I have been going into San Francisco every Friday to teach my elder art class in the mornings. I treat myself to lunch after and have been going around the City exploring for tasty delights.
I like Rose’s Cafe in Cow Hollow http://www.rosescafesf.com/. They are simple, snappy, and good. I had a roasted beet, fennel, radicchio, and avocado salad and then a very yummy dessert which was a special – warm fig and raspberry flaky tart with a big scoop of caramel ice cream which melted lovingly with each bite. I had to take a bite before I photographed it! I looked on their website and they make all their own breads and pasteries, so no wonder it was so special.
Speaking of sweet things, another place you have to try is Mission Pie in the “Mission” duh. I first went there with Janet and Susan a few months ago. Ander and I went again and it had opened up a wall and moved it’s entrance to Mission Street at 25th Street. Both times I went it was scrumptious! Great crust and not too sweet filling. We had a good cup of coffee to go with it.
This not your ordinary pie shop. It has ties on the Coastside:
Mission Pie is a business venture that collaborates with the non-profit Pie Ranch, a diversified small-scale educational farm one hour south of San Francisco. Through hands-on work and collective reflection at Pie Ranch, San Francisco teenagers discover new competencies and insights that benefit them as individuals and in community.
The idea of Mission Pie is rooted in a conversation with Mission High School youth during their first visit to Pie Ranch in 2005. They remarked that many people in San Francisco don’t have the means to visit Pie Ranch to experience the personal connection with the farmland that sustains us. Mission Pie is an attempt to bridge that gap. Mission Pie is a tangible connection to Pie Ranch; a place, like the ranch, where people can gather with a sense of community purpose and belonging. Since our opening on January 3, 2007, Mission Pie has provided jobs and training for the youth Pie Ranch works with at the farm.
They are taking orders for Thanksgiving pies:
The classic double-crust pie made with an assortment of apples from NanaMae Orchards and other California growers.
Pear Cranberry Pie
Sweet, ripe Bartlett pears and fresh cranberries are topped with a brown sugar crumb.
Craig McNamara’s walnuts have inspired our spin on the traditional pecan pie.
Our seasonal favorite is made with a mix of roasted pumpkins and winter squash from Pie Ranch, enriched with milk and cream and sweetened with brown sugar and apple juice.