Mission Street Food: Recipes and Ideas from an Improbable Restaurant: by Pete Mulvihill

Don’t forget: the book mentioned below is available at 20% off for tablehopper readers for two weeks following this mention at Green Apple Books—simply use the code “tablehopper” at checkout (either at the store or online) for your discount.

Mission Street Food: Recipes and Ideas from an Improbable Restaurant

Mission Street Food: Recipes and Ideas from an Improbable Restaurant
Anthony Myint and Karen Leibowitz (McSweeney's Books)

Mission Street Food (MSF)—as a restaurant, a movement, whatever—is hard to explain. Mission Street Food—the new book by MSF founders Anthony Myint and Karen Leibowitz—is not.

MSF started in 2008 with Myint and Leibowitz sub-letting a taco truck once a week to serve fusion food and fresh-baked cookies to Mission denizens. The goal was to have fun, not make much money, raise money for charity, and cook. When “the man” shut that down, more or less, the couple rented a run-down Chinese restaurant once a week. Then guest chefs were invited. MSF became twice a week. And the story continues, evolving into a fascinating look at a period in SF food history before crème brûlée street carts and pop-up restaurants became ubiquitous.

The book starts with the story of Myint’s father, a Chinese refugee from Burma, and how his brief life story illuminated most of the principles for what MSF became: “willfulness, naïveté, resourcefulness, altruism, moral flexibility, putative insanity, and a compulsion to use food efficiently.”

The story is both improbable and inspiring. The manic energy of the couple, their adaptability, and their passion comes through in the first-person narrative that comprises the backbone of this book from local publisher McSweeney’s. It’s a he-said, she-said form that reads smoothly, and it more or less follows the venture’s growth, mistakes, foibles, and successes.

There are also some interesting sub-sections: a chapter of MSF’s history is told in graphic novel form; a two-page profile of Sara Miles, director of the Food Pantry at St. Gregory’s; and a revealing three-page aside about the collision of cultures in the kitchen as white hipsters sat alongside Chinese residents and two (or more) cultures shared a kitchen.

Then there’s an 80-page section about the food, recipes that are as eclectic as everything else around this project. The recipes are creative and clear, with precise instructions alongside vibrant photos.

Mission Street Food: Recipes and Ideas from an Improbable Restaurant is a beautiful book, too: hefty, colorful, even downright shiny in the right light. At $30, it’s pretty reasonable, too.

Thanks for reading.