There’s always an exciting new creator to discover at our Off the Grid events. Each week, we highlight one of our favorites and share them on our weekly newsletter. Make sure to sign up here so you don’t miss out.
An the Go
An the Go is an extension of the famous 54-year-old San Francisco restaurant, Thanh Long. The family has hit the road in a food truck while keeping their signature dish of garlic noodles on the menu. You can pair the noodles in a combo which includes two skewers and an appetizer — we recommend going for the yuzu shrimp and five-spice pork. They also offer small bites like crab puffs and crispy rolls. If you need a jolt of energy to fight off the food coma after slurping a bunch of allium-coated carbs, try their Vietnamese coffee.
El Sur
Some of our favorite empanadas in the Bay Area are from El Sur. Their Argentinian empanadas are made with fresh flour-based dough and folded and crimped by hand. You can find them filled with a traditional mixture of hand-cut beef, onion, and pepper found in the Tucuman province. Our favorite is filled with champiñones, shallot, creme fraiche, provolone, and chives. El Sur was started in 2012 by Marianne Despres to share the empanadas she grew up eating with her family. The business started from a 1970 Citroen H-van and expanded to a storefront in Redwood City. Now, you can stop by their brick-and-mortar or order catering.
Borsch Mobile
You can’t miss the eyecatching Borsch Mobile wrapped in art that’s a cross between American pin up and Soviet-style posters. The food truck is owned and operated by Kirill Deninzon and Igor Teplitsky. The cuisine isYou’ll find pirozhki (Eastern European buns) filled with barbecue pulled pork or chicken. If you’re looking for a meat-free option, go for the pirozhki stuffed with potatoes and mushrooms or the one filled with apples for a sweeter variety. For a unique soup, check out their bright red Borsch soup made from beet and cabbage and served with a dollop of sour cream. They also offer fusion dishes like burritos filled with buckwheat, roast potatoes, arugula, pickled relish, tomato relish, and sriracha aioli. Wash it all down with a bottle of kvas, a fermented, cereal-based drink.
Bini’s Kitchen
Bini Pradhan comes from a family of professional cooks — her mother was a cook for the Nepalese royal family. She followed in her mother’s footsteps by attending culinary school in Bombay and working in hotel kitchens. In 2012, she decided to share Nepalese cuisine in the Bay Area. The star of her menu are the momos — dumplings filled with lamb, chicken, or a mixture of tofu, carrots, and cabbage. They’re all served with a signature tangy roasted tomato and cilantro sauce. There’s more than just dumplings on the menu though — you’ll find a selection of stews as well as meat and vegetable entrees. Don’t miss the Gurkha chicken (chicken stewed in yogurt, tomatoes, and Bini’s house spice blend). We also love the palungo paneer made with homemade paneer cheese, sauteed spinach, red chiles, garlic, and spices. Enjoy your meal with a side of Nepali roti or Jeera rice — yellow basmati seasoned with bay leaf, cumin, turmeric, and cinnamon.
Yakitori Harue
Yakitori Harue is a new concept from Justin Funamura (owner of The Waffle Roost). He offers a chicken and mushroom yakitori skewer both basted in his signature glaze made from ginger, garlic, and soy sauce. They’re cooked over a flame until lightly charred to provide a hint of smokiness. Aside from skewers, you can also find two forms of fried chicken — a technique that Justin mastered while working The Waffle Roost. There’s panko-crusted chicken served with katsu sauce and extra crispy Korean fried chicken nuggets. Don’t miss out on their sides like yakimeshi (Japanese fried rice) or sauteed sesame cabbage. We’re most excited to slurp up a bowl of the garlic butter ramen noodles.
