The Chatterbox

Gossip & News (the word on the street)
January 17, 2023

The jaw-dropping design of the new Akikos at The Avery. Photo: Garrett Rowland.


Madai: wild sea bream topped with house-cured bottarga. Photo: Joseph Weaver.


Angular elements at the entry bar. Photo: Garrett Rowland.

It was pretty thrilling to walk into the new ~AKIKOS~ at The Avery at Avery Lane in SoMa for their launch party last month. Chef-owner Ray Lee is on a tear—he recently opened the exclusive sushi counter, Friends Only, and now this 2,700-square-foot, chic sushi stadium, designed by AvroKO. When you walk in, there’s a bar and waiting area that feels like a stylish 1980s museum in a sauna where you’ll be able to get one of Quade Marshall’s cocktails or a glass of Champagne before heading up a few steps intro the dining room.

The room is dramatically centered around a 24-seat chef’s stage and island, where Ray, head sushi chef Shinsuke Hayashi, and the team of chefs will unfold the omakase show. Ray is continuing to use dry agers on his exquisitely and sustainably sourced, single line-caught fish like he’s doing at Friends Only for optimal flavor and texture. The omakase tasting (for dinner, it’s $250, while lunch service is an abbreviated menu for $150) begins with a selection of otsumami (appetizers), such as dry-aged and smoked sashimi; chawanmushi with snow crab, black truffle, and roasted scallion oil; Hokkaido wagyu beef dumplings wrapped in puff pastry with aged Parmesan; and shokupan, grilled milk bread topped with toro and kaluga caviar. The nigiri selection can include zuke—a 10-day, dry-aged, soy-cured bluefin tuna—to kamasu (young barracuda), to akamutsu (a favorite, deep sea perch), followed by housemade, seasonal ice cream for dessert. Ray is always innovating and working on something (Friends Only is his R&D lab), so his regulars can count on a new experience every time they visit.

The design is so visually pleasing and quite stunning, with warm and gleaming wood planks throughout, drawing inspiration from the 1970 Osaka Exhibition, as well as Frank Lloyd Wright, with geometric shapes and unexpected components, like when the chefs open drawers within their stations, a pop of color will be exposed. There are 46 seats total, with a curtained, semi-private dining room.

It’s pretty wild to remember the intimate counter and dark Akikos room when it was downtown (Ray’s parents opened the business in 1987, and he took over in 2009), and then to look at this spacious, dramatic, custom-designed room, outfitted with the best of everything, and a full bar. You’ve come a long way, baby! Open Tue-Fri 11:30am-1:30pm for lunch and Tue-Sat 5:30pm-8:30pm for dinner. 430 Folsom St. at Fremont.


Mala BBQ pork ribs, with mala miso glaze, koji mayo, red onion relish, bubu arare. Photo courtesy of Piglet & Co.

Husband-and-wife team Chris Yang and Marcelle Gonzales are now in their third week of their soft-opening dinner service at ~PIGLET & CO.~, their first brick-and-mortar location in the Mission (they opened in the former Southpaw space and short-lived Above Ground).

The concept is non-traditional, Taiwanese-inspired cuisine, taking inspiration from dishes you’d find in night markets but made with local ingredients, and also freewheeling enough to include their favorite Asian comfort food dishes and flavors (Chris loves wings, and Marcelle loves barbecue, so she is way into their mala BBQ pork ribs). The food reflects their way of doing things, and making the kinds of dishes they love to eat, so you may find some Korean ingredients or Japanese influences on the menu, too.

The really appetizing menu includes honey walnut shrimp and pork toast (shokupan), rice porridge, chashao pork ssam, and Chinese-style steamed fish (Mt. Lassen trout with ginger-scallion relish). It’s designed to ideally be a meal you share with friends and family: if you got a four-top together, you could order and try all the dishes on the menu. Coming out of the pandemic, they know many people who want to be dining together again.

You may recognize the couple from their pop-ups (and meal kits!) the past three-four years, like El Chino Grande at numerous breweries, and Hén-zhì. El Chino Grande will reappear (with its famed tacos and burger) at future festivals, like Outside Lands.

When they host their grand opening on January 28th, they’ll be launching their family banquet menu plus a few more à la carte dishes, and Sunday brunch is coming February 5th (10am-2pm). Their beer and wine license should also be coming in February. The space has around 40 seats, with 10 at the bar. The décor reflects things they love since they plan on spending a great deal of time at the restaurant (including Bruce Lee on the TVs). The “& Co.” part of the name is in honor of all the community and folks who have helped them bring this restaurant to life.

Open for dinner Wed-Sat. (Book on Resy.) 2170 Mission St. at 18th St.


Gao Viet Kitchen in SF. Yelp photo by Trewen W.


Banh cuon from GAO Viet Kitchen. Instagram photo via @gaovietkitchen.


The dining room at the new L’mida in the Marina. Photo courtesy of L’mida.


48-hour beef short rib. Photo courtesy of Sura-Gan.


The new Beluna Cafe in NoPa. Photo: ©

I wanted to make sure you knew that ~GAO VIET KITCHEN & BAR~ is now open in SF—they had their soft opening in mid-December. I reported a couple years ago that this popular Vietnamese restaurant in San Mateo from chef-owner Viet Nguyen was coming to the former KFC/Taco Bell at Irving and 20th Avenue.

The menu of starters includes Vietnamese classics like chả giò (crispy imperial rolls) and bò tái chanh (beef carpaccio), plus special dishes like bánh khọt (mini savory pancakes) and bánh cuốn (steamed rice noodle rolls), and street seafood dishes, plus chef’s original creations, like marrow cracker with pork belly. There are multiple bowls of specialty phở (I really want to try the wok phở), including soft-shell crab bun rieu and bun bò hue, and the much-hyped/grammed big Gao phở ($33), with a huge beef short rib that sticks out of the bowl, plus filet mignon, marrow, onion, and 24-hour marrow broth. (There’s also the phozilla, which is ridiculous and $95 and built for social media, but go for it.)

Larger courses include shaking beef, five-spice chicken garlic noodles, pork ribs, bún chả (grilled pork belly and grilled fatty pork over rice vermicelli noodles). Family-style is the way here, so come with some dining partners, but be prepared to wait—chef has a lot of followers on the ‘gram. The space has two levels, a full bar, and is open Wed-Thu 4pm-10:30pm, Fri-Sat 4pm-11pm, Sun 4pm-10:30pm. 1900 Irving St. at 20th St.

Back in March of 2022, I mentioned ~SURAGAN~, a higher-end tasting menu of royal Korean dishes and luxury ingredients from chef Jongmoon Choi that was popping up in Sushi Sato. Eater reports the restaurant has now open in its own location at 250 Hyde Street. The 12-course tasting menu is $135, served Tue-Sat (two seatings nightly). 250 Hyde St. at Eddy.

Over in the Marina, there’s a new Cal-Moroccan spot the just opened, ~L’MIDA~, from the owners of Khamsa in the Mission (WhatNowSF reported last year it was opening in the former Chestnut Bakery). It has a stylish interior, with dishes coming from the pizza oven, like lahm ajin (minced meat with green peppers and tomatoes) and another flatbread with goat cheese, honey, dry figs, and walnuts. There are maakouda (potato fritters), tagines, mixed grill or fish dishes, and baked-to-order baklawa for dessert. Open nightly 5pm-10pm, and open for bar bites Mon-Thu 1pm-5pm and weekend brunch Sat-Sun 11am-2:30pm. 2359 Chestnut St. at Divisadero.

A friend mentioned a new dim sum spot that recently opened in SoMa in the former and longtime B & M Mei Sing Restaurant, ~VILLAGE TEA HOUSE~, with a varied menu of siu mai, sheng jian bao, boiled dumplings, and dishes like dan dan noodles and beef brisket noodle soup. Open Mon-Sat 11am-2pm and 5pm-8pm. 62 2nd St. at Jessie.

I am totally curious about this new TenderNob Venezuelan-Chinese restaurant, ~CANTOO LATIN ASIAN ROTISSERIE~, serving spicy garlic-fried calamari, chili oil pork dumplings, empanadas, and Venezuelan rotisserie chicken with fried rice, coleslaw, and two kinds of sauces (cilantro cream sauce and sweet and sour sauce, both housemade). Open daily 11am-11pm. 572 O’Farrell St. at Leavenworth.

A tablehopper reader let me know they saw a sign for ~PRINCESS BAKERY~ opening right next to Cinderella Bakery on Balboa (you can’t make this shit up). This is a second location of the Excelsior Chinese bakery known for its egg tarts, pork floss rolls and buns, chashu bao, pineapple buns, and more. 448 Balboa St. at 6th Ave.

Over in the Mission is ~GYROS AND TZATZIKI~ in the former Ritu from Turkish refugee Cem Bulutoglu. You should read Mission Local’s piece about this inspiring and hustlin’ entrepreneur, it will make you want to visit. Open daily 10am-9pm. 3111 24th St. at Folsom.

Out on a walk in my neighborhood, I noticed the former Oakside Café is now ~BELUNA CAFE~, with a bright blue sign, door, and walls (there’s also a mezzanine). The menu includes a variety of coffee drinks and some pastries and snacks. Open Mon-Fri 8am-3pm and Sat-Sun until 4pm. 1195 Oak St. at Broderick.


The crispy chicken sando returns with Kin Khao’s lunch service. Instagram photo via @kinkhao.


Eight Tables by George Chen. Photo: ©


Sprouted and toasted buckwheat with raw chestnuts and white Alba truffle at Sons & Daughters. Photo courtesy of Sons & Daughters.

Some quick bites for you: ~KIN KHAO~ has reopened for lunch downtown, serving favorites like their khao soi and chicken sandwich. Hours are Mon-Fri 11:30am-2pm.

I’m so happy to see ~1601 BAR & KITCHEN~ has been opening for their regulars off and on the past few months, offering their Californian/Sri Lankan-influenced tasting menu for weekend service, as well as opening for private dining and events. (They also continue to prepare food for SF New Deal.) Just this past weekend, chef Brian Fernando put together a special Sri Lankan crab curry feast in honor of our local Dungeness crab season, and let me tell you, this crab curry was a wonder. (It was also a delightful mess to eat.) I’ll be sharing more on @tablehopper on Instagram when tickets for the next feast go live.

Meanwhile, ~EIGHT TABLES BY GEORGE CHEN~ is now offering a more-approachable, prix-fixe, five-course menu for $150 (launching on January 17th). The new, hyper-seasonal menu by chef de cuisine Floyd Nunn will change monthly—look for this month’s menu to include exciting dishes to honor the Lunar New Year/Year of the Rabbit. There will also be special à la carte supplements, and world-class wine pairings from sommelier Genaro Gallo, formerly of Restaurant Mugaritz. Dinner Tue-Sat.

Some news at ~SONS & DAUGHTERS~ (which opened in 2010 on Nob Hill): owner and chef Teague Moriarty has announced Harrison Cheney as the new executive chef to lead the kitchen team and menu development. Moriarty will be stepping away from the kitchen completely. Cheney has worked at Quince, two Michelin-starred Gastrologik in Stockholm, The Square in London, and at The Ledbury at Notting Hill, and will be showcasing modern, progressive dishes with Nordic influences and locally sourced ingredients.

New dishes include Laurentian rutabaga with cured wagyu fat; sprouted and toasted buckwheat with chestnuts and white Alba truffle; and cured Mt. Lassen trout with seasonal barigoule. He is joined by pastry chef Michelle Fried, previously at Eleven Madison Park and Saison. Desserts include koji ice cream with passionfruit and pink peppercorn; and Royal Tioga cherries with chocolate mousse, chocolate shortbread, fig leaf ice cream, and absinthe. The menu at Sons & Daughters is priced at $225 per person, served over the course of two and a half hours, with an optional beverage pairing for $165 per person.

In 2021, Moriarty sought to ensure his staff was compensated with higher salaries to align with the cost of living in the Bay Area, offer benefits to include two weeks of paid vacation, unlimited sick pay, fully paid health insurance, and split 50 percent of the profits. Tipping was replaced with an 18 percent service charge, which contributes to these salaries and benefits. The restaurant was also updated in 2020, with a new interior design with a larger stove, new flooring, painting, tables, banquettes, and increased wine storage. 708 Bush St. at Powell.


Bluestem dining room; photo by Angie Silvy.


Owner Jeanine Egan of The Cheese School of San Francisco (now at Daily Driver in Dogpatch). Photo: Pamela Gentile.

I only posted about this on Instagram, but wanted to be sure you knew Stacy and Adam Jed sadly closed ~BLUESTEM RESTAURANT AND MARKET~ on December 24th, after 11 years of business. You can read their farewell note here. Best wishes and thanks to them for all the tasty meals and cocktails and hospitality over the years.

After four years at Ghirardelli Square, ~THE CHEESE SCHOOL OF SAN FRANCISCO~ has moved to ~DAILY DRIVER~’s spacious (7,000 square feet!) flagship location in Dogpatch, where they will share their spacious facilities to host classes, events, and lead farm tours, while also focusing on catering and a virtual tastings program. Jeanine Egan, owner of The Cheese School, is excited about access to Daily Driver’s built-in creamery (the only commercial cheesemaking facility in San Francisco), and the wood-fired ovens, plus all the great space for classes and events, like cheesemaking and pizza classes! It’s pure kismet because they even have opposite schedules: Daily Driver makes bagels and serves breakfast and lunch from 8am-2pm, while The Cheese School’s events are in the afternoons and evenings. Talk about a win-win!

The Cheese School’s upcoming classes (through June) just went live. They can also host parties, meetings, and team-building events and classes. Love seeing this kind of collaborative solution during these challenging times for business. 2535 3rd St. at 22nd St.

I’ve been looking at an ABC license transfer in the window of the now-closed ~ ZAYTOON~ on my neighborhood walks, listing a new business called La Sarrasine. SF Business Times tracked down incoming owner Kamel Bouzidi, who will be moving his downtown business (previously Cafe Med, and recently the Tunisian Dar Fatma, which I wrote about when it opened at 215 Pine Street) to Zaytoon’s space, reportedly offering Northern French buckwheat crêpes, plus kebabs, and other Mediterranean dishes. Here’s hoping the shakshuka and merguez sausage with tastira (peppers and eggs) and fries come over! Stand by for updates. [Thanks to Hoodline for the deets since I can’t afford a Biz Times subscription, LOL.] 607 Divisadero St. at Hayes.

A quick note that Lindsay and Michael Tusk of ~QUINCE~ have temporarily closed the restaurant until summer to do some renovations and redesign the dining room and bar, all in Quince’s 20th anniversary year. The post further says: “During the renovation, we will continue to host your private dining and events at Cotogna and Verjus and are available for catered events at locations of your choosing.” You can read a few more details in this Eater update.

December 15, 2022

Sales end Saturday December 17th!


Calamansi tea cookies from Buko Bakes.


Hoisin sauce from The Slanted Door.


Recchiuti Confections x A16 x Kelly Tunstall x Ferris Plock.


Bayview dark roast beans from Tallio’s Coffee & Tea.


Sara’s Granola from Dynamo Donut.


The adorable drinking glass from Friends and Family.


Housemade chile oil from Noodle Stop.


Thai cocktail nuts from Kitiya.


We’ll be enjoying three kinds of holiday cookies from Greens.


It’s time to mix and bake up a batch of Minnie Bell’s cornbread.


SF Neon and SF Legacy lapel pins: the Ha-Ra and Li Po.


SF Neon and SF Legacy lapel pin: Sam Wo restaurant.


SF Neon and SF Legacy lapel pin: Tommy’s Joynt.


This year’s tablehopper takeout bag design. Enjoy your delicious moments! (Thanks for your help, Meli!)

Hello, everyone! Ho ho ho! The last day to preorder the Hopper Holiday Gift Bag is this Saturday December 17th at 1pm! Don’t miss out on SF’s best collection of tasty holiday goodies and treats! Thanks to all of you for showing your support to the many makers and independent restaurants and pop-ups and food businesses featured in this annual gift bag, although THIS WILL BE THE LAST YEAR FOR THE GIFT BAG—sales have been lagging this season, so it’s too much work for me to keep on doing it. Soooo, if you’re saying to yourself, “Maybe next year…”, you’ll be missing out.

This abundant gift bag is packed full of some of the most delicious, local, hand-crafted, and festive treats, all curated by yours truly! I’m talking about 13 stellar, San Francisco Bay Area-made products, many of them from people of color, queer, and women makers, as well as small businesses that I know have been hustling extra-hard to stay afloat during these tough times. It’s a great way to discover some new businesses, while supporting some of our local and longtime faves, too.

You can order it for yourself, or you can split up the gift bag into stocking stuffers for your friends or as host/ess gifts, go in on one and share a bag with a friend, or give a gift bag to someone who could really use a lift (and maybe can’t afford it right now).

And: there’s a donation included with each bag sold to Gumbo Social’s Kickstarter—let’s all help founder Dontaye Ball open his first brick-and-mortar business in the Bayview!


  • Calamansi tea cookies by Buko Bakes (six).
    Founder Michelle Numbers of Filipinix baking company Buko Bakes is also part of the La Cocina family of entrepreneurs! These citrusy and lightly sweet tea cookies are the perfect afternoon treat (and if you ever get a chance to try Michelle’s trademark ube crinkle cookies, do it!).

  • Hoisin sauce from The Slanted Door (6 oz.).
    It’s time to level up your hoisin game with this small-batch sauce inspired by the fresh hoisin sauce chef Charles Phan tasted in Vietnam. It’s full of complex flavor, and even has a nutty note from the tahini used in making it. Hoisin is typically used as a condiment for pho, but can also be used in marinades, stir-fries, soups, noodles, sandwiches, and as a dipping sauce for meats.

  • Confections by Recchiuti Confections for A16, custom-designed by local artists Kelly Tunstall and Ferris Plock (Kefe Inc.) (four-pack). This collection includes a selection of Recchiuti signatures: burnt caramel, force noir truffles, Piedmont hazelnut truffle, and Morello cherry pâtes de fruits.

  • Bayview dark roast coffee beans from Tallio’s Coffee & Tea (12 oz.).
    This new specialty coffee roaster and shop from Olton Rensch is one of the latest Black-owned businesses to open in the Bayview (after far too many snags and delays, which was very hard on this new biz). The Bayview blend is made with specialty coffee beans from Brazil, Colombia, Honduras, and Mexico, with notes of baker’s chocolate, silky red wine, and deep, toasty flavors. It pairs really well with milk (and cookies, just ask Santa). Visit the shop and try their ginger brew made from a family recipe (from Suriname).

  • Sara’s Granola by Dynamo Donut (12 oz.).
    One of my top granolas in SF, not many people know about it unless they visit the Dynamo Donut stand! It’s balanced and toasty and nutty, with ingredients like plump dried cherries, toasted coconut, almonds, pumpkin seeds, and golden raisins. Not too sweet, it’s just right. I adore it as a snack, too.


  • Drinking glass from Friends and Family.
    This adorable drinking glass will be your new favorite vessel for enjoying a splash of wine while you cook, a cocktail, sherry, spirits, or as a water glass on your nightstand when it’s time to hydrate! Friends and Family is a woman- and queer-owned bar in Oakland, you should definitely come by for their cocktails, snacks, and excellent vibes.

  • Chile oil from Noodle Stop (8 oz.).
    As soon as I tasted this magical chile oil with my bowl of Hong Kong-style wonton noodle soup, I knew I was going to want to have it in the hopper holiday gift bag months later! This recently opened noodle shop on Noriega makes this notable chile oil that has deep, savory flavor and the perfect kick to keep you warm this winter. Their customers love it (including me).

  • Thai cocktail nuts from Kitiya (5 oz.).
    Kitiya Ditpare is a La Cocina entrepreneur who makes fantastic Thai food at her pop-ups (and a line of sauces!). For the holidays, she’s offering these salty, sweet, and spicy Thai cocktail nuts, featuring a mix of walnuts, almonds, pecans, cashew nuts, garlic, cilantro, black pepper, and Thai chile. Shazam! They’re perfect for busy elves to have as a snack or enjoy with holiday cocktails.

  • Habanero salsa from Los Cilantros (5 oz.).
    La Cocina entrepreneur Dilsa Lugos is famous for her tostadas de tinga and chile relleno, which you can find at the La Cocina Municipal Marketplace, and a side of her feisty habanero salsa always dials things up! Dilsa is going to be making and bottling up her salsa for us, an exclusive to the hopper holiday gift bag! This is the first time she’s been willing to sell this product outside of her kiosk/restaurant. (Gracias, Dilsa!) You’ll be shaking it on everything for a little kick.

  • Cornbread mix from Minnie Bell’s Soul Movement (33 oz.).
    Fillmore-born and La Cocina grad Fernay McPherson is known for her next-level rosemary fried chicken (her shop is in Emeryville), and a side of her deeeelicious cornbread is always a must. Now you can make a batch at home and enjoy it with lots of butter (we won’t judge).

  • Holiday cookies from Greens (six).
    During the pandemic, Greens executive chef Katie Reicher, pastry chef Jana Unkel, and their team started offering a fabulous cookie box filled with all kinds of holiday cookies. This year, we selected their peppermint brownie, shortbread, and gingerbread cookie (two of each!) for you to enjoy. Try to leave one for Santa, but we understand if that doesn’t happen.

  • Vintage restaurant or bar neon sign lapel pin from San Francisco Neon (one pin).
    Help support this incredible organization that leads tours, talks, events, and more that celebrate, preserve, advocate for, and educate about neon signs and SF history. We have an array of four pins that highlight iconic neon signs and SF Legacy businesses: Li Po and Sam Wo in Chinatown, the Ha-Ra bar in the Tenderloin, and Tommy’s Joynt on Van Ness. (Each bag will randomly contain one pin, sorry you can’t choose.)

  • Custom tablehopper “pizza slice” tote.
    To continue the tablehopper takeout bag theme over here, I thought it would be fun to create a spin on the classic (and weird AF) pizza takeout box that always makes me chuckle with its artwork that looks like two different people drew it. Enjoy your delicious moments! (Mil gracias to Meli for her design help!) This oversized, canvas market tote will become your favorite for schlepping and repping.

  • $10 donation to Gumbo Social’s Kickstarter. Let’s all help founder Mr. Gumbo Dontaye Ball open his first brick-and-mortar business in the Bayview! We need to show up for Black business, and get this funded by December 21st! (Even if you don’t buy a bag, please check out his Kickstarter, thanks!)


Whew! So how’s that for an extravaganza of flavor? The Hopper Holiday Restaurant Gift Bag is $225 (click to order), and 100 percent fabulous. All sales are final, no refunds or returns.

Everything will be shelf stable, so you don’t have to worry about getting anything into the fridge after you receive it (but a couple items will need to be refrigerated after you open them, and don’t leave any cookies sitting around for too long). An ingredient list will be included (and/or listed on some items).

Unfortunately, there are no substitutions or custom orders. If there’s something you can’t eat or enjoy, I’m sure you can find someone who will! Thanks for understanding. If you need more details about any ingredients, please get in touch.

Items are subject to change and availability—since we’re dealing with so many items here (13!), there’s a small chance we’ll need to make a change or swap an item. Please trust it will be delicious. Thank you for understanding, we’ll keep you informed of any changes.

This first run is going to be limited to 36 gift bags since we only have 36 Friends & Family glasses, so you’ll want to hop to it. When they run out, the second version of the bag won’t include the F&F glass—it will now be the Fort Point Beer Company KSA Day Glass, a gold-rimmed, German Stange beer glass. Cheers!

You have until Saturday December 17th at 1pm PST to order. Email me to be added to a waitlist if it’s sold out.

In-person, pre-paid PICK-UPS will be available at La Cocina Municipal Marketplace on Wednesday December 21st, Thursday December 22nd, and Friday December 23rd from 9am-7pm each day. If you’re planning to pick up, please support the Marketplace vendors and place an order for lunch takeout before you head over (I’ll be sending you a list of some of my favorite dishes)! We’ll have more details for you as it gets closer. I’m very grateful to La Cocina for being our partner on bag fulfillment/pick-ups this year!

La Cocina Municipal Marketplace: 332 Golden Gate Ave. at Hyde. There’s a loading zone outside where you’ll be able to pull in. (Please don’t contact the marketplace for any questions you have about the bag. Hit me up instead.)

DELIVERY in San Francisco will also be available Wednesday December 21st and Thursday December 22nd for an additional fee of $15. Champers the elf, AKA yours truly, will be delivering the bags to you! (If you’re in the East Bay, get in touch and we’ll see what I can do! I delivered to a couple folks last year for $25. I will also be down in San Mateo on December 24th, let me know if you’re nearby and we can try to meet up.)

I will finalize your delivery time window after I get all orders in and can map things out. Please specify your preferred day and timeframe to start (morning is 9am-12pm; afternoon is 12pm-5pm, evening is 5pm-8pm). Available delivery time slots will be Wed morning, afternoon, evening; and Thu morning, afternoon, evening. Stand by for more details and a better ETA soon if you choose delivery. If you miss your delivery (things happen!) and there’s nowhere safe for me to leave it, you’ll be able to pick up your bag at La Cocina Municipal Marketplace. No delivery fee refunds (unless it’s totally my fault).

Sorry, no shipping (I’m crazy, but not thaaaat crazy, unless you want to throw crazy money at me), and I won’t be able to offer the gift bags any earlier than Wednesday December 21st (unless you want to volunteer stuffing bags!).

On behalf of all our local restaurants, bars, and food businesses, thank youuuu! We appreciate all your kind and generous support. Our Bay Area hospitality industry is so special, thanks for showing up for it. And a very heartfelt thank you to super-elf Martin Guerrero of Square, who always helps set up our online store for this!