From Eater SF: “As previously suspected, the beloved sandwich makers of Pal’s Take Away are really moving out of Tony’s Market, and it’s happening “sometime after January 2013.” Owner Jeff Mason wants a new Mission location with a full kitchen: for better sandwiches, more tables, and expanded hours. Check out the Kickstarter video with cameos from Josey Baker, Richie Nakano, and Roli Roti’s Thomas Odermatt. [EaterWire]
Story via Pal’s Take Away Moving – Eater SF.”
We encountered Pal’s Take away about three years ago in 2009 (rumor had it that amazing sandwiches were being served at lunchtime from the counter of the deli in Tony’s Market, a nondescript corner market in the Mission. Rumors proved to be true!) For a while we were obsessed in particular with the Wednesday tradition started at Pals, a rotating guest chef would create a special sandwich, available only on that day. From Jake Godby of Humphry Slocombe to Danny Bowein of Mission Chinese Food, Pal’s had guest chefs that pulled from the best of the San Francsico food theme, creating fantasy sandwiches. Indeed, there was a lot of great fun happening at this surprisingly little place, and we have had a lot of amazing food there. We here at MUS e YUM wish the owner Jeff Mason well on his new venture and look forward to following his food!!
Here’s what Jeff has to say about his food:
“The idea for Pal’s started A couple of years ago,when I thought that it would be a great idea to open a small take out sandwich counter that serves clean, great tasting new twists on old favorites at a reasonable price using all fresh,organic local ingredients from my grower friends and neighborhood backyard gardens.”
Pal’s Take away
2751 24th Street (( at the corner of Hampshire ))
San Francisco, CA
(Pals is inside Tony’s Market)
This interview brings together some of the hottest chefs (Chad Robertson! ) of Tartine, and Brandon Jew of Bar Agricole, adorable Danny Bowein of Mission Chinese Food, and Jason Fox, of Commonwealth. The venue was the soon to open Uniqlo, a Japanese store that we simply can’t wait for. Check out their views, their favorite restaurants (Lers Ros comes up to the top) and opinions of food trucks:
· Brandon Jew on becoming a chef: “It gave me an appreciation on mother nature and natural growth.”
· On fish: “Today I can tell you the name of the captain and name of the boat where my fish came from. You couldn’t do that three years ago”
I’m really missing Mission Burger today. There are lots of decent burgers out there but there was a certain “something” that set the Mission Burger apart from the pack. It tasted a little more like the ones my dad used to make on the grill (except this one had sautéed onions and a garlic/caper aoli sauce!). Local celebrity chef Danny Bowein used to make these burgers for the take-away lunchtime crowd, in a non-traditional place: he was a pop-up sensation working out of the Duc-Loi supermarket butcher/deli section. Taking inspiration from the burgers of U.K. chef Heston Blumenthal, Bowein prepped his meat in a particular way which ensured a better-than-average burger. (Read more about this unique process here. ) Lamentably, he stopped making burgers however to start Mission Chinese Food (see my review of MCF here) and my burger hook-up was no more.
Where is your favorite burger in San Francisco? Tell me. I want to know.
PS, I do however know my favorite hamburger in the East Bay, and that is True Burger in Oakland. And you’ll be happy to know they have the best fries around, too!
I’ll say right up front I’ve never been a fan of chinese food, generally speaking. On the whole, the chinese (buffet) food that I’ve had in the past has been heavy: fried, oil-soaked, and drenched in brightly colored syrups that makes everything sort of taste the same. Mission Chinese Food is the opposite of that, and I had a wonderful experience with it!
An article could be written about how this concept even came to be. Responsible for two of the first popular pop-up restaurants in San Francisco, Mission Street Food and Mission Burger, Anthony Myint and Danny Bowein actually operate Mission Chinese Food out of an existing Chinese restaurant, Lung Shan, at specified hours 7 nights a week. MCF shares the dining space and kitchen, and offers its own companion menu to the items Lun Shan already provides. So, if you’re interested in trying MCF, first ensure you’re looking at the Mission Chinese Food menu, and here’s a link to it: (MENU) NOTE: You can order from both menus, of course, but Bowein is the one doing the cooking on the MCF side.
You’ll find novel foods on the menu. Myint says that MCF not only highlights dishes from many regions of China but also incorporates other asian influences as well to create something unique, a kind of “Americanized Oriental Food”. Someone known for his inventive interpretation of foods he loves, Danny Bowein has become a celebrity chef over the last couple years in his own right, and there’s a lot of press about his approach to cooking (beginning with Mission Street Food days and what was my favorite burger in town, the defunct Mission Burger). Bowein’s philosophy not only includes a focus on quality food but providing it at an affordable price, and contributing back to the community through charity, as well.
The Restaurant space: Lung Shan has been around awhile and if you like kitsch by all means, eat here. It’s cheesy. Definitely reflective of the eclectic neighborhood, it’s full of workers’ revolution posters and christmas lights and other items collected over the years. If your Tea Party friends from out-of-town haven’t imploded on their trip to San Francisco by this point, they certainly will here. On my visit, I called ahead and picked up my order rather than eating there, although I think that would have been fun!
shitake and oyster musroom dumplings in miso soup: delicate noodles, full-bodied deep umami flavor of the miso and mushrooms deeply satisfying. Strong notes of chives/spring onion, but not spicy. Nice balance to other dishes.
cumin lamb ribs; very hot and spicy, bright and flavorful. Served on the bone, with lots of peppers. Tender, perfectly cooked meat.
Taiwanese Eggplant (three types of gardlic and hot basil)- again, very spicy and perfectly cooked. A beautiful dish in terms of color and presentation, very bright in terms of flavor.
The Verdict: This is Chinese food I would go back for. Overall the servings were generous and the diversity of flavors and textures made the meal truly interesting from start to finish. No limp, nondescript vegetables with magenta colored sweet and sour sauce here!
INTERESTING FACT: Incidentally, my interaction was with Bowein himself, and I got the impression he’s a hard-working guy– greeting the customer, taking the order and cooking, all himself. And one more thing about Bowein, this guy in his twenties: did you know he took first-place in a world-wide pesto competition, in Genoa, Italy? From burgers, to pesto, to chinese, this is a chef to watch.MISSION CHINESE FOOD Lung Shan Chinese Restaurant
2234 Mission St
San Francisco, CA 94110