertson and pastry chef Elisabeth Prueitt, has merged with Blue Bottle Coffee, the Bay Area-based roaster and retailer. According to the New York Times, Tartine Bakery plans to open locations in Los Angeles and New York City. Thanks to Blue Bottle’s footprint in each of these cities, the expansion will likely be smooth and swift.

In January, Robertson hinted at the possibility of opening a bread-only bakery in New York City. As of last September, Tartine had plans to open in Tokyo, where Blue Bottle recently opened a roastery and store. Notably, details of the merger state that the two companies will continue to operate independently, that Robertson and Prueitt will continue to oversee all bakery production and operations, and that Bar Tartine is not part of the merger. According to the Times, Bar Tartine will be sold to its head chefs Nicolaus Balla and Cortney Burns.

Read on for more details and speculation.

[File photo by Ariel's friend Jenny]

[via RPS on Instagram]

And only $3! Look out, St. Francis Fountain!

[via Stephanie Meyers]

On tap at Rosamunde right now. So good. Just look at it.

It may be April Fool’s Day, but I’m pretty sure they’re actually doing it. A gourmet ode to the Taco Bell Sriracha Quesarito they enjoyed so much last week.

It’s also got Sriracha rice and a real Las Palmas tortilla. And as always, they deliver via Postmates.

Wild Food Week kicks off this Saturday with a foraging walk in the Berkeley Hills, and continues with special dinners at a number of celebrated area restaurants (including a Mission Chinese Food/The Perennial event on April 8th).

Here’s a note from Anthony and Karen of the Mission Chinese Food family:

This is not purely Mission-related news, but we wanted to let you know about a “Wild Food Week” we’re organizing with three Berkeley professors (Philip Stark, Kristen Rasmussen and Tom Carlson), who run a group called Berkeley Open Source Food. The idea is to reclaim edible plants currently going to waste (often literally right in our own back yards). By some estimates, up to 40% of edible plants on farms are classified as weeds and are watered, fertilized, harvested, and then not eaten. With a little more exposure and education, these wild edibles could be integrated into the food system, with all sorts of benefits, including free nutritious produce in food deserts. Berkeley Open Source Food is showcasing wild foods with a series of events from a guided foragers’ walk to dinners at César, Chez Panisse, Mission Chinese Food, and Mission: Heirloom (details below). We are working with  Capay Valley Farms, F.E.E.D. Sonoma, Good Eggs, Green String Farm, The Living Wild Project, and Say Hay Farms. and will debut a foraging field guide called The Bay Area’s Baker’s Dozen Wild Greens.

Complete list of Wild Food Week events, with ticketing info, after the jump:

(more…)

Here’s the official Mission Mission opening-night review, by Helen Tseng, from way back in November of 2014:

After doing the farmer’s market pop-up thing for years, Richie Nakano is finally opening his long-awaited ramen shop tomorrow. The Hapa Ramen restaurant is located at 2293 Mission Street, in the former 99¢ Depot. As a long-time noodle advocate, I headed over to report from the front lines, armed with a fellow noodle-loving lady.

The opening menu features snacky small plates (ribs, a raw fish tartare, a Korean seafood pancake), steamed buns a la David Chang, and with three types of ramen. The restaurant’s namesake bowl, pictured above, is generously topped with pork slabs, nugs of fried chicken, a poached egg, and seasonal vegetables.

There’s also a full bar and cocktail menu, which includes a gin drink involving Hi-Chew tincture and Hawaiian Punch syrup (above, right) that tastes exactly like a Pixy Stix. The bourbon drink on the left contained banana, black sea salt, and cacao.

Above, two of my favorite things I ate: a savory pile of roasted baby carrots and radishes, and an adorable fried chicken-and-pickle steamed bun that, in the most flattering way possible, reminded me of the classic sandwich from my childhood favorite now-shunned fast food establishment.

Oh, and those in-progress booths we reported on awhile back cleaned up real nice:

[Booth photo by Erin Conger]

P.S. Visit Girls Love Noodles!

Funny to think about how much has changed in the Mission since the heyday of Hapa Ramen, right? Sometimes I miss the old days.

Inside Scoop has the inside scoop on the fall of Hapa here and here and here.