Mission Mission

It’s been just about exactly two years since we first heard about this girl Natalie baking handheld pies and delivering them by bike. Soon after, these pies were winning awards (and hearts and minds), and Bike Basket Pies became a beloved SF institution.

And at the end of June it’ll all be over for good. Natalie explains:

The short: the hours are rough, I have very little free time, and I have a bit of trouble paying rent despite working seven days a week.

The long: Bike Basket Pies started as something really small – another job when I already had two, but something fun, something inspiring, and something to call my own. I never expected it to much more than a creative summer project and a few extra bucks, but it quickly grew and kept getting just slightly bigger and bigger. It turned into a legitimate business and I always treated it with an intense work ethic, and initially it was a helluva lot of fun. But at it’s current state, it consumes my time and life, and I don’t get to exercise the same creativity I did at its inception.

Bummer!

Read all about this heartbreaking decision here, and then place a standing order quick so’s next week and the week after and the week after you’ll have Natalie knocking on your door with a box of heaven in her hands:

[Pie photo by Natalie]

They wrap their burritos in gold foil! It’s shiny! That’s gotta count for something, right?

La Oaxaqueña, a 17th and Mission late-night Mexican spot that I have sung praises about before, is known for their adventurous offering of grasshopper tacos. Sadly, it looks like the party’s over for bug-eaters, according to SF Appeal:

…despite Persaud’s permit to import them, the DOH takes issue with where the grasshoppers come from.

“They want us to get grasshoppers from here, United States,” Persaud told ABC7.

If I were a right wing commentator, I’d be inclined to say:

*Cue national anthem* I for one couldn’t agree more. This is America, folks. These goddamn im’grants need to learn that here in the U.S. of A., there’s only one kind of bug: AMERICAN BUGS, the best goddamned bugs in the world. Our bugs have the crunchiest exoskeletons and the juciest thoraxes around. And if you don’t like it, you can go home to Mexico. *Fade out national anthem*

But I’m not.

[via SF Appeal, photo by elise_fleming]

Cranky Old Mission Guy writes:

The former Wellcome Cafe, between 16th and 17th, is now Star 16 Thai (pictures attached). Haven’t eaten there yet, but the menu is more appealing than was Wellcome’s (hope the clientele is likewise!)

Anybody patronized it yet?

(Thanks, Cranks!)

So this is finally happening. As we wrote back in February, there is some action going on at the Chinese restaurant on Mission between 17th and 18th, which possibly means that Southpaw BBQ will be up and running soon. Here is what we have to look forward to, from Southpaw’s Facebook page:

Southpaw BBQ is a tribute to quality Southern BBQ and food traditions that have been passed down through the generations. The focus of Southern style BBQ and cuisine is to provide delicious, quality, value-driven food in a warm and inviting atmosphere that promotes a strong sense of community. The Southpaw BBQ chef upholds the tenants of traditional Southern food, while creatively infusing San Francisco values of ethically and local sourced ingredients into the menu. Southpaw BBQ is a relaxed, inviting atmosphere where customers can feel at home while indulging in regional Southern food, specialty home brewed beers and creative cocktails.

Summer is a bummer!

[via MCF] [Thanks, Malcolm!]

So, it seems that on National Free Donut Day when they’re giving away donuts for free you can’t roll up to Dynamo at 4pm and expect there to be anything left.

Luckily, as of right this second, Atlas Cafe still has like four Dynamo donuts left in the pastry case. One stripey one, three strawberry-earl greys. In case you really had your heart set on a nice pricey donut before the end of the holiday. Hurry up!

[Photo by Jamie]

You might not know it, but Mr. Pickle has a sister restaurant all the way out in Livermore. Things are different there – the fresh air and open blocks of suburbs have emboldened our brined amigo to jump up and start shaking his can in three dimensions like nobody’s business. This rare photo captures the majestic beast at work, working it.

Also, how batshit crazy is their website?

Yessir, this is a cheeseburger with one whole grilled-cheese sandwich for a top bun and one whole grilled-cheese sandwich for a bottom bun. Get ‘em while they’re hot, only at the Sycamore.

The question is, is this more decadent than the Mac ‘n’ cheese grilled cheese with jalapenos and bacon at Bender’s?

[via Eater SF]

UPDATE: No, no. The question is, when will Bender’s introduce the Mac ‘n’ Cheese Grilled-Cheese Cheeseburger, the cheeseburger with a whole mac ‘n’ cheese grilled cheese sandwich for a top bun and a whole mac ‘n’ cheese grilled cheese sandwich for a bottom bun?

We wrapped up our liquid brunch adventure at the Phone Booth in the capable hands of bloody maestro Chris Southgate, who calmly took in our order for 40 bloody marys with a smile and went to work.  Utilizing a recipe that included Guinness and horseradish in addition to the normal ingredients we’ve come to expect, Chris served us a simple drink without all the bells and whistles of some of the other bloodys but with a particular zest and freshness that hit the spot perfectly (while also administering an impressive yet cleverly disguised alcohol content).

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