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.
Damansara Co.
Damansara Co. is owned by Chef Tracy Goh. She started her food business to introduce the Bay Area to Malaysian food. One of our favorites at Damansara is the meal plate of fried tofu. The tofu is tossed in a non-spicy curry sauce and served alongside natural blue-flower-dyed coconut rice, achar pickles, peanuts, and spicy-sweet sambal. Don’t miss out on their curry puffs and noodle soup. We also love their jackfruit rendang that’s seasoned with 24 spices and aromatics including candlenut and roasted coconut meat. Catch her at Off the Grid events and at her brick and mortar restaurant in San Francisco.
Jollof Kitchen
Jollof Kitchen is a vibrant Nigerian food truck specializing in jollof, a rice dish made with tomatoes, chiles, onions, and spices. Kemi Tijaniqudus, chef and owner of Jollof Kitchen, has won the Jollof Festival twice and is proud to represent Nigerian cuisine in the Bay. Jollof Kitchen offers Halal, gluten-free, vegetarian and pescetarian catering options. Every menu item includes jollof rice and plantains. You can choose between a whole fish, goat meat, beef, chicken, or beans and spinach. Our favorite is the special combo which includes chicken, beans, and spinach which allows you to sample a bit of everything. Keep an eye out for Jollof Kitchen at an Off the Grid event near you!
J&D’s Barbecue
J&D is run by JD Anderson, a barbecue master set out to prove that San Francisco can have good barbecue. The name of the business is a tribute to his late brother Delvon which he had dreamt of opening a barbecue restaurant with. JD’s brisket is some of our favorite in the Bay — it’s cooked low and slow to develop the coveted pink smoke ring which means you’re in for a juicy bite of meat. JD is meticulous in his selection of spices and woods paired with each meat. The barbecue sauces are also his own recipes. Aside from succulent sausages and ribs, you’ll also find classic sides like mac and cheese and collard greens. Keep an eye out for their loaded baked potato special topped with chiles, green onion, shredded beef, and barbecue sauce!
Bobcha
Bobcha is a California-Korean fusion food truck with a menu as eye-catching as their food truck wrapped in a colorful swirl. The star of the show is their selection of burritos including bulgogi beef, sauteed kimchi, sweet & spicy tofu, and fried chicken.They’re all filled with rice, pico de gallo, cheese, sour cream, and lettuce. If you’re looking for a light lunch, we recommend their rice bowls topped with seasonal veggies, pickled radish, fried egg, and katsu sauce. On the other hand, if you want to go all in, order the Bobcha tots loaded with bulgogi beef, cheese, green onion, pico de gallo, and four types of sauces. Don’t sleep on their katsu, especially the cheese katsu with a crispy exterior and oozy filling.
Lomo Libre
Lomo Libre is a Peruvian food truck with both traditional and fusion dishes. They also have a restaurant right outside of Golden Gate Park. Their can’t miss item is the Peruvian ceviche made with a fresh catch of the day, rocoto leche de tigre, sweet potato, and corn (limited availability each day). For a classic Peruvian dish, try the lomo saltado — wok-fried meat tossed with onions, tomatoes, scallions, and soy sauce served with rice and french fries. Our favorite dish is the lomorrito, a burrito stuffed with rice, beans, pico de gallo, fries, fried egg, and plantains. Even the drinks at Lomo Libre are Peruvian — don’t miss out on the Peruvian cola, purple corn juice, or passion fruit juice.
Momo Noodle
Momo Noodle is famous for their Bàn Miàn, a dry stirred noodle, that they level up with a modern twist. Their signature sauce used in the Momo spicy noodle is a secret family recipe. We recommend trying it with slow-cooked rice wine pork belly that melts in your mouth. Don’t sleep on Popo’s Noodle which hums with notes of sesame and peanut paste along with a slight crunch from wood ear mushrooms, pickled ginger, and granulated peanuts. They also offer a Raindrop Rosé based on an iconic Szechwan ice cold jelly dessert – Bing Fen. It features housemade clear jelly mixed with rose molasses, coconut flakes, granola, peanuts and raisins. It’s the perfect pairing to tame the heat of the noodles.
