After A Decade In Business, San Francisco’s Cassava Is Relocating To A Bigger, More Exciting North Beach Location

Positioned in San Francisco’s unassuming Outer Richmond is Cassava, a neighborhood preferred that is grown a faithful lover foundation thanks to popular dishes like the Japanese breakfast and fried rooster. Serving Modern day California delicacies, their menu is significantly motivated by market availability and what is ethically developed or sourced.

Earlier this 12 months, Cassava celebrated a ten years in organization and has plans to move to the substantially much more energetic San Francisco spot of North Beach front. A lot more exclusively to 401 Columbus Ave., to a space that seats around 100, in between the dining home, bar and sidewalk parklet.

After reaching their 10-yr milestone, they unveiled a new brunch menu, which builds on their rather new 3-study course prix fixe meal menu.

“After 10 several years, we have outgrown our area,” clarifies Yuka Ioroi, Standard Supervisor/Beverage Director/Co-proprietor of Cassava. “The weather conditions circumstances are improved in North Beach and it can be a far better trafficked locale that will support our company proceed to prosper.”

“For the most element, the menu will continue to be the similar. We’ll be incorporating a few added dishes, like a ‘snack section’ for dinner and ‘griddle dishes’ for brunch. Our bar place will also have seating and we’ll have a bar menu too!”

Cassava’s preferred Japanese breakfast which comes with a unfold of rice, miso soup, a poached egg, roasted sea bass, pickles and far more will continue to be a emphasize. Other common dishes on the menu presently consist of Duck Leg Confit with roasted rosemary French fingerling potatoes, basil persillade, pickled mustard seeds and fried egg Lamb Ribs Curry with slow braised lamb ribs with tomato-centered curry, snap peas, potatoes, feta cheese, cilantro, inexperienced onion and koshihikari rice and the Avocado Burrata Toast with Burrata di Andria, avocado on Toscano Bros’ toast, Whole Belly farms foraged greens and house hummus.

We chatted with Yuka Ioroi, General Manager/Beverage Director/Co-owner of Cassava on the shift to North Seaside, the restaurant’s transformation, and more. Here’s what she had to say.

How has the journey been given that opening? Has the restaurant at its core modified?

Starting off as a tiny bakery cafe, our organization has developed about time. The to start with transformation was into a fuller scale neighborhood cafe, to now a additional wonderful dining cafe. Commencing as just a two human being show, my spouse, Government Chef Kris Toliao in the again of the home, and me in the front, Cassava has flourished over the earlier ten years.

Possessing developed into a vivid and loyal crew with deep roots in the community and a track record for advocacy, our restaurant continues to be motivated by lifestyle, pushed by seasonal components, and motivated by fairness and sustainability.

How did the pandemic have an affect on Cassava? Did you need to have to make pivots or transform how you ended up carrying out company?

All through the lockdown Cassava shifted to takeouts like all people else. Closing entirely for a number of weeks at a time numerous times all through the 12 months to continue to keep our workers harmless, we stayed chaotic by donating meals, partnering to feed the unemployed and raising money to aid other having difficulties firms.

How did the pandemic affect Cassava? Did you need to make pivots or improve how you have been carrying out company?

Through the lockdown Cassava shifted to takeouts like all people else. Closing wholly for a couple months at a time a number of periods during the calendar year to retain our employees protected, we stayed active by donating meals, partnering to feed the unemployed and elevating resources to enable other struggling organizations.

Keeping all our staff users employed through this terrifying roller coaster ride, we opened an on-line shoppe, available family members foods and hosted cell pop-ups. Anticipating an eventual return to outside eating, we manufactured a beautiful muraled parklet we’re pretty happy of. When in-person company returned, we produced the decision to only present our prix-fixe menu for evening meal and this improve has worked amazingly effectively for us.

What are the classics on the menu and why do you consider they have frequently been hits?

Palms down, the Japanese Breakfast for brunch and the fried chicken for the duration of each brunch and evening meal. It’s all about continuing to improve how matters are built. If a dish is not improved than the previous time you’ve experienced it, persons could believe, “Oh, it’s not as very good as I try to remember.” We goal to make it additional delightful than you keep in mind. We are frequently updating and making sure that all the things preferences astounding.

Speak about the new brunch menu, why the enhance?

Brunch has always been a demanding support. There are various anticipations and, truthfully, people today can get “hangry” ahead of they’ve eaten anything at all that day. It is just unique from dinner. Our imagined was that if we offered a far more sophisticated dining expertise, the vibes would be elevated and everybody, both of those staff and company, would be happier total.

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