The WestWood

The WestWood Each day we get to the restaurant & put our walking shoes on. We hope you enjoy our efforts. He brings many years of experience and a young soul to his cooking.

With incredible bounty all around us, our Chefs have the opportunity to touch & select every ingredient from each dish that is being served that day. Our philosophy is to receive no deliveries, each dish is individually shopped & chosen for by our team. We look to work with the many Mission District markets that are within walking distance of our front door & put their hard work & passion on displ

ay through our food. Our menu will reflect not only the changing season's but also embrace the daily selections that are available to us. Chef Jonny Becklund has cooked in some of San Francisco's finest kitchens; Coi, La Folie, Jeanty at Jacks, Magnolia, Zinnia and the Tipsy Pig. Chef Jonny has also had the honor of cooking at the James Beard House with Restaurant Omakasi in Southern California. Right now Chef is loving the spring vegetables, the amazing pig & seafood products that are available to him here in the Mission District. Each day Chef gets to inspect and decide if those ingredients will make it on to the plate and he is loving this exciting way to cook. In this way, he can imagine many a young chef sourcing ingredients from their immediate areas, just like we do at the WestWood popup. Hans Purohit has spent 25+ years in the food & wine industry. He started out working in restaurants at the age of 14, working up to becoming a G.M. at the age of 22. In the years following, along with the restaurant work, he also worked on the brewing side of the beer business, 1st at El Toro Brewing Company and then at Faultline brewing Company. Eventually he needed a new challenge and that found him gravitating to the wine business, where he worked for some of the country's best wholesalers & importers for over 15 years. In 2010, Hans went back to restaurants when he became G.M. & beverage director at Ristobar. Under his guidance, Ristobar received Top 100 status from the San Francisco Chronicle & became one of the hottest restaurants in the Marina. In June of 2011, Hans left Risotbar to explore other opportunities & consult for restaurants in the Bay Area.

07/14/2012
07/14/2012

New Dinner & Brunch Menu's posted!

Chef Jonny picking out the white peaches we're featuring on this weekend's menu.
06/09/2012

Chef Jonny picking out the white peaches we're featuring on this weekend's menu.

open faced avocado & pulled pork sandwich. chef's family meal before the nights service.
06/09/2012

open faced avocado & pulled pork sandwich. chef's family meal before the nights service.

Chef Jonny picking out the 1st of the new season's tomatoes.
06/09/2012

Chef Jonny picking out the 1st of the new season's tomatoes.

updated list of markets, farmers markets & bakeries we shop with for our menu. We really are lucky to have them within ...
06/09/2012

updated list of markets, farmers markets & bakeries we shop with for our menu. We really are lucky to have them within a four block radius.

part of the line up from Monday night's Rose event. The wines were stunning. Thank you to all who showed up, we really e...
06/08/2012

part of the line up from Monday night's Rose event. The wines were stunning. Thank you to all who showed up, we really enjoyed having you join us.

06/08/2012

New Dinner Menu 6/08/2
small bites 6
radishes, bone marrow butter, smoked salt
rosemary & roasted garlic french fries
deviled eggs, tomato marmalade, candied bacon
fried pigs ears, Tapatio aioli
bacon wrapped dates, goat cheese, thyme, stout gastrique

starters
mixed green salad, goat cheese crostini, roasted pecans 8
fresh peach salad, local greens, manchego cheese, marcona almonds, crème fraiche 10
grilled asparagus, burrata, mixed olive tapenade, lemon zest 12
peel & eat-head on shrimp, spring corn, old bay seasoning 10
chicken liver mousse, pickled bing cherries, crostini 9

entrees
fresh fettuccine pasta, farmers market vegetables, house made pesto, parmesan cheese 14
Chef’s daily selection of Prince Edward Island mussels, fries 12
roasted breast of chicken, smashed potatoes, sautéed spinach, lavender honey- jus 17
braised pork belly, farro, rainbow chard, white peach mostarda 16
Marin Sun Farms cheese burger, dressed, caramelized onions, horseradish aioli, french fries 12 add bacon 2

sides 4
sautéed organic spinach spring corn, chili & lime sautéed cauliflower

dessert 7
vanilla bean poached bosc pears, lady fingers, moscato cream
ice cream sundae, dulce de leche caramel, salted peanuts, bananas, cinnamon corn crisp
chocolate pot de crème, cayenne cream
daily cheese plate

05/20/2012
05/19/2012

I've finally had a moment to compile all of the local markets that we shop from for our menu. We select each ingredient for every dish & the markets are so important to what we do, I dare say we could not survive without them-

Sun Fat Seafood Co.
Mi Puebla Mercado
Mission Mercado
Arizmendi Bakery
Lucca Deli & Pasta
Duc Loi Supermarket
Fresh Meat Market
Valencia Farmers Market
Lucky Pork Store
23rd & Mission Produce
Xanath Ice Cream Shop
Noe Farmer's Market
Castro Farmer's Market
Thorough Bread & Pastry
Valencia Whole Foods

Address

1152 Valencia Street
San Francisco, CA
94110

Telephone

+14156411350

Website

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