A vegetarian friend in the Bay Area recommended that we go to Weird Fish in the Mission District for lunch for something typically Californian (think fresh, fresh, fresh) and on a budget. The menu pleases non-vegetarian and vegetarians alike with a variety of options, including vegan ones. Even better, Weird Fish takes on the principles of eating local and sustainable and even tries to farm most of its own produce.
Weird Fish has a cozy little space on Mission Street. It is a bit reminiscent of being on a bright ship without all that pirate cheesiness. The decorative details show an appreciation for local art and the music is pretty good. If you look closely at the artwork above the kitchen area, you can spot a little vented window where the office presumably is. Only when someone is up there moving around do you actually notice. Very sneaky.
The veggie tacos had sweet potato (for that day), mango salsa, slaw, and vegan crema. The bright colors jump out immediately evoking thoughts of the peak of freshness personified is about to be consumed. The sweet potato was prepared in a way that brought out the girth of its savory qualities. There was no skimping with ingredients to build the taco. However light it tasted, the veggie tacos were surprisingly filling for its size.
The Seitan N Chips plate had soy battered house seitan with housemade fries, vegan tartar, and slaw. Seitan, "wheat gluten," "gluten meat," or "wheat meat" is made from wheat starch or vial wheat gluten and washing away the starches leaving only an elastic mass that is insoluble high-protein gluten. It becomes similar to the look and texture of meat when cooked, serving as an alternative substitute to tofu. Different textures can be achieved and it can be flavored a variety of ways. Seitan was first developed in China and is popular among Southeast Asian countries. Those who require a glut-free diet be warned though gluten-free seitan is available. The pieces of fried seitan were just huge though the batter coating could allow one to easily mistake it for true fish. The seitan substitute for fish was mildly flavored, though slightly more chewy than anticipated. The texture was that of a solid piece of moist fish rather than being flaky or over-cooked and dry. The red cabbage slaw added some bite and contrast to the fried seitan. The chips were newly fried, soft on the inside and crispy on the outside.
The weird fish that is not really fish at Weird Fish sets this restaurant apart. For every fish dish there is an alternative answer to it on the menu. Amazing. One can definitely appreciate this balance.
Weird Fish. 2193 Mission Street, San Francisco, CA 94110, United States. Tel: +1.415.863.4744. Closed Sundays. WeirdFishSF.com.
Early morning walking through Hayes Valley in the conflicting state of breakfast or sandwich, I walked into 
After a couple pints at the local North Beach dive, 
From the till, the pesto vegetarian looks the best so I get a slice of that (US$3.50). Dinner is too close to get a more filling slice with meat. The server puts the slice in the oven to heat. It seems like most of the service is geared toward take away orders as there is not much space to dine in. My pesto vegetarian comes out hot and I am allowed to sprinkle as much oregano on it as I want (also parmesan cheese and pepper flakes are available) before the server wraps it up in paper. Consuming the slice will distract from the strenous uphill walk I am about to face. On closer inspection, there is a lovely layer of pesto with tomatoes, red onion, zucchini, mushrooms, and olives on top with the right amount of mozzarella. The vegetables are nicely roasted from the oven and not soggy. The paper was getting a little greasy, but at least not dripping in oil. It is decidedly a very California-influenced pizza, more Californian than classic Italian, but still looking really delicious and colorful. The first bite is vegetarian pizza joy. The crust was still crispy though thick, the pesto still present and not competing with either the crust and the toppings, and the vegetables tasted ripe and fresh. The slice is a bit on the heavy side and it was difficult to keep from flopping one way or another walking uphill. At least the paper managed to catch the toppings that fell off so not one shred of this pizza was left behind. The slice from 
Sitting in the baggage claim area of San Francisco International, a lone dismantled magazine covered with tidbits of the city's offerings beckons. Having done no prior research to arrival, 
The walls are decorated in grilled cheese memorabilia, the menu on black chalkboard and has an overall focus on being local, sustainable, organic, environmentally aware, and green or all things representative of the ultimate San Franciscan emanating from the cozy decor of the interior. The line was short so before I was decided, I was already talking to the woman at the till. She tells me that the owner's favorite is the Black n' Blue - gorgonzola dolce, monterey jack, roast beef, arugula, balsamic onion marmalade, and sage butter. However, this is being replaced with the regular menu item Don Gondola of provolone, sopressatta salami, pesto, and garlic butter. She tells me the Jalapeño Popper (US$9.00) is her favorite. Though not a particular fan of jalapeños and definitely not one to seek them out, I oblige to her recommendation. At first, I hesitate being so long without cheese and wondering if a bite filled with too much ooey gooey dairy would result in something the opposite of digesting. She says she can tell the kitchen to go light on the cheese, but wanting the full experience, I opt not to. I am already thinking I should have ordered the Red, White, and Blue Plate Special (US$8.00 or +$1 for sandwiches over $8.00) to try their organic house-made tomato soup with crème fraîche and croutons. The house sodas (US$3.00) sounded really appealing, but all I wanted was a taste.
I sat at the counter overlooking the kitchen window where the sandwiches are apparently toasted - not grilled - and employees are quickly filling orders pouring soup or adding a couple luscious strawberries to each sandwich order. In a case of not-so-mistaken identity, it turns out Nate Pollak is one of the owners of this place, though looking somewhat different from his university years. Already impressed by the mere venture of grilled cheese, its obvious success is equally impressive. My jalapeño popper made of chèvre, monterey jack, applewood-smoked bacon, and apricot-jalapeño relish arrives in a basket lined with brown paper and the presentation is given a colorful splash from the plump California strawberry I plan to conclude my meal with. The hearty country wheat bread is perfectly toasted with a crisp layer of caramelization which also keeps the contents of the sandwich from oozing and making the bread fall apart. Each bite is incredible. There is a perfect balance of cheese, bread, bacon, and jalapeño with no one flavor or texture overwhelming the other. The jalapeño-apricot combination was surprising, balancing the heat with sweetness and bringing out the subtle nuttiness of the salty cheese. The cuts of applewood-smoked bacon were thick and gave the grilled cheese a meaty depth. Sad as it was to see the sandwich end, each bite was strategically chosen so the last bite would be the perfect one balancing all the flavors.