It's your last weekend to grab a banh mi from Duc Loi at 18th and Mission, as the 36-year-old Vietnamese grocer and sandwich counter is closing up shop — though the store will continue on under new ownership.

Eater broke the news Thursday morning that Duc Loi is planning to close next week, by Sunday, August 13. Owners Howard and Amanda Ngo, who bought the property at 2200 Mission Street in 1998, first opened their market down the block on Mission Street in 1987, operating for a decade in just 600 square feet. After expanding to the current, 4,000-square-foot spot, Amanda began making the banh mi sandwiches she'd learned to make as a girl in Vietnam.

The current incarnation of the market is the result of a 2009 renovation, and as the couple explains on their website, they've expanded offerings over the years to include more organic produce, sustainable meats, fresh-baked bread, and gourmet items.

The exact reasons for the closure aren't clear, but the Ngos have a buyer who'll be reopening as soon as Monday — just without the sandwiches. As the Chronicle reports, the new owner is Jamal Ahmed, the owner of Temescal Produce Market in Oakland, and the new name of the store will be International Produce Market.

Amanda Ngo tells the Chronicle that she and her husband plan to focus their attention on reopening Duc Loi Pantry, the second location of the market in the Bayview (5900 Third Street) that they opened in 2016 and closed in 2019. (The space was previously home to a short-lived Fresh & Easy supermarket.) It may be a struggle, however.

"To tell you the truth, we don’t have very strong financing, we don’t have the income," she tells the Chronicle. "We will need a lot of money to reopen, but we’ll try our best to do it."

The location has been the focus of multiple community and city efforts to be a grocery store serving low-income residents, in what has long been one of the city's "food deserts."

The Ngos emigrated from Vietnam in 1979, with an American sponsor in San Francisco sponsoring Amanda and her family to come to the Bay Area. Howard, whom Amanda grew up with in the small town of Vinh Chau, joined her a year later after being sponsored to go to Georgia.

At the market, the couple says they've always been committed to fair prices — and the name Duc Loi means "ethical earnings" in Vietnamese. They explain on the website that this is a third-generation ethical business in Howard's family — his father owned a hardware store called Duc Vinh ("ethical pride"), and his grandfather owned a pharmacy called Duc Tho ("ethical longevity").

Charles Phan has been up to something in the last year of The Slanted Door's closure that none of us knew about it — and now he drops the news that he's about to open his first banh mi shop in the heart of the Mission District.

Rumors went wild last year that Ferry Building anchor The Slanted Door might be in some kind of danger of closing for good — given that most other SF dining institutions made it back open in some form in 2021, while it remained dark. But Phan assured the media that he was just taking some time to do a much-needed remodel of the nearly 20-year-old space, and in November we had confirmation that Phan had signed a new 10-year lease extension at the Ferry Building, and he said the restaurant would reopen by Summer 2022 (he's now pushed that to fall).

Meanwhile, as Eater now reports, Phan has quietly been perfecting his recipe for light and fluffy, French-style banh mi rolls in his Mission commissary kitchen, based on his memories of the sandwiches he had decades ago in Vietnam. And in February he plans to open Chuck's Takeaway, a new sandwich shop at 3332 18th Street (across from Whiz Burger, near South Van Ness).

There are only sandwiches and iced coffee on the menu, but we all know San Francisco has had a longtime love affair with many kinds of sandwiches, and this place is sure to be a draw for Dolores Park-bound crowds and pretty much everyone.

Offerings include a semi-traditional pork banh mi featuring two types of sliced cold-cuts — an emulsified sausage and a terrine — and hopefully there will be a pate-slathered option as well (Eater says Phan and chef Dong Choi are debating whether to add chicken-liver pate). It's not clear if there will be a roast chicken option like at the Tenderloin's beloved Saigon Sandwich, but Phan has promised a vegetarian banh mi featuring eggplant, yuba, and mushroom pate; and there will be an egg salad sandwich on Japanese milk bread.

The menu sounds like it's still in flux, but a braised beef belly sandwich is in the works, as well as a pork meatball option. And there is talk of an open-faced smoked tuna sandwich, and eventually a smoked sardine option.

For fans of traditional banh mi — as served at Saigon Sandwich and elsewhere around town — you may be shocked to find that Chuck's Takeaway's versions won't be topped with pickled and julienned carrots or other vegetables. Phan prefers these on the side, so the only photo we have to go on shows just meat and cilantro nestled in a fresh French roll.

Banh mi arise from the intersection of French and Vietnamese cuisines, coming into their own as a street food in Saigon in the 1950s, when Vietnam was still shaking off a long French occupation and an identity as French Indochina. They evolved as versions of a French sandwich known as casse-croute, which was a ham or cold-cut sandwich on a baguette with pate and butter. Vietnamese street-sellers added the vegetables, which came to include cucumber, pickled carrots, cilantro, and daikon, and thus the banh mi was born.

Phan tells Eater that he only tasted his first banh mi when he visited Vietnam as an adult in 1992. He was born in Vietnam, but his family relocated to Guam and then SF's Chinatown prior to the fall of Saigon.

And after years of having inferior examples here in the Bay Area, usually because the bread was all wrong, Phan says he realized, "I gotta learn to make this bread."

Look for further news about an opening date for Chuck's Takeaway in the next couple of weeks.

Chuck's Takeaway - 3332 18th Street near South Van Ness - Opening February 2022

Top image: Google Streetview

Some 24th Street denizens were freaking out last week when they saw that the new tenants of the former Pig & Pie / Discolandia space at 2964 24th Street were painting over the beloved Discolandia sign with white paint. But, as Mission Local explains, there's nothing to fear.

Even though it may seem weird to preserve the sign of a record shop that is long gone, the neighbors in the part of the Mission are not going to let this bit of neighborhood history go. And thus the new owners of Top Round Roast Beef, a sandwich shop heading into the space in the coming weeks or months, are going to respect the 'hood's wishes, and not only keep the sign but also restore it to its original colors: orange, black, and white.

Workers were seen whitewashing the letters of the sign last week, causing an uproar and leading to the intervention of local group Calle 24. And group council member John Jacobo tells Mission Local that the original colors will return.

Top Round Roast Beef is a Los Angeles restaurant specializing in old-timey, never-frozen, slow-roasted, whole-cut roast beef sandwiches. The signature Beef and Cheese sandwich features homemade Cheese "Wizz," and they fry their curly fries in 100 percent beef fat. (They've also got some delicious looking, poutine-like "dirty fries" with gravy, caramelized onions, and Provel cheese. It appears they've just begun franchising, and this might be only the second ever location of the chain — thus skirting around formula retail issues.

Two years ago the company, founded by Anthony Carron (800 Degrees Pizzeria), Steven Fretz, Noah Ellis, and Jamie Tiampo, announced plans to begin franchising in Northern California out of San Jose, under franchisee Ricardo Lopez, but it looks like that didn't end up happening yet.

We'll update you when an opening date for the 24th Street location comes into focus, but it may be soon.

A partnership continues between longtime Castro dessert spot Sweet Inspiration (2239 Market Street) and soon-to-be-evicted, uber-popular 16th Street sandwich spot Ike's Place, though in order to avoid the wrath of the Planning Department, which now considers Ike's a chain with its 31 locations (I count 27 currently on the website, but two more are currently planned in SF and likely more elsewhere), Sweet Inspiration is now home to a sandwich spot called... wait for it... Mike's Place. Sweet Inspiration owner Mike Colter tells Hoodline that the team is using Ike's recipes and changing the names of the sandwiches in the hopes of complying with formula retail rules governing the neighborhood.

The Ike's location at 3489 16th Street grew out of its original, closet-sized shop closer to Church Street, and was the OG location that got owner Ike Shehadah enormous attention beginning with the Travel Channel's Man v. Food in 2009 and landing on dozens of local best-of lists in the next several years. Ike's has continued to be popular — especially with sandwich-obsessed dudes — drawing mid-day lines and plenty of destination eaters, but a lease squabble is forcing the shop out of its Castro location effective August 31.

Colter and Shehadah had hoped that, given Ike's had been in the neighborhood before its rapid expansion, and that it was only moving a block and a half away, that the city wouldn't object.

Now the question becomes whether the city will continue to object now that all they're doing is calling it "Mike's Place" — and Sweet Inspiration is still listed as the SF Ike's location on Yelp, and Mike's Place is included on the Ike's Place website as a location.

Colter said the Ike's website would be removing that, but it would seem like the Yelp listing might be a little tougher — since that's likely helping to direct fans in search of Ike's on the web.

As Hoodline's tipster quips, "It's almost reminiscent of Coming to America, with the restaurant 'McDougal's' trying to copy McDonald's." [Editor's Note: It was actually McDowell's.]

Colter is hoping they're let off the hook because the business of selling cake and coffee with no liquor license hasn't been so strong — and they can really use the daytime foot traffic that Ike's sandwich fans provide. He's owned the dessert shop for six years, but it's been in the Castro for 33.

And now, the Travel Channel segment that started it all, for Ike...

Previously: This Week In SF Food: Ike's Closing In The Castro, Bauer Disses High Sushi Prices, And More

This dish will either piss you off or make your eyes light up. Guess which one I am. https://t.co/eDTlk91bhH @dinnerpartydnld @bonappetit

— Janice in Accounting (@AlisonRMauldin) November 21, 2015

Subscribers to Bon Appétit have already seen this, but in an annual feature about what to do with Thanksgiving leftovers, the mag turned to San Francisco's own sandwich guy Adam Mesnick of The Deli Board to create a certifiably diet-busting, very probably heart-stopping, but totally food-porn-worthy sandwich with shredded turkey and cheese that he's dubbed The Cheesegiving. Bon App editor-in-chief Adam Rapoport was on the Dinner Party Download podcast last week saying it's a "gorgeous mess" and that it "scares the hell out of me," but admitting he would eat the entire thing. You would too.

It does look like the perfect remedy for dry, flavorless turkey that might otherwise go uneaten, because cheese sauce.

It is, to be clear, shredded turkey tossed in a pan with sautéed garlic, onion, and butter, white American cheese, mayonnaise, mashed potatoes, pickled peppers, and cranberry sauce all spooned onto a roll.

Host Brendan Francis Newnam says, "This is like the sweatpants of food right here. It's like, 'I give up.'"

The creator of the sandwich, Mesnick, who also owns the nearby Rye Project, is the same guy who stirred up a bunch of SFist commenters last week via some comments he made in the Chronicle about what he perceived as increased crime and mayhem in his SoMa neighborhood, which arguably may or may not be any different than it's always been.

In any event, the man knows manly sandwiches, and here's the recipe in full.

Cheesegiving
via The Deli Board and Bon Appetit

Ingredients
½ cup (1 stick) unsalted butter
4 garlic cloves, finely chopped
1 small onion, chopped
1 pound leftover turkey meat, torn or cut into bite-size pieces
6 ounces white American and/or provolone cheese, chopped
Kosher salt, freshly ground pepper
⅓ cup leftover cranberry sauce
3 tablespoons mayonnaise
4 large rolls, toasted
Reheated leftover mashed potatoes (for serving; optional)
2 pickled hot cherry peppers, seeded, chopped

Melt butter in a small saucepan over medium heat. Cook garlic, stirring often, until fragrant and soft (do not let it brown), about 4 minutes. Spoon half of garlic butter into a small bowl; set aside. 


Add onion to saucepan and cook, stirring often, until soft, 6-8 minutes. Add turkey and cook until warmed through, then add cheese a little at a time, stirring until melted before adding more. Season with salt and pepper. 


Mix cranberry sauce and mayonnaise in a small bowl to combine. 


Brush reserved garlic butter over toasted buns and assemble sandwiches with mashed potatoes, if using, cheesy turkey, pickled peppers, and cranberry mayonnaise.

Serves 4

Previously: Drug Use, General Mayhem Getting Worse In Mid-SoMa According To Deli Board Owner

There has been a lot of chatter, especially among Chronicle columnists this year, about how much worse the overall homelessness situation has been feeling near their offices around Mission and Fifth. Now columnist C.W. Nevius gets confirmation of this from nearby restaurateur Adam Mesnick, the guy behind the popular sandwich spot The Deli Board (Folsom between 6th and 7th) and the Jewish (er "Newish") deli spinoff Rye Project (180 7th Street near Mission), who has watched the neighborhood change daily over the last several years.

Says Mesnick, “The drug use is out of control. I have never seen people shooting up as much as I have seen now. It’s the drugs and the car break-ins.”

Mesnick says he and his staff at the Deli Board used to recommend customers take their sandwiches to the park across the street, Victoria Manalo Draves Park, but after Rec & Parks stopped allowing people to use it as a dog park, foot traffic went down and it's now a haven for open-air drug use, he says, and "45 homeless people drinking 40-ouncers."

This is of course Nevius's bread and butter — stories about small businesses struggling to make it in SF despite entrenched bureaucracy the city's and SFPD's perceived inaction when it comes to crime and homelessness. A couple years ago he rallied for a Tenderloin cafe owner struggling to get a permit for sidewalk seating.

And in Mesnick's case, it's an interesting case study in what the rest of the city perceives as a rapidly gentrifying area, mere blocks from the headquarters of tech titans like Uber and Twitter.

Mesnick describes getting jumped by three guys on Minna Street, near his home, three years ago, but also about one of his employees getting so freaked out by a "sketchy customer" last week that she feared for her safety. "At this point, my biggest concern is not slicing the corned beef right, it is that my employees are safe," says Mesnick.

Notably, this also just a block away from where a trans woman and her partner were recently attacked by a sketchy couple roaming the neighborhood.

Related: SoMa Club Promoters Hire Street Security To Counter Wave Of Car Break-Ins

Ike's Place proprietor and namesake Ike Shehadeh is no longer satisfied putting mozzarella sticks on sandwiches. He wants to put them on pizza, too.

Specifically, he'd like to do that on Mission St. between 19th and 20th Streets, where Inside Scoop reports he's nearly finalized a deal. An opening is expected by year's end.

With its (whopping) 18th and largest location opening in Emeryville in the Hollis@Powell development, perhaps Ike's is due for a changeup. After all, the chain has pushed the limit with sandwiches, right?

"I have a passion for pizza and we used to sell burgers and ice cream when we first opened, so I'm sort of going back to my roots," Shehadeh told Inside Scoop. "Plus, I think it would be a nice affordable option for that neighborhood—everything in the $8-$12 range."

Shehadeh, who was once homeless, has seen some tremendous success. Ike's hasn't met a "best of" sandwich list it couldn't top (except maybe this one). Shehadeh is, incidentally, a Star Wars fanatic who even had an R2D2 Ace of Cakes wedding cake. And, moving at light-speed, his business is considering an expansion outside the Bay Area to cities like Austin and Seattle.

Related: The 30 Best Sandwiches In San Francisco

Anyone who eats food in SF knows that the sandwich holds a sacred place in the pantheon of great things that people endlessly gush, tweet, and blog about year after year. Because sandwiches are typically cheap, and certainly not created equal, there is a democratic uproar anytime you start debating who has the best meatball sandwich, or pastrami sandwich, or fried chicken sandwich, or you name it.

And there's a certain sandwich specialist in the Bay Area whose name rhymes with Spike's who has garnered enough TV and web attention to warrant a full-scale backlash concerning just how great their sandwiches actually are. Without getting too deep into that debate, let's just say that San Francisco proper - let alone the greater Bay Area, which is being excluded for this list just for the sake of focus - has such a huge variety of superior sandwiches that we thought it would be important to focus on the places we truly love, that we can with all our hearts say are not overrated. With that, we bring you this pretty comprehensive list of 30, in alphabetical order, that will no doubt spark outrage because we left your favorite out.

4505 Burgers & BBQ
One complaint about the newish 4505 outpost on "Divisalencia" is that their delicious, heavily smoked brisket can run out. Well, I hate to say it, but that's because it's really good and people like it a lot. I recommend the brisket in sandwich form, tempered with some slaw and, as pictured, a hunk of fried frankaroni on the side (that's deep fried mac and cheese with hot dog). I'd also be remiss not to mention that 4505 Meats does an incredible maple bacon breakfast sandwich at their farmer's market stand on weekends at the Ferry Building plaza. It's more of a breakfast burger, but it's easier to justify a "sandwich" in the morning. Also, vegetarians should take note of the grits and egg sandwich with roasted green chile peppers: it's nothing to scoff at, either.
-- Caleb Pershan
705 Divisadero Street between Grove and Fulton Streets

photo credit: xelipe
Adam’s Grub Truck
Considering the number of gonzoed-out fusion trucks in the city, we think it's worth highlighting one that does it right. Adam's Grub Truck isn't afraid to go big, and messy, with their creations — think fried chicken and pulled pork AND a runny egg, topped with a spicy-laced slaw and served on brioche (a.k.a. The Double Dragon) — but flavors remain balanced, and the overall effect is as delicious as it is decadent. We'd say to stick with the sandwiches, and add avocado wasabi to everything. And yes, $17 is a lot for a sandwich, but a sandwich featuring two fried soft shell crabs and bacon (called, yes, the Kraken) is something that you should treat yourself to at least once. -- Lauren Sloss
Check their site for locations, and find them at SOMA StrEat Food.

Photo: Lauren Sloss

The Cubano. Photo courtesy of Bacon Bacon

photo credit: Bi Rite

The Danny Zuko sandwich. Photo: Caleb Pershan

The roast beef. Photo courtesy of Darwin Cafe

The Brett breakfast sandwich. Photo: Niall Kennedy

Photo: Google Plus

A hot cappicola all-in-one sandwich from Giordano Bros. Adele F. via Yelp

Caleb Pershan: HRD's Fried Oyster Po' Bo

Ironside
This ballpark-adjacent "West Coast BBQ" spot may have some solid ribs, but they make a seriously awesome pressed Cubano sandwich that's kept loyal fans circling back here for the last half decade. It's perfectly toasted, melty, and smoky with excellent Cuban BBQ pork and ham, and topped with gruyere, chipotle aioli, and pickles. And it will rival any Cubano you might find between here or Miami's Little Cuba. --Jay Barmann
680A 2nd Street at Townsend

The fried chicken sandwich. Photo courtesy of Hi Tops.

A pulled pork torta from La Torta Gorda. Photo: Caleb Pershan

Little Vietnam's Banh Mi Chay Jen B/Yelp

A turkey with avocado on Dutch Crunch from Lou's. Photo: AntoineLouella Ortaliz/Google Plus

Photo: Joey DeRuy

The chicken parm. Photo: Jay Barmann

photo credit: justinkellerislame

photo credit: stu_spivack

Rhea's Pork Katsu Sandwich: Cin T. via Yelp

photo credit: pyrogenic

"World Famous Sandwiches" (Photo: shellEProductions)

photo credit: Rye Project

Juan Gutierrez, The Sandwich Place

Photo: Jay Barmann

photo credit: raffik

Photo: Facebook

Wise Sons Pastrami Reuben: Elaine W. via Yelp

Set to take the mound for the first time in almost two weeks, Matt Cain has been place on the DL after injuring his hand. It seems the noted pitched sliced his hand while cutting a sandwich — specifically, he hurt himself while trying to pick up the knife. Ow.

"It's on the forefinger about half an inch, but it's in a bad spot there," manager Bruce Bochy told CBS SF.

Cain is now on the 15-day disabled list, retroactive to April 24. Yusmeiro Petit will go on in Cain's place.

Speaking of sandwiches, Lincecum appears to really like them.

The Lunchpad, located inside Hayes Valley's Noir Lounge, offers tasty sandwiches that, if you're in the middle of your frenzied day job, are sometimes impossible to grab. Which is why they're now offering delivery service starting today.

A few offerings are the Hot Italian Stallion (coppa, salami, proscuitto, ham, mozzarella, spinach, giardiniera and pesto), Alaskan Thunder (herbed cream cheese, tomatoes, sliced cucumber, Alaskan sockeye salmon on pain de mie), Da’ Beef (Chicago-style roast beef dipped in au jus, topped with giardiniera), and more. Check out the full menu here.

Delivery care of TCB Courier. Call 415-522-6647 to place an order.

[via Twitter, Eater]

Before the lines and fanfare that signaled the arrival of Bi-Rite Divisadero, the good folks of San Francisco's most talked-about grocery store asked, "If Bi-Rite Divis were a sandwich, what would it look like? What would it taste like?" Today, with the store's official opening and the unveiling of an exclusive Divisadero sandwich, we have our answer: It tastes like baloney. OK, fine: Mortadella. And it's a perfectly suitable lunch.

Mortadella, pork aficionados will point out, is far superior to baloney/Bologna — the bastardized American product it inspired. Whereas Oscar Mayer saw fit to stuff their sing-songy lunchmeat with lips and assholes, real mortadella is a high quality cold cut that has all of the fatty pork mouthfeel with none of the hot dog aftertaste. In a neighborhood where Nopa sits across from Popeye's chicken, it makes sense that a high-end version of a vernacular meat should form the backbone of "The Giuseppe" — which is what they're calling this creation:

It is nice two see two meats living in harmony in one sandwich here: the salami's presence is noticeable, but politely underwhelming in the presence of the buttery mortadella. On the other hand, provolone is sort of a boring and milky white cheese that would probably back down if there were something sharper around.

Likewise, people tend to have strong opinions about raw onions, which will not hesitate to shock you in the face. We recommend skipping the red onions if you are at all hoping to make out with your lunchmate.

The rest of the accoutrements start to crowd the sandwich a little bit, but they work together nicely: there's Dijon mustard, lemon aioli, balsamic vinegar and a touch of olive oil all threatening to squeeze out the tomato with every mouth-serrating bite of the Acme baguette. That's just the sort of risk one takes when ordering baguette-based sandwiches and living in neighborhoods that are a little tough around the edges: Danger is part of the appeal.

As for the lines: a chipper ice cream scooper greeted us as we strolled through the sliding automatic doors around 10 a.m., where we found the store to be surprisingly populated for a Wednesday morning. But there was no wait at the deli line or the checkout counter and sandwich construction took about a five minute turnaround. Just enough time to pick out which variety of unfiltered, organic ginger ale would pair best with our lunch.

If we had to give The Giuseppe a grade, we'd rate it about a B+. A quality sandwich that won't exactly blow your mind. At $8.99 ($8.94 if you don't need a bag) it's not the cheapest, but you'd be hard-pressed to find a better, lower rent sandwich anywhere else in the city. Every neighborhood gets the sandwich it deserves, basically.

Previously: All Bi-Rite Divisadero coverage on SFist.

We are a regular at the SOMA Whole Foods, but we failed to come across this bit of spookery. Doug Madey (of Ice Tubes), however, did. He writes, "Whole Foods SOMA has the most frightening sandwich board. Hands down." And how.

Your San Francisco Giants held their annual Media Day at AT&T Park on Thursday. While there this morning, we came across two noteworthy items: Virgin American's Brian Wilson airplane and the s'mores sandwich. The latter will be available to you on opening day. Until then, feast your pupils on this mighty sandwich that boasts drippy Ghirardelli Chocolate and pillow-sized marshmallows. You're welcome.

Other new menu items for the 2012-13 season will include chicken pot pie, lamb hamburgers, a healthy snack pack (if you must), and an Anchor Brewing Island.

For lunch today, we had intended on eating the Roast Beef Sandwich at Darwin Cafe — SoMa's not-so-best-kept secret, a small cafe/sandwich shop tucked away on Ritch and Bryant — but we were either handed the wrong box or, most likely, swiped another person's order by accident. We can get aggressive at Darwin. The place is that good. And since it's packed at lunchtime with long lines, we tend to get grabby. But what a mistake it was for if we took our original order, we would never have had the pleasure of experiencing their Grilled Cheese with Fromage Blac, the airiest and fluffiest yet most complex grilled cheese we've crammed down our throat in ages.

We imagine Darwin's remarkable chef and staff wouldn't care much their fare labeled "fluffy" — manly men seem to run the cozy bistro — but that's just what it is: puffy, fluffy. And we mean that in the best way possible. Two robust toasted pieces of bread hold together not only an airy, climactic wad of fromage blanc, but also white cheddar, date jam, hazelnuts, and balsamic. You can add a slice of proscuitto for a mere $1, which we strongly recommend. Sweet, savory... but more on the savory side. You get the idea.

While this grilled cheese isn't as intentionally filling as, say, a sandwich one might find at South Park's American Grilled Cheese, it's also not a treat you should eat each day. Because you'll get large. Too large.

Besides this dairy orgy we happened to come across, Darwin also serves other equally phenomenal sandwiches (Bay Shrimp Melt, the aforementioned Roast Beef) as well as a slew of well-dressed salads that boast plenty of meat. They also serve (delightful) coffee. However, for lunchtime, be sure to get there early as the line grows longer and longer from noon to 2pm. Otherwifdse, it's a great spot for supper. Less packed, calmer, the perfect SoMa spot to sit at the bar for wine and good grub.

Oh, and to the patron who ended up with our roast beef? We hope you enjoyed it. We'll try to be more careful in the future.

Darwin Cafe: 212 Ritch (between Brannan & Bryant), SF, 415-800-8668