Guide: 5 San Francisco Family-Run Restaurants and How They Started
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Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"patrickwong":{"type":"authors","id":"11494","meta":{"index":"authors_1591205172","id":"11494","found":true},"name":"Patrick Wong","firstName":"Patrick","lastName":"Wong","slug":"patrickwong","email":"patrickkaiwong@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Patrick is a Seattle native who grew up in a very food-centric family. His father owns a restaurant supply company, his two older sisters are former owners of a successful restaurant in Seattle's International District, and Patrick thinks his mother and grandmother are the best cooks in the world.\r\n\r\nAs editor of a food travel magazine in college and eating his way through New York City and Europe, it for some reason took him a long time to realize he wanted to work professionally in food. After trying to make it in television news in the Bay Area, he realized he hated it and ran for the world of food. Since then, Patrick has been able to combine his journalism chops with his love of food, dining, and cooking into lead marketing roles at several Bay Area food start-ups. Currently, he is the Brand Director for Roli Roti and is the video producer for restaurant podcast, Menu Stories and co-founder of food-inspired streetwear line, Mother Sauce. Patrick is also a contributing writer/photographer/videographer for Thrillist SF, Eater SF, SF Gate, and Tastemade.","avatar":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Patrick Wong | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/patrickwong"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_126878":{"type":"posts","id":"bayareabites_126878","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126878","score":null,"sort":[1524076910000]},"guestAuthors":[],"slug":"guide-5-san-francisco-family-run-restaurants-and-how-they-started","title":"Guide: 5 San Francisco Family-Run Restaurants and How They Started","publishDate":1524076910,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>We hear it all the time--this restaurant has shuttered, that restaurant will be closing its doors just after one year of operation. It seems to be the nature of the beast that is San Francisco. With a discerning clientele, ever-climbing rents, and an all-around uber-competitive landscape, it’s hard enough for seasoned restaurateurs with millions behind them to “make it” in this city. Despite this, there are gems scattered throughout San Francisco that have arguably less resources--less money, less manpower, and less experience. Family-owned and operated restaurants make up for what they lack in finances and pedigree with moxie, grit, and something that is hard to come by for many businesses: a type of camaraderie and trust that only comes with working with loved ones. \u003c/p>\n\u003cp>Many of these family-owned restaurants tell a story of an older San Francisco, of businesses founded by immigrants who wanted to build a better future for themselves and their children; of those looking to share a part of their culture with their newfound American neighbors; and those who had a passion for food so strong, that not opening a restaurant wasn't a choice. Of course, there are many family-owned eateries in this city. This is just a sampling of family establishments that have remained despite the many changing faces of San Francisco and their stories: how did they start their concept, what obstacles did they encounter, and how have they remained so successful. What are your favorite places to have a \"welcome home\" meal in the city? Let us know in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Halu-420550434647297/\">Halu\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Halu+Restaurant/@37.7825683,-122.4664565,15z/data=!4m2!3m1!1s0x0:0x5b792c1928b0bac9?sa=X&ved=0ahUKEwiB-cuIsb_aAhXI5J8KHXn1AEwQ_BIIqQEwCg\">312 8th Ave, San Francisco, CA 94118\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3397-new.jpg\" alt=\"Shiso Plum Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shiso Plum Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the Beatles memorabilia-laden walls of Halu, you'll find some of the best \u003ca href=\"https://en.wikipedia.org/wiki/Yakitori\">yakitori\u003c/a> (a Japanese chicken skewer dish) in the city, which shouldn't be surprising considering Halu was one of the only restaurants--if not the only restaurant-- in the Bay Area serving yakitori when it opened in 2008 in San Francisco's Inner Richmond neighborhood. \u003c/p>\n\u003cp>Halu was founded by a married couple from Japan who, given their professions, seemed to be unlikely restaurateurs. Shigemi and Mimi Komiyama, a musician and photographer respectively, didn't consider opening a place of their own until their love for the Bay Area music scene anchored them in San Francisco. It was at this point they realized they couldn't find yakitori in the States. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"People really knew sushi, but no one really knew about yakitori,\" Mimi said. \"So my husband and I decided, 'Why don't we propagate yakitori in the USA?'\"\u003c/p>\n\u003cfigure id=\"attachment_126897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0603-new.jpg\" alt=\"Komiyama Family; Sayaka, Mimi, Shigemi, Erika\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Komiyama Family; Sayaka, Mimi, Shigemi, Erika \u003ccite>(courtesy of Halu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, before settling down in the Bay Area, Shigemi and Mimi attended culinary school in Japan to train in the art of yakitori as well as other Japanese cuisines. This culinary education was encouraged by Shigemi's mother, who paid for their tuition and is the namesake of Halu. \u003c/p>\n\u003cfigure id=\"attachment_126890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3350-new.jpg\" alt=\"Juicy Tsukune Chicken Stuffed Mushroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy Tsukune Chicken Stuffed Mushroom \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After attending culinary school, moving to the Bay, and spending a couple decades satisfying their artistic ambitions, the Komiyamas decided it was time to open up their own yakitori restaurant. \u003c/p>\n\u003cp>Frequented by local musicians, fellow restaurant owners, and adventurous eaters looking to try a new type of cuisine, the word of Halu's yakitori (as well as their ramen) started spreading. Shigemi and Mimi, and their twin daughters Erika and Sayaka came together to successfully run Halu and feed their growing audience. \u003c/p>\n\u003cfigure id=\"attachment_126891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3363-new.jpg\" alt=\"Vegetable Skewers\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable Skewers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, their success was not without difficulties. In 2014, Shigemi passed away. \u003c/p>\n\u003cp>\"Four years ago, my father passed away, and we were really thinking about shutting down the place,\" Erika said. \"Eventually, we decided to stay.\"\u003c/p>\n\u003cp>Shigemi's passing was particularly tough for Sayaka, who started out manning the ramen station at Halu while Shigemi handled the yakitori grill. When Shigemi passed away, Sayaka not only lost her father, but was responsible for taking over his position in the restaurant. \u003c/p>\n\u003cp>\"I think that's the most difficult thing for me,\" Sayaka said. \"He taught me how to do everything that I know--the loss was really tough on me and the amount of prep work I had to do. I couldn't work fast enough. I would stay until three in the morning prepping for the next day. I would get frustrated that I can't work as fast as my dad.\"\u003c/p>\n\u003cp>However, as Mimi explained, Sayaka has not only greatly improved over the last four years, but said there was something protecting the family--Sayaka had no plans of leaving the ramen station, but randomly decided to ask her father to teach her how to cook yakitori shortly before Shigemi passed. \u003c/p>\n\u003cfigure id=\"attachment_126892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3368-new.jpg\" alt=\"Tsukune Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tsukune Meatballs \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was so mystic. It was the right timing to learn something new,\" Sayaka said. \u003c/p>\n\u003cp>And newness seems to be an appropriate theme for the family team. “Halu” in Japanese means “spring child.” As Mimi explained, springtime is a time of renewal in Japan; school starts, businesses reopen, the cherry blossoms bloom. It is also the time of year Erika and Sayaka were both born. \u003c/p>\n\u003cp>With 10 years under their belt, Sayaka and Erika have taken over day-to-day operations, hoping to give their mother a bit of a break. While there are no immediate plans to expand, Erika says somewhere down the line, they might want to change Halu to a strictly yakitori concept and have a separate operation for their ramen. For now though, the family is perfectly happy with Halu just the way it is. \u003c/p>\n\u003cfigure id=\"attachment_126893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3392-new.jpg\" alt=\"Fried Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Ten years ago in the entire Bay Area, [there were] maybe only two or three yakitori restaurants. Now after 10 years, maybe 30 or 40.\" Mimi said. \"My dream came true. American people started to get to know yakitori.\"\u003c/p>\n\u003ch2>\u003ca href=\"https://mitchellsicecream.com/\">Mitchell’s Ice Cream\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Mitchell's+Ice+Cream/@37.7441872,-122.4249647,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e428d225041:0x3cd43303554b967c!8m2!3d37.744183!4d-122.422776\">688 San Jose Avenue, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg\" alt=\"Larry Mitchell and Bob Mitchell at Mitchell's Ice Cream shop in 195\" width=\"1920\" height=\"1363\" class=\"size-full wp-image-126909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1180x838.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-960x682.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell and Bob Davis (Larry's brother-in-law) at Mitchell's Ice Cream shop in 1953 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larry and Jack Mitchell opened Mitchell’s Ice Cream in June 1953. Since the early 1990s, the day-to-day operations were led by two of Larry’s children, Brian and Linda. In 2016, Larry sadly passed away, leaving Brian and Linda to carry on the Mitchell's legacy. \u003c/p>\n\u003cp>But before the Mitchell’s Ice Cream as we know and love it today opened, the Mitchell family had already planted roots in the Bay Area since the mid 1800s--in the form of a dairy.\u003c/p>\n\u003cp>On 29th and Noe, there was a Mitchell Dairy, owned by Brian and Linda’s great-grandfather. After he passed away in the late 1800s, their great-grandmother eventually closed the dairy and sold off parcels of land in the early 1900s.\u003c/p>\n\u003cp>Years later when Larry and Jack were born, they clearly already had the dairy business in their blood. \u003c/p>\n\u003cp>Larry was a lieutenant in the fire department and Jack was an electrician, and both brothers had a strong love for ice cream--particularly for a shop in the 1940s called Garrett’s. The brothers wanted to make ice cream that was just as good. \u003c/p>\n\u003cfigure id=\"attachment_126907\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-2005.jpg\" alt=\"Larry Mitchell in 2005\" width=\"648\" height=\"864\" class=\"size-full wp-image-126907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-520x693.jpg 520w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell in 2005 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finding a vacant storefront, the brothers built their own walk-in freezer and worked closely with the dairy from which they got their milk and cream from to begin Mitchell’s with about a dozen flavors. As Brian explained, dairies in the past were a lot more involved with the ice cream-making process, assisting with ingredient sourcing, recipe development, and even providing marketing collateral. \u003c/p>\n\u003cp>In 1965, over a decade after Mitchell’s opened, Larry and Jack began importing mangoes from the Philippines, which gave way to also importing other current Mitchell’s staples like ube (a type of purple yam) and macapuno (a fruit similar to coconuts). \u003c/p>\n\u003cfigure id=\"attachment_126911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3232-new.jpg\" alt=\"Mitchell's cone with Ube Ice Cream and Mango Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's cone with Ube Ice Cream and Mango Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These tropical flavors opened up a completely new fanbase for Mitchell’s, which was launching these ice creams around the same time many people were immigrating to the U.S. from the Philippines. \u003c/p>\n\u003cp>“It’s still our niche, today,” Brian said. “Pretty sure [our father] was the first to make mango ice cream in the U.S., [if not] certainly in the Bay Area.”\u003c/p>\n\u003cp>Now, the Mitchell’s menu has expanded to about 40 flavors at any given time--with mango, ube, and macapuno consistently reserving spots on the list. \u003c/p>\n\u003cfigure id=\"attachment_126912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3230-new.jpg\" alt=\"Mitchell's Cookie Dough and Coconut Pineapple Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's Cookie Dough and Coconut Pineapple Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Being in business for over 60 years, with no signs of slowing down, Brian says a lot of their success is owed to the quality of their ingredients and ice cream, being consistent, and really becoming part of the community. He mentioned their Filipino fanbase continues to be some of their most enthusiastic, as many of them bring relatives visiting from the Philippines to Mitchell’s right after landing at the airport. \u003c/p>\n\u003cp>What’s the future hold for Mitchell’s? \u003c/p>\n\u003cp>“We plan on just staying put,” Brian said. \u003c/p>\n\u003cfigure id=\"attachment_126908\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg\" alt=\"Brian, Larry, and Linda Mitchell in 2014\" width=\"1080\" height=\"810\" class=\"size-full wp-image-126908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Brian, Larry, and Linda Mitchell in 2014 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Mitchell’s continues to thrive, along with its wholesale business to other local restaurants and grocers, Brian and his sister plan to keep Mitchell’s the classic San Francisco ice cream institution it has been for so many decades already. \u003c/p>\n\u003cp>This June is Mitchell's 65th anniversary!\u003c/p>\n\u003ch2>\u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/ICHI+Sushi/@37.7426851,-122.4237301,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e5d2c7a6521:0x85b053e9c7ccccc8!8m2!3d37.7426809!4d-122.4215414\">3369 Mission St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3557-new.jpg\" alt=\"ICHI Sushi's Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ICHI Sushi's Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>ICHI Sushi has its beginnings rooted in 2006 when it was originally a one-person catering company founded by Tim Archuleta--who had been a sushi chef for many years prior to starting ICHI. \u003c/p>\n\u003cp>Although “Ichi” in Japanese means “one,” Tim did have help from his then-girlfriend, and current wife, Erin, who would help Tim out by writing labels for his sushi. \u003c/p>\n\u003cfigure id=\"attachment_126948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ICHI-019-new.jpg\" alt=\"Tim and Erin Archuleta\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-126948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1200x797.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tim and Erin Archuleta \u003ccite>(Menu Stories/Rebecca Goberstein)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up his sushi to tech companies like Google, LinkedIn, and YouTube, ICHI was expanding quite quickly until 2008 when the recession hit. ICHI lost nearly all of their corporate catering accounts within a couple weeks. \u003c/p>\n\u003cp>Tim and Erin then decided to change the model of ICHI, doing pop-ups and social catering. They eventually would become part of the 331 Cortland food incubator program, where they would lay the foundation for what would become ICHI Sushi as we know it today. \u003c/p>\n\u003cfigure id=\"attachment_126898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3549-new.jpg\" alt=\"Cucumber Salad with Miso Tahini Dressing\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cucumber Salad with Miso Tahini Dressing \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After raising the necessary funds, ICHI Sushi opened in September 2010 (after Tim and Erin tied the knot in 2008). Their location in Bernal Heights also used to be a sushi restaurant and when the owner decided to close it, he reached out to Tim and Erin, with whom he had become friends and gave them first dibs on the space. \u003c/p>\n\u003cp>Serving traditional Edo style sushi, ICHI is famed for its simply-done yet flavor-forward approach to nigiri. As Tim explained, each piece of fish is seasoned to complement the natural flavor of the fish--no soy sauce or wasabi necessary. \u003c/p>\n\u003cp>“My dream was for people to really understand what sushi is,” Tim said. He would later explain that he didn’t have his first taste of sushi until he was already working in kitchens while living in Santa Cruz and said it was love at first bite. \u003c/p>\n\u003cfigure id=\"attachment_126935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3570-new.jpg\" alt=\"Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the food, Tim and Erin agree that people come for the experience--the loud music, the casual and jovial atmosphere--eating a good dinner almost becomes the byproduct more than the main intent. \u003c/p>\n\u003cp>“We want people to have fun,” Tim explained. \u003c/p>\n\u003cp>As a fixture in the neighborhood, and a destination for celebrities and San Franciscans alike, one of the toughest things for ICHI was the Japanese earthquake in 2011 which devastated many parts of the country. \u003c/p>\n\u003cp>With 80% of ICHI’s fish being sourced directly from Japan, Erin and Tim had to be really careful with how they would move forward with sourcing. \u003c/p>\n\u003cfigure id=\"attachment_126900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3589-new.jpg\" alt=\"Maguro (Big Eye Tuna) Avocado Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maguro (Big Eye Tuna) Avocado Salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We really had to be supportive of the community [in Japan],” Erin said, “And being very thoughtful and cautious and protecting our customers during the transition in the seas.”\u003c/p>\n\u003cp>With that, as tastes and the restaurant scene itself changes, Tim and Erin emphasize the need to remain consistent. After a stint in a larger space down Mission Street, before returning to their original smaller location, Erin said their current space feels like a “sushi living room,” and she and the rest of the team always want to deliver on that intimate dining experience. \u003c/p>\n\u003cfigure id=\"attachment_126901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3591-new.jpg\" alt=\"Farro with Uni Butter and Shimeji Mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farro with Uni Butter and Shimeji Mushrooms \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with eight years of sushi-stardom, Tim, Erin, and general manager Amy Kunert all agree that a huge component of their success is the Bernal Heights neighborhood itself and their dedication to the citizens and the business owners in the area. \u003c/p>\n\u003cp>“We’re committed. We don’t only want ourselves to succeed, but we want everyone in the neighborhood and everyone moving into the neighborhood to succeed,” Amy said. “It’s a direct reflection on us.” \u003c/p>\n\u003ch2>\u003ca href=\"http://laciccia.com\">La Ciccia\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/La+Ciccia/@37.742016,-122.4288332,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e686375d373:0xfb3a341511914d68!8m2!3d37.7420118!4d-122.4266445\">291 30th St, San Francisco, CA 94131\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3638-new.jpg\" alt=\"Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by husband and wife Massimiliano Conti and Lorella Degan, Massimiliano leads the La Ciccia kitchen while Lorella manages front of house. \u003c/p>\n\u003cfigure id=\"attachment_126950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/la-ciccia.jpg\" alt=\"Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary.\" width=\"1000\" height=\"1504\" class=\"size-full wp-image-126950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-800x1203.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-768x1155.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-798x1200.jpg 798w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-960x1444.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-240x361.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-375x564.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-520x782.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary. \u003ccite>(Courtesy of Massimiliano Conti and Lorella Degan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After over a decade of successful business, Lorella says La Ciccia is a humble restaurant, whose sole focus is providing good food. \u003c/p>\n\u003cp>“Food in Italy is the center of communion,” Lorella said. “Food is not only to feed you as person, it is to feed your soul. It’s a very important part of Italian culture.”\u003c/p>\n\u003cfigure id=\"attachment_126906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3675-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Massimiliano and Lorella originally moved to Washington, D.C. from Italy in the early 1990s, and would later move to San Francisco. Massimiliano is originally from the island of Sardinia and Lorella is from an area just outside of Venice. Both had been to San Francisco before, loved the food scene, weather, and for Massimiliano particularly, the proximity to water.\u003c/p>\n\u003cp>Massimiliano and Lorella shared a love for food and worked in the food and wine world when they first moved to San Francisco, but they never intended to work together. But their mutual “little dream” as Lorella put it, brought them together to create a place to showcase the food of Sardinia. \u003c/p>\n\u003cp>“Everybody goes to Italy. Most of my customers have gone many times. It’s Sicily always, Tuscany, Amalfi Coast, and Rome. But Sardinia is out there in the middle of the Mediterranean, so it’s quite removed. But it’s still a part of Italy.”\u003c/p>\n\u003cfigure id=\"attachment_126904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3653-new.jpg\" alt=\"Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Lorella explained, Sardinian cuisine is straight-forward--letting the main ingredients in a dish shine. Historically, Sardinian food, despite originating from an island, used mostly cured meats (namely pork) and veggies. It was not until the people of Sardinia started venturing to the island’s coast that more seafood was introduced to the Sardinian diet. \u003c/p>\n\u003cp>Now, La Ciccia sources a large amount of their ingredients right from Sardinia, including cured tuna heart and bottarga, a cured fish roe usually from a grey mullet. \u003c/p>\n\u003cp>Bottarga has become a main component of one of La Ciccia’s most popular dishes--their fresh spaghetti with bottarga--which is grated over the pasta, mimicking the look of gold flakes.\u003c/p>\n\u003cfigure id=\"attachment_126905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3673-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The dish is so popular that some people will order the pasta for their main course and ask to have it for dessert as well,” Lorella said. \u003c/p>\n\u003cp>La Ciccia -- which roughly translates to an Italian term of endearment meaning “baby fat”-- celebrated their 12 year anniversary earlier this month. \u003c/p>\n\u003cp>Lorella admits that the restaurant business isn’t easy and staying successful requires “working hard everyday and to challenge yourself everyday.” \u003c/p>\n\u003cp>But she also says that she is lucky to live her dream with her husband daily.\u003c/p>\n\u003cp>“No matter how hard the last day was, the next day is better,” she said. “We never forget where we come from.”\u003c/p>\n\u003cfigure id=\"attachment_126902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3630-new.jpg\" alt=\"Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As La Ciccia has built a loyal and ever-growing clientele, Lorella says that she has seen shifts in who is coming to the restaurant to enjoy their food. The neighborhood, she added, has transitioned and includes more people who have moved in to work at the large tech companies like Facebook and Apple. \u003c/p>\n\u003cp>Despite any changes, though, La Ciccia still remains one of the mainstays in the city for Italian food. Lorella says there’s no immediate plan to expand La Ciccia, or if she and her husband will ever want to start something new down the line, but she said if that ever happened, it would still definitely involve food. \u003c/p>\n\u003ch2>\u003ca href=\"http://ariasf.com\">ARIA Korean Tapas\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Aria+Korean+Tapas/@37.786559,-122.4202647,17z/data=!3m1!4b1!4m5!3m4!1s0x80858091541c151f:0x6429aca5330ad7d9!8m2!3d37.7865548!4d-122.418076\">932 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3293-new.jpg\" alt=\"The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled in a hole-in-the-wall in the Tenderloin, ARIA has become a popular destination for Korean fried chicken and other traditional Korean street food including kimbap (Korean rice rolls) and tteokbokki (spicy rice cakes). \u003c/p>\n\u003cp>Opened by a husband and wife in 2012, their son, Charlie Kim, later joined his parents (after attending UCLA) to help operate the grab-and-go restaurant. \u003c/p>\n\u003cfigure id=\"attachment_126886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg\" alt=\"Charlie (right) and his parents\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Charlie (right) and his parents \u003ccite>(courtesy of Aria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their entire family had been working in the food world far before opening ARIA. Charlie said his paternal grandparents operated a dumpling house in Seoul while his maternal grandparents ran a North Korean-style breakfast and lunch spot in Seoul as well. When his parents married, his mother was also running an American steakhouse outside Seoul, before moving to the U.S. \u003c/p>\n\u003cp>Originally an ailing fish and chips restaurant run by Charlie’s uncle, Charlie’s mother decided to open ARIA after noticing that Korean food in San Francisco was quite expensive and focused on dishes like pancakes, japchae, and stone pot. \u003c/p>\n\u003cp>“Our family wants to offer more of a variety of street food,” Charlie said. \u003c/p>\n\u003cp>Charlie assisted his parents in operating ARIA while he was a sophomore in college and returned full-time in 2016 after graduating from UCLA and working in marketing in Los Angeles. \u003c/p>\n\u003cp>“A family-run restaurant is definitely not an easy system when it comes to a parent and son ownership.” Charlie said. “When I came back in 2016, we really struggled to find ARIA on the same page.”\u003c/p>\n\u003cp>One of the bigger struggles was consolidating the menu and revamping the physical space in the restaurant itself. Both things that Charlie and his parents did not see eye to eye on. \u003c/p>\n\u003cp>Eventually, the family moved to hone in on the grab-and-go concept, eliminating many of their tables and chairs and focusing the menu on their popular Korean fried chicken. \u003c/p>\n\u003cfigure id=\"attachment_126888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3306-new.jpg\" alt=\"Korean Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Korean Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charlie would also put ARIA on the social media map, infusing their street food menu with street culture on Instagram. While working with local Tenderloin artists, ARIA was eventually contacted by local hip hop musicians, streetwear designers, artists, and media sites for collaborations. \u003c/p>\n\u003cp>Despite consistently selling out of their fried chicken, Charlie says he can’t say if he thinks ARIA is successful, but he said that they are continuously working towards making a name in the street food game. \u003c/p>\n\u003cfigure id=\"attachment_126887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3307.-new.jpg\" alt=\"Ganjung Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ganjung Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I received a lot of questions and consulting requests from a few Korean restaurants in the Bay Area. I always say to them, do not work to make money and pay your bills. Do it to share your culture and people will come,” Charlie said. “Definitely a tough industry and lots of competition, but I enjoy this every day.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Charlie said that he has received requests to open ARIA locations all over the U.S., including New York, LA, and Texas. For now, though, Charlie said a second ARIA location is on the way in the Bay Area and will be announced in the next couple months. \u003c/p>\n\n","blocks":[],"excerpt":"Some of the most successful restaurants in San Francisco are those owned by families with arguably less money and experience than their well-funded counterparts; here are their origin stories and how they've managed to remain culinary landmarks in SF. ","status":"publish","parent":0,"modified":1524180099,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":83,"wordCount":3522},"headData":{"title":"Guide: 5 San Francisco Family-Run Restaurants and How They Started | KQED","description":"Some of the most successful restaurants in San Francisco are those owned by families with arguably less money and experience than their well-funded counterparts; here are their origin stories and how they've managed to remain culinary landmarks in SF. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"126878 https://ww2.kqed.org/bayareabites/?p=126878","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/18/guide-5-san-francisco-family-run-restaurants-and-how-they-started/","disqusTitle":"Guide: 5 San Francisco Family-Run Restaurants and How They Started","source":"Guides","sourceUrl":"https://www.kqed.org/bayareabites/category/guides-2","path":"/bayareabites/126878/guide-5-san-francisco-family-run-restaurants-and-how-they-started","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We hear it all the time--this restaurant has shuttered, that restaurant will be closing its doors just after one year of operation. It seems to be the nature of the beast that is San Francisco. With a discerning clientele, ever-climbing rents, and an all-around uber-competitive landscape, it’s hard enough for seasoned restaurateurs with millions behind them to “make it” in this city. Despite this, there are gems scattered throughout San Francisco that have arguably less resources--less money, less manpower, and less experience. Family-owned and operated restaurants make up for what they lack in finances and pedigree with moxie, grit, and something that is hard to come by for many businesses: a type of camaraderie and trust that only comes with working with loved ones. \u003c/p>\n\u003cp>Many of these family-owned restaurants tell a story of an older San Francisco, of businesses founded by immigrants who wanted to build a better future for themselves and their children; of those looking to share a part of their culture with their newfound American neighbors; and those who had a passion for food so strong, that not opening a restaurant wasn't a choice. Of course, there are many family-owned eateries in this city. This is just a sampling of family establishments that have remained despite the many changing faces of San Francisco and their stories: how did they start their concept, what obstacles did they encounter, and how have they remained so successful. What are your favorite places to have a \"welcome home\" meal in the city? Let us know in the comments.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Halu-420550434647297/\">Halu\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Halu+Restaurant/@37.7825683,-122.4664565,15z/data=!4m2!3m1!1s0x0:0x5b792c1928b0bac9?sa=X&ved=0ahUKEwiB-cuIsb_aAhXI5J8KHXn1AEwQ_BIIqQEwCg\">312 8th Ave, San Francisco, CA 94118\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3397-new.jpg\" alt=\"Shiso Plum Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3397-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shiso Plum Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the Beatles memorabilia-laden walls of Halu, you'll find some of the best \u003ca href=\"https://en.wikipedia.org/wiki/Yakitori\">yakitori\u003c/a> (a Japanese chicken skewer dish) in the city, which shouldn't be surprising considering Halu was one of the only restaurants--if not the only restaurant-- in the Bay Area serving yakitori when it opened in 2008 in San Francisco's Inner Richmond neighborhood. \u003c/p>\n\u003cp>Halu was founded by a married couple from Japan who, given their professions, seemed to be unlikely restaurateurs. Shigemi and Mimi Komiyama, a musician and photographer respectively, didn't consider opening a place of their own until their love for the Bay Area music scene anchored them in San Francisco. It was at this point they realized they couldn't find yakitori in the States. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"People really knew sushi, but no one really knew about yakitori,\" Mimi said. \"So my husband and I decided, 'Why don't we propagate yakitori in the USA?'\"\u003c/p>\n\u003cfigure id=\"attachment_126897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0603-new.jpg\" alt=\"Komiyama Family; Sayaka, Mimi, Shigemi, Erika\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0603-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Komiyama Family; Sayaka, Mimi, Shigemi, Erika \u003ccite>(courtesy of Halu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, before settling down in the Bay Area, Shigemi and Mimi attended culinary school in Japan to train in the art of yakitori as well as other Japanese cuisines. This culinary education was encouraged by Shigemi's mother, who paid for their tuition and is the namesake of Halu. \u003c/p>\n\u003cfigure id=\"attachment_126890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3350-new.jpg\" alt=\"Juicy Tsukune Chicken Stuffed Mushroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3350-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy Tsukune Chicken Stuffed Mushroom \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After attending culinary school, moving to the Bay, and spending a couple decades satisfying their artistic ambitions, the Komiyamas decided it was time to open up their own yakitori restaurant. \u003c/p>\n\u003cp>Frequented by local musicians, fellow restaurant owners, and adventurous eaters looking to try a new type of cuisine, the word of Halu's yakitori (as well as their ramen) started spreading. Shigemi and Mimi, and their twin daughters Erika and Sayaka came together to successfully run Halu and feed their growing audience. \u003c/p>\n\u003cfigure id=\"attachment_126891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3363-new.jpg\" alt=\"Vegetable Skewers\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3363-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable Skewers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, their success was not without difficulties. In 2014, Shigemi passed away. \u003c/p>\n\u003cp>\"Four years ago, my father passed away, and we were really thinking about shutting down the place,\" Erika said. \"Eventually, we decided to stay.\"\u003c/p>\n\u003cp>Shigemi's passing was particularly tough for Sayaka, who started out manning the ramen station at Halu while Shigemi handled the yakitori grill. When Shigemi passed away, Sayaka not only lost her father, but was responsible for taking over his position in the restaurant. \u003c/p>\n\u003cp>\"I think that's the most difficult thing for me,\" Sayaka said. \"He taught me how to do everything that I know--the loss was really tough on me and the amount of prep work I had to do. I couldn't work fast enough. I would stay until three in the morning prepping for the next day. I would get frustrated that I can't work as fast as my dad.\"\u003c/p>\n\u003cp>However, as Mimi explained, Sayaka has not only greatly improved over the last four years, but said there was something protecting the family--Sayaka had no plans of leaving the ramen station, but randomly decided to ask her father to teach her how to cook yakitori shortly before Shigemi passed. \u003c/p>\n\u003cfigure id=\"attachment_126892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3368-new.jpg\" alt=\"Tsukune Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3368-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tsukune Meatballs \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was so mystic. It was the right timing to learn something new,\" Sayaka said. \u003c/p>\n\u003cp>And newness seems to be an appropriate theme for the family team. “Halu” in Japanese means “spring child.” As Mimi explained, springtime is a time of renewal in Japan; school starts, businesses reopen, the cherry blossoms bloom. It is also the time of year Erika and Sayaka were both born. \u003c/p>\n\u003cp>With 10 years under their belt, Sayaka and Erika have taken over day-to-day operations, hoping to give their mother a bit of a break. While there are no immediate plans to expand, Erika says somewhere down the line, they might want to change Halu to a strictly yakitori concept and have a separate operation for their ramen. For now though, the family is perfectly happy with Halu just the way it is. \u003c/p>\n\u003cfigure id=\"attachment_126893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3392-new.jpg\" alt=\"Fried Chicken Skewer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3392-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Skewer \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Ten years ago in the entire Bay Area, [there were] maybe only two or three yakitori restaurants. Now after 10 years, maybe 30 or 40.\" Mimi said. \"My dream came true. American people started to get to know yakitori.\"\u003c/p>\n\u003ch2>\u003ca href=\"https://mitchellsicecream.com/\">Mitchell’s Ice Cream\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Mitchell's+Ice+Cream/@37.7441872,-122.4249647,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e428d225041:0x3cd43303554b967c!8m2!3d37.744183!4d-122.422776\">688 San Jose Avenue, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg\" alt=\"Larry Mitchell and Bob Mitchell at Mitchell's Ice Cream shop in 195\" width=\"1920\" height=\"1363\" class=\"size-full wp-image-126909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-1180x838.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-960x682.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-and-Bob-2-new-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell and Bob Davis (Larry's brother-in-law) at Mitchell's Ice Cream shop in 1953 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larry and Jack Mitchell opened Mitchell’s Ice Cream in June 1953. Since the early 1990s, the day-to-day operations were led by two of Larry’s children, Brian and Linda. In 2016, Larry sadly passed away, leaving Brian and Linda to carry on the Mitchell's legacy. \u003c/p>\n\u003cp>But before the Mitchell’s Ice Cream as we know and love it today opened, the Mitchell family had already planted roots in the Bay Area since the mid 1800s--in the form of a dairy.\u003c/p>\n\u003cp>On 29th and Noe, there was a Mitchell Dairy, owned by Brian and Linda’s great-grandfather. After he passed away in the late 1800s, their great-grandmother eventually closed the dairy and sold off parcels of land in the early 1900s.\u003c/p>\n\u003cp>Years later when Larry and Jack were born, they clearly already had the dairy business in their blood. \u003c/p>\n\u003cp>Larry was a lieutenant in the fire department and Jack was an electrician, and both brothers had a strong love for ice cream--particularly for a shop in the 1940s called Garrett’s. The brothers wanted to make ice cream that was just as good. \u003c/p>\n\u003cfigure id=\"attachment_126907\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-2005.jpg\" alt=\"Larry Mitchell in 2005\" width=\"648\" height=\"864\" class=\"size-full wp-image-126907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-2005-520x693.jpg 520w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003cfigcaption class=\"wp-caption-text\">Larry Mitchell in 2005 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finding a vacant storefront, the brothers built their own walk-in freezer and worked closely with the dairy from which they got their milk and cream from to begin Mitchell’s with about a dozen flavors. As Brian explained, dairies in the past were a lot more involved with the ice cream-making process, assisting with ingredient sourcing, recipe development, and even providing marketing collateral. \u003c/p>\n\u003cp>In 1965, over a decade after Mitchell’s opened, Larry and Jack began importing mangoes from the Philippines, which gave way to also importing other current Mitchell’s staples like ube (a type of purple yam) and macapuno (a fruit similar to coconuts). \u003c/p>\n\u003cfigure id=\"attachment_126911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3232-new.jpg\" alt=\"Mitchell's cone with Ube Ice Cream and Mango Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3232-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's cone with Ube Ice Cream and Mango Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These tropical flavors opened up a completely new fanbase for Mitchell’s, which was launching these ice creams around the same time many people were immigrating to the U.S. from the Philippines. \u003c/p>\n\u003cp>“It’s still our niche, today,” Brian said. “Pretty sure [our father] was the first to make mango ice cream in the U.S., [if not] certainly in the Bay Area.”\u003c/p>\n\u003cp>Now, the Mitchell’s menu has expanded to about 40 flavors at any given time--with mango, ube, and macapuno consistently reserving spots on the list. \u003c/p>\n\u003cfigure id=\"attachment_126912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3230-new.jpg\" alt=\"Mitchell's Cookie Dough and Coconut Pineapple Ice Cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mitchell's Cookie Dough and Coconut Pineapple Ice Cream \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Being in business for over 60 years, with no signs of slowing down, Brian says a lot of their success is owed to the quality of their ingredients and ice cream, being consistent, and really becoming part of the community. He mentioned their Filipino fanbase continues to be some of their most enthusiastic, as many of them bring relatives visiting from the Philippines to Mitchell’s right after landing at the airport. \u003c/p>\n\u003cp>What’s the future hold for Mitchell’s? \u003c/p>\n\u003cp>“We plan on just staying put,” Brian said. \u003c/p>\n\u003cfigure id=\"attachment_126908\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg\" alt=\"Brian, Larry, and Linda Mitchell in 2014\" width=\"1080\" height=\"810\" class=\"size-full wp-image-126908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Dad-Brian-Linda-2014-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Brian, Larry, and Linda Mitchell in 2014 \u003ccite>(courtesy of Mitchell's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Mitchell’s continues to thrive, along with its wholesale business to other local restaurants and grocers, Brian and his sister plan to keep Mitchell’s the classic San Francisco ice cream institution it has been for so many decades already. \u003c/p>\n\u003cp>This June is Mitchell's 65th anniversary!\u003c/p>\n\u003ch2>\u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/ICHI+Sushi/@37.7426851,-122.4237301,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e5d2c7a6521:0x85b053e9c7ccccc8!8m2!3d37.7426809!4d-122.4215414\">3369 Mission St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3557-new.jpg\" alt=\"ICHI Sushi's Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ICHI Sushi's Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>ICHI Sushi has its beginnings rooted in 2006 when it was originally a one-person catering company founded by Tim Archuleta--who had been a sushi chef for many years prior to starting ICHI. \u003c/p>\n\u003cp>Although “Ichi” in Japanese means “one,” Tim did have help from his then-girlfriend, and current wife, Erin, who would help Tim out by writing labels for his sushi. \u003c/p>\n\u003cfigure id=\"attachment_126948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ICHI-019-new.jpg\" alt=\"Tim and Erin Archuleta\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-126948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1200x797.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ICHI-019-new-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tim and Erin Archuleta \u003ccite>(Menu Stories/Rebecca Goberstein)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up his sushi to tech companies like Google, LinkedIn, and YouTube, ICHI was expanding quite quickly until 2008 when the recession hit. ICHI lost nearly all of their corporate catering accounts within a couple weeks. \u003c/p>\n\u003cp>Tim and Erin then decided to change the model of ICHI, doing pop-ups and social catering. They eventually would become part of the 331 Cortland food incubator program, where they would lay the foundation for what would become ICHI Sushi as we know it today. \u003c/p>\n\u003cfigure id=\"attachment_126898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3549-new.jpg\" alt=\"Cucumber Salad with Miso Tahini Dressing\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3549-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cucumber Salad with Miso Tahini Dressing \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After raising the necessary funds, ICHI Sushi opened in September 2010 (after Tim and Erin tied the knot in 2008). Their location in Bernal Heights also used to be a sushi restaurant and when the owner decided to close it, he reached out to Tim and Erin, with whom he had become friends and gave them first dibs on the space. \u003c/p>\n\u003cp>Serving traditional Edo style sushi, ICHI is famed for its simply-done yet flavor-forward approach to nigiri. As Tim explained, each piece of fish is seasoned to complement the natural flavor of the fish--no soy sauce or wasabi necessary. \u003c/p>\n\u003cp>“My dream was for people to really understand what sushi is,” Tim said. He would later explain that he didn’t have his first taste of sushi until he was already working in kitchens while living in Santa Cruz and said it was love at first bite. \u003c/p>\n\u003cfigure id=\"attachment_126935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3570-new.jpg\" alt=\"Assortment of Nigiri\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3570-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assortment of Nigiri \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the food, Tim and Erin agree that people come for the experience--the loud music, the casual and jovial atmosphere--eating a good dinner almost becomes the byproduct more than the main intent. \u003c/p>\n\u003cp>“We want people to have fun,” Tim explained. \u003c/p>\n\u003cp>As a fixture in the neighborhood, and a destination for celebrities and San Franciscans alike, one of the toughest things for ICHI was the Japanese earthquake in 2011 which devastated many parts of the country. \u003c/p>\n\u003cp>With 80% of ICHI’s fish being sourced directly from Japan, Erin and Tim had to be really careful with how they would move forward with sourcing. \u003c/p>\n\u003cfigure id=\"attachment_126900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3589-new.jpg\" alt=\"Maguro (Big Eye Tuna) Avocado Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3589-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maguro (Big Eye Tuna) Avocado Salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We really had to be supportive of the community [in Japan],” Erin said, “And being very thoughtful and cautious and protecting our customers during the transition in the seas.”\u003c/p>\n\u003cp>With that, as tastes and the restaurant scene itself changes, Tim and Erin emphasize the need to remain consistent. After a stint in a larger space down Mission Street, before returning to their original smaller location, Erin said their current space feels like a “sushi living room,” and she and the rest of the team always want to deliver on that intimate dining experience. \u003c/p>\n\u003cfigure id=\"attachment_126901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3591-new.jpg\" alt=\"Farro with Uni Butter and Shimeji Mushrooms\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farro with Uni Butter and Shimeji Mushrooms \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with eight years of sushi-stardom, Tim, Erin, and general manager Amy Kunert all agree that a huge component of their success is the Bernal Heights neighborhood itself and their dedication to the citizens and the business owners in the area. \u003c/p>\n\u003cp>“We’re committed. We don’t only want ourselves to succeed, but we want everyone in the neighborhood and everyone moving into the neighborhood to succeed,” Amy said. “It’s a direct reflection on us.” \u003c/p>\n\u003ch2>\u003ca href=\"http://laciccia.com\">La Ciccia\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/La+Ciccia/@37.742016,-122.4288332,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e686375d373:0xfb3a341511914d68!8m2!3d37.7420118!4d-122.4266445\">291 30th St, San Francisco, CA 94131\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3638-new.jpg\" alt=\"Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3638-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calamareddusu in Inzallada cun Olia (Calamari Salad Bosana Olives Celery Radishes) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by husband and wife Massimiliano Conti and Lorella Degan, Massimiliano leads the La Ciccia kitchen while Lorella manages front of house. \u003c/p>\n\u003cfigure id=\"attachment_126950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/la-ciccia.jpg\" alt=\"Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary.\" width=\"1000\" height=\"1504\" class=\"size-full wp-image-126950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-800x1203.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-768x1155.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-798x1200.jpg 798w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-960x1444.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-240x361.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-375x564.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/la-ciccia-520x782.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Massimiliano Conti and Lorella Degan hugging in front of La Ciccia celebrating their 10th anniversary. \u003ccite>(Courtesy of Massimiliano Conti and Lorella Degan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After over a decade of successful business, Lorella says La Ciccia is a humble restaurant, whose sole focus is providing good food. \u003c/p>\n\u003cp>“Food in Italy is the center of communion,” Lorella said. “Food is not only to feed you as person, it is to feed your soul. It’s a very important part of Italian culture.”\u003c/p>\n\u003cfigure id=\"attachment_126906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3675-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Massimiliano and Lorella originally moved to Washington, D.C. from Italy in the early 1990s, and would later move to San Francisco. Massimiliano is originally from the island of Sardinia and Lorella is from an area just outside of Venice. Both had been to San Francisco before, loved the food scene, weather, and for Massimiliano particularly, the proximity to water.\u003c/p>\n\u003cp>Massimiliano and Lorella shared a love for food and worked in the food and wine world when they first moved to San Francisco, but they never intended to work together. But their mutual “little dream” as Lorella put it, brought them together to create a place to showcase the food of Sardinia. \u003c/p>\n\u003cp>“Everybody goes to Italy. Most of my customers have gone many times. It’s Sicily always, Tuscany, Amalfi Coast, and Rome. But Sardinia is out there in the middle of the Mediterranean, so it’s quite removed. But it’s still a part of Italy.”\u003c/p>\n\u003cfigure id=\"attachment_126904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3653-new.jpg\" alt=\"Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prupisceddu in Umidu cun Tomatiga (Baby Octopus stew in a spicy Tomato Sauce) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Lorella explained, Sardinian cuisine is straight-forward--letting the main ingredients in a dish shine. Historically, Sardinian food, despite originating from an island, used mostly cured meats (namely pork) and veggies. It was not until the people of Sardinia started venturing to the island’s coast that more seafood was introduced to the Sardinian diet. \u003c/p>\n\u003cp>Now, La Ciccia sources a large amount of their ingredients right from Sardinia, including cured tuna heart and bottarga, a cured fish roe usually from a grey mullet. \u003c/p>\n\u003cp>Bottarga has become a main component of one of La Ciccia’s most popular dishes--their fresh spaghetti with bottarga--which is grated over the pasta, mimicking the look of gold flakes.\u003c/p>\n\u003cfigure id=\"attachment_126905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3673-new.jpg\" alt=\"Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3673-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spaghittusu cun Allu Ollu e Bottariga (Fresh Spaghetti Spicy Garlic Oil Salt Cured Fish Roe) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The dish is so popular that some people will order the pasta for their main course and ask to have it for dessert as well,” Lorella said. \u003c/p>\n\u003cp>La Ciccia -- which roughly translates to an Italian term of endearment meaning “baby fat”-- celebrated their 12 year anniversary earlier this month. \u003c/p>\n\u003cp>Lorella admits that the restaurant business isn’t easy and staying successful requires “working hard everyday and to challenge yourself everyday.” \u003c/p>\n\u003cp>But she also says that she is lucky to live her dream with her husband daily.\u003c/p>\n\u003cp>“No matter how hard the last day was, the next day is better,” she said. “We never forget where we come from.”\u003c/p>\n\u003cfigure id=\"attachment_126902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3630-new.jpg\" alt=\"Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3630-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Truta de Arrescottu (Sardinian Ricotta and Saffron Cake Honey and Toasted Almond) \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As La Ciccia has built a loyal and ever-growing clientele, Lorella says that she has seen shifts in who is coming to the restaurant to enjoy their food. The neighborhood, she added, has transitioned and includes more people who have moved in to work at the large tech companies like Facebook and Apple. \u003c/p>\n\u003cp>Despite any changes, though, La Ciccia still remains one of the mainstays in the city for Italian food. Lorella says there’s no immediate plan to expand La Ciccia, or if she and her husband will ever want to start something new down the line, but she said if that ever happened, it would still definitely involve food. \u003c/p>\n\u003ch2>\u003ca href=\"http://ariasf.com\">ARIA Korean Tapas\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Aria+Korean+Tapas/@37.786559,-122.4202647,17z/data=!3m1!4b1!4m5!3m4!1s0x80858091541c151f:0x6429aca5330ad7d9!8m2!3d37.7865548!4d-122.418076\">932 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_126889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3293-new.jpg\" alt=\"The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Combo B; Spicy Pork Stir-Fry Ramen with Egg, Korean Fried Chicken, Ganjung Fried Chicken (fried chicken tossed with sauce), Bulgogi Kimbap \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled in a hole-in-the-wall in the Tenderloin, ARIA has become a popular destination for Korean fried chicken and other traditional Korean street food including kimbap (Korean rice rolls) and tteokbokki (spicy rice cakes). \u003c/p>\n\u003cp>Opened by a husband and wife in 2012, their son, Charlie Kim, later joined his parents (after attending UCLA) to help operate the grab-and-go restaurant. \u003c/p>\n\u003cfigure id=\"attachment_126886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg\" alt=\"Charlie (right) and his parents\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-126886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/aria-mom-and-pop-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Charlie (right) and his parents \u003ccite>(courtesy of Aria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their entire family had been working in the food world far before opening ARIA. Charlie said his paternal grandparents operated a dumpling house in Seoul while his maternal grandparents ran a North Korean-style breakfast and lunch spot in Seoul as well. When his parents married, his mother was also running an American steakhouse outside Seoul, before moving to the U.S. \u003c/p>\n\u003cp>Originally an ailing fish and chips restaurant run by Charlie’s uncle, Charlie’s mother decided to open ARIA after noticing that Korean food in San Francisco was quite expensive and focused on dishes like pancakes, japchae, and stone pot. \u003c/p>\n\u003cp>“Our family wants to offer more of a variety of street food,” Charlie said. \u003c/p>\n\u003cp>Charlie assisted his parents in operating ARIA while he was a sophomore in college and returned full-time in 2016 after graduating from UCLA and working in marketing in Los Angeles. \u003c/p>\n\u003cp>“A family-run restaurant is definitely not an easy system when it comes to a parent and son ownership.” Charlie said. “When I came back in 2016, we really struggled to find ARIA on the same page.”\u003c/p>\n\u003cp>One of the bigger struggles was consolidating the menu and revamping the physical space in the restaurant itself. Both things that Charlie and his parents did not see eye to eye on. \u003c/p>\n\u003cp>Eventually, the family moved to hone in on the grab-and-go concept, eliminating many of their tables and chairs and focusing the menu on their popular Korean fried chicken. \u003c/p>\n\u003cfigure id=\"attachment_126888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3306-new.jpg\" alt=\"Korean Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3306-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Korean Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charlie would also put ARIA on the social media map, infusing their street food menu with street culture on Instagram. While working with local Tenderloin artists, ARIA was eventually contacted by local hip hop musicians, streetwear designers, artists, and media sites for collaborations. \u003c/p>\n\u003cp>Despite consistently selling out of their fried chicken, Charlie says he can’t say if he thinks ARIA is successful, but he said that they are continuously working towards making a name in the street food game. \u003c/p>\n\u003cfigure id=\"attachment_126887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/19A3307.-new.jpg\" alt=\"Ganjung Fried Chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/19A3307.-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ganjung Fried Chicken \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I received a lot of questions and consulting requests from a few Korean restaurants in the Bay Area. I always say to them, do not work to make money and pay your bills. Do it to share your culture and people will come,” Charlie said. “Definitely a tough industry and lots of competition, but I enjoy this every day.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Charlie said that he has received requests to open ARIA locations all over the U.S., including New York, LA, and Texas. For now, though, Charlie said a second ARIA location is on the way in the Bay Area and will be announced in the next couple months. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126878/guide-5-san-francisco-family-run-restaurants-and-how-they-started","authors":["11494"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_63","bayareabites_11028","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_16111","bayareabites_16105","bayareabites_16112","bayareabites_312","bayareabites_8834","bayareabites_335","bayareabites_12468","bayareabites_8420","bayareabites_16106","bayareabites_336"],"featImg":"bayareabites_126910","label":"source_bayareabites_126878"},"bayareabites_81606":{"type":"posts","id":"bayareabites_81606","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81606","score":null,"sort":[1399676756000]},"guestAuthors":[],"slug":"bay-area-bites-downtown-san-francisco-restaurant-guide-for-visitors","title":"Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors","publishDate":1399676756,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81682\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/stuckincustoms/421758680/in/photolist-DgCao-GeZKS-6Rvj6S-azyQej-9iNMkk-9zS2n-57ncaR-7eMgVB-ao2ZF3-cqwDLh-9dQFJG-e5PGcM-ADJZ-dujo7j-5EDCfU-7LEkjv-71oBVD-8RgBZy-9JQZxw-wktEY-6SdFiE-8Pud4h-mVofLV-4y4JcZ-7XvGrt-6LSKRa-dwCCjH-5vDSaf-jwbxeq-8LLdzN-jw9nsc-56sEnC-4sPeuW-ha3FUZ-kAyysP-9BCGZ-bp94Kh-9dQGk7-jw9qgt-4Zw5jB-7cX26-c9BtzG-bp94E3-dpzQdr-5BNoE-7cX1s-bErDga-iwBcu-5fnrR-edNddw\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/421758680_bf2681bf29_z.jpg\" alt=\"Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\" width=\"640\" height=\"423\" class=\"size-full wp-image-81682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So you're visiting San Francisco, or you have out-of-town guests staying in the city and want to point them in the right direction for food. We've compiled a rough guide of San Francisco bites in the downtown area -- since that's where the vast majority of tourists stay and explore. Some of these are classic San Francisco (oysters on the bay, hipster bars, hole-in-the-wall burritos) and some are lesser-known spots that are must-visits because of their tasty food or unique meals. Try some; try all. We're just keeping you on your toes.\u003c/p>\n\u003cp>The guide is primarily aimed at downtown San Francisco and divided into quicker eats for lunch, sit-down places for dinner (or a big lunch), coffee and tea spots, and bars. If you want to venture further afield and ride BART a few stops, we've also suggested a few places that you may have heard of or that would make any list of places to visit in the city on the Bay. Use the Google Map at the bottom to find locations and to plan your eating foray.\u003c/p>\n\u003cp>Let us know what you think after you try some of these. Or, tell us what we missed that our visitors simply have to eat while they're here.\u003c/p>\n\u003ch2>FOOD - Lunch, Snacks, Quick Hits\u003c/h2>\n\u003cfigure id=\"attachment_81607\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cuesa.org/markets\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7165771078_e776153d10_z-190x190.jpg\" alt=\"Photo: Gary Yost Photography for CUESA/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/cuesa/7165771078/in/photolist-bVds6d-bVdBxj-bVdfnA-cnpfvN-cnV4RN-cnUURs\" target=\"_blank\">Gary Yost/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">\u003cstrong>Ferry Building Farmers Market\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Farmers Market,\u003c/em> $$\u003cbr>\nFerry Building Plaza\u003cbr>\n(415) 291-3276\u003cbr>\nTues, Thurs, 10 a.m. – 2 p.m. Sat, 8 a.m. to 2 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Local farmers sell produce, meat, and cheeses. Be sure to get a Rueben sandwich from the \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons\u003c/a> booth on Tuesday or Thursday – though be warned that there may be a line. And check out the sandwiches from \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a> on Thursday.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81610\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.hogislandoysters.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4737660826_60bcb43c45_z-190x190.jpg\" alt=\"Photo: Renee Suen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81610\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/sifu_renka/4737660826/in/photolist-8dDKvm-6r8kX9-aFetT-aFeti-aFesX-7zAY5Q-aFeu4-avKMrk-avNt6y-avNapE-avKTCz-avNc7y-avKRXx-avNgCN-avNjij-avKD3Z-avNkZd-avNdqQ-avNpEh-avNnPu-a3Vwy-6BmXY5-hYPwgX-7hp4pS-cuhXym-7a8mUo-6BhMCH-6BhLHi-6BhMsM-6BhMUk-6BmX9f-6BmWAG-6BmWYS-6BmXfJ-6BhLz2-7eknEA-by4SZG-fK6CX9-8VR1iU-8VMWxk-4C1uF1-eew6ni-eew6Yv-eeBQ3s-FxsMZ-9HwQhk-cDkpwS-ai3Etg-e1a4wZ-nmKwGd\" target=\"_blank\">Renee Suen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\" target=\"_blank\">\u003cstrong>Hog Island Oyster Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Oysters,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 391-7117\u003cbr>\nMon-Thurs, 11:30 a.m. – 9 p.m. Fri, 11:30 a.m. – 10 p.m. Sat, 11 a.m. – 10 p.m., Sun, 11 a.m. – 9 p.m\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit next to the water and enjoy fresh oysters from nearby Tomales Bay. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81611\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cowgirlcreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11336812673_38030e8f66_z-190x190.jpg\" alt=\"Photo: dsleeter_2000/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81611\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dsleeter_2000/11336812673/in/photolist-igN8rt-71fhuq-8dKvxu-8dKuKS-9rZN2X-7vJxH2-8Wzvv8-6AzvHh-6AzvY5-jjpRYe-jjrhKp-7wBS9v-8WCzqh-a8ydY-8MnJjp-665SYs-4bfemG-ckaTp3-HuoY9-cvZ7V7-4bbgeM-4bffdq-4bffXY-7sZmMa-2yUBDs-ckaNVE-84Z8EY-4dAAo6-KzrMx-8dA4da-hYP1zd-3A7Ffi-fCNmwE-fCLDvu-8eatbE-2X8mH2-eiKfrV-eiQYB5-eiKfeK-eiKfnx-eiQYEY-eiQYD5-eiQYGQ-6mdnsQ-3pzCkP-6xZ95w-6xZ7m9-6xZamL-6xV2J8-6xZ8sG\" target=\"_blank\">dsleeter_2000/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com\" target=\"_blank\">\u003cstrong>Cowgirl Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Cheese, Sandwiches,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 392-4000\u003cbr>\nCafé: Mon-Sat, 7 a.m. – 7 p.m. Sun, 8 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Buy the local cheeses at their store or visit the Sidekick Café and Milk Bar for sandwiches and snacks. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81612\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yanksing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6091307666_f62b56d2a4_z-190x190.jpg\" alt=\"Photo: Andi Fisher/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81612\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/andi_fisher/6091307666/in/photolist-ahgxxY-ahdLEv-ahgYjN-ahdLYx-ahecmZ-ahh2bU-ahgYib-2xtZb-ahgxDq-ahdLUH-ahecgP-ahgYd7-ahecea-ahgYaw-ahh29h-ahgYns-ahgxGy-ahh25y-4hCoCJ-9iZ7XF-9k1WXP-ahdLJn-K6d8N-5zDHxX-K6kDx-K6er3-K6nm2-K6kQH-K6dww-K6djE-K6ocD-K6kZz-K6mg2-K6g8k-K68wb-K6991-K6c7Y-K6kdX-K6889-K6aBA-K6joF-K6inV-K6h9B-K69Hw-K6jXa-K6iKt-K6jMk-K6jCR-K69oG-bSHFQP\" target=\"_blank\">Andi Fisher/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yanksing.com\" target=\"_blank\">\u003cstrong>Yank Sing\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dim Sum,\u003c/em> $$$\u003cbr>\n49 Stevenson St\u003cbr>\n(415) 541-4949\u003cbr>\n101 Spear St (at One Rincon Center)\u003cbr>\n(415) 781-1111\u003cbr>\nBoth locations open: Mon-Fri, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For some of the best dim sum in the city. Try the soup dumplings and pork buns. Make reservations or take to-go.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81615\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zerozerosf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9761119874_084169a5c3_z-190x190.jpg\" alt=\"Photo: torbakhopper/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/gazeronly/9761119874/in/photolist-8qYD1N-8qVvEg-cc1udd-cc1uwu-97teQ3-fSyhSf-8qVvDr-fXT9Lj-9DJdH3-9w1YtU-9w1YBq-8wPEDg-8KH22Z-8P1Fjo-fbXTkY-fEgvAa-dyczyp-dyi8Sw-8qnFNr\" target=\"_blank\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zerozerosf.com\" target=\"_blank\">\u003cstrong>Zero Zero\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Italian, Pizza,\u003c/em> $$\u003cbr>\n826 Folsom St.\u003cbr>\n(415) 348-8800\u003cbr>\nSun-Thurs, 11:30 a.m. – 10 p.m., Fri, Sat, 11:30 a.m. – 11 p.m. (Mon- Fri, closed 2:30 – 4 p.m.)\u003cbr>\n\u003cstrong>Why? \u003c/strong>For the pizza (try the Fillmore) and the salted ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81616\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.katanayausa.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5031624453_2ced08c225_z-190x190.jpg\" alt=\"Photo: Dave Carner/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/d-ashes/5031624453/in/photolist-dBaRk5-dycFh3-ap5FPE-9UFoFU-2fZbX6-2fZbYa-7XNCkg-8Aui9w-8LrEgh-8rzbWM-7X2Am8-7M8j4h-JQtQe-7oF6Zh-6YyTDN-8KaDE3-6xFJdV-6xKTcy-mXf9wg-6nMqrY-mXh5pJ-6xKTbW-8ECoDK-8EFxL1-mZ5ngc-mZ5p8M-mZ5oHi-mZ5nG2-6m4Tya-6E2Jo7-6xFJf8-6xKTbo-9LqmBc-6y4oVp-6xKTa7-9Lt8K3-cJ2aGS-9TkYG3-7EtxWD-6Ae78z-6Aifeu-ay8e5p-avbBbB-ebkrPK-ebkqZX-aXBA6D-6Gbdpz-8XgbBj-8Xd9dR-8XgctN\" target=\"_blank\">Dave Carner/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.katanayausa.com\" target=\"_blank\">\u003cstrong>Katana-Ya\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Japanese, Ramen,\u003c/em> $$\u003cbr>\n430 Geary St.\u003cbr>\n(415) 771-1280\u003cbr>\nEveryday, 11:30 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Go to try the extra spicy ramen (or any of the ramen).\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81677\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3680991726_eabb808306_z-190x190.jpg\" alt=\"Photo: Frank Chen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/geekstinkbreath/3680991726/in/photolist-6Bh3AA-ehPiLr\" target=\"_blank\">Frank Chen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\" target=\"_blank\">\u003cstrong>Taqueria Castillo\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican (burritos), \u003c/em>$\u003cbr>\n10 Mason St.\u003cbr>\n(415) 986-0426\u003cbr>\nMon-Sat, 10 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t visit San Francisco without visiting a hole-in-the-wall taqueria that secretly has amazing food. Get the super burrito and you’ll have leftovers. Cash only.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81622\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.superdupersf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6366847733_9afd62ac28_z-190x190.jpg\" alt=\"Photo: Jun Seita/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jseita/6366847733/in/photolist-7Vxeqk-7VAtkA-7VxeqR-7Vxeri-9coweE-dRMtqw-dXMs2Z-dXT9Xs-dXT8Nq-dXMuya-eJCXTh-eFwihU-f6Buk5-bE7djE-bGxTsx-bymLfx-7RdzGf-7RdvM7-7Ran5g-7RdCRh-7RdytL-7RaoqR-7RanCt-859vPb-9Js5oZ-9Js5wk-9nf5TE-bEuKrw-akHoKr-dKBetw-d7F39j-mticAK-aGBL1M-aGBHit-btRciN-db4JV7-brR4vQ-c113K7-c113Fd-mpdWct-bEKWpe-bEKWuv-dpQhf2-bCk3Xk-aF3D4V-cKcQn9-8fkBhK-fEMLnw-aA1VU6-aCW9U1\" target=\"_blank\">Jun Seita/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.superdupersf.com\" target=\"_blank\">\u003cstrong>Super Duper\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Burgers,\u003c/em> $\u003cbr>\n721 Market St.\u003cbr>\n(415) 538-3437\u003cbr>\nMon-Wed, 8 a.m. – 10 p.m. Thurs, Fri, 8 a.m. – 11 p.m. Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n783 Mission St.\u003cbr>\n(415) 882-1750\u003cbr>\nMon-Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n98 Mission St.\u003cbr>\n(415) 974-1200\u003cbr>\nMon-Fri, 7 a.m. – 9 p.m. Sat, Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The motto is: fast food burgers, slow food values. Yes, it’s a chain, but it’s a San Francisco chain. Small burgers made from Niman Ranch beef, and be sure to get a shake with that.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FOOD – Sit-down/Fine Dining \u003c/h3>\n\u003cfigure id=\"attachment_81623\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.farmerbrownsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2447170115_2a125ac640_z-190x190.jpg\" alt=\"Photo: Dennis Yang/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dennis/2447170115/in/photolist-4Jfoqc-88zhvG-GiJPV-2D64t-mLtni-qth28-mLtBm-mLtuk-mLtVc-4zCqs2-qth6b-GiEaN-mLu22-mLtMx-4zCqsv-2uK5Zt-qtgYL-2uPCn7-qth3W-GiEjh-mLt8p-2uPxKo-2uK4oa-2uPvkE-7Ydwx5-PTyWs-5KdvaW-qXJ81-5K9fN2-2uPAhW-7bFn8X-7bFpKX-76NuBm-kdGkD-ixPjn-6TFC2K-7Y6rX6-kdGkW-m3mKt-6TFCiH-kdGmD-7bFFSD-kdGks-349jv2-6sT6zL-m3mvV-9RD44R-3AEnRs-3AEoMQ-3AEo61\" target=\"_blank\">Dennis Yang/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com\" target=\"_blank\">\u003cstrong>Farmerbrown\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Soul Food,\u003c/em> $$\u003cbr>\n25 Mason St.\u003cbr>\n(415) 409-3276\u003cbr>\nTues-Thurs, Sun, 5:30 – 10 p.m., Fri, Sat, 5 – 11 p.m. (Weekend brunch: 10 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> San Franciscans brunch at a higher-than-average rate; join them. If you can’t make it for weekend brunch, you can still try the fried chicken and waffles, and the jalapeno cornbread.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81624\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.slanteddoor.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3440719272_aaf4766e2c_z-190x190.jpg\" alt=\"Photo: Suzi Edwards-Alexander\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/suziedwards/3440719272/in/photolist-6f3zY5-8Hnn8J-8Hjors-8HgfHM-8Hjoc2-8HiVba-8HmYLJ-8Hj23n-8HiT7K-8Hjj4p-brwHtj-bErzSe-bEryhr-8HjJUT-8HmKP7-8Hj5QB-8Hjyhi-8HiB3v-8HiMKa-8HiL1z-8HnC2J-8HmNUU-8HiDXg-8HiXpD-8Hjadv-3d1MaY-brwCgy-brwH3Q-brwHHJ-bErC9c-bErCVD-brwFq7-brwCys-brwEJ7-brwDyA-brwHgb-brwF5E-bErBtH-bErBKk-brwJry-24bBA9-6go47D-247bwv-4WwGXe-4TKT54-4ayztu-4TKTwk-5RvSkQ-4TQ7KS-6gsfLL\" target=\"_blank\">Suzi Edwards-Alexander\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com\" target=\"_blank\">\u003cstrong>Slanted Door\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Vietnamese,\u003c/em> $$$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 861-8032\u003cbr>\nMon-Sat, lunch 11 a.m. – 2:30 p.m. Sun, lunch 11:30 a.m. – 3 p.m.; everyday, afternoon tea 2:30 p.m. – 4:30 p.m., dinner 5:30 p.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Modern Vietnamese with views of the Bay. Call to make a reservation. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>. \u003cstrong>Bonus:\u003c/strong> The Slanted Door just won the 2014 \u003ca href=\"http://www.sfgate.com/restaurants/article/S-F-chefs-Phan-Patterson-take-James-Beard-awards-5455272.phphttp://\" target=\"_blank\">James Beard award for Outstanding Restaurant\u003c/a> in the country.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81676\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/michaelmina-190x190.png\" alt=\"Photo: Courtesy of Michael Mina SF/Instagram\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Michael Mina SF/Instagra\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\" target=\"_blank\">\u003cstrong>Michael Mina\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>California,\u003c/em> $$$$\u003cbr>\n252 California St.\u003cbr>\n(415) 397-9222\u003cstrong>\u003cbr>\n\u003c/strong>Lunch: Mon-Fri, 11:30 a.m. – 2 p.m. Dinner: Sun-Thurs, 5:30 – 10 p.m., Fri, Sat, 5:30 – 10:30 p.m. (Lounge opens 11:30 a.m. Mon-Fri)\u003cbr>\n\u003cstrong>Why?\u003c/strong> Michael Mina is known for his high-quality American-style food, with five restaurants around San Francisco. Try the one that is his namesake. The tasting menu will give you a range of plates and you’ll leave having earned the title of “foodie.” \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81675\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.5a5stk.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/942938_527968133916808_1224763517_n-190x190.jpg\" alt=\"Photo: Courtesy of 5A5 Steak Lounge\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of 5A5 Steak Lounge\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.5a5stk.com\" target=\"_blank\">\u003cstrong>5A5 Steak Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Steak,\u003c/em> $$$\u003cbr>\n244 Jackson St.\u003cbr>\n(415) 989-2539\u003cbr>\nMon-Thurs, 5 – 10 p.m. Fri, Sat, 5 – 10:30 p.m. Sun, 5 – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For one of the best steakhouses in the city. Get the truffle fries and Hamachi shooters with your meat. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81672\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.colibrimexicanbistro.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6244585824_32b492194f_z-190x190.jpg\" alt=\"Photo: Yuichi Sakuraba/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/skrb/6244585824/in/photolist-goRxNJ-avP8NQ-avLn9e-avLkLZ-avNYUW-avLsE2-avP6po-avP3vj-avLq1R-avPac9-avPbuC-eeBJ3q-4UzXd3-JQiQC-goRFjq-goSm6y-goSoXX-goSnGw-goSh3K-goRrRy-goSets-eeBS9W\" target=\"_blank\">Yuichi Sakuraba/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.colibrimexicanbistro.com\" target=\"_blank\">\u003cstrong>Colibri Mexican Bistro\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican,\u003c/em> $$\u003cbr>\n438 Geary St.\u003cbr>\n(415) 440-2737\u003cbr>\nMon, 11:30 a.m. – 10 p.m., Tues-Thurs, 11:30 a.m. – 11 p.m., Fri, 11:30 – midnight Sat, 10:30 a.m. – midnight, Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For sit-down Mexican food, Colibri is the place to go. The most popular dish is the chicken mole and on the weekends try the bottomless mimosa brunch. \u003cbr clear=\"all\">\u003c/p>\n\u003ch2>COFFEE/TEA: \u003c/h2>\n\u003cfigure id=\"attachment_81671\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bluebottlecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5318061117_b903f3900e_z-190x190.jpg\" alt=\"Photo: Jake Przespo/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jakeprzespo/5318061117/in/photolist-96WshV-8dD7t1-6982VW-7Gnt1B-77RrpW-bER8CW-6xR7eU-begpQH-97QXdc-hraoQr-aW1wHD-7zMfQR-2N9R6-eKnyrS-6n9dkB-5CVKbL-5K7cn7-9z9Nez-6EzPZt-8c3JPs-86d61E-dNr3KX-dDn9TC-6wMU7g-e8Buai-87Siqm-8fsvtS-dWCBMm-eha1VT-adYHuH-93FkuZ-7SDuQK-5Vevjm-h1rkHJ-giUP3r-8o2n1Y-bTNBqD-89y1LQ-apWetQ-5YoZyK-dVEaW9-7ABw5-de7ptQ-bsbZ34-egd2JH-5u9Qj2-7mCt32-5eY3KC-bCMRBy-5Va8iM\" target=\"_blank\">Jake Przespo/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.com\" target=\"_blank\">\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Coffee,\u003c/em> $$\u003cbr>\n66 Mint St.\u003cbr>\n(415) 495-3394\u003cbr>\nSan Francisco Ferry Building\u003cbr>\nNo phone\u003cbr>\nBoth locations: Mon-Fri, 7 a.m. – 7 p.m. Sat, Sun, 8 a.m. – 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Blue Bottle coffee is micro-roasted and hand-made. This is not the place to go for a quickly rushed cup of caffeine. The Mint Plaza location also serves breakfast.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81670\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.samovarlife.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4299519264_1e6623959e_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/4299519264/in/photolist-fjfW9k-dAT8DS-7xWahu-7L5zrg-7L5zC4-7xW9FJ-fuk2PV-81j5o5-81j5jy-fA3r4j-4hCpy3-4U9jSN-8p2NSu-6MfJic-6Am8iu-7L9xZA-6Amand-6Am9gL-dMfzoJ-4hCq77-4hykAi-7su2Xc-4hCpYJ-9BHXFK-4hyk3x-3MtdsF-7L9xAC-7L9xQj-P7WPL-dGxzpJ-3Mxv4u-dMfzjJ-9QppQ4-4hCpRm-81fVnr-eAooo7-9B5U63-5WhEXC-6hYgJg-6rzSaC-5Wdncv-5WdntT-ojUC2-bxQSBU-ojUAs-ojUzk-ojUDx-bxQSuQ-GL1j1-GL1iU\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.samovarlife.com\" target=\"_blank\">\u003cstrong>Samovar Tea Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Tea,\u003c/em> $$\u003cbr>\n730 Howard St. (Yerba Buena Gardens, upper terrace)\u003cbr>\n(415) 227-9400\u003cbr>\nSun-Wed, 9 a.m. – 8 p.m. Thurs-Sat, 9 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit overlooking the park and enjoy a cup of tea with light food. \u003cbr clear=\"all\">\u003c/p>\n\u003ch3>BARS:\u003c/h3>\n\u003cfigure id=\"attachment_81668\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bourbonandbranch.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3967876371_30913d135e_z-190x190.jpg\" alt=\"Photo: Zagat Buzz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/zagatbuzz/3967876371/in/photolist-73Cppz-5ZkUua-73GovL-5WgUuh-73Go9A-Q3p5A-9eoA6T-5yE3DE-8Tattk-qimh2-8TauN6-nt5oW-6RHeGS-5BpBqZ-8TgwdN-6RHeFy-5ZkUs8-qiswe-qig1w-4vpNw5-QrTj5-5ZkUoR-sroB2-62Dzme-62Dzie-62HQHj-5t1psQ-qihEn-6NYqUW-5WgUrC-Q3Vka-8Td8XS-8TctM5-8TaqUe-Q3pom-Q3pnA-qioRu-6NYqkQ-5sW1pr-8Tcndu-KuZyR-8Tc9XW-8TbgZb-8Te6CQ-8Tf243-8Tc6M8-8Tajb2-8Tdsmh-8TesJo-8T8fhv\" target=\"_blank\">Zagat Buzz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\" target=\"_blank\">\u003cstrong>Bourbon & Branch\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bar,\u003c/em> $$$\u003cbr>\n501 Jones St.\u003cbr>\n(415) 346-1735\u003cbr>\nEveryday, 6 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The speakeasy-style bar may seem over-the-top and hipster (and \u003cem>sooo\u003c/em> San Francisco), but the atmosphere is something you have to experience and the drinks are delicious. Try the cucumber gimlet. Call ahead for reservations and the “secret” password. And, yes, that hidden door you walked right past is the front entrance. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81667\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pressclubsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3980577033_bbaf8a55df_z-190x190.jpg\" alt=\"Photo: Jennifer Conley/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenniferconley/3980577033/in/photolist-74KuSv-74Ku2n-9awFzn-62HzBY-62DhGF-74jMsT-74jM9r-74oFWS-74jMdB-74oGw5-74jMck-74oGwU-74jMCi-74oGyd-74jMDv-74oGdo-74jMfk-74jMxc-74oGfh-74jMkR-4Nh7hC-74oG5s-74jMuF-74oG2y-74jMhn-74jMiV-74oGxq-74oG8Q-74jMwn-74oGu9-74jMCX-74oGk1-74oGtG-74oGAb-74jMeD-74oGvm-74jM9M-74oGgW-74oFUE-5UrJFb-8y7i1u-8y4k2e-8y4haB-8y4nxv-8y6T5f-8y7srC-8y4wop-8y7Fo7-c2WDkY-74Ksbx/\" target=\"_blank\">Jennifer Conley/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.pressclubsf.com\" target=\"_blank\">\u003cstrong>Press Club\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Wine bar,\u003c/em> $$$\u003cbr>\n20 Yerba Buena Lane\u003cbr>\n(415) 744-5000\u003cbr>\nMon-Thurs, 4 – 11 p.m. Fri, Sat, 2 – 11 p.m. Sun, 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> When you visit the Bay Area, you have to drink some wine. It’s a rule. Enjoy the variety offered at Press Club in their lounge. Check that a private event hasn’t blocked out the place first. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81666\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cellarmakerbrewing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13337162204_9f9d6ff8f6_z-190x190.jpg\" alt=\"Photo: Adam Jackson/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/adamjackson/13337162204/in/photolist-mjx1nB-mjyrEu-mjx7qD\" target=\"_blank\">Adam Jackson/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cellarmakerbrewing.com\" target=\"_blank\">\u003cstrong>Cellarmaker Brewing Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Beer,\u003c/em>$$\u003cbr>\n1150 Howard St.\u003cbr>\n(415) 863-3940\u003cbr>\nTues-Fri, 3 – 11 p.m. Sat, noon – 11 p.m. Sun 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If beer is your thing. Do a sampling of all their local brews.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FURTHER AFIELD:\u003c/h3>\n\u003cp> (looking for San Francisco adventure)\u003c/p>\n\u003cfigure id=\"attachment_81665\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.biritecreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/369137176_0306184a51_o-190x190.jpg\" alt=\"Photo: Meg Hourihan/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/megnut/369137176/in/photolist-9pwfyJ-4NtWF9-9ptefF-9pwfzS-9EHPjb-9NBb4v-dJ1bGk-9NBcRz-hHC32d-9NDYLW-3o1pMM-apXrbr-apXkgF-5Neawk-ds3ai4-2QPMhS-6NYrJj-6NYrsS-2QKoJt-2QKosg-2QPPrf-6Ufe2D-6UfdVn-yBVC5-4r4MuX-4NDCsv-6s2skp-6B3QHR-4JnRX6-au4hUY-arpWq2-dVhg44-6dCMsJ-5ZdS9r-8oANvX-5imxU2-4F6d3S-cFuzgy-4DJ5VT-5nt3XT-5nt41R-5nxgiN-5iqQGb-4NpHUz-dmRpYv-bRwhFK-4GDm6X-4GDo1r-4GDkFp-4GHrSG\" target=\"_blank\">Meg Hourihan/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dessert, Ice cream,\u003c/em> $\u003cbr>\n3692 18th St.\u003cbr>\n(415) 626-5600\u003cbr>\nSun-Thurs, 11 a.m. – 10 p.m. Fri, Sat, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the small-batch ice cream, made from local ingredients. Be sure to try the salted caramel flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81664\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4665166615_b4d249c8a4_z-190x190.jpg\" alt=\"Photo: Jenly/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenly/4665166615/in/photolist-6vBaB-6R8tr2-azFrjR-a9x9VH-a9zX2y-a9x9Rc-a9x9P8-eaNbWR-c7h9xw-7wbox4-azFsBF-87fcva-7DiT3m-7Df6oc-3eQSyU-8inV62-hHB13X-592SS3-592SGS-4dPqrk-9NEvj3-4QYdrL-9NEuBy-9NEuY1-25Vz91-desxwK-55rYNr-55wdJS-4N41wY-55rYBZ-cinkVj-4Mkmzj-28HsHz-25VJcw-7wrBnY-4nWfL2-772v6v-4o1ezh-55wceC-DMgtD-5j22mS-4dPq9F-dFW17t-2GTZdn-hHChkT-5nxgR7-25VDJj-4o1mHA-bcWZ1T-4o1jFG\" target=\"_blank\">Jenly/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com\" target=\"_blank\">\u003cstrong>Tartine\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bakery,\u003c/em> $$\u003cbr>\n600 Guerrero St.\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. – 7 p.m., Tues, Wed, 7:30 a.m. – 7 p.m., Thurs, Fri, 7:30 a.m. – 8 p.m. Sat, 8 a.m. – 8 p.m. Sun, 9 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tartine may be the most well-known bakery in San Francisco. Get fresh warm bread after 4:30 p.m. or sweets anytime. Expect a line – a long line. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81661\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.troublecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3588623294_192b613bbd_z-190x190.jpg\" alt=\"Photo: Premshree Pillai/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/premshree/3588623294/in/photolist-79S5P2-79mr1z-2nEkS-nctSmH-dZfGoW-dZaeHV-45y5ks-6ixeKR-6t7CFq-881SJs-d2qVif-5SXsNe-5SjVaH-6SxGjp-7CnWqK-7pfSny-7FQTBC-b5KANB-8u3v8u\" target=\"_blank\">Premshree Pillai/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.troublecoffee.com\" target=\"_blank\">\u003cstrong>Trouble Coffee Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Toast, coffee,\u003c/em> $$\u003cbr>\n4033 Judah St.\u003cbr>\n(800) 555-1212\u003cbr>\nEveryday, 7 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> You heard of \u003ca href=\"http://www.psmag.com/navigation/health-and-behavior/toast-story-latest-artisanal-food-craze-72676/\" target=\"_blank\">$4 artisan toast\u003c/a>? This is where it started. Trouble Coffee is small; it’s hip; and it serves very few things: coconuts, cinnamon toast, coffee. But, what it serves it serves well. Cash only. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_78542\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.ichisushi.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07-feature-190x190.jpg\" alt=\"Photo: Alanna Hale\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-78542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ichisushi.com\" target=\"_blank\">\u003cstrong>ICHI Sushi + NI Bar\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Sushi,\u003c/em> $$$\u003cbr>\n3282 Mission St.\u003cbr>\n(415) 525-4750\u003cbr>\nMon-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> ICHI just opened its new, bigger location and the popular spot has been packed with sushi-lovers. Make a reservation and just do omakase – the chef will bring you a series of tasty dishes. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81660\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.statebirdsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9320221966_deac990f8e_z-190x190.jpg\" alt=\"Photo: karmacamilleeon/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81660\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/karmacamilleeon/9320221966/in/photolist-fcAzhb-fcAwoL-kWRUi-cb869S-cbVEUQ-bV4DiH-fcAx21-fcmft6-fcAz5s-fcAzM1-fcmeHv-fcAyk5-fcmehx-fcAyNC-fcAwzm-dqqBhY-d7aavW-d7aa21-d7aaf5-d7a9Pm-cVPErU-dTMEX5-dTG3hg-dTG3wv-dTMEJC-dTG3DF-dTMFns-dTMFtE-aLzwoH-c968M1-c9691o-2fqC2-bn6zEh-bA1rRz-bn6Adw-bA1ryR-bn6zL7-bA1rrX-bn6zXq-bA1rNx-bA1rBK-bA1rKc-dGmy9d-c9DjKE-eg1SY8-h8s9Tn-mz9sHu-dag8bR-jXtiMZ-b7MirM\" target=\"_blank\">karmacamilleeon/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.statebirdsf.com\" target=\"_blank\">\u003cstrong>State Bird Provisions\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>American, tapas,\u003c/em> $$$\u003cbr>\n1529 Fillmore St.\u003cbr>\n(415) 795-1272\u003cbr>\nSun-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Because it just tastes so good – and you can judge for yourself if it’s worth the hype. Make reservations if you can get them, or stand in line before it opens. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81659\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6793403008_dcce87b362_z-190x190.jpg\" alt=\"Photo: Wally Gobetz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/wallyg/6793403008/in/photolist-bmiY35-bzdQ28-ndWdYB-bzdQat-bzdQ8p-bzdQ5X-bzdQ6Z-3afG9X-4TKPKM-6bEFTo-y1qwE-xJK5C-4TQ4ey-4TQ4gd-4ob1MK-4TQ4bf-6KbZDS-Evk1z-EvjZB-xv7Za\" target=\"_blank\">Wally Gobetz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cstrong>La Taqueria\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican, burritos\u003c/em>, $\u003cbr>\n2889 Mission St.\u003cbr>\n(415) 285-7117\u003cbr>\nMon-Sat, 11 a.m. – 9 p.m. Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> It is a fact universally recognized that the highest concentration of the best burritos is in the Mission. If you venture to the neighborhood on BART, then you’ll want to check out a classic taqueria and La Taqueria is the worst-kept secret in the area. Get the carne asada burrito and the carnitas taco with everything on it. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Use the Google Map below to find the different places in our list or sort by category. Let us know in the comments if we forgot your favorite downtown San Francisco spot or places you always take out-of-towners.\u003c/p>\n\u003cp>\u003ca href=\"https://mapsengine.google.com/map/u/0/edit?mid=zddXFVlErmSw.kgXtTNCSDUxo\">\u003cstrong>View Full-Sized Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://mapsengine.google.com/map/u/0/embed?mid=zddXFVlErmSw.kgXtTNCSDUxo\" width=\"640\" height=\"480\">\u003c/iframe>\u003c/div>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Want some more options? Check out the \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/06/union-square-checklist-from-check-please-bay-area/\">\u003cstrong>Union Square Checklist from Check, Please! Bay Area\u003c/strong>\u003c/a>! If you are looking for great eateries in San Francisco’s Union Square the producers of the show selected 10 of the best restaurants from past seasons near the iconic landmark.\u003c/p>\n\n","blocks":[],"excerpt":"Looking for places to take out-of-town guests or want to know where to eat in San Francisco when you visit? Use our guide to downtown to find classic places or tasty, lesser-known treats.","status":"publish","parent":0,"modified":1409082300,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://mapsengine.google.com/map/u/0/embed"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":2060},"headData":{"title":"Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors | KQED","description":"Looking for places to take out-of-town guests or want to know where to eat in San Francisco when you visit? Use our guide to downtown to find classic places or tasty, lesser-known treats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"81606 http://blogs.kqed.org/bayareabites/?p=81606","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/09/bay-area-bites-downtown-san-francisco-restaurant-guide-for-visitors/","disqusTitle":"Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors","path":"/bayareabites/81606/bay-area-bites-downtown-san-francisco-restaurant-guide-for-visitors","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81682\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/stuckincustoms/421758680/in/photolist-DgCao-GeZKS-6Rvj6S-azyQej-9iNMkk-9zS2n-57ncaR-7eMgVB-ao2ZF3-cqwDLh-9dQFJG-e5PGcM-ADJZ-dujo7j-5EDCfU-7LEkjv-71oBVD-8RgBZy-9JQZxw-wktEY-6SdFiE-8Pud4h-mVofLV-4y4JcZ-7XvGrt-6LSKRa-dwCCjH-5vDSaf-jwbxeq-8LLdzN-jw9nsc-56sEnC-4sPeuW-ha3FUZ-kAyysP-9BCGZ-bp94Kh-9dQGk7-jw9qgt-4Zw5jB-7cX26-c9BtzG-bp94E3-dpzQdr-5BNoE-7cX1s-bErDga-iwBcu-5fnrR-edNddw\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/421758680_bf2681bf29_z.jpg\" alt=\"Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\" width=\"640\" height=\"423\" class=\"size-full wp-image-81682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So you're visiting San Francisco, or you have out-of-town guests staying in the city and want to point them in the right direction for food. We've compiled a rough guide of San Francisco bites in the downtown area -- since that's where the vast majority of tourists stay and explore. Some of these are classic San Francisco (oysters on the bay, hipster bars, hole-in-the-wall burritos) and some are lesser-known spots that are must-visits because of their tasty food or unique meals. Try some; try all. We're just keeping you on your toes.\u003c/p>\n\u003cp>The guide is primarily aimed at downtown San Francisco and divided into quicker eats for lunch, sit-down places for dinner (or a big lunch), coffee and tea spots, and bars. If you want to venture further afield and ride BART a few stops, we've also suggested a few places that you may have heard of or that would make any list of places to visit in the city on the Bay. Use the Google Map at the bottom to find locations and to plan your eating foray.\u003c/p>\n\u003cp>Let us know what you think after you try some of these. Or, tell us what we missed that our visitors simply have to eat while they're here.\u003c/p>\n\u003ch2>FOOD - Lunch, Snacks, Quick Hits\u003c/h2>\n\u003cfigure id=\"attachment_81607\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cuesa.org/markets\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7165771078_e776153d10_z-190x190.jpg\" alt=\"Photo: Gary Yost Photography for CUESA/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/cuesa/7165771078/in/photolist-bVds6d-bVdBxj-bVdfnA-cnpfvN-cnV4RN-cnUURs\" target=\"_blank\">Gary Yost/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">\u003cstrong>Ferry Building Farmers Market\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Farmers Market,\u003c/em> $$\u003cbr>\nFerry Building Plaza\u003cbr>\n(415) 291-3276\u003cbr>\nTues, Thurs, 10 a.m. – 2 p.m. Sat, 8 a.m. to 2 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Local farmers sell produce, meat, and cheeses. Be sure to get a Rueben sandwich from the \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons\u003c/a> booth on Tuesday or Thursday – though be warned that there may be a line. And check out the sandwiches from \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a> on Thursday.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81610\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.hogislandoysters.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4737660826_60bcb43c45_z-190x190.jpg\" alt=\"Photo: Renee Suen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81610\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/sifu_renka/4737660826/in/photolist-8dDKvm-6r8kX9-aFetT-aFeti-aFesX-7zAY5Q-aFeu4-avKMrk-avNt6y-avNapE-avKTCz-avNc7y-avKRXx-avNgCN-avNjij-avKD3Z-avNkZd-avNdqQ-avNpEh-avNnPu-a3Vwy-6BmXY5-hYPwgX-7hp4pS-cuhXym-7a8mUo-6BhMCH-6BhLHi-6BhMsM-6BhMUk-6BmX9f-6BmWAG-6BmWYS-6BmXfJ-6BhLz2-7eknEA-by4SZG-fK6CX9-8VR1iU-8VMWxk-4C1uF1-eew6ni-eew6Yv-eeBQ3s-FxsMZ-9HwQhk-cDkpwS-ai3Etg-e1a4wZ-nmKwGd\" target=\"_blank\">Renee Suen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\" target=\"_blank\">\u003cstrong>Hog Island Oyster Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Oysters,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 391-7117\u003cbr>\nMon-Thurs, 11:30 a.m. – 9 p.m. Fri, 11:30 a.m. – 10 p.m. Sat, 11 a.m. – 10 p.m., Sun, 11 a.m. – 9 p.m\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit next to the water and enjoy fresh oysters from nearby Tomales Bay. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81611\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cowgirlcreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11336812673_38030e8f66_z-190x190.jpg\" alt=\"Photo: dsleeter_2000/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81611\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dsleeter_2000/11336812673/in/photolist-igN8rt-71fhuq-8dKvxu-8dKuKS-9rZN2X-7vJxH2-8Wzvv8-6AzvHh-6AzvY5-jjpRYe-jjrhKp-7wBS9v-8WCzqh-a8ydY-8MnJjp-665SYs-4bfemG-ckaTp3-HuoY9-cvZ7V7-4bbgeM-4bffdq-4bffXY-7sZmMa-2yUBDs-ckaNVE-84Z8EY-4dAAo6-KzrMx-8dA4da-hYP1zd-3A7Ffi-fCNmwE-fCLDvu-8eatbE-2X8mH2-eiKfrV-eiQYB5-eiKfeK-eiKfnx-eiQYEY-eiQYD5-eiQYGQ-6mdnsQ-3pzCkP-6xZ95w-6xZ7m9-6xZamL-6xV2J8-6xZ8sG\" target=\"_blank\">dsleeter_2000/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com\" target=\"_blank\">\u003cstrong>Cowgirl Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Cheese, Sandwiches,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 392-4000\u003cbr>\nCafé: Mon-Sat, 7 a.m. – 7 p.m. Sun, 8 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Buy the local cheeses at their store or visit the Sidekick Café and Milk Bar for sandwiches and snacks. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81612\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yanksing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6091307666_f62b56d2a4_z-190x190.jpg\" alt=\"Photo: Andi Fisher/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81612\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/andi_fisher/6091307666/in/photolist-ahgxxY-ahdLEv-ahgYjN-ahdLYx-ahecmZ-ahh2bU-ahgYib-2xtZb-ahgxDq-ahdLUH-ahecgP-ahgYd7-ahecea-ahgYaw-ahh29h-ahgYns-ahgxGy-ahh25y-4hCoCJ-9iZ7XF-9k1WXP-ahdLJn-K6d8N-5zDHxX-K6kDx-K6er3-K6nm2-K6kQH-K6dww-K6djE-K6ocD-K6kZz-K6mg2-K6g8k-K68wb-K6991-K6c7Y-K6kdX-K6889-K6aBA-K6joF-K6inV-K6h9B-K69Hw-K6jXa-K6iKt-K6jMk-K6jCR-K69oG-bSHFQP\" target=\"_blank\">Andi Fisher/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yanksing.com\" target=\"_blank\">\u003cstrong>Yank Sing\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dim Sum,\u003c/em> $$$\u003cbr>\n49 Stevenson St\u003cbr>\n(415) 541-4949\u003cbr>\n101 Spear St (at One Rincon Center)\u003cbr>\n(415) 781-1111\u003cbr>\nBoth locations open: Mon-Fri, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For some of the best dim sum in the city. Try the soup dumplings and pork buns. Make reservations or take to-go.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81615\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zerozerosf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9761119874_084169a5c3_z-190x190.jpg\" alt=\"Photo: torbakhopper/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/gazeronly/9761119874/in/photolist-8qYD1N-8qVvEg-cc1udd-cc1uwu-97teQ3-fSyhSf-8qVvDr-fXT9Lj-9DJdH3-9w1YtU-9w1YBq-8wPEDg-8KH22Z-8P1Fjo-fbXTkY-fEgvAa-dyczyp-dyi8Sw-8qnFNr\" target=\"_blank\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zerozerosf.com\" target=\"_blank\">\u003cstrong>Zero Zero\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Italian, Pizza,\u003c/em> $$\u003cbr>\n826 Folsom St.\u003cbr>\n(415) 348-8800\u003cbr>\nSun-Thurs, 11:30 a.m. – 10 p.m., Fri, Sat, 11:30 a.m. – 11 p.m. (Mon- Fri, closed 2:30 – 4 p.m.)\u003cbr>\n\u003cstrong>Why? \u003c/strong>For the pizza (try the Fillmore) and the salted ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81616\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.katanayausa.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5031624453_2ced08c225_z-190x190.jpg\" alt=\"Photo: Dave Carner/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/d-ashes/5031624453/in/photolist-dBaRk5-dycFh3-ap5FPE-9UFoFU-2fZbX6-2fZbYa-7XNCkg-8Aui9w-8LrEgh-8rzbWM-7X2Am8-7M8j4h-JQtQe-7oF6Zh-6YyTDN-8KaDE3-6xFJdV-6xKTcy-mXf9wg-6nMqrY-mXh5pJ-6xKTbW-8ECoDK-8EFxL1-mZ5ngc-mZ5p8M-mZ5oHi-mZ5nG2-6m4Tya-6E2Jo7-6xFJf8-6xKTbo-9LqmBc-6y4oVp-6xKTa7-9Lt8K3-cJ2aGS-9TkYG3-7EtxWD-6Ae78z-6Aifeu-ay8e5p-avbBbB-ebkrPK-ebkqZX-aXBA6D-6Gbdpz-8XgbBj-8Xd9dR-8XgctN\" target=\"_blank\">Dave Carner/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.katanayausa.com\" target=\"_blank\">\u003cstrong>Katana-Ya\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Japanese, Ramen,\u003c/em> $$\u003cbr>\n430 Geary St.\u003cbr>\n(415) 771-1280\u003cbr>\nEveryday, 11:30 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Go to try the extra spicy ramen (or any of the ramen).\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81677\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3680991726_eabb808306_z-190x190.jpg\" alt=\"Photo: Frank Chen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/geekstinkbreath/3680991726/in/photolist-6Bh3AA-ehPiLr\" target=\"_blank\">Frank Chen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\" target=\"_blank\">\u003cstrong>Taqueria Castillo\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican (burritos), \u003c/em>$\u003cbr>\n10 Mason St.\u003cbr>\n(415) 986-0426\u003cbr>\nMon-Sat, 10 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t visit San Francisco without visiting a hole-in-the-wall taqueria that secretly has amazing food. Get the super burrito and you’ll have leftovers. Cash only.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81622\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.superdupersf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6366847733_9afd62ac28_z-190x190.jpg\" alt=\"Photo: Jun Seita/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jseita/6366847733/in/photolist-7Vxeqk-7VAtkA-7VxeqR-7Vxeri-9coweE-dRMtqw-dXMs2Z-dXT9Xs-dXT8Nq-dXMuya-eJCXTh-eFwihU-f6Buk5-bE7djE-bGxTsx-bymLfx-7RdzGf-7RdvM7-7Ran5g-7RdCRh-7RdytL-7RaoqR-7RanCt-859vPb-9Js5oZ-9Js5wk-9nf5TE-bEuKrw-akHoKr-dKBetw-d7F39j-mticAK-aGBL1M-aGBHit-btRciN-db4JV7-brR4vQ-c113K7-c113Fd-mpdWct-bEKWpe-bEKWuv-dpQhf2-bCk3Xk-aF3D4V-cKcQn9-8fkBhK-fEMLnw-aA1VU6-aCW9U1\" target=\"_blank\">Jun Seita/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.superdupersf.com\" target=\"_blank\">\u003cstrong>Super Duper\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Burgers,\u003c/em> $\u003cbr>\n721 Market St.\u003cbr>\n(415) 538-3437\u003cbr>\nMon-Wed, 8 a.m. – 10 p.m. Thurs, Fri, 8 a.m. – 11 p.m. Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n783 Mission St.\u003cbr>\n(415) 882-1750\u003cbr>\nMon-Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n98 Mission St.\u003cbr>\n(415) 974-1200\u003cbr>\nMon-Fri, 7 a.m. – 9 p.m. Sat, Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The motto is: fast food burgers, slow food values. Yes, it’s a chain, but it’s a San Francisco chain. Small burgers made from Niman Ranch beef, and be sure to get a shake with that.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FOOD – Sit-down/Fine Dining \u003c/h3>\n\u003cfigure id=\"attachment_81623\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.farmerbrownsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2447170115_2a125ac640_z-190x190.jpg\" alt=\"Photo: Dennis Yang/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dennis/2447170115/in/photolist-4Jfoqc-88zhvG-GiJPV-2D64t-mLtni-qth28-mLtBm-mLtuk-mLtVc-4zCqs2-qth6b-GiEaN-mLu22-mLtMx-4zCqsv-2uK5Zt-qtgYL-2uPCn7-qth3W-GiEjh-mLt8p-2uPxKo-2uK4oa-2uPvkE-7Ydwx5-PTyWs-5KdvaW-qXJ81-5K9fN2-2uPAhW-7bFn8X-7bFpKX-76NuBm-kdGkD-ixPjn-6TFC2K-7Y6rX6-kdGkW-m3mKt-6TFCiH-kdGmD-7bFFSD-kdGks-349jv2-6sT6zL-m3mvV-9RD44R-3AEnRs-3AEoMQ-3AEo61\" target=\"_blank\">Dennis Yang/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com\" target=\"_blank\">\u003cstrong>Farmerbrown\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Soul Food,\u003c/em> $$\u003cbr>\n25 Mason St.\u003cbr>\n(415) 409-3276\u003cbr>\nTues-Thurs, Sun, 5:30 – 10 p.m., Fri, Sat, 5 – 11 p.m. (Weekend brunch: 10 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> San Franciscans brunch at a higher-than-average rate; join them. If you can’t make it for weekend brunch, you can still try the fried chicken and waffles, and the jalapeno cornbread.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81624\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.slanteddoor.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3440719272_aaf4766e2c_z-190x190.jpg\" alt=\"Photo: Suzi Edwards-Alexander\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/suziedwards/3440719272/in/photolist-6f3zY5-8Hnn8J-8Hjors-8HgfHM-8Hjoc2-8HiVba-8HmYLJ-8Hj23n-8HiT7K-8Hjj4p-brwHtj-bErzSe-bEryhr-8HjJUT-8HmKP7-8Hj5QB-8Hjyhi-8HiB3v-8HiMKa-8HiL1z-8HnC2J-8HmNUU-8HiDXg-8HiXpD-8Hjadv-3d1MaY-brwCgy-brwH3Q-brwHHJ-bErC9c-bErCVD-brwFq7-brwCys-brwEJ7-brwDyA-brwHgb-brwF5E-bErBtH-bErBKk-brwJry-24bBA9-6go47D-247bwv-4WwGXe-4TKT54-4ayztu-4TKTwk-5RvSkQ-4TQ7KS-6gsfLL\" target=\"_blank\">Suzi Edwards-Alexander\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com\" target=\"_blank\">\u003cstrong>Slanted Door\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Vietnamese,\u003c/em> $$$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 861-8032\u003cbr>\nMon-Sat, lunch 11 a.m. – 2:30 p.m. Sun, lunch 11:30 a.m. – 3 p.m.; everyday, afternoon tea 2:30 p.m. – 4:30 p.m., dinner 5:30 p.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Modern Vietnamese with views of the Bay. Call to make a reservation. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>. \u003cstrong>Bonus:\u003c/strong> The Slanted Door just won the 2014 \u003ca href=\"http://www.sfgate.com/restaurants/article/S-F-chefs-Phan-Patterson-take-James-Beard-awards-5455272.phphttp://\" target=\"_blank\">James Beard award for Outstanding Restaurant\u003c/a> in the country.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81676\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/michaelmina-190x190.png\" alt=\"Photo: Courtesy of Michael Mina SF/Instagram\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Michael Mina SF/Instagra\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\" target=\"_blank\">\u003cstrong>Michael Mina\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>California,\u003c/em> $$$$\u003cbr>\n252 California St.\u003cbr>\n(415) 397-9222\u003cstrong>\u003cbr>\n\u003c/strong>Lunch: Mon-Fri, 11:30 a.m. – 2 p.m. Dinner: Sun-Thurs, 5:30 – 10 p.m., Fri, Sat, 5:30 – 10:30 p.m. (Lounge opens 11:30 a.m. Mon-Fri)\u003cbr>\n\u003cstrong>Why?\u003c/strong> Michael Mina is known for his high-quality American-style food, with five restaurants around San Francisco. Try the one that is his namesake. The tasting menu will give you a range of plates and you’ll leave having earned the title of “foodie.” \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81675\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.5a5stk.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/942938_527968133916808_1224763517_n-190x190.jpg\" alt=\"Photo: Courtesy of 5A5 Steak Lounge\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of 5A5 Steak Lounge\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.5a5stk.com\" target=\"_blank\">\u003cstrong>5A5 Steak Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Steak,\u003c/em> $$$\u003cbr>\n244 Jackson St.\u003cbr>\n(415) 989-2539\u003cbr>\nMon-Thurs, 5 – 10 p.m. Fri, Sat, 5 – 10:30 p.m. Sun, 5 – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For one of the best steakhouses in the city. Get the truffle fries and Hamachi shooters with your meat. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81672\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.colibrimexicanbistro.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6244585824_32b492194f_z-190x190.jpg\" alt=\"Photo: Yuichi Sakuraba/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/skrb/6244585824/in/photolist-goRxNJ-avP8NQ-avLn9e-avLkLZ-avNYUW-avLsE2-avP6po-avP3vj-avLq1R-avPac9-avPbuC-eeBJ3q-4UzXd3-JQiQC-goRFjq-goSm6y-goSoXX-goSnGw-goSh3K-goRrRy-goSets-eeBS9W\" target=\"_blank\">Yuichi Sakuraba/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.colibrimexicanbistro.com\" target=\"_blank\">\u003cstrong>Colibri Mexican Bistro\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican,\u003c/em> $$\u003cbr>\n438 Geary St.\u003cbr>\n(415) 440-2737\u003cbr>\nMon, 11:30 a.m. – 10 p.m., Tues-Thurs, 11:30 a.m. – 11 p.m., Fri, 11:30 – midnight Sat, 10:30 a.m. – midnight, Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For sit-down Mexican food, Colibri is the place to go. The most popular dish is the chicken mole and on the weekends try the bottomless mimosa brunch. \u003cbr clear=\"all\">\u003c/p>\n\u003ch2>COFFEE/TEA: \u003c/h2>\n\u003cfigure id=\"attachment_81671\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bluebottlecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5318061117_b903f3900e_z-190x190.jpg\" alt=\"Photo: Jake Przespo/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jakeprzespo/5318061117/in/photolist-96WshV-8dD7t1-6982VW-7Gnt1B-77RrpW-bER8CW-6xR7eU-begpQH-97QXdc-hraoQr-aW1wHD-7zMfQR-2N9R6-eKnyrS-6n9dkB-5CVKbL-5K7cn7-9z9Nez-6EzPZt-8c3JPs-86d61E-dNr3KX-dDn9TC-6wMU7g-e8Buai-87Siqm-8fsvtS-dWCBMm-eha1VT-adYHuH-93FkuZ-7SDuQK-5Vevjm-h1rkHJ-giUP3r-8o2n1Y-bTNBqD-89y1LQ-apWetQ-5YoZyK-dVEaW9-7ABw5-de7ptQ-bsbZ34-egd2JH-5u9Qj2-7mCt32-5eY3KC-bCMRBy-5Va8iM\" target=\"_blank\">Jake Przespo/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.com\" target=\"_blank\">\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Coffee,\u003c/em> $$\u003cbr>\n66 Mint St.\u003cbr>\n(415) 495-3394\u003cbr>\nSan Francisco Ferry Building\u003cbr>\nNo phone\u003cbr>\nBoth locations: Mon-Fri, 7 a.m. – 7 p.m. Sat, Sun, 8 a.m. – 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Blue Bottle coffee is micro-roasted and hand-made. This is not the place to go for a quickly rushed cup of caffeine. The Mint Plaza location also serves breakfast.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81670\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.samovarlife.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4299519264_1e6623959e_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/4299519264/in/photolist-fjfW9k-dAT8DS-7xWahu-7L5zrg-7L5zC4-7xW9FJ-fuk2PV-81j5o5-81j5jy-fA3r4j-4hCpy3-4U9jSN-8p2NSu-6MfJic-6Am8iu-7L9xZA-6Amand-6Am9gL-dMfzoJ-4hCq77-4hykAi-7su2Xc-4hCpYJ-9BHXFK-4hyk3x-3MtdsF-7L9xAC-7L9xQj-P7WPL-dGxzpJ-3Mxv4u-dMfzjJ-9QppQ4-4hCpRm-81fVnr-eAooo7-9B5U63-5WhEXC-6hYgJg-6rzSaC-5Wdncv-5WdntT-ojUC2-bxQSBU-ojUAs-ojUzk-ojUDx-bxQSuQ-GL1j1-GL1iU\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.samovarlife.com\" target=\"_blank\">\u003cstrong>Samovar Tea Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Tea,\u003c/em> $$\u003cbr>\n730 Howard St. (Yerba Buena Gardens, upper terrace)\u003cbr>\n(415) 227-9400\u003cbr>\nSun-Wed, 9 a.m. – 8 p.m. Thurs-Sat, 9 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit overlooking the park and enjoy a cup of tea with light food. \u003cbr clear=\"all\">\u003c/p>\n\u003ch3>BARS:\u003c/h3>\n\u003cfigure id=\"attachment_81668\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bourbonandbranch.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3967876371_30913d135e_z-190x190.jpg\" alt=\"Photo: Zagat Buzz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/zagatbuzz/3967876371/in/photolist-73Cppz-5ZkUua-73GovL-5WgUuh-73Go9A-Q3p5A-9eoA6T-5yE3DE-8Tattk-qimh2-8TauN6-nt5oW-6RHeGS-5BpBqZ-8TgwdN-6RHeFy-5ZkUs8-qiswe-qig1w-4vpNw5-QrTj5-5ZkUoR-sroB2-62Dzme-62Dzie-62HQHj-5t1psQ-qihEn-6NYqUW-5WgUrC-Q3Vka-8Td8XS-8TctM5-8TaqUe-Q3pom-Q3pnA-qioRu-6NYqkQ-5sW1pr-8Tcndu-KuZyR-8Tc9XW-8TbgZb-8Te6CQ-8Tf243-8Tc6M8-8Tajb2-8Tdsmh-8TesJo-8T8fhv\" target=\"_blank\">Zagat Buzz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\" target=\"_blank\">\u003cstrong>Bourbon & Branch\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bar,\u003c/em> $$$\u003cbr>\n501 Jones St.\u003cbr>\n(415) 346-1735\u003cbr>\nEveryday, 6 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The speakeasy-style bar may seem over-the-top and hipster (and \u003cem>sooo\u003c/em> San Francisco), but the atmosphere is something you have to experience and the drinks are delicious. Try the cucumber gimlet. Call ahead for reservations and the “secret” password. And, yes, that hidden door you walked right past is the front entrance. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81667\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pressclubsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3980577033_bbaf8a55df_z-190x190.jpg\" alt=\"Photo: Jennifer Conley/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenniferconley/3980577033/in/photolist-74KuSv-74Ku2n-9awFzn-62HzBY-62DhGF-74jMsT-74jM9r-74oFWS-74jMdB-74oGw5-74jMck-74oGwU-74jMCi-74oGyd-74jMDv-74oGdo-74jMfk-74jMxc-74oGfh-74jMkR-4Nh7hC-74oG5s-74jMuF-74oG2y-74jMhn-74jMiV-74oGxq-74oG8Q-74jMwn-74oGu9-74jMCX-74oGk1-74oGtG-74oGAb-74jMeD-74oGvm-74jM9M-74oGgW-74oFUE-5UrJFb-8y7i1u-8y4k2e-8y4haB-8y4nxv-8y6T5f-8y7srC-8y4wop-8y7Fo7-c2WDkY-74Ksbx/\" target=\"_blank\">Jennifer Conley/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.pressclubsf.com\" target=\"_blank\">\u003cstrong>Press Club\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Wine bar,\u003c/em> $$$\u003cbr>\n20 Yerba Buena Lane\u003cbr>\n(415) 744-5000\u003cbr>\nMon-Thurs, 4 – 11 p.m. Fri, Sat, 2 – 11 p.m. Sun, 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> When you visit the Bay Area, you have to drink some wine. It’s a rule. Enjoy the variety offered at Press Club in their lounge. Check that a private event hasn’t blocked out the place first. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81666\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cellarmakerbrewing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13337162204_9f9d6ff8f6_z-190x190.jpg\" alt=\"Photo: Adam Jackson/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/adamjackson/13337162204/in/photolist-mjx1nB-mjyrEu-mjx7qD\" target=\"_blank\">Adam Jackson/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cellarmakerbrewing.com\" target=\"_blank\">\u003cstrong>Cellarmaker Brewing Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Beer,\u003c/em>$$\u003cbr>\n1150 Howard St.\u003cbr>\n(415) 863-3940\u003cbr>\nTues-Fri, 3 – 11 p.m. Sat, noon – 11 p.m. Sun 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If beer is your thing. Do a sampling of all their local brews.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FURTHER AFIELD:\u003c/h3>\n\u003cp> (looking for San Francisco adventure)\u003c/p>\n\u003cfigure id=\"attachment_81665\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.biritecreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/369137176_0306184a51_o-190x190.jpg\" alt=\"Photo: Meg Hourihan/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/megnut/369137176/in/photolist-9pwfyJ-4NtWF9-9ptefF-9pwfzS-9EHPjb-9NBb4v-dJ1bGk-9NBcRz-hHC32d-9NDYLW-3o1pMM-apXrbr-apXkgF-5Neawk-ds3ai4-2QPMhS-6NYrJj-6NYrsS-2QKoJt-2QKosg-2QPPrf-6Ufe2D-6UfdVn-yBVC5-4r4MuX-4NDCsv-6s2skp-6B3QHR-4JnRX6-au4hUY-arpWq2-dVhg44-6dCMsJ-5ZdS9r-8oANvX-5imxU2-4F6d3S-cFuzgy-4DJ5VT-5nt3XT-5nt41R-5nxgiN-5iqQGb-4NpHUz-dmRpYv-bRwhFK-4GDm6X-4GDo1r-4GDkFp-4GHrSG\" target=\"_blank\">Meg Hourihan/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dessert, Ice cream,\u003c/em> $\u003cbr>\n3692 18th St.\u003cbr>\n(415) 626-5600\u003cbr>\nSun-Thurs, 11 a.m. – 10 p.m. Fri, Sat, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the small-batch ice cream, made from local ingredients. Be sure to try the salted caramel flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81664\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4665166615_b4d249c8a4_z-190x190.jpg\" alt=\"Photo: Jenly/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenly/4665166615/in/photolist-6vBaB-6R8tr2-azFrjR-a9x9VH-a9zX2y-a9x9Rc-a9x9P8-eaNbWR-c7h9xw-7wbox4-azFsBF-87fcva-7DiT3m-7Df6oc-3eQSyU-8inV62-hHB13X-592SS3-592SGS-4dPqrk-9NEvj3-4QYdrL-9NEuBy-9NEuY1-25Vz91-desxwK-55rYNr-55wdJS-4N41wY-55rYBZ-cinkVj-4Mkmzj-28HsHz-25VJcw-7wrBnY-4nWfL2-772v6v-4o1ezh-55wceC-DMgtD-5j22mS-4dPq9F-dFW17t-2GTZdn-hHChkT-5nxgR7-25VDJj-4o1mHA-bcWZ1T-4o1jFG\" target=\"_blank\">Jenly/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com\" target=\"_blank\">\u003cstrong>Tartine\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bakery,\u003c/em> $$\u003cbr>\n600 Guerrero St.\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. – 7 p.m., Tues, Wed, 7:30 a.m. – 7 p.m., Thurs, Fri, 7:30 a.m. – 8 p.m. Sat, 8 a.m. – 8 p.m. Sun, 9 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tartine may be the most well-known bakery in San Francisco. Get fresh warm bread after 4:30 p.m. or sweets anytime. Expect a line – a long line. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81661\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.troublecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3588623294_192b613bbd_z-190x190.jpg\" alt=\"Photo: Premshree Pillai/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/premshree/3588623294/in/photolist-79S5P2-79mr1z-2nEkS-nctSmH-dZfGoW-dZaeHV-45y5ks-6ixeKR-6t7CFq-881SJs-d2qVif-5SXsNe-5SjVaH-6SxGjp-7CnWqK-7pfSny-7FQTBC-b5KANB-8u3v8u\" target=\"_blank\">Premshree Pillai/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.troublecoffee.com\" target=\"_blank\">\u003cstrong>Trouble Coffee Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Toast, coffee,\u003c/em> $$\u003cbr>\n4033 Judah St.\u003cbr>\n(800) 555-1212\u003cbr>\nEveryday, 7 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> You heard of \u003ca href=\"http://www.psmag.com/navigation/health-and-behavior/toast-story-latest-artisanal-food-craze-72676/\" target=\"_blank\">$4 artisan toast\u003c/a>? This is where it started. Trouble Coffee is small; it’s hip; and it serves very few things: coconuts, cinnamon toast, coffee. But, what it serves it serves well. Cash only. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_78542\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.ichisushi.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07-feature-190x190.jpg\" alt=\"Photo: Alanna Hale\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-78542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ichisushi.com\" target=\"_blank\">\u003cstrong>ICHI Sushi + NI Bar\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Sushi,\u003c/em> $$$\u003cbr>\n3282 Mission St.\u003cbr>\n(415) 525-4750\u003cbr>\nMon-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> ICHI just opened its new, bigger location and the popular spot has been packed with sushi-lovers. Make a reservation and just do omakase – the chef will bring you a series of tasty dishes. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81660\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.statebirdsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9320221966_deac990f8e_z-190x190.jpg\" alt=\"Photo: karmacamilleeon/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81660\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/karmacamilleeon/9320221966/in/photolist-fcAzhb-fcAwoL-kWRUi-cb869S-cbVEUQ-bV4DiH-fcAx21-fcmft6-fcAz5s-fcAzM1-fcmeHv-fcAyk5-fcmehx-fcAyNC-fcAwzm-dqqBhY-d7aavW-d7aa21-d7aaf5-d7a9Pm-cVPErU-dTMEX5-dTG3hg-dTG3wv-dTMEJC-dTG3DF-dTMFns-dTMFtE-aLzwoH-c968M1-c9691o-2fqC2-bn6zEh-bA1rRz-bn6Adw-bA1ryR-bn6zL7-bA1rrX-bn6zXq-bA1rNx-bA1rBK-bA1rKc-dGmy9d-c9DjKE-eg1SY8-h8s9Tn-mz9sHu-dag8bR-jXtiMZ-b7MirM\" target=\"_blank\">karmacamilleeon/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.statebirdsf.com\" target=\"_blank\">\u003cstrong>State Bird Provisions\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>American, tapas,\u003c/em> $$$\u003cbr>\n1529 Fillmore St.\u003cbr>\n(415) 795-1272\u003cbr>\nSun-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Because it just tastes so good – and you can judge for yourself if it’s worth the hype. Make reservations if you can get them, or stand in line before it opens. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81659\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6793403008_dcce87b362_z-190x190.jpg\" alt=\"Photo: Wally Gobetz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/wallyg/6793403008/in/photolist-bmiY35-bzdQ28-ndWdYB-bzdQat-bzdQ8p-bzdQ5X-bzdQ6Z-3afG9X-4TKPKM-6bEFTo-y1qwE-xJK5C-4TQ4ey-4TQ4gd-4ob1MK-4TQ4bf-6KbZDS-Evk1z-EvjZB-xv7Za\" target=\"_blank\">Wally Gobetz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cstrong>La Taqueria\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican, burritos\u003c/em>, $\u003cbr>\n2889 Mission St.\u003cbr>\n(415) 285-7117\u003cbr>\nMon-Sat, 11 a.m. – 9 p.m. Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> It is a fact universally recognized that the highest concentration of the best burritos is in the Mission. If you venture to the neighborhood on BART, then you’ll want to check out a classic taqueria and La Taqueria is the worst-kept secret in the area. Get the carne asada burrito and the carnitas taco with everything on it. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Use the Google Map below to find the different places in our list or sort by category. Let us know in the comments if we forgot your favorite downtown San Francisco spot or places you always take out-of-towners.\u003c/p>\n\u003cp>\u003ca href=\"https://mapsengine.google.com/map/u/0/edit?mid=zddXFVlErmSw.kgXtTNCSDUxo\">\u003cstrong>View Full-Sized Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://mapsengine.google.com/map/u/0/embed?mid=zddXFVlErmSw.kgXtTNCSDUxo\" width=\"640\" height=\"480\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Want some more options? Check out the \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/06/union-square-checklist-from-check-please-bay-area/\">\u003cstrong>Union Square Checklist from Check, Please! Bay Area\u003c/strong>\u003c/a>! If you are looking for great eateries in San Francisco’s Union Square the producers of the show selected 10 of the best restaurants from past seasons near the iconic landmark.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81606/bay-area-bites-downtown-san-francisco-restaurant-guide-for-visitors","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13306","bayareabites_95","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_1248"],"tags":["bayareabites_491","bayareabites_13141","bayareabites_4153","bayareabites_233","bayareabites_13420","bayareabites_8834","bayareabites_3088","bayareabites_14745","bayareabites_10313","bayareabites_3147","bayareabites_198"],"featImg":"bayareabites_81682","label":"bayareabites"},"bayareabites_21404":{"type":"posts","id":"bayareabites_21404","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21404","score":null,"sort":[1295289636000]},"guestAuthors":[],"slug":"food-secrets-of-ichi-sushi%e2%80%99s-tim-and-erin-archuleta","title":"Food Secrets of ICHI Sushi’s Tim and Erin Archuleta","publishDate":1295289636,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Tim-Erin-Archuleta500.jpg\" alt=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" title=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-21406\">\u003cbr>\n\u003cem>Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\u003c/em>\u003c/p>\n\u003cp>Tim & Erin Archuleta are the co-founders & owners of \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\">ICHI Catering\u003c/a>, \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Lucky_Cat_Deli.html\">ICHI Lucky Cat Deli\u003c/a>, and \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Sushi.html\">ICHI Sushi\u003c/a>. Tim is the ICHI Executive Chef and spent the past 13 years honing his skills behind the sushi bars of some of the most bustling, popular sushi and Asian-fusion restaurants in Northern California, including \u003ca href=\"http://www.tokyogogo.com/\">Tokyo Go Go\u003c/a> in San Francisco and Sushi on the River in Sacramento.\u003c/p>\n\u003cp>He has worked as a sous chef, kitchen manager, and restaurant manager before stepping out in 2006 to form ICHI Catering. April of 2010 marked the opening of ICHI’s first retail location, ICHI Lucky Cat Deli in Bernal Heights, at \u003ca href=\"http://www.yelp.com/biz/331-cortland-san-francisco\">331 Cortland\u003c/a>. In September 2010, the Archuletas opened the doors to their first restaurant and sushi bar, ICHI Sushi. ICHI has won Best of the Bay recognition by the SF Bay Guardian, SF Weekly, and SFGate.com’s Bay List.\u003c/p>\n\u003cp>In addition to helping launch the ICHI businesses, Erin writes for \u003ca href=\"http://tablehopper.com/\">tablehopper.com\u003c/a> and is the Director of Field Operations and Strategy for the literacy nonprofit \u003ca href=\"http://www.826national.org/\">826 National\u003c/a>. The Everett Middle School community honored Erin with two César Chávez Peace Awards for her service in the 826 Valencia Writers’ Room. In addition, she was part of the team who won a Moonbeam Spirit Child Wellness Award for Children’s Literature with Wallenberg Traditional High School, and was recently a nominee for the Women’s Initiative for Self Employment (W.I.S.E.) 2010 Woman Entrepreneur of the Year.\u003c/p>\n\u003cp>\u003cstrong>SUSHI HAPPY HOURS LEAD TO SUCCESS\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The couple said: “We’ll be forever grateful to \u003ca href=\"http://www.theknockoutsf.com/\">The KnockOut\u003c/a>, \u003ca href=\"http://www.bendersbar.com/\">Bender’s\u003c/a>, MR. (R.I.P), \u003ca href=\"http://www.swigbar.com/\">Swig\u003c/a>, \u003ca href=\"http://www.p1sf.com/\">ProjectOne\u003c/a>, and \u003ca href=\"http://www.111minnagallery.com/\">111 Minna\u003c/a> for hosting our ICHI Sushi Happy Hours. The KnockOut gave us our start and the family who owns that place is tops! We’re still serving up sushi every Monday night at Bender’s and we love our Mission neighbors crew! Many of the gang there have been at Tim’s sushi bar either at Tokyo GoGo or at other happy hours, for years. We’re lucky to have such a great bar staff there, and love Cassie’s cocktails. Watch out— they’re pint-sized!” \u003c/p>\n\u003cp>The Archuletas live at the bottom of the Bernal Heights hill, near ICHI Sushi. Tim is from Sacramento and Erin is from Flint, Michigan. Flint is the capital of \u003ca href=\"http://en.wikipedia.org/wiki/Coney_Island_hot_dog\">Coney Island hot dogs\u003c/a> (which have nothing to do with Coney Island, they’re a loose meat hot dog combo.) \u003c/p>\n\u003cp>\u003cstrong>FAVORITE LOCAL FOOD & DRINK SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We’re Bernal Heights folks, and we’re so spoiled to have great eats in the area. We are lucky to have such good business-mates at 331 Cortland and love (equally) \u003ca href=\"http://www.elportenosf.com/locations.html\">El Porteño’s Champiñones\u003c/a> Empanadas, \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/Paulies_Pickling_1.html\">Paulie’s Pickling’s\u003c/a> Chopped Liver, and \u003ca href=\"http://dezysdrinks.blogspot.com/p/contact.html\">Dezy’s\u003c/a> handmade Nettle Refreshers. We use \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/11/331_cortland_spice_hound.php\">SpiceHound’s\u003c/a> salts at ICHI Sushi, and call on Josh at \u003ca href=\"http://www.bernalcutlery.com/\">Bernal Cutlery\u003c/a> for knife know-how. Many of the 331 Cortland gang catch a nightcap together from time-to-time at \u003ca href=\"http://www.yelp.com/biz/wild-side-west-san-francisco\">Wild Side West\u003c/a> .” \u003c/p>\n\u003cp>\u003cstrong>ON BOOKS\u003c/strong>\u003c/p>\n\u003cp>“When we need inspiration, we hop on over to Noe Valley’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Omnivore Books\u003c/a> for the latest Canal House or another treasure.” \u003c/p>\n\u003cp>\u003cstrong>THEIR SAN FRANCISCO LIST\u003c/strong>\u003c/p>\n\u003cp>“Our favorite dinners out on nights off in the neighborhood are at husband-wife owned \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> (Oh God, the tripe and that massive wine list!), \u003ca href=\"http://www.blueplatesf.com/\">The Blue Plate\u003c/a> where some cool progressive American dishes are happening (be sure to try the unique take on chicken thighs) by one of our dearest friends Chef de Cuisine Sean Thomas, and grabbing a cocktail next door with a big ‘ol meatball sub and perfectly homemade fries by our buddy Barry at \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>. We have a big brunch crush on \u003ca href=\"http://www.thefrontporchsf.com/main.html\">The Front Porch\u003c/a> and are regulars. \u003c/p>\n\u003cp>When we get out of the neighborhood for a dinner or a drink, we like to try things all over the map. Recently, we had Christmas Eve Dinner at \u003ca href=\"http://www.prospectsf.com/\">Prospect \u003c/a> by Chef Ravi Kapur, and it was phenomenal. We’re still dreaming of the warm bourbon apple ciders, and the best foie gras we’ve had—ever, anywhere. \u003c/p>\n\u003cp>Our favorite dim sum, (great for counteracting a Saturday night when Tim’s customers may have gifted him with hearty sake pours one after another), is at \u003ca href=\"http://www.yelp.com/biz/s-and-t-hong-kong-seafood-restaurant-san-francisco\">Hong Kong Seafood Restaurant\u003c/a> at 33rd and Noriega. This place is no frills. But, it’s got everything you want in a good dim sum experience — pork, seafood, hearty soups, and strong green tea. \u003c/p>\n\u003cp>For sushi, (and we love to go out for sushi), we frequent \u003ca href=\"http://www.sushikoo.com/\">Koo\u003c/a> in the Inner Sunset, \u003ca href=\"http://www.oyajirestaurant.com/\">Oyaji\u003c/a> in the Outer Richmond, and \u003ca href=\"http://www.yelp.com/biz/kiss-seafood-san-francisco\">Kiss Seafood\u003c/a> just off Japantown. Behind the bar at Koo is Tim’s mentor, Kiyoshi Hiyakawa, who is always on the lookout for the best fish and seasonal Japanese omakase. Oyaji is a father-son team with a slender sushi bar (wait for a seat at the bar, it’s worth it). After you’re super-full from the grilled pork belly, or even too much of a good thing with sashimi, you can stumble next door to an old-school San Francisco Bar, \u003ca href=\"http://www.teeoffbarandgrill.com/\">The Tee Off Bar & Grill\u003c/a> for a shot of Fernet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> has such great cocktails. We love to take out-of-towners there for the romantic (and even a little scandalous) history of the place. There’s nothing quite like the Barbary Coast to get a tour of the Painted Ladies off your guests’ 8:30 AM itinerary. \u003c/p>\n\u003cp>We’re both dying to try \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, and just need a night off together to get there. Same for \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> . Shamefully, we haven’t been there, either. With build-out after build-out under our belts for the last couple of years, we’ve specialized in lunch, with favorites like \u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Café\u003c/a> in the Dogpatch, and \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette\u003c/a>. We’re happy to welcome new neighbors to Bayview, near our catering kitchen, and are eager to try \u003ca href=\"http://www.yelp.com/biz/smokin-warehouse-barbecue-san-francisco\">Smokin’ Warehouse Barbecue\u003c/a>. That will make sitting out front waiting for the traffic headed to Candlestick a bit easier to take.” \u003c/p>\n\u003cp>\u003cstrong>DATE SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We tend to have date lunches, because Tim is usually behind the sushi bar at night. Tim’s favorite burger is the Turkey Burger at \u003ca href=\"http://www.bigmouthburgerssf.com/\">Big Mouth\u003c/a> on 24th Street. In Berkeley, we recently had a phenomenal lunch at \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>. Our next date night will be at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a> in Oakland. We’re excited to try James Syhabout’s menu and our friend Carlos Salgado’s pastry dishes. \u003c/p>\n\u003cp>When we get the occasional evening to ourselves, a fantastic cocktail and meaty charcuterie is waiting at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>. And, we went to \u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> and had a wonderful time over oysters, ham, and frothy whisky sours for our anniversary. The photos on the wall there are reminiscent of the old Playboy Gourmet cookbook.”\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“Old Italian men in suits! We love \u003ca href=\"http://joesofwestlake.com/\">Joe's of Westlake\u003c/a>. Erin used to work at an assisted living community in the Sunset when she first moved to San Francisco, and the waiters all made the women stepping off her bus feel like the Queens of Spain; taking their coats, telling them how beautiful they were. You better believe she takes all my visiting older Aunties there. Same for \u003ca href=\"http://www.yelp.com/biz/ristorante-marcello-san-francisco\">Marcello’s\u003c/a> in the Parkside: what an old-school San Francisco treat. Men in goldenrod tuxedos are not to be ignored.” \u003c/p>\n\u003cp>\u003cstrong>KARAOKE LEADS TO LOVE\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The couple said: \"We met six years ago at a karaoke birthday party. It was Tim’s rendition of '\u003ca href=\"http://www.youtube.com/watch?v=840B27zYfOk\">Total Eclipse of the Heart\u003c/a>' (complete with dance moves), that won Erin’s heart. We married in the Presidio in 2008 and had our reception at the historic Regency Center in the Lodge. Dear chef friends of ours, Freedom Rains (of Flour + Water), and Nana Guardia (at Prospect) produced the best meals our families could have ever dreamt about. Another one of our closest friends Derek McCarthy (Presidio Social Club) cooked our rehearsal dinner. Erin’s Mom still boasts to her co-workers about ‘the pork.’ We will be forever grateful to all of them. Some may think it would be tough to work with your spouse, but building ICHI together has truly strengthened our marriage, our ties to our community, and our senses of humor.” \u003c/p>\n\n","blocks":[],"excerpt":"Tim & Erin Archuleta are the co-founders & owners of ICHI Catering, ICHI Lucky Cat Deli, and ICHI Sushi. They share their favorite spots for dining, drinking, date night, books and guilty pleasures.","status":"publish","parent":0,"modified":1295337877,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1459},"headData":{"title":"Food Secrets of ICHI Sushi’s Tim and Erin Archuleta | KQED","description":"Tim & Erin Archuleta are the co-founders & owners of ICHI Catering, ICHI Lucky Cat Deli, and ICHI Sushi. They share their favorite spots for dining, drinking, date night, books and guilty pleasures.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"21404 http://blogs.kqed.org/bayareabites/?p=21404","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/17/food-secrets-of-ichi-sushi%e2%80%99s-tim-and-erin-archuleta/","disqusTitle":"Food Secrets of ICHI Sushi’s Tim and Erin Archuleta","path":"/bayareabites/21404/food-secrets-of-ichi-sushi%e2%80%99s-tim-and-erin-archuleta","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Tim-Erin-Archuleta500.jpg\" alt=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" title=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-21406\">\u003cbr>\n\u003cem>Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\u003c/em>\u003c/p>\n\u003cp>Tim & Erin Archuleta are the co-founders & owners of \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\">ICHI Catering\u003c/a>, \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Lucky_Cat_Deli.html\">ICHI Lucky Cat Deli\u003c/a>, and \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Sushi.html\">ICHI Sushi\u003c/a>. Tim is the ICHI Executive Chef and spent the past 13 years honing his skills behind the sushi bars of some of the most bustling, popular sushi and Asian-fusion restaurants in Northern California, including \u003ca href=\"http://www.tokyogogo.com/\">Tokyo Go Go\u003c/a> in San Francisco and Sushi on the River in Sacramento.\u003c/p>\n\u003cp>He has worked as a sous chef, kitchen manager, and restaurant manager before stepping out in 2006 to form ICHI Catering. April of 2010 marked the opening of ICHI’s first retail location, ICHI Lucky Cat Deli in Bernal Heights, at \u003ca href=\"http://www.yelp.com/biz/331-cortland-san-francisco\">331 Cortland\u003c/a>. In September 2010, the Archuletas opened the doors to their first restaurant and sushi bar, ICHI Sushi. ICHI has won Best of the Bay recognition by the SF Bay Guardian, SF Weekly, and SFGate.com’s Bay List.\u003c/p>\n\u003cp>In addition to helping launch the ICHI businesses, Erin writes for \u003ca href=\"http://tablehopper.com/\">tablehopper.com\u003c/a> and is the Director of Field Operations and Strategy for the literacy nonprofit \u003ca href=\"http://www.826national.org/\">826 National\u003c/a>. The Everett Middle School community honored Erin with two César Chávez Peace Awards for her service in the 826 Valencia Writers’ Room. In addition, she was part of the team who won a Moonbeam Spirit Child Wellness Award for Children’s Literature with Wallenberg Traditional High School, and was recently a nominee for the Women’s Initiative for Self Employment (W.I.S.E.) 2010 Woman Entrepreneur of the Year.\u003c/p>\n\u003cp>\u003cstrong>SUSHI HAPPY HOURS LEAD TO SUCCESS\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The couple said: “We’ll be forever grateful to \u003ca href=\"http://www.theknockoutsf.com/\">The KnockOut\u003c/a>, \u003ca href=\"http://www.bendersbar.com/\">Bender’s\u003c/a>, MR. (R.I.P), \u003ca href=\"http://www.swigbar.com/\">Swig\u003c/a>, \u003ca href=\"http://www.p1sf.com/\">ProjectOne\u003c/a>, and \u003ca href=\"http://www.111minnagallery.com/\">111 Minna\u003c/a> for hosting our ICHI Sushi Happy Hours. The KnockOut gave us our start and the family who owns that place is tops! We’re still serving up sushi every Monday night at Bender’s and we love our Mission neighbors crew! Many of the gang there have been at Tim’s sushi bar either at Tokyo GoGo or at other happy hours, for years. We’re lucky to have such a great bar staff there, and love Cassie’s cocktails. Watch out— they’re pint-sized!” \u003c/p>\n\u003cp>The Archuletas live at the bottom of the Bernal Heights hill, near ICHI Sushi. Tim is from Sacramento and Erin is from Flint, Michigan. Flint is the capital of \u003ca href=\"http://en.wikipedia.org/wiki/Coney_Island_hot_dog\">Coney Island hot dogs\u003c/a> (which have nothing to do with Coney Island, they’re a loose meat hot dog combo.) \u003c/p>\n\u003cp>\u003cstrong>FAVORITE LOCAL FOOD & DRINK SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We’re Bernal Heights folks, and we’re so spoiled to have great eats in the area. We are lucky to have such good business-mates at 331 Cortland and love (equally) \u003ca href=\"http://www.elportenosf.com/locations.html\">El Porteño’s Champiñones\u003c/a> Empanadas, \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/Paulies_Pickling_1.html\">Paulie’s Pickling’s\u003c/a> Chopped Liver, and \u003ca href=\"http://dezysdrinks.blogspot.com/p/contact.html\">Dezy’s\u003c/a> handmade Nettle Refreshers. We use \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/11/331_cortland_spice_hound.php\">SpiceHound’s\u003c/a> salts at ICHI Sushi, and call on Josh at \u003ca href=\"http://www.bernalcutlery.com/\">Bernal Cutlery\u003c/a> for knife know-how. Many of the 331 Cortland gang catch a nightcap together from time-to-time at \u003ca href=\"http://www.yelp.com/biz/wild-side-west-san-francisco\">Wild Side West\u003c/a> .” \u003c/p>\n\u003cp>\u003cstrong>ON BOOKS\u003c/strong>\u003c/p>\n\u003cp>“When we need inspiration, we hop on over to Noe Valley’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Omnivore Books\u003c/a> for the latest Canal House or another treasure.” \u003c/p>\n\u003cp>\u003cstrong>THEIR SAN FRANCISCO LIST\u003c/strong>\u003c/p>\n\u003cp>“Our favorite dinners out on nights off in the neighborhood are at husband-wife owned \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> (Oh God, the tripe and that massive wine list!), \u003ca href=\"http://www.blueplatesf.com/\">The Blue Plate\u003c/a> where some cool progressive American dishes are happening (be sure to try the unique take on chicken thighs) by one of our dearest friends Chef de Cuisine Sean Thomas, and grabbing a cocktail next door with a big ‘ol meatball sub and perfectly homemade fries by our buddy Barry at \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>. We have a big brunch crush on \u003ca href=\"http://www.thefrontporchsf.com/main.html\">The Front Porch\u003c/a> and are regulars. \u003c/p>\n\u003cp>When we get out of the neighborhood for a dinner or a drink, we like to try things all over the map. Recently, we had Christmas Eve Dinner at \u003ca href=\"http://www.prospectsf.com/\">Prospect \u003c/a> by Chef Ravi Kapur, and it was phenomenal. We’re still dreaming of the warm bourbon apple ciders, and the best foie gras we’ve had—ever, anywhere. \u003c/p>\n\u003cp>Our favorite dim sum, (great for counteracting a Saturday night when Tim’s customers may have gifted him with hearty sake pours one after another), is at \u003ca href=\"http://www.yelp.com/biz/s-and-t-hong-kong-seafood-restaurant-san-francisco\">Hong Kong Seafood Restaurant\u003c/a> at 33rd and Noriega. This place is no frills. But, it’s got everything you want in a good dim sum experience — pork, seafood, hearty soups, and strong green tea. \u003c/p>\n\u003cp>For sushi, (and we love to go out for sushi), we frequent \u003ca href=\"http://www.sushikoo.com/\">Koo\u003c/a> in the Inner Sunset, \u003ca href=\"http://www.oyajirestaurant.com/\">Oyaji\u003c/a> in the Outer Richmond, and \u003ca href=\"http://www.yelp.com/biz/kiss-seafood-san-francisco\">Kiss Seafood\u003c/a> just off Japantown. Behind the bar at Koo is Tim’s mentor, Kiyoshi Hiyakawa, who is always on the lookout for the best fish and seasonal Japanese omakase. Oyaji is a father-son team with a slender sushi bar (wait for a seat at the bar, it’s worth it). After you’re super-full from the grilled pork belly, or even too much of a good thing with sashimi, you can stumble next door to an old-school San Francisco Bar, \u003ca href=\"http://www.teeoffbarandgrill.com/\">The Tee Off Bar & Grill\u003c/a> for a shot of Fernet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> has such great cocktails. We love to take out-of-towners there for the romantic (and even a little scandalous) history of the place. There’s nothing quite like the Barbary Coast to get a tour of the Painted Ladies off your guests’ 8:30 AM itinerary. \u003c/p>\n\u003cp>We’re both dying to try \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, and just need a night off together to get there. Same for \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> . Shamefully, we haven’t been there, either. With build-out after build-out under our belts for the last couple of years, we’ve specialized in lunch, with favorites like \u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Café\u003c/a> in the Dogpatch, and \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette\u003c/a>. We’re happy to welcome new neighbors to Bayview, near our catering kitchen, and are eager to try \u003ca href=\"http://www.yelp.com/biz/smokin-warehouse-barbecue-san-francisco\">Smokin’ Warehouse Barbecue\u003c/a>. That will make sitting out front waiting for the traffic headed to Candlestick a bit easier to take.” \u003c/p>\n\u003cp>\u003cstrong>DATE SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We tend to have date lunches, because Tim is usually behind the sushi bar at night. Tim’s favorite burger is the Turkey Burger at \u003ca href=\"http://www.bigmouthburgerssf.com/\">Big Mouth\u003c/a> on 24th Street. In Berkeley, we recently had a phenomenal lunch at \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>. Our next date night will be at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a> in Oakland. We’re excited to try James Syhabout’s menu and our friend Carlos Salgado’s pastry dishes. \u003c/p>\n\u003cp>When we get the occasional evening to ourselves, a fantastic cocktail and meaty charcuterie is waiting at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>. And, we went to \u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> and had a wonderful time over oysters, ham, and frothy whisky sours for our anniversary. The photos on the wall there are reminiscent of the old Playboy Gourmet cookbook.”\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“Old Italian men in suits! We love \u003ca href=\"http://joesofwestlake.com/\">Joe's of Westlake\u003c/a>. Erin used to work at an assisted living community in the Sunset when she first moved to San Francisco, and the waiters all made the women stepping off her bus feel like the Queens of Spain; taking their coats, telling them how beautiful they were. You better believe she takes all my visiting older Aunties there. Same for \u003ca href=\"http://www.yelp.com/biz/ristorante-marcello-san-francisco\">Marcello’s\u003c/a> in the Parkside: what an old-school San Francisco treat. Men in goldenrod tuxedos are not to be ignored.” \u003c/p>\n\u003cp>\u003cstrong>KARAOKE LEADS TO LOVE\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The couple said: \"We met six years ago at a karaoke birthday party. It was Tim’s rendition of '\u003ca href=\"http://www.youtube.com/watch?v=840B27zYfOk\">Total Eclipse of the Heart\u003c/a>' (complete with dance moves), that won Erin’s heart. We married in the Presidio in 2008 and had our reception at the historic Regency Center in the Lodge. Dear chef friends of ours, Freedom Rains (of Flour + Water), and Nana Guardia (at Prospect) produced the best meals our families could have ever dreamt about. Another one of our closest friends Derek McCarthy (Presidio Social Club) cooked our rehearsal dinner. Erin’s Mom still boasts to her co-workers about ‘the pork.’ We will be forever grateful to all of them. Some may think it would be tough to work with your spouse, but building ICHI together has truly strengthened our marriage, our ties to our community, and our senses of humor.” \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21404/food-secrets-of-ichi-sushi%e2%80%99s-tim-and-erin-archuleta","authors":["5092"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_8496","bayareabites_8837","bayareabites_8834","bayareabites_8835","bayareabites_8836"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. 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