A new year has arrived and with it, a surprising number of new businesses popping up on Mission St., much due to the success, and dare we say, saturation of restaurants and twee businesses on Valencia St.
Phil Lesser, the media relations representative of the Mission Merchants Association attributes the onslaught of new businesses, particularly restaurants, with the incoming international attention of places such as Mission Chinese Food.
“It’s not a flash in the pan,” Lesser said.
“Restaurateurs who have an intimate knowledge are opening up multiple locations,” he said referring to restaurants such as Beretta with its new sister restaurant Lolinda, and the soon-to-be-opened Hi-Lo BBQ, owned by the same team that brought Maverick and Hog & Rocks to the Mission.
“If you see an owner of two or more successful restaurants in a particular location it seems like a good idea to open a restaurant in the area.”
Lesser said the opening of new restaurants, especially those taking over dilapidated and unused spaces, also help bring in customers to existing restaurants in the neighborhood.
“It’s more of a positive than a negative. New spaces give a vibrancy to the street [and are] effective magnets to bring people into the shopping corridors.”
When asked about Bar Bambino, the six-year-old restaurant on 16th St. that recently closed citing too much competition from Valencia St., Lesser replied, “They were always at a tough part of the district.”
Below are the descriptions of the new places that opened recently or will be opening in the coming weeks.
Carousel Consignment SF – 2391 Mission St.
Open for three weeks, the vintage/repurpose/consignment shop has a little something for everyone. Owners Illy McMahan and Kelley Weham met as circus performers at Burning Man. Their mutual love of vintage finds prompted them to open a brick and mortar space.
“There was not a lot of things we could afford on Valencia St.,” McMahan said about the decision to open the shop. “We feel that we have something for everyone.”
Recent items in the shop included a vintage red sofa with circles making up the backrest, and a box of Spice Girl Barbie dolls.
Mission Oyster Bar – 2282 Mission St.
Owner Freddy Gamez was the chef at Anchor Oyster Bar in the Castro for 18 ½ years, and has brought Anchor’s take on fresh seafood with him, plus a deep fryer.
“I didn’t want to work for anyone else,” Gamez said about opening the place.
Open for about a week, Mission Oyster Bar currently serves dinner only, but plans to expand once business picks up. The menu included clam chowder, gazpacho, deep-fried calamari, cioppino, and of course, various kinds of oysters.
There is a happy hour Monday through Thursday 3 to 6 p.m. with $1 oysters and $2.50 drafts.
KronnerBurger – 2379 Mission St.
Opened for evenings since the beginning of December, this joint has not-for-the faint-of-heart items such as a sweet breads burger and a plate of marrow and toast.
Technically still a pop-up, KronnerBurger is gaining some steam, especially because it also boasts a full bar.
Stuffed – 2788 Mission St.
Pierogies in the Mission? Why, yes indeed, Stuffed will be replacing Mission Sub at the end of January, with its piece-de-resistance, the pierogi, in a multitude of flavors.
Brunch on the weekends will also be in order, with eggs benedict pierogies making an appearance. According to Eater SF, first-time restaurant owners Dana Sacco and Andy Schoengrund want to keep the mid-West alive on mid-Mission St. with hard-to-find Midwest beers and its beloved potato dumpling.
Hi Lo BBQ – 3416 19th St.
Slightly off Mission St., this new BBQ place has gotten a lot of hype, partly due to its owners opening restaurants such as Maverick and Hog & Rocks without abandon in the past few years.
“Hi Lo is not as region specific barbeque, as Southpaw is,” Hi Lo publicist Ryan Robles said in an e-mail, referring to another Mission St. BBQ place that opened last year. “We are off the beaten path and have our own concept.”
Set to open Jan. 21, Hi Lo will feature a smoker from Texas with space for cooking up to six pigs and an extensive menu including brisket, ribs, pork loin, duck wings, and a smoked fishplate for lunch and dinner seven days a week.