While the plant-based CITIZEN FOX ramps up (har) for its springtime 2016 opening in the Mission at 2205 Mission Street, the team is launching a side project, KIT FOX, in Mid-Market’s The Hall.
This plant-based sandwich shop has Citizen Fox executive chef Kevin Schuder (Millennium, AQ, Boulettes Larder/boulibar) at the helm, serving vegan versions of a French dip (with housemade seitan and horseradish au jus) and a Reuben (with housemade seitan and sauerkraut), plus jackfruit “carnitas” with fermented peppers, slaw, and “cheese.” There will be a tempeh and portobello mushroom banh mi (they turn the tempeh and portobello into a pâté with honey-free hoisin) and a sourdough caprese sandwich, with “mozzarella” (made of mostly coconut and a mixture of nuts), tomato, and basil-arugula pesto. (Most sandwiches are $10 or $11.) Side dishes include kale and couscous salad with currants and citrus; herbed potato and sunchoke salad; and chopped broccolini with preserved lemon and chile.
Kit Fox is opening Wednesday October 7th, serving Mon-Fri 11am-8pm. 1028 Market St. at 6th St.
In the meantime, if you are curious about Citizen Fox, you can swing by for Friday dinner or Sunday brunch at their temporary location at 2293 Mission St. (the former Hapa Ramen). The dinnertime seasonal menu includes dishes like smoked gnocchi with tomato confit, grilled corn, and summer squash, and binchotan-grilled carrots with black chanterelles, peas, chervil, and harissa. Friday dinner service runs 6pm-10pm; Sunday brunch is 10:30am-3pm.
Kit Fox’s jackfruit “carnitas” sandwich, with fermented peppers, slaw, and cheese. Photo: Aubrie Pick.
