Mission Mission

A while ago Kevin wrote about the new frozen yogurt place on 22nd Street near Valencia, Yotopia. That post generated some interest. (remember Zinzin? Where did he go? Is he using a different name here now?)

I stopped in last week to sample some flavors and chat with the owner, George. Their flavors change every week. The night I was there they had peach, banana, peanut butter and plain.  All the yogurt is made with Strauss organic milk, (because they’re “local and high quality”) and it has an interesting texture to it. A bit gritty. George says this is because they use milk, not powder. He says this is what it would taste like if you froze your own yogurt.

Speaking of George, who declined to provide a last name, he’s been in the area for 35 years. He used to own the Majestic Market, serving former San Quentin cons back in the 60′s and 70′s. He had been thinking about a frozen yogurt shop, and when the space opened up he decided to give it a shot. The store is family run and he’s willing to stay open late if the people want it.

Anyway, I don’t really have much to say in terms of the flavor or quality, I don’t eat very much dairy. I asked George if he had considered dairy-free fro-yo. He said he’s thinking about trying a coconut milk version. You can read what other people think on Yelp.

Say what?

Luna Park has lost it.  You’ve gotta be CRAZY to give out deals this good!  And IN THIS ECONOMY!  EVERYTHING MUST GO!  Dine, NOW!  Before they change their minds!

Hush.  Thanks for the tip, Vegansaurus!

The Chronicle published a piece on Bi-Rite’s business and expansions yesterday, which is probably why no one noticed.  I know the Creamery took over a neighboring space for an expansion, and we can all agree that having to wait a little less for some Brown Sugar is a wonderful thing, but being labeled as a “mini-empire” at Dolores Park makes our neighborhood organics aisle sound a little too much like a strip mall.  That said, the Chronicle does shed some light on some interesting facts on the Bi-Rite shops that I didn’t know, like it makes $4k per square foot (vs. $200-$300 at traditional supermarkets) and they have beehives on the roof.

(link)

(photo by le)

Amber writes in with an update on Four Barrel’s business model and accompanying photo:

Four Barrel has returned to it’s roots and reopened the alley for coffee service!

In addition to the full cafe in the front, you can now get tasty espresso and coffee drinks to enjoy in one of SF’s picturesque alleyways, located around the back of the cafe/roastery on Valencia between 14th and 15th.

Enter off 15th, just east of Valencia, and walk down Caledonia alley.

Glad to hear the shop is keeping it real.  Looking forward to scoping out the new barista (or should I say BARKista, HELLO!) in person.

P.S.  If anyone can think of a pun that incorporates both dogs and coffee, PLEASE, for the love of blog, help a girl out.

Pie party!  Fill ‘er up.

From Don’t ask me, I just work here.

Whoa!  So I don’t mean to start a Mission Mission sausage fest, but I came across an ad for this and got stoked:

Union SF Presents: The Classics: Makin’ Bacon and Sausage 101!

Let us demystify the process of curing and smoking your own bacon. We will also demonstrate sausage blending, and provide some simple tricks that can transform a basic cut of pork into something to savor.

Led by Rick Abruzzo and organized by members of Slow Food, this intimate workshop will first focus on the basic bacon-making technique of flavoring, curing, and smoking your own slab of pork belly. We’ve selected a savory dry cure recipe, and Rick will lead a demo and tasting of two bacon recipes.

Yep.  It’s Sunday, December 6th from 1-4 p.m. at $25/person.  2125 Bryant Street between 19th and 20th.  More info here.

Good idea or bad idea?:  Make this a swine flu benefit with the tagline “Cure swine flu by curing swine.”

Reader Eric sends in an update on the Cafe Arguello space:

Arguello was limping along there for a while, but it seems they’ve actually closed now.  No sign of any changes inside, but hopefully soon there will be sausages and beer.

Progress!  Rosamunde here we come!  As a stereotypical Pole (haven’t you noticed how crazy dumb I am?), I’m stoked on sausage and happy to have more of it in the neighborhood.  That’s what she said + joke about the Castro, maybe.

They’ll have vegan dogs too, dudes.  Get ready!

Just when you thought cucumbers had it the worst.

Thanks to Junk Thief for illuminating a growing problem in the vegetable community.

Eater points out an interesting generalization made about Mission bars in a Chronicle article about North Beach’s Tosca:

The implication is that time has passed Tosca by and so have the young drinkers who give bars energy. They’ve migrated to the Mission District, where a bartender must have a pedigree in “mixology” and a modeling portfolio, plus be handy with a muddler for grinding Kaffir lime leaves into organic citrus syrup.

Now, I don’t know which bars Chronicle Staff Writer Sam Whiting is going to, but the burly mixologist serving me my whiskey ginger ale at the Latin American Club the other night didn’t muddle shit for me.  He’s pretty chill, though.

Side note: would love to see some cocktail ingredient muddling on Handjobbin’.  Just a suggestion.

In case you were wondering what was up with the corner of 21st and Folsom, Eater SF has the answer.

BEFORE:

AFTER:

L.A. foodist Matt Straus is slapping together a space called Heirloom, likely taking inspiration from his catering company.  Judging by the sample menus, looks like standard Californian fare (DON’T WORRY, THEY GOT FIG TARTLETS!).

A Los Angelan restauranteur in San Francisco, eh?  I think this is ripe time for another geographically-based food flamewar.  Take it away, commenters.