-
Boxing Room
Justin Simoneaux’s cooking is influenced by the Cajun and Creole dishes of New Orleans and coastal Louisiana. He couples traditional techniques and recipes with seasonal Northern California ingredients, for the fare he offers at Boxing Room as Executive Chef.
-
Brass Knuckles
Heavy riff on innovation, Brass Knuckle brings simple flavors to the front stage. Each item is carefully crafted to rattle and grip your tastebuds. Brass Knuckle bursts on the culinary stage with a true vengeance for the "perfect bite".
-
El Nuevo Fruitlandia
El Nuevo Frutilandia has been a landmark here in the Mission since 1978. Long ago just an ice cream and shake parlor, El Nuevo Frutilandia serves home style Cuban and Puerto Rican cuisine. New proprietors have taken ownership and are keeping the traditional recipes authentic to Cuba and Puerto Rico. Our chef Gary, who has family in Puerto Rico, has years of catering experience along with cooking by moms side learning how to use authentic Puerto Rican spices and techniques.
-
Global Soul
Global Soul serves up playful and bold street food inspired from flavors found around the world and injected with local urban comfort. You're sure to get down on dishes that are spicy, sexy + exotic, which is exactly how the girls like to eat. Influenced by amazing global cultures made for all to enjoy!
-
Hawker Fare
Southeast asian inspired street food shop with a focus on ricebowls
-
Heirloom Cafe
Heirloom Caf_ was founded with two concurrent ambitions: to offer a wide variety of aged wines from a carefully managed cellar, and to serve simple, very well-prepared food at reasonable prices. Our wine cellar and our love of mature wines are the foundation of our restaurant. We have been actively identifying and sourcing wines from our favorite producers in California and regions all over Europe for many years, and we are thrilled, every night at the restaurant, to be able to offer dozens of different wines which have had years in the bottle to improve. The kitchen at Heirloom is dedicated to offering a menu which is concise, seasonal, highly selective and exceedingly tasteful. We are not any more interested to work with harder-to-find, esoteric ingredients than we are to work with very good carrots and onions. Whatever time of year, we pride ourselves on developing plates and presentations which maximize flavor, aesthetic beauty and integrity, and value.
-
Jarred
Emiliana Puyana grew up in Venezuela surrounded by great food. These early experiences threw her into a life and career in the food service industry. She decided to attend culinary school and worked as a line cook in many of the cities best restaurants, experience which has helped Emiliana gain a true admiration and respect for seasonality and high quality ingredients. It was out of this admiration for great food and passion for cooking that the idea for Jarred was born. Jarred is a pickle business that uses a large variety of fruits and vegetables when they are at the peak of their seasons with only the best local, organic and sustainable ingredients around. Look for Jarred to pop-up at farmers markets around the Bay.
-
La Torta Gorda
Mexican food from the state of Puebla, located in the central south of Mexico.
-
Lali’s
Get ready for your first taste of Georgian food – not the State, the Country! Hailing from Tbilisi, the capital of Georgia, Lali Ghlonti, founder of Lali’s, brings you tasty chicken blintzes, savory kidney bean spread, and Badridzani nigvzit – her favorite dish from home, sliced eggplant sautéed in a scrumptious walnut paste made with cilantro, coriander, balsamic, and fenugreek and topped with pomegranate seeds. Lali moved to San Francisco from Georgia in 2004 to attend the Food Technology & Dining Services, and Baking and Pastry programs at San Francisco City College and make her dream of becoming a chef a reality. “Cooking is an addiction in Georgia,” says Lali, “And everyone has it.” When she’s not scouring Bay Area grocery stores for pomegranate molasses – a thick pomegranate sauce often combined with lamb or used in other hearty Georgian dishes, you might find Lali enjoying time with her family or adding to her small elephant collection for good luck! Her Georgian, Middle Eastern, and Mediterranean food is so good though, we don't think she'll need any luck!
-
15 Romolo
15 Romolo is a bar in North Beach serving inspired casual fare for hungry bar patrons. We love street food because it always hits the spot just when you need it. We love to pack tons of flavor in ready-to-eat packages that make you want to take the next sip of that cocktail in your hand.
-
4505 Meats
Chef Ryan Farr and his wife, Cesalee, founded 4505 Meats in January of 2009. While working as a classically trained chef and heading a Michelin Star restaurant, Ryan developed his artisan butchery techniques and created unique ways of expressing his love for all things meaty. Ryan's experience and voracious appetite are an ideal complement to Cesalee's creativity, style, and overall vision for the company. Ryan and Cesalee are dedicated to flavor and quality, adding their own unique touches to create exceptional meaty products. Based out of San Francisco, they strongly believe in keeping it local and supporting the growing Bay Area community and food movement.
-
A16
Our restaurant shares a name with the highway that runs from Naples to Canosa, Puglia. True to our namesake, we gather our inspiration from southern Italy, particulary Campania, the region surrounding Naples. Chef Chris Thompson oversees the menu, which features fresh pasta, house-butchered and house-cured meats and authentic Neopolitan pizza. Complementing the rustic menu, Wine Director/owner Shelley Lindgren selects wines that highlight the indigenous grapes from Campania and nearby regions. Since we opened A16 in February, 2004, we've had the honor of welcoming several renowned italian winemakers for wine dinners and special events. We also celebrate local farmers and purveyors by partnering with organizations such as Outstanding in the Field, Roots of Change and Slow Food.
-
Alicia’s Tamales los Mayas
In August of 2010, Alicia Villanueva came to La Cocina with a dream: to start her own tamale cart as a means to spread her own Mexican traditions and customs. For Alicia, the best tamales are stuffed with love, and the best people are stuffed with her tamales. She’s been making delicious tamales for her family and friends for years, and finally decided that it was time to let the rest of the world in on her amazing food. Find Alicia's Tamales los Mayas five days a week at Justin Hermann Plaza. If that's not enough, Alicia's Tamales los Mayas is available for catering.
-
Azalina’s
Azalina is a fifth generation street vendor from Malaysia. She grew up in a spice-rooted family immersed in street food culture. After moving to the United States and starting a family, she began cooking for friends who encouraged her to sell her food formally. Azalina joined La Cocina in 2010, and has been selling her food at Fort Mason's Off the Grid every Friday. AZALINA'S line of traditional Malaysian simmer sauces are sold at various Bay Area Whole Foods locations. AZALINA'S also caters private and corporate events.
-
Beijing Restaurant
Owner Jin brings the authentic flavors of Beijing and a couple of pictures of Yao Ming to this family owned restaurant, with two locations in San Francisco.
-
Bi-Rite Creamery
Bi-Rite Creamery started when we found a space on 18th Street to do all of the baking for Bi-Rite Market. We wanted to create something for the neighborhood that didnt already exist, so in addition to our baked goods we created our ice creams. We dont sell our ice cream directly on the street usually but we feel very connected to our neighborhood and what is happening in our community.
-
Blue Bottle Coffee
In 2002, in Oakland, California, a slightly disaffected freelance musician and coffee lunatic, weary of the grande eggnog latte and the double skim pumpkin-pie macchiato decides to open a roaster for people who are clamoring for the actual taste of freshly roasted coffee. Using a miniscule six-pound batch roaster, he makes an historic vow: I will only sell coffee less than 48 hours out of the roaster to my customers, so they may enjoy coffee at its peak of flavor. I will only use the finest organic, and pesticide-free, shade-grown beans. In honor of Kolschitskys heroics, he names his business The Blue Bottle Coffee Company, and begins another chapter in the history of superlative coffee.
-
Chaac Mool
Chaac Mool Yucatecan Food would love the opportunity to introduce you to traditional Mayan Cuisine. Chef/Owner Luis Vazquez drew inspiration from the ancient god of rain to start the namesake company, Chaac Mool. Vazquez, a fifth generation Yucatecan breadmaker, and his wife Maria formed the company six years ago in their small Tenderloin apartment. Chaac Mool is a family-run business that serves regional Mexican, indigenous and Pre-Hispanic cuisine. The Vazquez family believes that there is more to Mexican food than burritos and uses their food to bring the legends, flavors and feelings of Mexico straight to you.
-
Chiefo’s Kitchen
Chiefo’s Kitchen, a West African Catering business, is a local business whose goal is to bring the best of West Africa to the Bay Area. Our flavors are bold and often spicy drawing from ingredients and flavors from Nigeria, but also influenced by Chiefo's African American mother’s southern cooking and travels throughout Africa. You can find our products at the La Cocina Kiosk in the Ferry Building and at Whole Foods. You can also spice up your next event with our catering services.
-
Chile Lindo
Chile Lindo Delicatessen & Coffee Shop is a classic, South American style gourmet delicatessen and coffee shop—in other words, an old-fashioned European style café or salón de té. Our menu offers artesanal, home-style cooking, comprised of nothing but top quality ingredients, bought locally, and adhering to sustainable farming principles. We specialize in baked empanadas.
-
Clairesquares
Claire started baking at the age of six as a way to satisfy her sweet tooth. After trying out various recipes for fudge, butterscotch and caramels, the combination of shortbread, caramel and chocolate was the one that stuck. A young entrepreneur in Ireland, Claire sold her treats at school, and it wasn’t long before her classmates were addicted and she was selling out every week. Years later, here in San Francisco, she baked a batch for her friends and Clairesquares was born.
-
Creme Brulee Cart
Started in 2009 The Creme Br_l_e Cart was an original pioneer of San Francisco's burgeoning street food scene. Serving gourmet desserts on the streets of San Francisco The Creme Br_l_e Cart has brought it's own brand of whimsy laced with class and a dash of rock and roll to neighborhoods all over San Francisco.
-
Curry Up Now
Curry Up Now serves Indian Street inspired from street foods in India and Indian foods popular in other parts of the world on 4 food trucks & a Brick & Mortar location in San Mateo. Our food is crafted from local, sustainable and organic products whenever possible. The food we serve is the food that we have grown up eating. We hope you like the food as much as we do.
-
Delicioso Creperie
Gabriela grew up in a family that loved food from all over the world - a passion, and flavor, she brings to Delicioso Creperie. Hailing from Mexico, Grabriela moved to San Francisco, to pursue her interest in the culinary world. After working jobs in various restaurants in the city, Gabriela found her way to La Cocina. She is now turning her talents towards crepes, a simple food she’s loved all her life. Delicioso Creperie focuses on making gourmet, one-of-a-kind crepes that reflect the global food influences of Gabriela's childhood.
-
Don Bugito
Don Bugito, based in San Francisco and born at La Cocina, is a food company that offers tasty edible insects prepared as gourmet foods and treats. Monica Martinez was inspired by pre-hispanic and contemporary Mexican cuisine, specifically by the "bugs" she snacked on as a child. This cuisine has been consumed by people in Mexico and within cultures throughout the world for thousands of years. Don Bugito is thrilled to be able to share new versions of these classic foods with an American audience as well as support a healthier world by providing a sustainable, ecological food.
-
Eji’s
Growing up in the bustling, Ethiopian capital of Addis Abada, Eji Atlaw spent much of her childhood in the kitchen with her four sisters and mother, learning to make homemade Ethiopian dishes. Food has always been a passion for Eji, and one that stuck with her as she built a new life in the United States. Laid off from her job a few years ago, Eji decided to pursue what she loves, and began working on plans to start her own business, doing catering jobs on the side. She graduated from CEO Women and is now planning her vegan, Ethiopian menu based upon recipes passed down through her family.
-
El Buen Comer
Homestyle Mexico City cooking is at the heart of chef-owner Isabello Caudillo’s family-owned business. Since moving from Mexico City to San Francisco, Isabel’s passion for preparing the food of her childhood has blossomed from cooking for family and friends out of her kitchen, to landing externships with San Francisco restaurants like Delfina and Mijita, to her current post at the Noe Valley Farmers Market. El Buen Comer will transport you to her family’s kitchen table in Mexico City.
-
El Huarache Loco
Veronica Salazar was born in the neighborhood of Ramon Millan in Mexico City, Mexico, where she grew up around food, both in her home and in the restaurant that her family owned. When Veronica moved to San Francisco, she saw that there were many taquerias, but she felt they lacked the sazon (magic touch) of kitchens from back home. She took this as an opportunity to bring the authentic flavors of the D.F. to S.F. You can now find Veronica and her entire family doling out her beloved huaraches, mixiotes and cactus salad every Saturday at the Alemany and Marin Farmer’s Market, and at their brick-and-mortar restaurant at the Marin Country Mart in Larkspur Landing.
-
El Tonayense
Benjamin Santana, The god father of taco trucks in the Mission District has been serving his authentic and delicious recipes to the people of San Francisco since 1994. He uses only the freshest ingredients to give each bite true authentic flavor. He prides himself on the homemade salsas that accompany each dish as it comes from his secret family recipe. One of the best compliments he often hears is, “ Wow, the tacos are so good, I feel like I am in Mexico.” El Tonayense strives to make each offering absolutely delicious and authentic and has received many honors and praises. They include Zagat winner “Best Cheap Eats”, Sunset Magazine recommended, Michelin Man recommended, 7x7 Magazine rated, Rolling Stones Magazine rated, and Check Please just to name a few.
-
Embrace Sweets, LLC
Embrace Sweets was created with this in mind. We wanted to take something simple, easy, and memorable and make it something that you’d want to include in all YOUR memories. For birthdays, weddings, anniversaries, holidays – while you’re Embracing the moment, you’re also Embracing sweets. The mission of Embrace Sweets is simple, we’re just doing what we love, what we’re passionate about and with every whisk, dollop of cream and pinch of salt we hope that you can taste that in our brownies. We hope that for your most cherished moments you allow us to sit in silently as a decadent tray and for those times that are particularly tough we can also be there to soothe and comfort. The tradition continues from our home to yours.
-
Endless Summer Sweets
Endless Summer Sweets exists to revive the kid in you, bringing back memories of the neighborhood fairs with family and friends. We make gourmet funnel cakes with unique fun toppings including: local strawberries and freshly whipped cream, pecans, drizzled in Ghirarelli caramel and crispy bacon topped in agave syrup. Sweet and salty kettle corn, hand dipped corn dogs, and fresh spun cotton candy are other fun treats made on the nostalgia driven menu.Endless Summer Sweet’s delicious funnel cakes can be found on Sundays at the Berkeley Flea Market.
-
Estrellita’s Snacks
Maria del Carmen Flores started getting her knack for entrepreneurship at her corner bus stop stand in El Salvador, selling fruit and home-made chips with her mother. Now she has arrived to the culinary capital of San Francisco, evoking pride in her culture through her very own Estrellita’s Snacks, an offering of tasty pupusas and tamales. You can watch Maria make the doughy corn based treats at Alemany’s Farmers market or have Estrellita’s Snacks cater for an event to add Salvadoran flair.
-
Good Foods Catering
The idea behind Good Foods Catering was sparked by the owner Dontaye Ball who is born and raised in San Francisco, California. Dontaye Ball grew up in a family where all of his relatives loved to cook. He was inspired by his Grandmother who always cooked from her soul._ She only used the best ingredients even if that meant going to her back yard to use food that she grew with her own hands._When Dontaye set out to pursue a culinary lifestyle he would only work for places that exhibited the values that were instilled from his Grandmother. His culinary Career started at the City College of San Francisco, Culinary Arts Program and since then has worked at some of the best restaurants such as;_Delfina ,Delfina Pizzeria, Google and_ Contigo.__ Dontaye took this foundation with him when he created Good Food Catering._ Good Foods only uses the best ingredients. All of the products are made using natural ingredients from local farmers._ Good Foods use true never ever meat that was no antibiotics or hormones from birth to box._ The idea is to take BBQ to the next level using interesting ingredients like hog jowls, pork belly and beef cheeks._ Chef Dontaye has so much passion for making Good Food even if that means he has to make own bacon for his famous bacon BBQ sauce. He likes to make food that bring people together and want people to be able to enjoy something different. He wants to make sure everyone the he comes in contact with has a chance to enjoy Good Food.
-
Hapa Ramen
Hapa Ramen is a roaming noodle stand and Fillmore district restaurant that makes organic, seasonal ramen.
-
Hapa S.F.
Hapa San Francisco serves local, natural and sustainable Filipino cuisine. We source the finest ingredients, organic whenever possible, to create dishes inspired by California but firmly grounded in their Filipino roots. Our mission is to eradicate the perception that Filipino cuisine is unhealthy and establish its reputation as one of the finest Southeast Asian cuisines. I knew I would one day help garner Filipino cuisine the attention it deserved. I spent several years working in restaurants with some of the best chefs in San Francisco -- Ron Siegel, Laurent Gras, David Kinch, and Josef Centeno -- honing my craft while perfecting the dishes of my youth paired with the bounty of San Franciscos farmers markets. I opened Hapa S.F. in its present form on April 28th 2010 in probably one of the cheapest ever restaurant openings. We ended up getting reviewed to no knowledge of our own on our third day of service, the title of the article Filipino taco truck lives up to the hype. The rest is very quickly becoming history thanks to all of our fans.
-
Hella Vegan Eats
Forget the tofu pup, Slyvee and Tiffany of HellaVegan Eats are packing a multi-cultural explosion of flavor into their innovative new vegan dishes. You’ve probably already spotted this dynamic duo selling tantalizing vegan tamales alongside their eclectic Mexican art at the Oakland Art Murmur or Underground Market. You may have even been lucky enough to attend the hella good pop-up vegan Thanksgiving dinner they hosted at Rock, Paper, Scissors Restaurant in Oakland last year! Southern California natives and East Bay residents, you can find Sylvee and Tiffany currently working on food trucks, the Brunch Box and the Bandit. Inspired by their honeymoon trip through Mexico and Central America where they explored a wide range of flavors at street food stands and inside welcoming kitchens, Sylvee and Tiffany combine spices and cooking techniques from diverse ethnic cuisines to come up with their own unique new vegan “food you’ve never heard of” – Yet!
-
Il Cane Rosso
Il Cane Rosso's cuisine focuses on local organic produce & sustainable pasteurized meats. Chef Lauren Kiino and her team employ Northern California's bountiful produce to craft menus that change daily & showcase the seasonal market offerings. Fostering age-old Italian techniques and values, Il Cane Rosso uses high-quality, hometown ingredients for all aspects of service.
-
Inticing Creations
Inticing Creations creates custom designed wedding and celebration cakes. Owner and cake designer, Kelly Zubal, will work with you to design a cake that will taste amazing, serve as a party centerpiece for your event, and highlight your special day. Delicious and unique cake flavors such as Salted Caramel Chocolate and Caramelized Pear Pecan are sure to wow your guests. Inticing Creations puts a custom flair on special occasion cakes!
-
Kasa Indian Eatery
My name is Anamika Khanna, co-owner and executive chef at Kasa. I was born and raised in Hounslow, an infamous Indian enclave in West London, and spent much of my childhood in boarding school outside Mumbai. My love for street food started in Mumbai, one of the world's great street food cities. I have great memories of eating along Chowpatty Beach as a little girl -- pani puri, bheja masala fry, pav bhaji and of course Kwality Vanilla ice cream were my favorites! I'm inspired by street vendors because of the passion they put into making one dish and only one dish extremely well. We opened Kasa in the Castro over three years ago and now have full-fledged food truck so we can serve our street food on actual streets! Our Kati Rolls are traditional street food from Calcutta.
-
Kika’s Treats
Growing up, Cristina Arantes spent her days in Brazil baking and eating all things chocolate. Cristina worked at many bakeries upon moving to San Francisco. After perfecting her craft, she was ready to share her favorite treats with the world through Kika's Treats. Kika’s Treats is an artisanal chocolate company, which manufactures premium pure chocolate-covered confections. We are not only committed to using the finest quality ingredients, but also supporting the local economy and enforcing green practices in the workplace. On top of that, Kika’s Treats gives back to the community, through in-kind donations to non-profits and by donating 5% of its net profits to La Cocina, where it all started. Treat yourself and feel good about it!
-
Kung Fu Tacos
Kung Fu Tacos was started in the summer of 2009, by Tan Truong, and Jonathan Ward. We serve flavorful street tacos filled with delicious Chinese inspired fillings like Asian Asada Steak, Nun Chuk Chicken, and our signature Roast Duck. We make all of our marinades, salsas, and sauces in house and from scratch and we source only the best quality ingredients so that each bite is bursting with flavor and freshness.
-
L’s Caffe
L’s Caffe was an idea that became reality in November 2005. It’s owners, the Lozano’s Sisters, dreamed on creating a space where everybody can feel as comfortable as in their own home while been served some healthy and delicious food. L’s Caffe is a key player in been part of the community efforts to create a better and safer neighborhood in the Mission. We also support environmental efforts recycling and composing up to 90% of our waste. Quoted for many as “the best keep secret of the mission” L’s Caffe is more than a coffee shop. We have a very extensive menu that includes delicious gourmet bagel, healthy salads and sandwiches, savory and sweet crepes, mom made cookies, organic coffee and teas among others. You can also enjoy a delicious glass of wine or a refreshing beer from our bar. We invite you to come visit our house on 2871 24th Street and be part of our dream.
-
La Luna Cupcakes
Ever since Elvia was a young girl, she became excited when she ate and savored different cakes at parties. Her love of sweets and pastries motivated her to take pastry and decorating classes, so she could learn to mix different ingredients and create new flavors with innovative decorations. Elvia makes cupcakes to order for all kinds of occasions in delicious and unique flavors including Tres Leches Cakes and Tiramisu. If you want to live life to the fullest, one cupcake at a time, La Luna is a great place to start.
-
La Victoria Bakery Company
On a warm summer Mexican day in 1940, after having sold his fair share of shoes, medicines and kitchen utensils and of course Pan Dulce, Gabriel Maldonado age 20, had a brief thought The United States doesnt sound so bad and the Bracero Program, was still being offered. It was a hard choice to leave behind a tradition of over 100 years of baking for the hopeful fruits of the United States.Fortunate for us, (you and I alike) San Francisco was the final destination, and in 1951 Don Gabriel Maldonado opened a little bakery at 2951 24th Street named La Victoria Bakery. At the time it was mostly an Italian and Irish working class neighborhood in the inner mission near to St. Peters Church. He eyed the location across the street, home of Murphys Drug store, as a better location as it was directly next to the church and on the sunnier side of the street. In 1955 he moved across the street and never looked back. Now, in the capable hands of Jaime Maldonado and Pastry Chef Luis Villavelazques, La Victoria continues to thrive.
-
Lers Ros
Lers Ros was named by Tom Narupon Silargorn, owner and chef, and is derived from Sanskrit the former form of the Thai language. These two words are ancient and formal Lers equates to excellent and Ros to the taste of the food. Hence, Lers Ros means excellent taste of the food A Thai restaurant dedicated to serving authentic, unique and fresh Thai dishes, premium beverages and wines. Our food serving will fit nicely with the demand for international, exotic and healthy cuisine.
-
Neo Cocoa
While wondering what she’d be when she grew up, Christine Doerr found herself watching a lot of Julia Child. So following her idol’s footsteps, she attended the California Culinary Academy, where she perfected her craft during her more than 10 years of working in multiple establishments in the Bay Area. When Christine’s long-held dream of creating her own business to sell chocolate truffles using fresh, local, organic ingredients came knocking at the door, Christine answered, and Neo Cocoa was born.
-
Nombe Izakaya
Nombe (pronounced nom bay) refers to someone who likes to drink heartily. We are bringing Japans most popular eating and drinking establishments, IZAKAYA, to the heart of Mission. Come taste the real Japanese Izakaya fare made by the chef who grew up in Japan eating them. We offer Japanese tapas food made with Northern Californias seasonal, sustainable, and locally sourced produce along with over 90 brands of premium sake, organic Shochu cocktails, as well as eight Japanese and local beers on tap.
-
Osha Thai
When sisters Wassana Korkhieola and Lalita Souksamlane needed a name for their Thai restaurant in the Tenderloin, they went to the royal Thai word for "dellicious." But there was another, much more pedestrian, reason that made the name OSHA Thai so appealing and it's easy to say. From a simple restaurant in the Tenderloin, the family of OSHA Thai restaurants have grown in popularity and sophistication, the first OSHA Thai debuted in 1996, and since then, six more have opened across the city. The original location keeps true to its origins, as any great restaurant should. We welcome you to the front door of the OSHA restaurants. This will be a casual experience which leads one on a hip, exciting journey in Thai cuisine.
-
Ritual Coffee Roasters
Ritual Coffee Roasters opened in May 2005 with the intention to share amazing coffee with San Francisco and it was only a matter of weeks, or maybe just one, before Ritual had a line out the door. Many of our customers asked what we were doing to our coffee to make it taste so good, while the connoisseurs simply wanted to know what took us so long to get here. With a strict focus on direct sourcing and strengthening relationships with those producers, Ritual has continued to offer delicious coffees and a great experience to its customers, year after year.
-
Slanted Door
Charles Phan is the visionary and executive chef of the restaurant, but he has not done it alone. There are upwards of 18 Phan siblings, cousins, aunts, nephews working with Charles, plus some 70 employees, 75% of whom have been with the restaurant from the start 7 years ago. There are numerous bright stars in the Slanted Door family constellation. The Phans are ethnically Chinese, but were born and raised in Vietnam. Their father fled China during that country's tumultuous times and they were not inclined to stick around after the North Vietnamese took control. On April 30, 1975 they found themselves floating at sea, part of the Boat People exodus. Essentially lost and living on rations, they floated for 10 days, rescued by a Malaysian ship which brought them to Singapore. From Singapore harbor (they were never let ashore) they ended up in a refugee camp in Guam. A year and a half later they immigrated to San Francisco, where they took up residence in SF's Tenderloin district, a classic first stop for Asian immigrants. From there it was Chinatown.While in Chinatown, Charles began going to school at Mission High School in San Francisco's Mission district, where The Slanted Door would eventually open its doors.
-
Sweets Collection
Inspired by the idea of an art collection, Rosa Rodriguez’s Sweets Collection is based on gelatin that is not only artistic but also edible and sweet. Rosa, hailing from Mexico, once had paintings exhibited in galleries before she learned the art of creating paintings in this palatable medium. Gelatin art can be traced to France, before being imported to Mexico where it was developed and perfected, but Rosa is proud to now bring these sweet creations to San Francisco. Her work is available by special order on her website.
-
Three Twins Ice Cream
Three Twins is a true farm to cone producer, making all of its ice cream from scratch with milk and cream sourced from organic family farms that are all within 17 miles of the company's Petaluma ice cream factory. While being organic is dandy, Three Twins Ice Cream focuses on creating inconceivably delicious ice cream with flawless texture. Since being founded by Neal Gottlieb in 2005, Three Twins has grown from one tiny ice cream shop in a tucked away San Rafael location without a single employee to an organic ice cream empire that includes 45 employees, 3 (soon to be 4) scoop shops and packaged ice cream being sold in close to 1,000 stores in 33 states.
-
Zella’s Soulful Kitchen
It’s said that when you’re born you come into the world knowing exactly what you’re supposed to do with your life. Due to numerous distractions, most of us take detours on our journeys spending quite a lot of time trying to discover our way back to that knowingness. At the young age of 8 years old, Chef Dionne Knox remembers spending most of her time in the kitchen with her grandmother, Zella, cooking meals and baking delicious desserts. Zella was a dynamic chef known for cooking everything from scratch. To ensure the best flavors in her cooking, Zella grew fresh vegetables in her garden, raised chickens for fresh eggs, made her own jam, baked bread every day and churned her own butter. At Zella's Soulful Kitchen we continue this tradition by providing farm-fresh handcrafted soulfood.
-
Zepeda Foods
Zepeda Foods is all about fresh, bold tastes in classic high quality salsa and sauce recipes originating in Mexico. Much like their delicious salsa blends, Zepeda Foods is a San Francisco-Bay Area, homegrown family-based business with roots still firmly planted in their coastal home state of Colima, Mexico. The family business is comprised of Arcelio, Jose, and Hanna Zepeda and their families. They invite you to enjoy their fresh prepared salsas with a blended combination of roasted ingredients, stand-alone flavors and spices that together are married into a finely crafted balance of salsa perfection. Viva la salsa!
-
Eurotrash
Drawing from a lifetime's worth of experience cooking, taught by his own parents and secret wizards during his travels in Europe, Charles Thomas set to work creating a shrine to his craft, through which he could share his gift with any passersby who might care to sample his creations. Now, Eurotrash stands as a force to be reckoned with, the fare on its menu an amalgamation of Portuguese cuisine with heavy Iberian influence, with the sensibilities of a working class young rascal bred and raised in the Pacific Northwest.
-
Leo’s Hot Dogs
Lucero Muñoz Arellano is from Veracruz, Mexico; and has has been selling on the street in San Francisco for four years. She chooses to sell on the street because she likes to share her food with the people, to spend time with them, and to be able to see their faces when they try her food. She was a leader in a brief organizing campaign for mobile food vendors in San Francisco; and has acted as an unofficial spokesperson for bacon-wrapped hot dog vendors around the city. You can find her five days a week at the 24th street Bart station, and late-nights on the corner of 19th and Mission Street.
-
Let’s Be Frank
Let's be Frank was founded by Sue Moore and Larry Bain, fast-food visionaries who started the company in 2005 with the simple goal of changing the world one hot dog at a time. Sue, formerly the "meat forager" for Berkeley, CA's famed Chez Panisse, and Larry, longtime restaurant professional, member of the San Francisco Sustainable Food Systems team, and advocate of the benefits of local, healthy foods, joined forces to return the much-demeaned hot dog to its rightful position: an icon for a healthy food system. Their goal was that their frank would become a way to nourish both eaters and growers. Let's be Frank supports the ever-shrinking group of family farmers and ranchers committed to raising their animals in a humane, conscientious, and healthy manner and in so creates dogs gone good.
-
LIBA Falafel
LIBA Falafel is an unconventional falafel bar, offering condiments for customers to top their own sandwiches. Our falafel is made from organic chickpeas, ground with spices and herbs, and is gluten-free. LIBA's regular locations feature a 15-item bar with salads, sauces, and pickles that change with California's seasonal produce.
-
Local: Mission Eatery
An Inner Mission restaurant dedicated to local and handcrafted food.
-
Los Cilantros
Dilsa comes from Cuernavaca, Morelos, and has been deeply involved with food since she was a girl. Growing up, Dilsa's family cultivated their own food for two reasons: the love of seeing their food develop from seed to table and because it was economical. When Dilsa came to the Bay Area it was very exciting for her to discover the organic food movement. She realized that there weren’t many Mexican restaurants that that offered healthy alternatives for people and the environment. This is what inspired her to start a Mexican food business using local, organic, and seasonal ingredients whenever possible. Los Cilantros is a catering and events company whose mission is never to lose authenticity, and to carefully prepare food with simple flavors using the best ingredients available. You can also feast on Dilsa's food at Copita in Sausalito where she is the sous chef.
-
Love & Hummus Co.
When Donna Sky, a busy working mother, couldn’t find store bought hummus that met her high expectations, an idea was born: The Love & Hummus Company. Donna started her San Francisco-based, artisan food company to bring you delicious hummus that is organic, lovingly handmade, and scooped into earth-friendly packaging. Find Love & Hummus' tasty varieties in available at Whole Foods Market, Andronicos Grocery, Falletti Fine Foods and many independent grocery stores throughout Northern California.
-
Maite Catering
During culinary school, Colombian-born Constanza Ortiz found that, of everything she learned, what she loved best was making small things. She built Maite Catering with a focus on making the perfect, bite-sized treat for any occasion. From mini empanadas to tiny cups of ceviche, Constanza specializes in tapas especially dishes from her native Colombia. Learn more about the inspired culinary and event experiences she offers on her website.
-
MEDA
MEDA is a non-profit organization in the Mission District with a goal to contribute to the economical prosperity of Latino families in San Francisco. They are sponsoring two businesses this year. Yeral Caldas is the owner of YECT. Yeral makes the folkloric and typical food of Northern Peru. This is his second year at the festival. Zenaida Merlin and Luis Estrada are the owners of Merlin's Catering. They are launching a catering service with gourmet versions of typical foods of El Salvador. This is their first festival. YECT yeralcaldas@gmail.com foodservice@astound.net
-
Minnie Bell’s Soul Food Movement
Born and raised in the Fillmore and Western Addition, San Francisco, Fernay McPherson cooks Soul satisfying Food, like the first dish her mom taught her to make at nine years old: Mac n’ Cheese. Soul Food is a term used to describe the flavorful food African Americans have been cooking for generations, including her late grandmother Lillie Bell and great aunt Minnie who inspired her to start cooking and found Minnie Bell’s Catering. Minnie Bell’s will sell southern sandwiches ("soul sandwiches"), sides and soups, including Fernay’s specialty: gumbo full of chicken, shrimp and turkey sausage served over rice. Minnie Bell’s goal is to have a mobile food truck in the Historic Fillmore Jazz District within the next year. Keep an eye out, MUNI riders, you might bump into Fernay, as she currently works as a transit operator for the city of San Francisco.
-
Namu
A family run place where passion and purity make up a unique neighborhood restaurant. The cuisine is humble, innovative and personal while keeping Korean tradition close to heart. Our menu is inspired by the best local bounty.
-
Nojo
nojo specializes in izakaya style food through a california lens
-
Onigilly
Onigilly [Oh-Knee-Ghee-Lee] serves onigiri a traditional Japanese food made with brown rice and gourmet filling wrapped with seaweed. When owner Koji Kanematsu came to the US, he notices that there were sushi restaurants everywhere, but couldn't understand why his favorite Japanese snack was nowhere to be found. So he thought: Why don’t we open an “onigiri” business and spread this delicious, healthy and handy snack in the United States? And in 2009, that's exactly what they did! You can try onigilly from their trailer at Justin Hermann Plaza and various other locations, as well as at your next office party.
-
Peas of Mind
Peas of Mind is a healthy frozen food company for kids and their health-conscious parents who want to serve delicious meals with organic ingredients, but dont have the time to make them from scratch. Peas of Mind sprouted from the idea that as kids begin eating solid foods, the tastes and textures they experience will shape their eating habits for a lifetime. As the company has grown, so have their product offerings. Peas of Minds' latest product is Pull-a-Parts, which are part of a complete line of frozen innovative food for kids. For more information on where to find Peas of Minds' products visit their website www.peasofmind.com.
-
Pinx
The Food Channel, local restaurants, and bookstores have all collaborated to inspire and create the vision of Pinx: Southern Gourmet. There is nothing more gratifying to Pinky than to see the happy faces of people enjoying her tasty creations. A friend pressured her to participate in the 2011 San Francisco Street Food Festival, and the rest is history. The dream is to open a breakfast spot with many items such as Sweet Potato Pie Waffles, Peach Cobbler Waffles, Red Velvet Pancakes, Maple Glazed Bacon, and Strawberry Shortcake French Toast. Life is short...eat something memorable.
-
Radio Africa & Kitchen
Radio Africa & Kitchen was created by Chef Eskender Aseged. Originally from Ethiopia, Eskender arrived in San Francisco in the late 80's where he spent the next 20 years working in the Bay Area with such luminaire chefs as Jeremiah Tower, Joyce Goldstein, Nancy Oaks, Daniel Peterson and Daniel Humm. During this time, inspired by these great chefs, he began experimenting with different food preparations of his own. When you dine with us, you will enjoy a seasonal, nutritionally well-balanced meal that always includes organic vegetables, greens, grains, nuts, wild fish, shellfish and fruit, accompanied by fine herbs and spices.
-
Sabores del Sur
Sabores del Sur was founded in 2002, after owner Guisell Osorio decided that the only way to satisfy her craving for the South American dishes of her childhood was to prepare them herself. Born and raised in Santiago, Chile, Osorio began collecting recipes from her grandmother and quickly discovered her hidden love and talent for cooking. Using the diverse flavors from her childhood, Osorio has helped grow Sabores del Sur into the Bay Area’s premier South American catering company, specializing in dishes like empanadas and alfajores.
-
Saint & Olive
“Flavor is a way to own your heritage,” says Olive Loew, and she sure owns it all right! New La Cocina participant and founder of Saint & Olive makes sweet and savory biscotti based on her great aunts prized family recipe. Her wide repertoire includes classics such as chocolate dipped almond toffee with sea salt, and explores novel savory varieties like prosciutto parmesan, sweet potato maple bacon, and honey lemon thyme. “I like to think there’s always a taste to a place,” says Olive, whose twists on her grandmother’s recipes incorporate Southern tastes from her own childhood growing up in Alabama, Virginia, and Texas, as well as the inspiration she draws from the bounty and diversity of California. Olive plans to build on her extensive professional background in social work to develop a skills-training and workforce development program at Saint & Olive that employs women rejoining the workforce. “I feel like this is a way to develop and nurture communities, to build a business that is sustainable and contributes to the people and the environment while offering creative and heart-warming foods.” When she’s not devising tasty new recipes, you might find her plucking her banjo with friends or knitting up a storm to keep her warm in San Francisco!
-
Sajen
When Morsinah Katimin started Sajen she wanted to share jamu, an Indonesian drink known for easing physical aches and pains and achieving overall wellness. Making jamu has been a long-time tradition in Morsina's family. At Sajen we use our ancestral grandmothers' formula, and we make jamu with fresh-cut, sustainable, unprocessed, organic ingredients whenever possible. Sajen has expanded its product line with sambal, a chili-based condiment used to add a dark, fiery flavor to dishes. Our products can be found at Whole Foods and the La Cocina kiosk in the Ferry Building
-
Sal de Vida Gourmet
Sal de Vida Gourmet was created from Adriana's passion for cooking and creating innovative seasonings to help improve flavors with natural and healthy ingredients. She considers her company a Purveyor of flavor- Sal de Vida Gourmet infuses the purity and simplicity of salt with a multitude of natural seasonings and flavors to create infusions and mixes that transform any meal into a unique epicurean experience. Their gourmet products are used in the cooking and seasoning process to transform the ordinary meal into a gourmet experience, just by adding a pinch of salt. Sal de Vida Gourmet also features a specialty line of delicious and easy to prepare instant soups and side dishes.
-
State Bird Provisions
….state bird provisions started as a recipe for serving quail, it has slowly evolved into a restaurant without any programmed elements…..
-
Tacolicious
Tacolicious is a modern, casual Mexican restaurant in San Francisco. We source our ingredients responsibly, take our tacos as seriously as our cocktails, and offer a fun sit-down, full-service experience.
-
Taino’s Puerto Rican Food
Taino’s Puerto Rican Food was a 40th birthday present from Owner Lisa Callaghan to herself. Armed with a passion to cook and desire to share the hidden treasure of Puerto Rican food with Northern California, Lisa first brought Taino’s to the masses with help from the Women’s Initiative at La Cocina’s 2011 Street Food Festival. Building upon her Puerto Rican Grandma’s traditional recipes, she served up almost 1,000 pastelillos (empanadas) to a hungry crowd. This year, Lisa was accepted into La Cocina’s kitchen incubator program, where she’s looking forward to not only joining the festival again but growing her catering and food truck business.
-
The Southern Sandwich Co.
The Southern Sandwich Co. is the Bay Area's 1st and only Southern Style BBQ Food Truck. Run By Texas Hill Country and North Carolina Natives Brett and Nathan Niebergall. Specialties include the Carolina Pulled Pork and Texas Chopped Beef Brisket Sandwiches, Hickory Smoked Spare ribs, and the Buttermilk Hushpuppies
-
To Hyang
Hwa Soon Im was born in Buyo, Korea, and has been cooking ever since. Her restaurant, located here in San Francisco, and run with the help of her family, serves authentic Korean home-cooking featuring all pastes, sauces and pickles made in house. To Hyang has been featured on Anthony Bourdain's The Layover.
-
Turtle Tower
Created in 2000 by Mr. Steven Pham and his wife Julie Pham Nguyen. Turtle Tower Restaurant proudly serves high quality authentic Ha Noi style Vietnamese cuisine. Our gourmet dishes are preapred with love and care to presever the flavors of Northern Vietnam.
-
Wise Sons Deli
The Wise Sons are Evan Bloom and Leo Beckerman, two longtime friends who had a yearning for a food they couldn't find in San Francisco. Together, they are bringing the food and the experience of their memories to San Francisco. Each dish comes from the heart; Jewish Deli made from scratch with quality, seasonal ingredients served with a sense of old school hospitality. Pastrami is house smoked and served on their own rye. Bialies are baked fresh and pickles rotate with the seasons. Looking to grow the Bay Area Jewish food scene, collaboration with local food artisans have brought everything from authentic bagels to naturally fermented sodas to their menu.
-
Women’s Initiative
Women's Initiative helps low-income, high-potential women to start businesses. These are two of our current clients. Alejandra Perez-Orozco is the owner of Mi Cafecito. Her dream is to open a cafe with homemade pastries. A community place where people can find delicious food and desserts. Millie Samame is the owner of Marite. Her dream is to open a cafe space with natural juices, homemade pastries and a small selection of bocadillos. This is their first time selling to the general public and one step towards their dream.
-
Yvonne’s Southern Sweets
Inspired by her late grandmother , Yvonne has been living out a family legacy of serving mouth-watering homemade southern sweets since 2003. A San Francisco native, Yvonne began at home sharing her special recipe of pralines, a confection pecan candy originating from the Old South. Perfecting a recipe given by a close family friend, Yvonne began sharing her creations with family, friends and co-workers. Everyone who sampled her pralines would rant and rave of the delicious authentic flavor and encouraged Yvonne to share her tasty treats with others. Using her enterprising talents, Yvonne began making her pralines and expanded her offerings to include other specialty desserts such as ol school butter cookies, sweet potato pies, peach cobblers, and cakes for small parties and social gatherings at the request of family, friends and local community organizations. The small order requests quickly grew into large orders of 100-200 guests at local civic and social events. Yvonne opened her store in the Bayview Hunters Point community in 2006& and the rest is history.
-
Zare Fly Trap
Dining at Zare Fly Trap, guests are in the home of Hoss Zar_, a man who has made a name for himself and collected a loyal following based on a strong sense of hospitality and a lusty cuisine that resonates with his passionate nature. To learn more about the story behind Hoss visit www.zareflytrap.com
-
The Peached Tortilla
The Peached Tortilla, a leader in the growing local and national food truck scene, brings traditional Southern cuisine with an Asian flair to the streets of Austin. The innovative menu has brought The Peached Tortilla well deserved attention and acclaim: Eater Austin crowned The Peached Tortilla as 2011 Food Truck of the Year; Restaurant Hospitality recognized founder Eric Silverstein as one of four New Stars of Street Food; the Austin Food Blogger Alliance named The Peached Tortilla Best Downtown Food Trailer 2012 and Best New Food Trailer 2012; and the famed Peached sliders were voted one of the best sliders in the U.S. by Food & Wine Magazine. Always on the move, you can track The Peached Tortilla’s location by calling or visiting their website thepeachedtortilla.com.
