These pancakes were popularized at Zazie in SF, but rather than give you giant flapjacks, we're going to turn them into an appetizer, and make them with buckwheat blini style!

This was invented in San Francisco at Solari's in 1914, but we'll make a few changes. First off, instead of using crab, we'll use long cooked, marinated, and seasoned jackfruit. Instead of using hard-boiled eggs, we'll make our fun vegan version, and instead of it being a whole salad, we're going to give you all the primo ingredients served in lettuce cups. We'll serve it with pickled green beans, tomato, and our own version of the 'Louis dressing.'

Green Goddess dressing was invented at the Palace Hotel, and usually just involves some iceberg lettuce. Instead, we'll feature it with baby romaine, artichokes, bell pepper, our housemade almond parmesan, and douse it with tons of fresh herbs.

This is a classic dish, that Boudin popularized along Fishermans Wharf. We'll make it a little smaller than the giant loaf you'd usually get it in (it is a 5-course meal), and we'll also use oyster mushrooms in place of clams, and use reduced oat-cream instead of the usual dairy cream you would find. This is such a fun dish, and yet, I've never veganized it...

Even though it was invented in NY, San Francisco ran with the cheesecake, and I dare say, made some versions that they can call their own. Persimmons are wildly popular in San Francisco, probably because of the numerous Japanese farmers and cooks who live in the area, and we'll make a wonderful version, 100% vegan