Mission Mission

Josh and I checked out this new Italian place within Mission Market last night. The whole experience was eerie, starting with the overeager bystander/good Samaritan ushering us forcefully around the corner onto 22^nd toward the entrance. We walked down the tiled hallway into an expansive dining room (35 tables or so) that was completely empty. La Grotta is not really cavelike (it’s officelike) but it is cavernous. Another patron walked in with us and tentatively sat down at one of the bar tables, but he bailed, which is no easy task in a restaurant with audible pin drops. Josh and I soldiered on.

No booze yet, so we tried the water. We started with the Mesa Platter because it’s damn impressive looking. Unfortunately the meats were tres lunch-meat and the vegetables tasted like vegetables. The bruschetta was very good, well-toasted and nicely garlicky.

Josh had the eggplant lasagna and I had the spaghetti and meatballs. The water line in my bowl was around 67% of capacity. The sauce tasted good, nice and basily, and the pasta was cooked reasonably well. The meatballs were bland and the consistency of matzo balls. Josh found the eggplant bitter and the lasagna ok, but who can trust him, he’s just getting over a cold.

I take no delight in disparaging an unpretentious Italian restaurant in the neighborhood; if it were even pretty good I would eat here every day. Cheap Italian is rarely mastered. Josh’s suggestion was that they offer $2 drafts from 6-9, which I agree might be the ticket to Bean-Bag-sized success.

On the upside, nothing was gross, the service was good and the place was clean. And most of all, I was so full that I could hardly get through my beer half an hour later, which actually sucked because everyone else at the Attic was wasted.

Oh and they had this really good hipster boxing show on the T.V., so that was a plus.

Chef Anthony (of Mission Street Food, Mission Chinese Food, Mission Burger, Commonwealth and Mission Bowling Club) has a grand new plan to open a fully charitable restaurant in the SF Food Bank’s warehouse. To make it happen, they’re trying to get a big grant from Mission: Small Business, which requires we all cast an online vote. Here’s the plan, straight from Anthony:

I’ve been sketching plans to serve food inside the Food Bank itself, in their warehouse, as a kind of a hybrid between restaurant and fundraiser. The warehouse is pretty exhilarating to behold with immense skylights and massive aisles of produce and 2,000-pound bags of rice being mobilized for distribution across the city. There’s a space in the middle that clears out around 6pm each day and could probably fit a kitchen on wheels and about 20 seats, and though it’s just a swath of concrete in a warehouse, I think it could be home to an extraordinary restaurant.

Apart from the dramatic setting and the idealistic nature of the establishment, I think it would also be able to transcend conventional restaurant economics and offer unparalleled value by way of non-profit partnership. Diners could make a donation beforehand to secure a reservation, then reap the benefits of subsidized food and labor, and the absence of tax and gratuity. Meanwhile, the Food Bank would use its savings on food, labor and overhead—all of which could generate over $1000 per night to feed those in need. It’s a win-win.

Read more! Vote here! (Log in with Facebook and then search for “Mission Chinese Food.”)

Photo by Jeremy Toeman.

WIKIPEDIA SAYS IT SO IT MUST BE TRUE! EAT A MOTHERFUCKIN DONUT!

(Paul Suway wrtoe this post fyi. DONUTS RULE)

Jason from Popo’s Pizza, the new pizzeria on 24th and Bartlett, invited us down to taste their pizza and drink beer last night. We like pizza and beer. We also like free things. It was an offer we couldn’t refuse (stay tuned for another Godfather reference).

Here’s some general information: Popo’s got it’s start in West Oakland where it has received some undeniably good reviews. Pizza chef Charles Hopkins (who for some reason introduced himself as “Jay”) is a graduate from the SF Culinary Institute and he makes his dough fresh daily. They are closing up the West Oakland location and moving here. He won’t only be serving pizza, either. Jay seems to have a thing for rotisserie-ing every kind of animal, so expect that to come a few weeks after opening day. Apparently, he makes some killer ribs.

On to the pizza, which is what we all really care about right now. Jay’s pizzas are definitely his own creations. If you’re looking for the NY-style Arinell killer, you wont find it here. But hey, not all pizza needs to taste like New York, right? Besides, we already have an Arinell. Bagels, I would argue, do need to taste like NY.

I realize that unconventional ingredients like BBQ chicken, mango, squash, and fresh-sliced gouda scream “California Pizza Kitchen”, but I thought it was tasty and the ingredients were of surprisingly high quality. We sampled  a few pies: “BBQ Pesto Chicken”, “Mango Prosciutto”, “Muzu”, and  ”Ham and Smoked Gouda Goodness”.

When Jay rushed over to drizzle truffle oil over my slice claiming he forgot to do so earlier I said, “that’s cheating”. But I’m not one to turn truffle oil down, so I had him dump it on all my slices, thus deliciously contaminating my entire sample set. Some scientist I am. He also had a side of some pretty mind-blowing blue cheese on the side that I piled on just about everything.

Near the end of our visit, Jay brought out a surprise dessert of cannolis which were so good that I wouldn’t dream of leaving them in the car. Unfortunately, these don’t seem to be on the menu.

Overall, I really enjoyed the za. Nick and Lily thought it could have used some more salt. The guys from Mr. Pickle Sandwich Shop (who were also there for some reason) didn’t stop scarfing down slices long enough to say anything so I assume they liked it too.

That being said, it’s not a quick grab-and-go slice spot common to the area. Their smallest offering is a $7.50 personal 7″ pizza. All their pizzas are priced the same ranging from $22.50 for a 14″ to $26.50 for an 18″. Due to the thinness and softness of the crust, I don’t think it will fill you up as much as a similarly priced Zante pizza (my go-to take out pizza) but will definitely be an interesting departure in terms of flavors. However, their pies to come with free salad and dessert, so that’s a bonus.

The restaurant is still under construction, but they expect to open tomorrow (Friday). Here’s the menu: Page 1, Page 2.

Hot on the heels of our most recent gustatory adventures in fun food combinations, we present the perfect marriage of Asian and Latin cuisine. Take some of the tastiest and MSG-laden seaweed around and dip it in some of the best salsa our neighborhood has to offer (from La Palma of course), and voila! A pan-Pacific party for your palate!

Previously:

• Guacamole and Indian pizza lettuce wrap recipe
• Hot dog recipe
• The Sushirrito
• CHINITO!

• Hot dog
• Bun
• Melted cheese
• Really beautiful lettuce
• Really beautiful tomato
• Pickle ovals
• Ketchup
• Mustard

Put it all together and eat it!

Here’s a tip: Next time you’re at a bar bummed that the bar pretzels are just a little too lacking in zest, send someone to Whole Foods for a jar of Biscoff Spread — it’s like creamified ginger bread, kind of peanut buttery but containing no nuts, only spices and sweetness and creaminess. And it goes great washed down with that Double Chocolate Stout I mentioned.

Btw, thanks, Amanda!

Here’s a tip: Next time you’re at Shotwell’s bummed that you can’t get shots of bourbon to go with your beers, get shots of Young’s Double Chocolate Stout. It’s no bourbon, but it’s thick and heavy and fun to shoot.