Catcher On The Rye, The Bread Also Rises, and other great novels written in cafés.

Menus for the week of July 27th.

There have been a couple wonderful articles published about us lately, check ‘em out! This Is the Right Way to Chop All of Your Favorite Summer Produce from Brit+Co, and a general write-up in the Musey App blog (where we were also rated one of the 10 best coffee shops in which to write the next great American novel in San Francisco.

Here’s what we’ve got planned for this week:

  • Monday visits momma-mia in Modena, Italy
  • Tuesday goes south in Chettinad, India
  • Wednesday follows the spice trade to West Sumatra
  • Thursday takes a Caribbean vacation in Puerto Rico
  • Friday dresses up some Americana classics

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Seared Ham Steaks with Grilled Rosemary. Smoky Black Eyed Peas. Chopped Purple Cabbage Slaw.
(served last Friday)

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Chicken Legs Adobadas. Arroz y Frijoles with Toasted Garlic.) Elote with Queso Fresco & Chile.
(Served last Monday)

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Yukon Gold Potato Salad with Poppy Seed Vinaigrette. Slow-Baked Soldier Beans. Raw Red Beet and Carrot Salad. Roasted Savoy Cabbage Wedges with Lemon Oil.
(served last Wednesday)

Mexico. Sichuan. Bavaria. Tehran. Kreyol.

Menus for the week of July 20th.

“The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.”

― James Beard

Here’s what we’ve got planned for this week:

  • Monday goes deep into central Mexico for adobo
  • Tuesday spends time in the Sichuan province, China
  • Wednesday rides the German-Austrian border of Bavaria
  • Thursday manages to get through the border of Tehran, Iran
  • Friday takes in the joie de vivre of Kreyol Lwiziyen

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Braised Beef with Mushrooms and Green Garlic. Hot Yellow Potatoes with Butter. Corn, Gypsy Pepper & Cherry Tomatoes.
(served last Thursday)

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Cauliflower in Tomato Sauce. Kuku Kadoo – Persian Zucchini Fritatta. Chopped Salad with Tomato, Cucumber, Radish, Red Onions, and Mint. Rice and Chickpea Pulao.
(served last Friday)

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Tamale Pie. Honeydew, Cucumber & Avocado Salad with Jalapeno Vinaigrette. Cilantro Lime Rice.
(Served last Tuesday)

Corn is a fruit. No, really. No, I mean, like, REALLY really.

Menus for the week of July 13th.

I just learned from a video I saw on The Internets that corn is a fruit. So is squash. So are grains, which are “dry fruits”. Up is down. Black is white. Nothing makes sense anymore.

This quote pretty much sums it up: “If the subject comes from the reproductive part of the plant, it is classified as a fruit, whereas were it from the vegetative part of the plant it would be a vegetable. Keeping those terms in mind, corn is a dry fruit, more commonly known as a grain.” This actually makes a ton of sense. Why isn’t this common knowledge?

Here’s what we’ve got planned for this week:

  • Monday dines in Haiti
  • Tuesday cooks like a mom in the southwest
  • Wednesday recognizes Jeonju, South Korea
  • Thursday summers in New England
  • Friday checks in on Kabul, Afghanistan

We now offer free wi-fi outside of peak lunch hours: available from 7-11am and then from 2:30 until we close at 7pm. Come check it out. It’s like the regular internet, but better, because it’s locally-sourced (literally, we use Sonic, a local internet provider), tubes-to-table (trademarked) fresh internet goodness.

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Buffalo Chicken Salad. Avocado & Cucumber Salad. Watermelon with Maldon Salt & Cocoa Nibs.
(served last Friday)

Popped Spinach Paneer Composition
Popped Mustard Seed Paneer & Spinach. Carrot & Zucchini Slaw with Golden Raisins. Curried Roast Cauliflower with Pickled Onions. Basmati Rice with Cumin, Coriander & Garlic.
(served last Thursday)

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Spicy Dr. Pepper Ribs. Black Beans with Red Bells, Green Chiles, & Onion. Roasted Carrots with Vinaigrette.
(Served last Wednesday)

Was your 3-day weekend 2 Saturdays or 2 Sundays?

Menus for the week of July 6th.

4th of July weekend in San Francisco is that special time of year where we commemorate the birth of our nation with loud noises and bright fuzzy colors behind the fog.

Here’s what we’ve got planned for this week:

  • Monday is mostly Tuscan, but with a bit of Russian lingering from last week
  • Tuesday bows to Hokkaido, Japan
  • Wednesday is a salute to Larry
  • Thursday visits New Delhi in the summer, a bold choice
  • Friday tries to keep it cool on hot summer nights

This Sunday (the 12th), our extremely talented friends at Sorrel are back with their haute cuisine pop-up. The five course prix fix dinner is a tour through summer’s peak seasonal delights. If you’re looking for an impressive dining experience, then you will not be disappointed! Reserve a seat before they’re all gone!

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Balsamic and Herb Grilled Chicken. White Beans with Green Garlic. Watermelon & Cucumber Salad with Jalapeno and Mint.
(served last Monday)

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Warm Yellow Potatoes with Mediterranean Spices. Lentil Salad tossed with Olive, Feta & Fresh Oregano. Cucumber, Tomato, & Red Onion Salad with Preserved Lemon. Avocado Hummus.
(served last Wednesday)

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Pickled Mackerel. Josey Baker Rye Bread with House-made Farmer’s Cheese. Russian Coleslaw.
(Served last Friday)

Red onions. White potatoes. Blue berries.

Menus for the week of June 29th

Since many of you have Friday off, we’re serving up our “Fourth of July” menu on Thursday. However, if you are still around on Friday, drop by for some authentically inspired Russian dishes. восхитительный!

Here’s what we’ve got planned for this week:

  • Monday patiently listens to California attempt to convince us one more time that “rustic Italian” means cooking with lots of vegetables and no pasta…
  • Tuesday tingles with the chaotic spice of Bangkok
  • Wednesday takes a ride down the Nile
  • Thursday accidentally sets off the fireworks early with a Fourth of July BBQ
  • Friday reminds the Russians upstairs of their homeland

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

week33 - Oaxacan Black Mole with Braised Chicken. Drunkened Beans. Escabeche Salad Carrot, Red Onion, & Jalapeno
Oaxacan Black Mole with Braised Chicken. Drunkened Beans. Escabeche Salad Carrot, Red Onion, & Jalapeno.
(served last Friday)

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Roasted Carrots with Garlic & Caraway. Spaetzle with Herbs. Baked Apples with Fried Herbs. Beets with Orange & Poppyseed.
(served last Wednesday)

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Zimbabwean Beef Stew. Sweet Potato & Carrot Mash. Broccoli with Jalapeno & Green Onion.
(Served last Monday)

42

Menus for the week of June 22nd.

As summer comes into full gear, we’re promoting our happy-hour offering of delightful wines, beers, cheeses & meats. To celebrate, we’ve got a special 42%-off coupon on Gilt City for a huge cheese & meat platter paired with a drink for either 2 or 4 people. Why 42%, you ask? Dear friend, 42 isn’t the question, it’s the answer.

Here’s what we’ve got planned for this week:

  • Monday brings a taste of Zimbabwe to you
  • Tuesday returns to bountiful Bologna
  • Wednesday is a trip to Chef Natalia’s fatherland: Bavaria
  • Thursday wades in the culinary melting pot of Manila
  • Friday takes a stab at the prized Oaxacan mole

It’s Chef Natalia’s birthday next Sunday. You should wish her a happy one when you come in for lunch! :)

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Beer Can Chicken! Corn Muffins with Candied Jalapenos. Cucumber Salad with Dill Buttermilk Dressing.
(served last Tuesday)

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Green Bean, Asparagus & Watermelon Radish Salad. Turnips and Their Greens with Cider Vinegar Gastrique. Black Eyed Peas Garbure. Buttered Rice with Green Onions.
(served last Friday)

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Braised Beef with Red Wine & Wild Mushrooms. Gigante Beans with Fried Sage & Melted Leeks. Summer Tomato & Cucumber Salad with Fino Verde Basil.
(Served last Thursday)

Summertiiime, and the livin’s eeeasy.

Menus for the week of June 15th.

The bursts of heat are clearly going to our head, with all menus this week coming from generally hot regions. Here’s a fun experiment for you: on the next hot day, pick up some of the gummi bears we have on sale and leave it in direct sunlight for a couple hours. They’ll melt into a delicious, gooey (but somehow not sticky) gummi mess. IT IS AMAZING.

Here’s what we’ve got planned for this week:

  • Monday bets big on tahini with Lebanese
  • Tuesday whoops it up, trailer-park style
  • Wednesday climbs the temples of Burma
  • Thursday rejoices in summer’s abundance
  • Friday dines in the backcountry of Acadiana

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Banana Leaf Tamales with Chicken. Stewed Squash with Squash Blossoms & Queso Fresco. Refried Black Beans.
(served last Friday)

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Beet Raita. Green Garlic & Fresh Turmeric Chickpea. Cucumber, Radish, and Onion Salad with Mint. “Biriyani” Rice
(served last Tuesday)

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Roasted Chicken Legs with Meyer Lemon Marmalade Glaze. Crispy Baked Lima Beans in Tomato Sauce. Escarole Heart Salad with Shaved parmesan and Lemon.
(Served last Friday)