Four Barrel Coffee
Originally a co-founder of Ritual Roasters, he left in 2008 to launch Four Barrel, a cafe and roaster. They are focused on sourcing, roasting and making the best cup of coffee they can. They serve pour-over and single origin espresso. With no wi-fi or outlets for laptops, their hope is that customers actually talk to each other.
“I really like the space. They have such beautiful cafes that I enjoy going to.” - Coffee Roaster Eileen Hassi Rinaldi of Ritual Coffee Roasters
375 Valencia Street, San Francisco, CA 94103
T: 415.896.4289 | fourbarrelcoffee.com
Ritual Coffee Roasters
This coffee roaster is owned by Eileen Hassi Rinaldi who first started sourcing directly from coffee farmers in 2006. Their roast style is on the lighter end of the spectrum.
“A no-frills, purist approach devoted to the craft of making serious coffee. Check out the seasonal espresso, which changes regularly, to ensure that the freshest, top-quality beans are used.” - Sommelier Etheliya Hananova of Le Sergent Recruteur in Paris
1026 Valencia Street, San Francisco, CA 94110
T: 415.641.1011 | www.ritualroasters.com
Owned by husband and wife pastry chef Elisabeth Prueitt and baker Chad Robertson — who works mostly on the bread side. They are the recipients of the James Beard Foundation Awards for Best Pastry Chefs in America.
“Pretty mind-blowing. A croissant made with nice butter, made by a human and probably baked within the hour. Super simple stuff, but it’s kind of a revelation to eat something that you probably eat all the time, and then you eat this version and you’re like, Oh, THIS is what that’s supposed to taste like!” - Chef Marc Cohen of Lawrence Restaurant in Montreal
“I will almost always come out of here with a plain croissant and a loaf of bread (when I'm lucky). Classic and so perfect every time.” - Pastry Chef Caitlin Freeman of Blue Bottle and Modern Art Desserts
600 Guerrero Street, San Francisco, CA 94110 | T: 415.487.2600 | www.tartinebakery.com
Artisan bean-to-bar chocolate factory. See how the chocolates are made, sip hot chocolates, mochas and taste chocolate treats.
“This is a great place for chocolates. It is refined without being pretentious.” - Baker Matt Lewis of Baked in New York City
740 Valencia Street, San Francisco, CA 94110 | T: 415.349.0942 | www.dandelionchocolate.com
Ryan Farr, the chef, butcher, and master stomach behind the operation, comes from a background in fine dining.
“Dedicated to whole animal butchery and packed with incredibly talented butchers and chefs.” - Butcher Amelia Posada of Lindy & Grundy
“You can get a killer hot dog and a chicken to roast for dinner later all at the same place.” - Chefs Stuart Brioza & Nicole Krasinski of State Bird Provisions
“The hot dogs are made with great ingredients. They also have these chicharrones that are absolutely addictive and their pork rinds, which they sell as a retail item.” - Chef Traci des Jardins of Jardiniere, Manzanita, Mijita, and Public House
1909 Mission Street, San Francisco, CA 94103 | T: 415.525.4239
Mission Community Market | 85 Bartlett Street, San Francisco, CA 94110 | Thu: 4pm - 8pm
Ceramics | Heath Ceramics Showroom
Edith Heath began throwing the modernist-designed pottery in 1948, making cups, bowls and plates. In 2004, Robin Petravic and Catherine Bailey bought the business and have turned it into a must-have for restaurants.
“We use Heath Ceramics at The Slanted Door, I like the more colorful, rustic look. The woman who founded it, Edith Heath, passed away and they sold the company to a couple. What is amazing about it is that she got this specific recipe for clay and the glazes are fired at a lower than normal temperature and they are very strong. It’s that perfect balance for ceramics.” - Chef Charles Phan of The Slanted Door
“It's a sturdy and attractive pottery made in Sausalito that we also use for our dinnerware at Floataway Café.” - Chef Anne Quatrano of Star Provisions Group in Atlanta, CA
2900 18th Street, San Francisco, CA 94110 | T: 415.361.5552 | www.heathceramics.com
Sandwiches | Salumeria
A deli and market from the owners of Flour + Water. They sell sandwiches, coffee, pastas, chocolates and jams.
“You can buy their fresh or dried pastas and take them home by weight. They have a master pasta producing program. You’ll see a lot of the same shapes like the garganellis, cavatellis, and angnolottis.” - Bartender Josh Harris of Trick Dog in San Francisco, CA
1550 Bryant Street, San Francisco, CA 94103
T: 415.471.2990 | salumeriasf.com
Deli | Wise Sons
Co-founders Evan Bloom & Leo Beckerman started out smoking pastrami in their backyard and then established themselves at the Ferry Plaza Farmers Market. They opened their first brick and mortar location here in 2012 with the goal of sharing traditional Jewish comfort food with the community.
“It’s a fun, young version of an old world Jewish deli. They serve really good bowls of matzo ball soup and they also make their own rye bread, pastrami and pickles.” - Chef Russ Moore of Camino in Oakland, CA
3150 24th Street, San Francisco, CA 94110
T: 415.787.3354 | wisesonsdeli.com
Tacos & Burritos | La Taqueria
Known for having some of the best rice-free burritos and chorizo, lengua, and carnitas tacos in the city. They've been in the Mission for decades and have garnered a loyal national following.
“The vegetarian tacos at La Taqueria (not because I don't like the meat, but because you get one soft tortilla and one fried with cheese on it!).” - Pastry Chef Caitlin Freeman
2889 Mission Street, San Francisco, CA 94110 | T: 415.285.7117 | facebook.com/LaTaqSF
Baked Goods | Craftsman and Wolves
Pastry Chef WIlliam Werner worked in restaurants and hotels on both coasts before opening his contemporary patisserie and cafe.
“This is an amazing bakery and everything is so well-executed. It's a combination of French, Japanese and American, which you would not think would intersect well, but it does. It is modern without being too spare and everything that they put out looks like a jewel but isn't too precious. They do a lot of tarts that are beautiful with fun flavor combinations and they have these breads that are like a sphere with the bread on the outside and a savory element, like egg or sausage, on the inside.” - Baker Matt Lewis of Baked in New York City
“This hotshot bakery is where I've had some pretty great and totally off-the-wall pastries. The cube cakes are beautiful and delicious, and I appreciate his devotion to oolong tea.” - Pastry Chef Caitlin Freeman
746 Valencia Street, San Francisco, CA 94110 | T: 415.913.7713 | www.craftsman-wolves.com
The Classic | Bi-Rite Creamery
Small batch ice cream, soft serve and baked goods. Two pastry chefs started baking for Bi-Rite Market in 2002 and opened Bi-Rite Creamery in 2006. They were the first ice cream shop in San Francisco to use Straus Family Creamery organic dairy.
“Bi-Rite Creamery is stupendous. Love their mint chocolate chip ice cream.” - Pastry Chef Caitlin Freeman
“Bi-Rite has really good ice cream. I love something that’s kind of a lighter texture, but very creamy. They just emulsify it correctly and do their bases really well. They whip a lot of air into it, so it’s kind of light. The flavors are always good. Their salted caramel is always good. But really, come here and try anything.” - Chef Joshua Skenes of Saison
“An insanely good, small-batch artisanal ice cream shop. The menu consists of ice cream, homemade soft-serve, sorbets and baked goods. There is also an interesting selection of products such as Luxardo Maraschino cherries and hand-crafted caramel sauces.” - Sommelier Etheliya Hananova of Le Sergent Recruteur in Paris
3692 18th Street, San Francisco, CA 94110
T: 415.626.5600 | biritecreamery.com
The Modern | Humphry Slocombe
Unique ice cream flavors from Beet to Cucumber to Cheese. But they also serve more conservative choices like Chocolate Smoked Sea Salt. They use Straus Organic Dairy for all their ice creams.
“Their flavors are out of this world like Jesus Juice and Secret Breakfast. They are unique, yet still tasty. Sometimes when places can do unique flavors they are too out there, but here everything they do is phenomenal.” - Baker Matt Lewis of Baked in New York City
“I never go to San Francisco without hitting Humphry Slocombe, because it’s so fun to see what they’re doing. They're not afraid to try something. They did a prosciutto ice cream, where they actually soaked the bone itself to get the flavor of it into the ice cream. They have such a great sense of humor, I mean they have Jesus Juice ice cream and Secret Breakfast. Ice cream should just be fun and they’ve definitely been doing a really great job with that. I love them.” - Ice cream maker Kim Malek of Salt & Straw in Portland, OR
“I adore the boys at Humphry Slocombe and, even though I'm such a fan of the classics, they push me out of my comfort zone and surprise me with the deliciousness!” - Pastry Chef Caitlin Freeman
2790 Harrison Street, San Francisco, CA 94110
T: 415.550.6971 | www.humphryslocombe.com
TAPAS AND WINE
Co-chefs Nick Balla and Cortney Burns create global flavors that partner well with Tartine’s bread by renown baker Chad Robertson. Balla, previously of Nombe and O Izakaya, uses his Hungarian roots as an influence for the menu and Burns takes care of pickling, charcuterie and pastries. But it’s not all about the food, sommeliers love the wine list here.
“Nick Balla is very passionate and he’s a great guy. They’re doing very unique cuisine. They’re focused on the food of Eastern Europe, Hungary in particular, and they're fermenting a lot of their own vegetables.” - Chef Massimiliano Conti of La Ciccia and La Nebbia
“For inspiration, we visit Nick Balla and Cortney Burns at Bar Tartine.” - Chefs Stuart Brioza & Nicole Krasinski of State Bird Provisions
“We love their selection of wine.” - Winemakers Duncan Arnot Meyers and Nathan Lee Roberts of Arnot Roberts
“Bar Tartine for incredible Eastern European inspired food that is so much different than anything else in San Francisco. The smoked potatoes and fried potato bread are heaven.” - Pastry Chef Caitlin Freeman
561 Valencia Street, San Francisco, CA 94103 | T: 415.487.1600 | www.bartartine.com
Located in an old warehouse and opened by The Bon Vivants team - bar stars Josh Harris, Scott Baird and Jason Henton. The name comes from the old cast iron banks and the cocktail menu is based on the Pantone color wheel. Depending on your mood, you can order cocktails with names like Grandma's Sweater and the Polar Bear.
3010 20th Street, San Francisco, CA 94110
T: 415.471.2999 | www.trickdogbar.com
It's cocktails and bar food from around the world. Snack on chicken liver pate, pork rillettes, chicken pot pie empanadas or a pimento cheese burger while you sip mezcal or scotch. They also have three draft Napa wines, which includes Matthiasson.
“It’s an exciting collaboration between Erik Reichborn-Kjennerud (owner of Dalva and Dalva Hideout), Ryan Fitzgerald (former Beretta bar manager and Del Maguey Mezcal brand ambassador), and Todd Smith (bartender at Dalva Hideout, distributor rep with Pacific Edge, founding Bourbon & Branch bartender).” - Bartender Bobby Huegel of Anvil, Hay Merchant, Underbelly, The Pastry War in Houston, TX
3174 16th Street, San Francisco, CA 94103
T: 415.400.4748 | www.abvsf.com
Italian | Flour + Water
They specialize in house-made regional Italian pasta and thin crust Neapolitan pizza baked in a wood-fire oven. Their menu changes daily.
“Everything is homemade and they do it all day long. Their pastas are really the thing that they are known for. Tom McNaughton is making the best pasta anywhere around. It’s delicious. Their pizzas are great, but there are lots of people making pizza. Their pastas are the next level.” - Bartender Josh Harris of Trick Dog
“The pastas are really good and very well executed. They are very professional here with good service and tasty food. You don’t have to get dressed up. It’s not cheap, but to me it feels appropriately priced for the quality that you’re receiving for both service and food. You can come here by yourself and eat at the bar or make a reservation for a larger party. You can get a couple of pizzas or do a bunch of apps and order pastas and entrees and make it a bit more fancy. They have really wonderful desserts too.” - Chef Josh Even of Tosca
Modern Chinese | Mission Chinese
Americanized Asian food housed inside a pre-existing, old-style Chinese spot called Lung Shan. Chef Danny Bowien opened here before expanding to New York and winning a James Beard Rising Star Chef of the Year Award.
“I know it's very trendy, but they deserve it. Anthony Myint was making the best burgers next door (in some Asian supermarket) before taking over the parent’s restaurant. I think what they've done there is truly amazing. Chicken wings, smoked eel, pork jowl, chicken rice. It's hard to go wrong there.” - Wine Importer Guilhaume Gerard of Selection Massale
“I eat at Mission Chinese at least once a week.” - Bartender Thad Vogler of Bar Agricole
“They are careful about where they source things, which we don’t see too often for ethnic food. They use small farms, quality organic products where possible or justified, and they don’t brag about it or think that they’re doing something extra special. The dining room is like any other run-down Chinese restaurant, but the food is amazing. It’s unlike any other Chinese food I’ve ever eaten.” - Chef Marc Cohen of Lawrence Restaurant in Montreal
2234 Mission Street, San Francisco, CA 94110 | T: 415.863.2800 | missionchinesefood.com
Cocktails & Pizza | Beretta
Cocktails, thin crust pizzas, and modern Italian comfort food. They use fresh and seasonal ingredients sourced from local farmers.
“The food is really good and the cocktails are great too. You watch the bartenders and they’re all tasting every drink for quality. They’re very careful and very thoughtful about what they’re doing. You can share a bunch of snacks at the bar, if you like.” - Chef Josh Even of Tosca
“Wander down Valencia and come here.” - Bartender Thad Vogler of Bar Agricole
Open until 1am
199 Valencia Street, San Francisco, CA 94110
T: 415.695.1199 | berettasf.com
Beer & Wine | The Monk’s Kettle
The name pays homage to the Belgian Trappist monks, who were said to be the first craft brewers. A gastopub where the kitchen is open until 1am. Known for their beers, but a wine list worth seeking out as well.
“Because my boy Jeff did the wine list, and seeing a good wine list in a beer bar is quite unusual.” - Wine Importer Guilhaume Gerard of Selection Massale
Open until 2am
3141 16th Street, San Francisco, CA 94103
T: 415.865.9523 | monkskettle.com