My food-filled day in the Mission District of San Francisco was one of the most exciting food excursions I’ve been on.
It began at Mission Minis, a cramped, yet charming little miniature cupcake shop located on 3168 22nd Street. This store was nearly as small as the mini cupcakes they bake and sell on premises. Out of the several flavors they offered, when I noticed that they made a cinnamon horchata cupcake, I had to try it. My first bite of this less than half-sized cupcake started a dance party in my mouth. The cinnamon flavor of the frosting and the moist cake took me to my cupcake happy place.
Next, my classmates and I went to a deli called “Wise Sons Delicatessen”, on 3150 24th Street. This reasonably sized Jewish deli was opened two years ago and in the words of Evan Bloom, co-owner of Wise Sons, “We’re first and foremost a neighborhood restaurant.” The inside was filled with photographs of the owner’s family. At Wise Sons, I tried their hot pastrami sandwich. Their spicy mustard tingled, making me desire for a whole bottle of it. The crunch of the rye bread led me to the moist, warm, deep taste of the pastrami.
After Wise Sons Deli, my classmates and I went to the Local Mission Eatery, this modern style restaurant that only uses the freshest and most local ingredients from the Bay Area. This restaurant offered what they call a “winter vegetable sandwich”. The bread was the freshest, warmest, with a buttery aroma that I can classify as the best bread I’ve ever had. Then I tasted the freshness of the kale and cucumber, with melted cheese on it. The freshness of the ingredients only enhanced the flavor. An employee at the Local Mission Eatery said that they even know the names of the goats who provide the milk for their cheese, an example of the use of local ingredients.
After Local Mission Eatery, my classmates and I took a detour from the restaurant hopping and stopped in Balmy Alley to observe the beautiful colorful murals.
After Balmy Alley, we went to Pig and Pie, a bratwurst and desert pastry restaurant located in an old record store building. To keep the look of the record store, the outside of the restaurant remained largely unchanged. The inside of the restaurant was kept with the local restaurant theme. We were served veal and pork bratwurst topped with house made tangy sauerkraut and house made beer mustard. The combination of the warm fatty sausage and the tangy toppings made for one of the best bratwursts I’ve had.
Next, we continued our Mission District food excursion with an al pastor taco at El Farolito on 2779 Mission Street. This large white walled taqueria was filled with yellow top lunch tables and a line going out the door. The taco that I had was juicy, with a pineapple juice tint, with fresh chopped onions and cilantro on top. What a delicious taco.
We ended our Mission District food excursion with ice cream at a small shop with exotic flavors called Humphry Slocombe. When I found out that they made a bourbon corn flake ice cream called “special breakfast”, I had to try it, being the whiskey fan that I am. It had a great sweet bourbon flavor with a hint of scotch-like smoke. The corn flake added a crunchy end to the sweet and salty creamy bourbon flavor.
The food experience in the Mission District in San Francisco was one of the most memorable days I’ve had as a Saint Mary’s student.