Sarah Holtz

The last year marked a turning point for the Bay Area restaurant industry. With the threat of Covid gradually receding, <a href="https://sfstandard.com/business/san-francisco-new-restaurants-bars-registrations-increase/">the region saw a surge in newly opened eateries</a>.&nbsp;

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<p>The last year marked a turning point for the Bay Area restaurant industry. With the threat of Covid gradually receding, <a href="https://sfstandard.com/business/san-francisco-new-restaurants-bars-registrations-increase/">the region saw a surge in newly opened eateries</a>.&nbsp;</p>

Several Bay Area chefs also earned bragging rights in 2022. The New York Times included Filipino-Californian favorite Abacá and upscale Korean barbecue joint San Ho Won in its <a href="https://sfstandard.com/arts-culture/sf-restaurants-abaca-and-san-ho-won-make-new-york-times-top-50-of-2022/">2022 list of favorite restaurants</a>. Six local places <a href="https://sfstandard.com/arts-culture/even-more-bay-area-restaurants-now-have-michelin-stars/">gained Michelin stars</a> earlier this month. Marlena and Kin Khao, two SF gems that reopened in 2022, retained their stars.&nbsp;

<p>Several Bay Area chefs also earned bragging rights in 2022. The New York Times included Filipino-Californian favorite Abacá and upscale Korean barbecue joint San Ho Won in its <a href="https://sfstandard.com/arts-culture/sf-restaurants-abaca-and-san-ho-won-make-new-york-times-top-50-of-2022/">2022 list of favorite restaurants</a>. Six local places <a href="https://sfstandard.com/arts-culture/even-more-bay-area-restaurants-now-have-michelin-stars/">gained Michelin stars</a> earlier this month. Marlena and Kin Khao, two SF gems that reopened in 2022, retained their stars.&nbsp;</p>

Opening a restaurant in the Bay is a tall order, and each new restaurateur has their own story of trial and triumph. Chef Tracy Goh’s Damansara began as a dinner party pop-up out of her apartment, and now she owns a brick-and-mortar spot in Noe Valley. After a lengthy immigration struggle, Marco Senghor secured a larger location for his Senegalese eatery and Afrobeats dance floor, Bissap Baobab. Four years into the food truck hustle, Miguel Escobedo pulled Al Pastor Papi into a permanent parking spot at Spark Social.

<p>Opening a restaurant in the Bay is a tall order, and each new restaurateur has their own story of trial and triumph. Chef Tracy Goh’s Damansara began as a dinner party pop-up out of her apartment, and now she owns a brick-and-mortar spot in Noe Valley. After a lengthy immigration struggle, Marco Senghor secured a larger location for his Senegalese eatery and Afrobeats dance floor, Bissap Baobab. Four years into the food truck hustle, Miguel Escobedo pulled Al Pastor Papi into a permanent parking spot at Spark Social.</p>

And that’s just to name a few. Here’s The Standard’s top 10 favorite new restaurants of 2022.

<p>And that’s just to name a few. Here’s The Standard’s top 10 favorite new restaurants of 2022.</p>


<h2 class="wp-block-heading" id="h-1-damansara"><strong>1. Damansara</strong></h2>


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<h2 id="h-1-damansara"><strong>1. Damansara</strong></h2>

<strong>Noe Valley</strong><br><br>📍 <a href="https://www.google.com/maps/place/1781+Church+St,+San+Francisco,+CA+94131,+USA/@37.7424992,-122.4262632,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e6867ab823b:0x747cfc4c29365d67!8m2!3d37.7424992!4d-122.4262632">1781 Church St., SF&nbsp;</a><br>🔗 <a href="http://damansarasf.com/">damansarasf.com</a>

<p><strong>Noe Valley</strong><br><br>📍 <a href="https://www.google.com/maps/place/1781+Church+St,+San+Francisco,+CA+94131,+USA/@37.7424992,-122.4262632,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e6867ab823b:0x747cfc4c29365d67!8m2!3d37.7424992!4d-122.4262632">1781 Church St., SF&nbsp;</a><br>🔗 <a href="http://damansarasf.com/">damansarasf.com</a></p>

Damansara is the name of chef Tracy Goh’s childhood home, a suburb on the outskirts of Malaysia’s capital, Kuala Lumpur. Home, in the literal and figurative ways it nourishes us, is at the center of Goh’s new restaurant of the same name. She first experimented with Damansara as a pop-up, serving thousands of bowls of laksa noodle soup—a Southeast Asian specialty made with potato, rice or tapioca—from her one-bedroom apartment. In 2019, she joined La Cocina’s <a href="https://sfstandard.com/arts-culture/new-chefs-on-the-block-meet-the-six-aspiring-restaurateurs-in-la-cocinas-latest-cohort/">culinary incubator program</a>. Now, she’s found a new home in Noe Valley, debuting a menu of laksa and other Malaysian staples.

<p>Damansara is the name of chef Tracy Goh’s childhood home, a suburb on the outskirts of Malaysia’s capital, Kuala Lumpur. Home, in the literal and figurative ways it nourishes us, is at the center of Goh’s new restaurant of the same name. She first experimented with Damansara as a pop-up, serving thousands of bowls of laksa noodle soup—a Southeast Asian specialty made with potato, rice or tapioca—from her one-bedroom apartment. In 2019, she joined La Cocina’s <a href="https://sfstandard.com/arts-culture/new-chefs-on-the-block-meet-the-six-aspiring-restaurateurs-in-la-cocinas-latest-cohort/">culinary incubator program</a>. Now, she’s found a new home in Noe Valley, debuting a menu of laksa and other Malaysian staples.</p>


<h2 class="wp-block-heading" id="h-2-chika-sake"><strong>2. Chika &amp; Sake</strong></h2>


<h2 id="h-2-chika-sake"><strong>2. Chika &amp; Sake</strong></h2>

📍 <a href="https://www.google.com/maps/place/Chika+%26+Sake/@37.7868703,-122.42821,15z/data=!4m5!3m4!1s0x0:0xb87717d0f6fd9e80!8m2!3d37.7868703!4d-122.42821">1700 Laguna St, SF</a><br>☎️ <a href="tel:4156587388">(415) 658-7388</a><br>🔗 <a href="http://chika-sake.com/">chika-sake.com</a>

<p>📍 <a href="https://www.google.com/maps/place/Chika+%26+Sake/@37.7868703,-122.42821,15z/data=!4m5!3m4!1s0x0:0xb87717d0f6fd9e80!8m2!3d37.7868703!4d-122.42821">1700 Laguna St, SF</a><br>☎️ <a href="tel:4156587388">(415) 658-7388</a><br>🔗 <a href="http://chika-sake.com/">chika-sake.com</a></p>

This diminutive Japantown spot specializes in buta no kakuni, a stewed pork belly with soy-cured tamago. The restaurant’s chef cooks the pork for hours to conjure deep umami flavors, which makes for a fitting pairing to the selection of craft sake on tap. The Hokkaido Hotate scallops and uni are also solid choices.

<p>This diminutive Japantown spot specializes in buta no kakuni, a stewed pork belly with soy-cured tamago. The restaurant’s chef cooks the pork for hours to conjure deep umami flavors, which makes for a fitting pairing to the selection of craft sake on tap. The Hokkaido Hotate scallops and uni are also solid choices.</p>


<h2 class="wp-block-heading" id="h-3-bissap-baobab"><strong>3. Bissap Baobab</strong></h2>


<h2 id="h-3-bissap-baobab"><strong>3. Bissap Baobab</strong></h2>

📍 <a href="https://www.google.com/maps/place/2243+Mission+St,+San+Francisco,+CA+94110,+USA/data=!4m2!3m1!1s0x808f7e3c9bb2917d:0xd157bde98d4ee1b6?sa=X&amp;ved=2ahUKEwiTi67M6Jr8AhWNT2wGHfCrC-AQ8gF6BAgIEAE">2243 Mission St., SF</a><br>☎️ <a href="tel:4158269287">(415) 826-9287</a><br>🔗 <a href="http://bissapbaobab.com/">bissapbaobab.com</a>

<p>📍 <a href="https://www.google.com/maps/place/2243+Mission+St,+San+Francisco,+CA+94110,+USA/data=!4m2!3m1!1s0x808f7e3c9bb2917d:0xd157bde98d4ee1b6?sa=X&amp;ved=2ahUKEwiTi67M6Jr8AhWNT2wGHfCrC-AQ8gF6BAgIEAE">2243 Mission St., SF</a><br>☎️ <a href="tel:4158269287">(415) 826-9287</a><br>🔗 <a href="http://bissapbaobab.com/">bissapbaobab.com</a></p>

Marco Senghor provided a Mission District hub for Senegalese cuisine and Afrobeats events for two decades before <a href="https://missionlocal.org/2019/08/bissap-baobab-owner-marco-senghor-dodges-prison-sentence-in-immigration-case/">a legal battle over his immigration status</a> forced the closure of his restaurant. Then, the pandemic interrupted business at his smaller outpost, Little Baobab. At long last, Senghor has reopened Bissap Baobab on Mission and 18th streets, beginning with a breakfast menu aided by <a href="https://www.margaritaslatinofoodie.com/m-coffee-sf">Margarita’s Coffee</a>. As of Sept. 15, Bissap Baobab restarted dinner service in its sprawling, colorful dining room, which extends onto a front patio. The fufu, a cassava plate served with a choice of protein and yassa onion sauce, makes the new menu shine.&nbsp;

<p>Marco Senghor provided a Mission District hub for Senegalese cuisine and Afrobeats events for two decades before <a href="https://missionlocal.org/2019/08/bissap-baobab-owner-marco-senghor-dodges-prison-sentence-in-immigration-case/">a legal battle over his immigration status</a> forced the closure of his restaurant. Then, the pandemic interrupted business at his smaller outpost, Little Baobab. At long last, Senghor has reopened Bissap Baobab on Mission and 18th streets, beginning with a breakfast menu aided by <a href="https://www.margaritaslatinofoodie.com/m-coffee-sf">Margarita’s Coffee</a>. As of Sept. 15, Bissap Baobab restarted dinner service in its sprawling, colorful dining room, which extends onto a front patio. The fufu, a cassava plate served with a choice of protein and yassa onion sauce, makes the new menu shine.&nbsp;</p>

<strong>4. Gao Viet Kitchen&nbsp;</strong>


<h2 class="wp-block-heading" id="h-4-gao-viet-kitchen"><strong>4. Gao Viet Kitchen&nbsp;</strong></h2>


<h2 id="h-4-gao-viet-kitchen"><strong>4. Gao Viet Kitchen&nbsp;</strong></h2>

<strong>Outer Sunset</strong><br>📍 <a href="https://www.google.com/maps/place/Gao+Viet+Kitchen/@37.7636502,-122.4783878,15z/data=!4m5!3m4!1s0x0:0xbda5fb88a30409d2!8m2!3d37.7636502!4d-122.4783878">1900 Irving St., SF</a><br>🔗 <a href="https://gaokitchen.com/">gaokitchen.com</a>

<p><strong>Outer Sunset</strong><br>📍 <a href="https://www.google.com/maps/place/Gao+Viet+Kitchen/@37.7636502,-122.4783878,15z/data=!4m5!3m4!1s0x0:0xbda5fb88a30409d2!8m2!3d37.7636502!4d-122.4783878">1900 Irving St., SF</a><br>🔗 <a href="https://gaokitchen.com/">gaokitchen.com</a></p>

After three years of scheming and dreaming, restaurateur Viet Nguyen finally introduced the SF outpost of his eponymous eatery, Gao Viet Kitchen. The charismatic chef has become Instagram famous for his <a href="https://www.instagram.com/reel/CjOldTagnNa/?igshid=YmMyMTA2M2Y=">stylized kitchen reels</a>, which show off Frankenstein-esque delicacies like the “phozilla” and the “messiest banh mi ever.” Gao Viet Kitchen’s soft opening lasts through the end of the year, meaning it’ll be serving dinner only but staying open late—until 11 p.m. on weekdays and midnight on weekends. No reservations, so try your luck on the waitlist.&nbsp;

<p>After three years of scheming and dreaming, restaurateur Viet Nguyen finally introduced the SF outpost of his eponymous eatery, Gao Viet Kitchen. The charismatic chef has become Instagram famous for his <a href="https://www.instagram.com/reel/CjOldTagnNa/?igshid=YmMyMTA2M2Y=">stylized kitchen reels</a>, which show off Frankenstein-esque delicacies like the “phozilla” and the “messiest banh mi ever.” Gao Viet Kitchen’s soft opening lasts through the end of the year, meaning it’ll be serving dinner only but staying open late—until 11 p.m. on weekdays and midnight on weekends. No reservations, so try your luck on the waitlist.&nbsp;</p>

Honey-lacquered duck is a new dish on Marlena's tasting menu. | Dana Plucinski/Marlena


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2022/09/Marlena_HoneyLacquered-Duck-2-scaled-2500x1667.jpg" alt="" class="wp-image-78862"/><figcaption class="wp-element-caption">Honey-lacquered duck is a new dish on Marlena&#8217;s tasting menu. | Courtesy Dana Plucinski/Marlena</figcaption></figure>


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<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2022/09/Marlena_HoneyLacquered-Duck-2-scaled-2500x1667.jpg" alt="" class="wp-image-78862"/><figcaption class="wp-element-caption">Honey-lacquered duck is a new dish on Marlena's tasting menu. | Courtesy Dana Plucinski/Marlena</figcaption></figure>

<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2022/09/Marlena_HoneyLacquered-Duck-2-scaled-2500x1667.jpg" alt="" class="wp-image-78862"/><figcaption class="wp-element-caption">Honey-lacquered duck is a new dish on Marlena&#8217;s tasting menu. | Courtesy Dana Plucinski/Marlena</figcaption></figure>


<h2 class="wp-block-heading" id="h-5-marlena"><strong>5. Marlena</strong></h2>


<h2 id="h-5-marlena"><strong>5. Marlena</strong></h2>

<p><strong>Bernal Heights&nbsp;</strong></p>

📍<a href="https://www.google.com/maps/place/300+Precita+Ave,+San+Francisco,+CA+94110,+USA/data=!4m2!3m1!1s0x808f7e456785f1c7:0xbf5588ac96a04902?sa=X&amp;ved=2ahUKEwil7eG46Zr8AhXUTWwGHeQ-A0wQ8gF6BAgIEAE"> 300 Precita Ave., SF</a><br>☎️ <a href="tel:4154005997">(415) 400-5997</a><br>🔗 <a href="https://www.marlenarestaurant.com/">marlenarestaurant.com</a>

<p>📍<a href="https://www.google.com/maps/place/300+Precita+Ave,+San+Francisco,+CA+94110,+USA/data=!4m2!3m1!1s0x808f7e456785f1c7:0xbf5588ac96a04902?sa=X&amp;ved=2ahUKEwil7eG46Zr8AhXUTWwGHeQ-A0wQ8gF6BAgIEAE"> 300 Precita Ave., SF</a><br>☎️ <a href="tel:4154005997">(415) 400-5997</a><br>🔗 <a href="https://www.marlenarestaurant.com/">marlenarestaurant.com</a></p>

There are many family-run restaurants in SF and several Michelin-starred gems, but there aren’t a lot of local spots that check both of those boxes. Husband-and-wife chef team David Fisher and Serena Chow refresh their hyper-local tasting menu daily, putting an ever-evolving stamp on California cuisine. In September, Marlena reopened and showed off an interior redesign from SF-based architecture studio <a href="http://amlgm.com/">AMLGM</a>. The earthy color scheme and soft lighting in the new space temper the balance between upscale and neighborhood-friendly feels. Marlena’s comeback also signaled the last day of camp, so to speak. Fisher and Chow were hosting a temporary pop-up, which they called “Summer Camp at Hotel Zeppelin.” The partner chefs have also added small bites inspired by picnics they’ve enjoyed at nearby Precita Park. The “fig newton” gets a Michelin-starred treatment with duck liver mousse and caviar. Damn, that’s a next-level picnic …

<p>There are many family-run restaurants in SF and several Michelin-starred gems, but there aren’t a lot of local spots that check both of those boxes. Husband-and-wife chef team David Fisher and Serena Chow refresh their hyper-local tasting menu daily, putting an ever-evolving stamp on California cuisine. In September, Marlena reopened and showed off an interior redesign from SF-based architecture studio <a href="http://amlgm.com/">AMLGM</a>. The earthy color scheme and soft lighting in the new space temper the balance between upscale and neighborhood-friendly feels. Marlena’s comeback also signaled the last day of camp, so to speak. Fisher and Chow were hosting a temporary pop-up, which they called “Summer Camp at Hotel Zeppelin.” The partner chefs have also added small bites inspired by picnics they’ve enjoyed at nearby Precita Park. The “fig newton” gets a Michelin-starred treatment with duck liver mousse and caviar. Damn, that’s a next-level picnic …</p>

<strong>Union Square</strong><br>📍 <a href="https://www.google.com/maps/place/55+Cyril+Magnin+St,+San+Francisco,+CA+94102,+USA/@37.7849258,-122.4089419,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808f628a63f5:0x7ae0dc7c84ec53a9!8m2!3d37.7849258!4d-122.4089419">55 Cyril Magnin St., SF</a><br>☎️ <a href="tel:4153627456">(415) 362-7456</a><br>🔗 <a href="https://www.kinkhao.com/">kinkhao.com</a>

<p><strong>Union Square</strong><br>📍 <a href="https://www.google.com/maps/place/55+Cyril+Magnin+St,+San+Francisco,+CA+94102,+USA/@37.7849258,-122.4089419,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808f628a63f5:0x7ae0dc7c84ec53a9!8m2!3d37.7849258!4d-122.4089419">55 Cyril Magnin St., SF</a><br>☎️ <a href="tel:4153627456">(415) 362-7456</a><br>🔗 <a href="https://www.kinkhao.com/">kinkhao.com</a></p>

As the Parc 55 Hilton delayed its post-Covid reopening until May, Kin Khao chef-owner Pim Techamuanvivit had a two-and-a-half year hiatus, broken up by a year-long pop-up in Dogpatch, to chart her restaurant’s long-term plan. And now the Michelin-starred Thai eatery reopened for dinner at last on Sept. 21. The Bangkok-born chef was able to reunite her former chef de cuisine, executive sous chef and even her line cook, while reviving many of Kin Khao’s original menu staples. (The pride of Techamuanvivit’s repertoire, her tangy chicken wings marinated with Nam Pla fish sauce and tossed with tamarind and Sriracha, remain a standout.)

<p>As the Parc 55 Hilton delayed its post-Covid reopening until May, Kin Khao chef-owner Pim Techamuanvivit had a two-and-a-half year hiatus, broken up by a year-long pop-up in Dogpatch, to chart her restaurant’s long-term plan. And now the Michelin-starred Thai eatery reopened for dinner at last on Sept. 21. The Bangkok-born chef was able to reunite her former chef de cuisine, executive sous chef and even her line cook, while reviving many of Kin Khao’s original menu staples. (The pride of Techamuanvivit’s repertoire, her tangy chicken wings marinated with Nam Pla fish sauce and tossed with tamarind and Sriracha, remain a standout.)</p>

Affogato from Delfina, a Cal-Italian restaurant that reopened in the Mission in October | Courtesy Albert Law/Delfina


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2022/10/Delfina-Affogato_Albert-Law-2500x1663.jpg" alt="" class="wp-image-86929"/><figcaption class="wp-element-caption">Affogato from Delfina, a Cal-Italian restaurant that reopened in the Mission in October | Courtesy Albert Law/Delfina</figcaption></figure>



<h2 class="wp-block-heading" id="h-7-delfina"><strong>7. Delfina</strong></h2>


<h2 id="h-7-delfina"><strong>7. Delfina</strong></h2>

📍 <a href="https://www.google.com/maps/place/3621+18th+St,+San+Francisco,+CA+94110,+USA/@37.7613671,-122.4396824,14z/data=!4m5!3m4!1s0x808f7e18015358eb:0x92f63a8a08a063e!8m2!3d37.7613671!4d-122.4243616">3621 18th St., SF</a><br>☎️ <a href="tel:4154376800">(415) 437-6800</a><br>🔗 <a href="https://www.delfinasf.com/">delfinasf.com</a>

<p>📍 <a href="https://www.google.com/maps/place/3621+18th+St,+San+Francisco,+CA+94110,+USA/@37.7613671,-122.4396824,14z/data=!4m5!3m4!1s0x808f7e18015358eb:0x92f63a8a08a063e!8m2!3d37.7613671!4d-122.4243616">3621 18th St., SF</a><br>☎️ <a href="tel:4154376800">(415) 437-6800</a><br>🔗 <a href="https://www.delfinasf.com/">delfinasf.com</a></p>

At the beginning of the pandemic, after two decades of operation, Annie and Craig Stoll decided to temporarily shut their doors and regroup. Now Delfina is back in an expanded new location on 18th and Guerrero. Their reimagining includes a to-go pizzeria, a retail space, a parklet and a private room with high, vaulted ceilings. Delfina’s all-new cocktail list emphasizes amari and other Italian spirits. The dinner menu rotates regularly, but the Roman pizza bianca-inspired sourdough focaccia is a staple. Look for elevated dishes like the paccheri and petrale sole with fresh San Marzano tomatoes. The spaghetti pomodoro is also back by popular demand.

<p>At the beginning of the pandemic, after two decades of operation, Annie and Craig Stoll decided to temporarily shut their doors and regroup. Now Delfina is back in an expanded new location on 18th and Guerrero. Their reimagining includes a to-go pizzeria, a retail space, a parklet and a private room with high, vaulted ceilings. Delfina’s all-new cocktail list emphasizes amari and other Italian spirits. The dinner menu rotates regularly, but the Roman pizza bianca-inspired sourdough focaccia is a staple. Look for elevated dishes like the paccheri and petrale sole with fresh San Marzano tomatoes. The spaghetti pomodoro is also back by popular demand.</p>


<h2 class="wp-block-heading" id="h-8-al-pastor-papi"><strong>8. Al Pastor Papi</strong></h2>


<h2 id="h-8-al-pastor-papi"><strong>8. Al Pastor Papi</strong></h2>

📍 <a href="https://www.google.com/maps/place/601+Mission+Bay+Boulevard+North,+San+Francisco,+CA+94158,+USA/@37.7707779,-122.3914399,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7fcfe76c261b:0xd4835a12ad17d38b!8m2!3d37.7707779!4d-122.3914399">601 Mission Bay Blvd. N., SF</a><br>☎️ <a href="tel:4158008777">(415) 800-8777</a><br>🔗 <a href="https://www.alpastorpapi.com/">alpastorpapi.com</a>

<p>📍 <a href="https://www.google.com/maps/place/601+Mission+Bay+Boulevard+North,+San+Francisco,+CA+94158,+USA/@37.7707779,-122.3914399,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7fcfe76c261b:0xd4835a12ad17d38b!8m2!3d37.7707779!4d-122.3914399">601 Mission Bay Blvd. N., SF</a><br>☎️ <a href="tel:4158008777">(415) 800-8777</a><br>🔗 <a href="https://www.alpastorpapi.com/">alpastorpapi.com</a></p>

Miguel Escobedo has logged thousands of miles in his taco truck, boomeranging around the Bay between beer gardens and high school football tailgates, and catering everything from weddings to the Giants. Four years later, he’s landed a permanent parking spot at Spark Social, a food truck park in Mission Bay. Though slow-roasted pork remains central to Al Pastor Papi, vegetarians can try the plant-based pork, nopales tacos and chile relleno torta.

<p>Miguel Escobedo has logged thousands of miles in his taco truck, boomeranging around the Bay between beer gardens and high school football tailgates, and catering everything from weddings to the Giants. Four years later, he’s landed a permanent parking spot at Spark Social, a food truck park in Mission Bay. Though slow-roasted pork remains central to Al Pastor Papi, vegetarians can try the plant-based pork, nopales tacos and chile relleno torta.</p>


<h2 class="wp-block-heading" id="h-9-for-the-culture"><strong>9. For the Culture</strong></h2>


<h2 id="h-9-for-the-culture"><strong>9. For the Culture</strong></h2>

<strong>Old Oakland</strong><br>📍 <a href="https://www.google.com/maps/place/701+Clay+St,+Oakland,+CA+94607/@37.800767,-122.2767756,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80b9e20cb5ef:0x26aabf1e7ae459ea!8m2!3d37.800767!4d-122.2767756">701 Clay St., Oakland<br></a>☎️ <a href="tel:5102697108" target="_blank" rel="noreferrer noopener">(510) 269-7108</a>

<p><strong>Old Oakland</strong><br>📍 <a href="https://www.google.com/maps/place/701+Clay+St,+Oakland,+CA+94607/@37.800767,-122.2767756,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80b9e20cb5ef:0x26aabf1e7ae459ea!8m2!3d37.800767!4d-122.2767756">701 Clay St., Oakland<br></a>☎️ <a href="tel:5102697108" target="_blank" rel="noreferrer noopener">(510) 269-7108</a></p>

A year ago, the Bay Area Mural Program and Kiss My Black Arts collaborated on a striking pink mural on the side of the long-defunct Mexicali Rose, a 91-year-old family-owned eatery, as reported by <a href="https://oaklandside.org/2021/11/18/for-the-culture-will-blend-history-with-something-new-at-former-mexicali-rose-oakland/">The Oaklandside</a>. The painted stucco facade showed off the Oakland skyline, the Bay Bridge and a kid popping a wheelie on their bike along Lake Merritt. Now open as For the Culture, the new restaurant hopes to honor Mexicali Rose and celebrate the Town’s collective identity. The owners will host Taco Tuesdays and regular DJ nights.&nbsp;

<p>A year ago, the Bay Area Mural Program and Kiss My Black Arts collaborated on a striking pink mural on the side of the long-defunct Mexicali Rose, a 91-year-old family-owned eatery, as reported by <a href="https://oaklandside.org/2021/11/18/for-the-culture-will-blend-history-with-something-new-at-former-mexicali-rose-oakland/">The Oaklandside</a>. The painted stucco facade showed off the Oakland skyline, the Bay Bridge and a kid popping a wheelie on their bike along Lake Merritt. Now open as For the Culture, the new restaurant hopes to honor Mexicali Rose and celebrate the Town’s collective identity. The owners will host Taco Tuesdays and regular DJ nights.&nbsp;</p>

Harlan Records is a high-fidelity listening lounge that opened in Union Square in October. | Courtesy Will Herrera/Harlan Records


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2022/10/HarlanRecords_BackBar-2500x1875.jpg" alt="" class="wp-image-85093"/><figcaption class="wp-element-caption">Harlan Records is a high-fidelity listening lounge that opened in Union Square in October. | Courtesy Will Herrera/Harlan Records</figcaption></figure>



<h2 class="wp-block-heading" id="h-10-harlan-records"><strong>10. Harlan Records</strong></h2>


<h2 id="h-10-harlan-records"><strong>10. Harlan Records</strong></h2>

📍 <a href="https://www.google.com/maps/place/18+Harlan+Pl,+San+Francisco,+CA+94108,+USA/data=!4m2!3m1!1s0x808580896f762737:0x630adb08ba70abe7?sa=X&amp;ved=2ahUKEwic0PD3-Zr8AhWBO3AKHR83CtMQ8gF6BAgIEAE">18 Harlan Place, SF<br></a>☎️ <a href="tel:6505158024">(650) 515-8024</a><br>🔗 <a href="https://www.harlanrecords.com/">harlanrecords.com</a>

<p>📍 <a href="https://www.google.com/maps/place/18+Harlan+Pl,+San+Francisco,+CA+94108,+USA/data=!4m2!3m1!1s0x808580896f762737:0x630adb08ba70abe7?sa=X&amp;ved=2ahUKEwic0PD3-Zr8AhWBO3AKHR83CtMQ8gF6BAgIEAE">18 Harlan Place, SF<br></a>☎️ <a href="tel:6505158024">(650) 515-8024</a><br>🔗 <a href="https://www.harlanrecords.com/">harlanrecords.com</a></p>

What’s “big in Japan” might just become big in SF. An emerging trend of Japanese-style listening bars—drinking dens that play classic vinyl through pristine sound systems—is moving the nightlife needle at Harlan Records. Spinning LPs until midnight, Harlan Records is an audiophile’s ideal third place, and you can expect throwbacks like J.J. Fad alongside up-and-coming artists like Khruangbin. SF designer Marissa Jade Marsh created acoustically treated “walls of sound” so that patrons can enjoy the house picks free from distortion. The cocktail menu pays special attention to alcohol-free drinks, melding surprising ingredients like papaya leaf tea and bubble gum.

<p>What’s “big in Japan” might just become big in SF. An emerging trend of Japanese-style listening bars—drinking dens that play classic vinyl through pristine sound systems—is moving the nightlife needle at Harlan Records. Spinning LPs until midnight, Harlan Records is an audiophile’s ideal third place, and you can expect throwbacks like J.J. Fad alongside up-and-coming artists like Khruangbin. SF designer Marissa Jade Marsh created acoustically treated “walls of sound” so that patrons can enjoy the house picks free from distortion. The cocktail menu pays special attention to alcohol-free drinks, melding surprising ingredients like papaya leaf tea and bubble gum.</p>

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This is where you need to eat in 2023

Now that Downtown’s last holdout hotels are finally back open, locals have a good reason to wander through their revolving doors. This week, Michelin-starred Thai favorite Kin Khao returns to the Parc 55 San Francisco Hilton, and the Hyatt Regency in SoMa gets a French revamp with La Société Bar &amp; Café, a MINA Group spin-off venture.&nbsp;

<p>Now that Downtown’s last holdout hotels are finally back open, locals have a good reason to wander through their revolving doors. This week, Michelin-starred Thai favorite Kin Khao returns to the Parc 55 San Francisco Hilton, and the Hyatt Regency in SoMa gets a French revamp with La Société Bar &amp; Café, a MINA Group spin-off venture.&nbsp;</p>

Plus, head to the Mission for street tacos, harvest-themed pasta and a scoop of Knafeh ice cream—an orange blossom, rose and honey-flavored collaboration between Bi-Rite Creamery and James Beard Outstanding Chef finalist Reem Assil.

<p>Plus, head to the Mission for street tacos, harvest-themed pasta and a scoop of Knafeh ice cream—an orange blossom, rose and honey-flavored collaboration between Bi-Rite Creamery and James Beard Outstanding Chef finalist Reem Assil. </p>


<h2 class="wp-block-heading" id="h-thai-hot-spot-reopens">Thai Hot Spot Reopens</h2>


<h2 id="h-thai-hot-spot-reopens">Thai Hot Spot Reopens</h2>

<a href="https://www.kinkhao.com">Kin Khao</a><br><em>Inside the Parc 55 San Francisco Hilton Hotel<br>55 Cyril Magnin St.<br>(415) 362-7456</em>

<p><a href="https://www.kinkhao.com">Kin Khao</a><br><em>Inside the Parc 55 San Francisco Hilton Hotel<br>55 Cyril Magnin St.<br>(415) 362-7456</em></p>

As the Parc 55 Hilton delayed its post-Covid reopening until May, Kin Khao chef-owner Pim Techamuanvivit had a two-and-a-half year hiatus, broken up by a year-long pop-up in Dogpatch, to chart her restaurant’s long-term plan. And now the Michelin-starred Thai eatery reopens for dinner at last on Wednesday, Sept. 21.The Bangkok-born chef was able to reunite her former chef de cuisine, executive sous chef and even her line cook, while reviving many of Kin Khao’s original menu staples. (The pride of Techamuanvivit’s repertoire, her tangy chicken wings marinated with Nam Pla fish sauce and tossed with tamarind and Sriracha, remain a standout.)<br>

<p>As the Parc 55 Hilton delayed its post-Covid reopening until May, Kin Khao chef-owner Pim Techamuanvivit had a two-and-a-half year hiatus, broken up by a year-long pop-up in Dogpatch, to chart her restaurant’s long-term plan. And now the Michelin-starred Thai eatery reopens for dinner at last on Wednesday, Sept. 21.The Bangkok-born chef was able to reunite her former chef de cuisine, executive sous chef and even her line cook, while reviving many of Kin Khao’s original menu staples. (The pride of Techamuanvivit’s repertoire, her tangy chicken wings marinated with Nam Pla fish sauce and tossed with tamarind and Sriracha, remain a standout.)<br></p>


<h2 class="wp-block-heading" id="h-modern-brasserie-lands-in-soma">Modern Brasserie Lands in SoMa</h2>


<h2 id="h-modern-brasserie-lands-in-soma">Modern Brasserie Lands in SoMa</h2>

<a href="http://lasocietecafe.com">La Société Bar &amp; Café</a><br><em>Inside the Hyatt Regency San Francisco Downtown SOMA<br>50 Third St.<br>(415) 974-6400</em>

<p><a href="http://lasocietecafe.com">La Société Bar &amp; Café</a><br><em>Inside the Hyatt Regency San Francisco Downtown SOMA<br>50 Third St.<br>(415) 974-6400</em></p>

A contemporary take on traditional brasserie fare, La Société made its debut in the Hyatt Regency’s Downtown SOMA this week. The cafe and bar is helmed by Executive Chef Alexandre Viriot, who spent six years under the tutelage of Chef Alain Ducasse at miX in St. Petersburg, Russia and MIA Café in Doha, Qatar. The menu recalls typical Parisian dishes, like steak tartare and pork pâté with Dijon mustard, but Viriot flips tradition on its head by serving ahi tuna carpaccio à la Niçoise and localizing his oysters with Champagne mignonette by sourcing them from Hog Island. SoMa just got un petit peu more Parisian.&nbsp;&nbsp;

<p>A contemporary take on traditional brasserie fare, La Société made its debut in the Hyatt Regency’s Downtown SOMA this week. The cafe and bar is helmed by Executive Chef Alexandre Viriot, who spent six years under the tutelage of Chef Alain Ducasse at miX in St. Petersburg, Russia and MIA Café in Doha, Qatar. The menu recalls typical Parisian dishes, like steak tartare and pork pâté with Dijon mustard, but Viriot flips tradition on its head by serving ahi tuna carpaccio à la Niçoise and localizing his oysters with Champagne mignonette by sourcing them from Hog Island. SoMa just got un petit peu more Parisian.&nbsp;&nbsp;</p>


<h2 class="wp-block-heading" id="h-harvest-moon-rises-with-handmade-pasta">Harvest Moon Rises with Handmade Pasta</h2>


<h2 id="h-harvest-moon-rises-with-handmade-pasta">Harvest Moon Rises with Handmade Pasta</h2>

<a href="http://flourandwater.com"><em>Flour+Water</em><em><br></em></a><em>2401 Harrison St.</em><em><br></em><em>(415) 826-7000</em>

<p><a href="http://flourandwater.com"><em>Flour+Water</em><em><br></em></a><em>2401 Harrison St.</em><em><br></em><em>(415) 826-7000</em></p>

The orange glow of this year’s harvest moon reaches peak illumination early Saturday morning, and Mission District mainstay Flour+Water marks the lunar event with a month-long limited pasta series. Chefs Thomas McNaughton and Ryan Pollnow designed this $125 tasting menu around seasonal specialties, including foraged chanterelle arancini and Hopi blue corn cappelletti. The wine pairings bring out the best of Flour+Water’s cellar, with a heavy emphasis on micro-producers from California and Italy. Though the harvest moon wanes after this weekend, Flour+Water’s pasta menu will extend through Oct. 10.&nbsp;

<p>The orange glow of this year’s harvest moon reaches peak illumination early Saturday morning, and Mission District mainstay Flour+Water marks the lunar event with a month-long limited pasta series. Chefs Thomas McNaughton and Ryan Pollnow designed this $125 tasting menu around seasonal specialties, including foraged chanterelle arancini and Hopi blue corn cappelletti. The wine pairings bring out the best of Flour+Water’s cellar, with a heavy emphasis on micro-producers from California and Italy. Though the harvest moon wanes after this weekend, Flour+Water’s pasta menu will extend through Oct. 10.&nbsp;</p>


<h2 class="wp-block-heading">Street Tacos Go Brick-and-Mortar</h2>


<h2>Street Tacos Go Brick-and-Mortar</h2>

<em>El Rey Taquiza Artesanal</em><br><em>2491 Mission St.</em><br><br>The former Myriad Gastropub is now a taco buffet operated by Mission High School’s head soccer coach and one of his former players. Restaurateur Jose Mendoza <a href="https://missionlocal.org/2022/09/a-new-s-f-taqueria-paying-homage-to-mexican-street-tacos-opens-on-mission-and-offers-free-tacos-until-saturday/">approached</a> Coach Pepe Valadez with a business proposition 25 years after Mendoza scored his last goal, and now the two partners are serving handmade tortillas filled with carne asada, chorizo, tripe and mushrooms. The al pastor, which is roasted on the trompo, is a definite highlight.

<p><em>El Rey Taquiza Artesanal</em><br><em>2491 Mission St.</em><br><br>The former Myriad Gastropub is now a taco buffet operated by Mission High School’s head soccer coach and one of his former players. Restaurateur Jose Mendoza <a href="https://missionlocal.org/2022/09/a-new-s-f-taqueria-paying-homage-to-mexican-street-tacos-opens-on-mission-and-offers-free-tacos-until-saturday/">approached</a> Coach Pepe Valadez with a business proposition 25 years after Mendoza scored his last goal, and now the two partners are serving handmade tortillas filled with carne asada, chorizo, tripe and mushrooms. The al pastor, which is roasted on the trompo, is a definite highlight.</p>

Bi-Rite Creamery will churn the last batches of Chef Reem Assil's Knafeh ice cream this month. | Courtesy of Bi-Rite Family of BusinessesBi-Rite Creamery will churn the last batches of Chef Reem Assil's Knafeh ice cream this month. | Courtesy of Bi-Rite Family of Businesses


<figure class="wp-block-image size-full"><img src="https://content.sfstandard.com/wp-content/uploads/2022/09/Knafeh-Ice-Cream-credit-Bi-Rite-Family-of-Businesses.jpg" alt="" class="wp-image-74070"/><figcaption>Bi-Rite Creamery will churn out the last batches of Chef Reem Assil&#8217;s Knafeh ice cream this month. | Courtesy of Bi-Rite Family of Businesses</figcaption></figure>


<figure class="wp-block-image size-full"><img src="https://content.sfstandard.com/wp-content/uploads/2022/09/Knafeh-Ice-Cream-credit-Bi-Rite-Family-of-Businesses.jpg" alt="" class="wp-image-74070"/><figcaption>Bi-Rite Creamery will churn out the last batches of Chef Reem Assil's Knafeh ice cream this month. | Courtesy of Bi-Rite Family of Businesses</figcaption></figure>

<figure class="wp-block-image size-full"><img src="https://content.sfstandard.com/wp-content/uploads/2022/09/Knafeh-Ice-Cream-credit-Bi-Rite-Family-of-Businesses.jpg" alt="" class="wp-image-74070"/><figcaption>Bi-Rite Creamery will churn out the last batches of Chef Reem Assil&#8217;s Knafeh ice cream this month. | Courtesy of Bi-Rite Family of Businesses</figcaption></figure>

Middle Eastern Dessert Churns Into Ice Cream


<h2 class="wp-block-heading" id="h-middle-eastern-dessert-churns-into-ice-cream">Middle Eastern Dessert Churns Into Ice Cream</h2>


<h2 id="h-middle-eastern-dessert-churns-into-ice-cream">Middle Eastern Dessert Churns Into Ice Cream</h2>

<em>Reem’s California x <a href="http://biritemarket.com">Bi-Rite Creamery</a><br>3692 18th St.<br>(415) 626-5600</em><br><br>While we patiently await the arrival of <a href="https://sfstandard.com/arts-culture/with-her-new-book-local-arab-chef-reem-assil-hopes-to-win-hearts-and-minds/">Reem’s California Bakery at the Ferry Building</a> later this month, James Beard Award finalist Reem Assil has something sweet to tide us over. A collaboration with Bi-Rite Creamery has yielded a limited-edition ice cream flavor, knafeh, which adds a swirl of Greek yogurt to cream cheese ice cream accented with orange blossom, rose syrup and honey brittle. Reimagined from a recipe that the Palestinian-Syrian chef learned from her grandfather, knafeh is best enjoyed with a double shot of Grand Coffee espresso, which Bi-Rite aptly calls the “Knaffogato.”

<p><em>Reem’s California x <a href="http://biritemarket.com">Bi-Rite Creamery</a><br>3692 18th St.<br>(415) 626-5600</em><br><br>While we patiently await the arrival of <a href="https://sfstandard.com/arts-culture/with-her-new-book-local-arab-chef-reem-assil-hopes-to-win-hearts-and-minds/">Reem’s California Bakery at the Ferry Building</a> later this month, James Beard Award finalist Reem Assil has something sweet to tide us over. A collaboration with Bi-Rite Creamery has yielded a limited-edition ice cream flavor, knafeh, which adds a swirl of Greek yogurt to cream cheese ice cream accented with orange blossom, rose syrup and honey brittle. Reimagined from a recipe that the Palestinian-Syrian chef learned from her grandfather, knafeh is best enjoyed with a double shot of Grand Coffee espresso, which Bi-Rite aptly calls the “Knaffogato.”</p>

5 new spots to eat and drink in SF: Autumnal pasta, knafeh ice cream and more

Jason Bayani

It’s a common question in many Filipino homes. In fact, according to Evan Kidera, it was often used as a greeting at the home of his longtime friend and current business partner, Gil Payumo.

<p>It’s a common question in many Filipino homes. In fact, according to Evan Kidera, it was often used as a greeting at the home of his longtime friend and current business partner, Gil Payumo.</p>

Kidera, who co-founded Señor Sisig with Payumo in 2010, is not Filipino. Nevertheless, he was a fixture at the Payumo household in Daly City when the two were growing up. It was there that he first developed a familiarity and appreciation for the cuisine that would ultimately form the foundation of the pair’s beloved Bay Area food truck fleet and expanding local restaurant chain.

<p>Kidera, who co-founded Señor Sisig with Payumo in 2010, is not Filipino. Nevertheless, he was a fixture at the Payumo household in Daly City when the two were growing up. It was there that he first developed a familiarity and appreciation for the cuisine that would ultimately form the foundation of the pair’s beloved Bay Area food truck fleet and expanding local restaurant chain.</p>

The Señor Sisig team opened their third brick-and-mortar location this week in San Francisco’s Ferry Building. After launching two previous physical locations—in the Mission District and Downtown Oakland—the newest location feels like a particularly auspicious milestone for the brand. The Ferry Building is not only a major commuter hub; it is also a tourism magnet and a highly recognizable architectural symbol of the city. Securing a storefront there is an unmistakable indication of a business’ mainstream appeal.

<p>The Señor Sisig team opened their third brick-and-mortar location this week in San Francisco’s Ferry Building. After launching two previous physical locations—in the Mission District and Downtown Oakland—the newest location feels like a particularly auspicious milestone for the brand. The Ferry Building is not only a major commuter hub; it is also a tourism magnet and a highly recognizable architectural symbol of the city. Securing a storefront there is an unmistakable indication of a business’ mainstream appeal.</p>

But back when Kidera and Payumo started their culinary adventure—with just one food truck and a dream—their path to success was far from certain.

<p>But back when Kidera and Payumo started their culinary adventure—with just one food truck and a dream—their path to success was far from certain.</p>


<h2 class="wp-block-heading has-medium-font-size" id="h-origin-story">Origin Story</h2>


When the first Señior Sisig food truck hit the streets in 2010, banking on <a href="https://www.foodandwine.com/news/sisig-filipino-food-anthony-bourdain-says-will-win-your-heart">sisig</a>, a traditional Filipino dish of simmered pork, calamansi, egg and onion, was a risk. It was several years before the late Anthony Bourdain used his platform to rave about the virtues of street food staples like sisig—which is traditionally made with an assortment of pork cuts that many Westerners find undesirable.

<p>When the first Señior Sisig food truck hit the streets in 2010, banking on <a href="https://www.foodandwine.com/news/sisig-filipino-food-anthony-bourdain-says-will-win-your-heart">sisig</a>, a traditional Filipino dish of simmered pork, calamansi, egg and onion, was a risk. It was several years before the late Anthony Bourdain used his platform to rave about the virtues of street food staples like sisig—which is traditionally made with an assortment of pork cuts that many Westerners find undesirable.</p>

Sisig is often served as a palutan, a food eaten while drinking alcohol. It sits on a table in the center of a circle of chairs where people pick at it, drink their beers and share stories with each other.

<p>Sisig is often served as a palutan, a food eaten while drinking alcohol. It sits on a table in the center of a circle of chairs where people pick at it, drink their beers and share stories with each other.</p>

The new Señor Sisig location at the Ferry Building in San Francisco on August 9, 2022.Courtesy Patrick Beaudouin /Señor Sisig


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2022/08/SeñorSisigSuccess_INLINED4-2500x1667.jpg" alt="" class="wp-image-70843"/><figcaption class="wp-element-caption">The new Señor Sisig location at the Ferry Building in San Francisco on August 9, 2022. | Courtesy Patrick Beaudouin /Señor Sisig</figcaption></figure>


In the Pampanga province of the Philippines, the traditional method of preparing sisig is to boil slices of pig meat with onions and peppers and then mix it all together with a vinegar dressing.

<p>In the Pampanga province of the Philippines, the traditional method of preparing sisig is to boil slices of pig meat with onions and peppers and then mix it all together with a vinegar dressing.</p>

Kidera and Payumo figured that sisig would work well inside a burrito. But instead of using pork jowl, they opted for a heartier cut of meat: pork shoulder. With this, the sisig could best replicate the charred and grilled textures of fillings like carnitas and carne asada—albeit with a slightly sour, vinegar note to help it stand out from other, more familiar burrito fillings.

<p>Kidera and Payumo figured that sisig would work well inside a burrito. But instead of using pork jowl, they opted for a heartier cut of meat: pork shoulder. With this, the sisig could best replicate the charred and grilled textures of fillings like carnitas and carne asada—albeit with a slightly sour, vinegar note to help it stand out from other, more familiar burrito fillings.</p>

“And we add to that our special adobo fried rice, creamy cilantro sauce and…” as Kidera said in his best Guy Fieri affectation: “We’re in flavor town, man!”

<p>“And we add to that our special adobo fried rice, creamy cilantro sauce and…” as Kidera said in his best Guy Fieri affectation: “We’re in flavor town, man!”</p>


<h2 class="wp-block-heading has-medium-font-size" id="h-sharing-is-caring">Sharing is Caring</h2>


“Food sharing was significant in my experience growing up around Filipino families,” Kidera said, recalling both the family parties he attended at the Payumo house—as well as the days that followed the feast.

<p>“Food sharing was significant in my experience growing up around Filipino families,” Kidera said, recalling both the family parties he attended at the Payumo house—as well as the days that followed the feast.</p>

Payumo, looking to make use of the mounds of leftover sisig, would often make quesadillas with the meat. “I would take the leftover pork sisig from our family party the night before and heat up a flour tortilla with melted Jack cheese and throw in the sisig with some salsa, jalapeños and sour cream,” he said.

<p>Payumo, looking to make use of the mounds of leftover sisig, would often make quesadillas with the meat. “I would take the leftover pork sisig from our family party the night before and heat up a flour tortilla with melted Jack cheese and throw in the sisig with some salsa, jalapeños and sour cream,” he said.</p>

“Maybe the roots of Señor Sisig go back to that,” Kidera said, wondering aloud.

<p>“Maybe the roots of Señor Sisig go back to that,” Kidera said, wondering aloud.</p>

But the merger of Filipino sisig with the Mexican American comfort food staple of the burrito is also a story of geography. After all, culinary fusion is largely driven by migration: The spit-grilled lamb cooking method brought by Lebanese immigrants to Mexico led to al pastor; laborers of different ethnicities in the sugar and pineapple plantations in Hawaii influenced what we now know as the Hawaiian plate lunch.&nbsp;

<p>But the merger of Filipino sisig with the Mexican American comfort food staple of the burrito is also a story of geography. After all, culinary fusion is largely driven by migration: The spit-grilled lamb cooking method brought by Lebanese immigrants to Mexico led to al pastor; laborers of different ethnicities in the sugar and pineapple plantations in Hawaii influenced what we now know as the Hawaiian plate lunch.&nbsp;</p>

In California, Mexican and Filipino communities have long shared a unique proximity to each other, not only by virtue of a shared geographic location, but through shared struggles. Both have served as the backbone of California’s agricultural industry, both have fought as activists and organizers across the state, and both have experienced the injurious legacies of Spanish colonization.

<p>In California, Mexican and Filipino communities have long shared a unique proximity to each other, not only by virtue of a shared geographic location, but through shared struggles. Both have served as the backbone of California’s agricultural industry, both have fought as activists and organizers across the state, and both have experienced the injurious legacies of Spanish colonization.</p>

That proximity provides access to each other’s food and influences how we see cuisine. It guides the way in which we understand how food exists in not only taste but shape and form. For Filipinos, there is kanin (rice) and ulam (whatever meat-based dish that goes with it), but that proximity and familiarity with the particular style of burritos born in San Francisco’s Mission District sees the tortilla as a natural container for all of it.

<p>That proximity provides access to each other’s food and influences how we see cuisine. It guides the way in which we understand how food exists in not only taste but shape and form. For Filipinos, there is kanin (rice) and ulam (whatever meat-based dish that goes with it), but that proximity and familiarity with the particular style of burritos born in San Francisco’s Mission District sees the tortilla as a natural container for all of it.</p>

In this way, Señor Sisig’s newest location inside a transit hub—a crossroads for travelers moving into and out of the international city of San Francisco—makes perfect sense.

<p>In this way, Señor Sisig’s newest location inside a transit hub—a crossroads for travelers moving into and out of the international city of San Francisco—makes perfect sense.</p>

<p>“We fit right in,” Kidera said.</p>


<h2 class="wp-block-heading has-medium-font-size" id="h-authenticity">Authenticity</h2>


While Señor Sisig’s popularity has served to shine a spotlight on Filipino food in the Bay Area, it has also been subject to criticism from within the Filipino community. Even some family members have questioned the authenticity of taking a traditional Filipino dish and wrapping it up in a tortilla alongside beans and salsa.

<p>While Señor Sisig’s popularity has served to shine a spotlight on Filipino food in the Bay Area, it has also been subject to criticism from within the Filipino community. Even some family members have questioned the authenticity of taking a traditional Filipino dish and wrapping it up in a tortilla alongside beans and salsa.</p>

“It took time for our audience to understand what we were creating when we took traditional sisig and used other parts and proteins and served it in non-traditional ways,” Kidera said.

<p>“It took time for our audience to understand what we were creating when we took traditional sisig and used other parts and proteins and served it in non-traditional ways,” Kidera said.</p>

The new Señor Sisig location at the Ferry Building in San Francisco on August 9, 2022.Courtesy Patrick Beaudouin/Señor Sisig


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2022/08/SeñorSisigSuccess_INLINED-1-2500x1667.jpg" alt="" class="wp-image-70849"/><figcaption class="wp-element-caption">The new Señor Sisig location at the Ferry Building in San Francisco on August 9, 2022. | Courtesy Patrick Beaudouin/Señor Sisig</figcaption></figure>


Then again, what is considered “traditional” is always in flux—especially for groups living in diaspora. Culinary currents have a way of bending toward the familiar and accommodating elements that are easily accessible.

<p>Then again, what is considered “traditional” is always in flux—especially for groups living in diaspora. Culinary currents have a way of bending toward the familiar and accommodating elements that are easily accessible.</p>

As a native of San Francisco and Daly City, Kidera said that the Mission District occupies a special place in his heart. It’s where he developed a love for food and where Señor Sisig opened its first brick-and-mortar location. And it was through the lens of that first brick-and-mortar storefront that Kidera and the rest of the team saw the possibilities for what Señor Sisig could ultimately be.&nbsp;

<p>As a native of San Francisco and Daly City, Kidera said that the Mission District occupies a special place in his heart. It’s where he developed a love for food and where Señor Sisig opened its first brick-and-mortar location. And it was through the lens of that first brick-and-mortar storefront that Kidera and the rest of the team saw the possibilities for what Señor Sisig could ultimately be.&nbsp;</p>

In contrast to the food trucks, where the portability of dishes is key, Kidera said he and Payumo began thinking about how they could use their brand to make sisig a communal eating experience. In that spirit, they aim to expand their menu to include offerings that are meant to be shared around the table.

<p>In contrast to the food trucks, where the portability of dishes is key, Kidera said he and Payumo began thinking about how they could use their brand to make sisig a communal eating experience. In that spirit, they aim to expand their menu to include offerings that are meant to be shared around the table.</p>

That’s not to say they have plans to make Señor Sisig into some kind of high-concept tapas joint. At heart, Kidera said, they are a street food brand. But unlike the American tradition of street food being a thing for busy workers to scarf down on their fleeting lunch breaks or busy travelers to eat on the go, they hope that the people who come through their newest location at the Ferry Building take the time to sit down and tell each other stories while they enjoy the tasty collision of Filipino, Mexican and American cuisine.

<p>That’s not to say they have plans to make Señor Sisig into some kind of high-concept tapas joint. At heart, Kidera said, they are a street food brand. But unlike the American tradition of street food being a thing for busy workers to scarf down on their fleeting lunch breaks or busy travelers to eat on the go, they hope that the people who come through their newest location at the Ferry Building take the time to sit down and tell each other stories while they enjoy the tasty collision of Filipino, Mexican and American cuisine.</p>

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<h2 class="wp-block-heading has-medium-font-size">Señor Sisig</h2>


<a href="https://www.senorsisig.com/find-us/2022/8/24/ferry-building-restaurant-xhpe5-nd2kt-45ts9-nmhlr">Ferry Building, 1, #41, San Francisco</a><br>

<p><a href="https://www.senorsisig.com/find-us/2022/8/24/ferry-building-restaurant-xhpe5-nd2kt-45ts9-nmhlr">Ferry Building, 1, #41, San Francisco</a><br></p>

Truck to table: Señor Sisig’s Ferry Building location gives customers a place to sit and share a meal

Paolo Bicchieri

With the sun setting before 5 p.m., a <a href="https://sfstandard.com/are-sfs-virus-defenses-strong-enough-for-omicron/">hyper-contagious variant of COVID-19</a> making the rounds and a winter storm drenching the region, you won’t hear us calling you a party pooper for curling up on the couch with a hot toddy and your favorite holiday movie.

<p>With the sun setting before 5 p.m., a <a href="https://sfstandard.com/are-sfs-virus-defenses-strong-enough-for-omicron/">hyper-contagious variant of COVID-19</a> making the rounds and a winter storm drenching the region, you won’t hear us calling you a party pooper for curling up on the couch with a hot toddy and your favorite holiday movie.</p>

But just in case you do want to head out into the cold, wet streets of San Francisco, we have a few suggestions for you this holiday weekend.

<p>But just in case you do want to head out into the cold, wet streets of San Francisco, we have a few suggestions for you this holiday weekend.</p>


<h4 class="wp-block-heading" id="h-a-christmas-carol">&#8216;A Christmas Carol&#8217;</h4>


<h4 id="h-a-christmas-carol">'A Christmas Carol'</h4>

<h4 id="h-a-christmas-carol">&#8216;A Christmas Carol&#8217;</h4>

<em>1 Taylor St</em>.<br><a href="https://www.goldengatetheatresf.com/a-christmas-carol-at-golden-gate-theatre/"><em>Fri., Dec. 24 &amp; Sun., Dec. 26</em></a><br><a href="https://www.goldengatetheatresf.com/a-christmas-carol-at-golden-gate-theatre/"><em>@ Golden Gate Theater</em></a>

<p id="h-1-taylor-streetdec-24-dec-26-golden-gate-theater"><em>1 Taylor St</em>.<br><a href="https://www.goldengatetheatresf.com/a-christmas-carol-at-golden-gate-theatre/"><em>Fri., Dec. 24 &amp; Sun., Dec. 26</em></a><br><a href="https://www.goldengatetheatresf.com/a-christmas-carol-at-golden-gate-theatre/"><em>@ Golden Gate Theater</em></a></p>

This holiday classic is ripe with metaphors that transcend time. Turns out the selfish life choices of a miserly old merchant are as salient in 2021 as they were in Victorian England. Jack Thorne, one of the playwrights from the much-discussed <em>Harry Potter and the Cursed Child</em>, worked on this recent musical adaptation. Golden Gate Theater is a gorgeous venue that will play host to none other than Weird Al Yankovic come June of 2022. The ghost of Christmas Yet to Come is bringing in the heat already!

<p>This holiday classic is ripe with metaphors that transcend time. Turns out the selfish life choices of a miserly old merchant are as salient in 2021 as they were in Victorian England. Jack Thorne, one of the playwrights from the much-discussed <em>Harry Potter and the Cursed Child</em>, worked on this recent musical adaptation. Golden Gate Theater is a gorgeous venue that will play host to none other than Weird Al Yankovic come June of 2022. The ghost of Christmas Yet to Come is bringing in the heat already!</p>


<h4 class="wp-block-heading">The Friday Nightcap</h4>


Search Results for: al pastor

This is where you need to eat in 2023

5 new spots to eat and drink in SF: Autumnal pasta, knafeh ice cream and more

Truck to table: Señor Sisig’s Ferry Building location gives customers a place to sit and share a meal

This weekend: Ebenezer Scrooge, movies and, of course, Christmas