Jesse Hirsch is quick to note that the food is kind of secondary at Mission Bowling Club, and most people (as chef Anthony Myint admits as well) are there to bowl. Still, he finds the vegan burger "lush [and] complex"...
Check out the menu from Mission Street Food's Anthony Myint.
Looks like they will make their scheduled spring opening.
• Anthony Myint at Mission Chinese Food shares his recipe for twice-fried Popeye's chicken. It might make you love fast food again. [SE] • Regarding the recent changes at Nick's Cove in Tomales Bay, which after some ownership changes have...
Also, they've just launched a crowd-funding campaign for landscaping.
Look for MSF's "Insanely-Involved-But-Totally-Worth-It" gravy recipe.
Mission Street Food founders Anthony Myint and Karen Leibowitz, whose new cookbook/memoir about the restaurant just came out this week, talked to the Feast today about their favorite stuff to eat around the Bay, including Vik's Chaat Corner, and Pho...
Amanda Gold calls the conversational writing style 'simultaneously self-deprecating and slightly smug.'
The new bowling alley will open next year in an old warehouse on 17th.
The book will arrive this summer, complete with a comic, and "sly commentary."
Danny Bowein and Anthony Myint say Popeye's is the best thing they ever ate in the Mission.
Another listicle from the November issue of Food & Wine.
A new audio pronunciation guide from the Weekly.
They've uncovered a 1920s-era mural that they're keeping, and aiming for the first week in August.
Mission Chinese Food launches on July 5, serving up a new "Americanized" menu out of Lung Shan seven days a week.
The longtime Mission staple, known mostly for its cheapness and its parking, makes way for a charitable gringo restaurant.
A local blogger calls out some great up-and-coming chefs in the city, but what about our wave of immigrants?
After about a year, Mission Street Food co-founder Karen Leibowitz is leaving the operation to take a professorship in another state. The Berkeley English grad and wife of MSF chef Anthony Myint wrote on the blog yesterday, "Anthony will continue...
Getting the Jump on the Chronicle,, we're crowd-sourcing rising star chefs.
