“It’s a combination of sweet, spicy and aromatic. That is to say, birdseye chili, which can be substitute for cayenne chili, sweet paprika. We got cardamom, cinnamon, ginger, fenugreek, basil, shallot, ginger.”
As I explained in a report for KQED News, Aseged couldn’t afford to launch a brick and mortar restaurant on his own, but he could put down about 35 grand. The city, through a variety of agencies, brought roughly $710,000 to the table and built the restaurant from scratch. It’s a street-level commercial anchor to a new condo complex .
Two months in, Aseged is still in a state of shock over his good fortune. This is a man used to making dinner for about 100 people off of two hot plates.
“We have 12 burners, a grill, griddle, salamander, two ovens. It’s kind of like, overkill over here,” he says.
Aseged is expected to source some of his labor locally. The restaurant is serving dinner now, but soon it will open for lunch, featuring a new crop of young line cooks. They’re being trained nearby at the non-profit Old Skool Café, which works with troubled youth.
Even though the five-year-old Muni T has made this stretch of Third easily accessible, the street intimidates pedestrians, much like Geary and mid-Market do.
“It doesn’t feel walkable,” says Andrea Baker, a consultant for San Francisco’s Office of Economic and Workforce Development. “And therein lies the difficulty. Because small businesses tend to rely on foot traffic.”
While sipping a large cappuccino from the Road House Coffee Company at Third and Thomas, Baker says the city might help launch a bakery next – or something Indian. (These days, there are more Asian Americans in Bayview than African Americans.)
“Why is it government’s job? Why isn’t it, I would say!” She laughs. “In our system, people pay taxes in the hope that if we all put a little something into it we can create big things.”
Forty years ago, Bayview became a code word for urban decay and gang violence. A lot of people have not reassessed, despite the arrival of gourmet pizza, outdoor concerts, and a new library under construction.
“You know, it’s not just me saying it. I think if you talk to community leaders, they’re seeing a renaissance here,” Captain Paul Chignell says. He’s the SFPD’s commanding officer for Bayview.
It’s not that the area is crime free. There are lots of beat police in evidence day and night along the corridor. But Bayview still struggles to get the big crowds other crime-plagued neighborhoods in San Francisco enjoy.
Amy Cohen runs Neighborhood Business Development for the city. “It’s very challenging to get people to come here,” she says. “That’s honestly the power of restaurants in this town. We really feel like people will go anywhere for a good meal.”
Even though Radio Africa & Kitchen is bustling/busy on a recent Friday night, its an expensive bet, perhaps the last of its kind after the state put the kaibosh on local redevelopment funds. But Chef Eskender Aseged brings with him a loyal clientele willing to give him — and Bayview — a chance to impress.
If you’re game to go on a foodie crawl in Bayview, here’s a Google Map to get you started:
View Bayview Foodie Crawl in a larger map
Chef Aseged has graciously shared his recipe for Mushroom Wot Crostini with Mustard Greens, Berbere and Parmesan Cheese. As you can tell from the ingredient list, he’s used to cooking for a crowd. Adjust accordingly for your intended audience:
-1 lb shitake mushroom sliced
-1 lb crimini mushroom sliced
-1 Tbs minced garlic
-1 Tbs chopped parsley
-1 Tbs chopped shallots
-2 Tbs olive oil
-1 tsp berbere
-1 tsp sherry vinegar
-1 bunch of mustard greens, chopped
-Salt and pepper
Directions:
Bake crostini in a 350-degree oven for about 5-7 minutes or until lightly browned.
Saute shallots and garlic in olive oil on medium heat for 3 minutes. Add mushrooms and cook for about 15 minutes on medium low, stirring often. Add the mustard greens and cook for another 5 minutes. Take off of heat and let it rest for a few minutes.
Drain some of the liquid out of the pan and add berbere, sherry vinegar, parsley, and salt and pepper.
For the berbere, blend 1 tsp each of ground coriander, ground bird’s eye or cayenne chili, ground cardamom, ground cinnamon, ground or fresh ginger, ground fenugreek, dried basil, and ground pepper, plus 1 tbs sweet paprika and fresh shallot. Mix to taste.
Scoop a spoonful of mushroom wot on sliced bread and sprinkle Parmesan cheese on top of them. Enjoy!
