I returned to the scene of the crime at Mission Street Food this past weekend.  Chris Ying, who is one of the original taco truck cooks of the whole Mission Street Food enterprise took over the kitchen to serve Mission Stoned Food, which was described as “a munchie space station here to rain tender morsels down on the blazed.”

To give you an idea of the basic line of thinking for this menu, look at this plate of Bugles, Cheetos, Ruffles, Pringles, Doritos, Funyuns, and Hot Fries:

What is this plate missing?  If you guessed “foie french onion dip,” you’d be right.

The rest of the menu was just as adventurous.

We brought some big beers, since a nice buzz seemed essential to get into the spirit of things.

Lost Abbey’s Red Barn was creamy and smooth, and a great hit at the table.  The Stone 13th Anniversary was more polarizing – which was great.  It meant I didn’t have to share as much, and could refill my glass.  It’s a classically aggressive Stone beer, with a big imperial red ale base, dry hopped to provide a great piney bite. There was also a bottle of red wine for the less beer inclined.  Have I mentioned how much I love the $5 corkage?

As for the rest of the menu, it was designed to really satisfy a stoner’s food needs.  It was true to the munchie idea for each part, yet garnished and built with quality ingredients.  For example:

Humboldt Fog: Cypress Grove goat milk nacho cheese with hash browns.

One of the favorites of the evening.  The cheese sauce was rich and indulgent, while the hash browns were crispy, and just like you’d expect at McDonalds. Which, admittedly, is kinda what you want here.

PB & “Js”: spicy peanut butter dipping sauce with two taquitos of duck confit and Benton’s bacon

Super smokey, but sadly, I couldn’t tell you that they were made with duck.  Great with the ranch sauce, which was available to order, on anything. Other additions included a fried egg, or my favorite, table-side Famous Amos Cookie food milling.  Really.

Inverted Nacho: roasted corn, avocado, jalapeño crema, parmesan frico

Very pretty, and the corn was stellar, but this dish didn’t really come together as well as we had hoped.  We of course still licked the plate clean.

Hot Pocket: Portuguese-style chicken curry with onion, potato, and coconut milk in a fried pastry pocket

Whatever giant, multinational soulless corporation makes hot pockets – please add this flavor.

Dinner for Two for One: a three-meat and ricotta meatball sandwich with tomato sauce and gruyere fonduta on homemade focaccia -and- a homemade biscuit loaded with sausage gravy

My favorite single item were these meatballs.  Moist, tender, perfectly cooked meatballs, and the toasted focaccia had just enough structure to survive.

Pineapple Express: grilled pineapple with sweet garlic rice and crispy pancetta

I’m told this is even better with tableside cookies. I love how the guy at the table is in disbelief of what’s happening.

After dinner, I went into the kitchen to grab a few pictures of the kitchen at work. So while I was taking this picture of Chris,

My table helpfully ate my share of dessert.  Apparently, All it takes for food to override friendship, is this:

Scoop of Humphry Slocombe’s peanut butter ice cream laced with chocolate-covered pretzels

Milky Snwixerteers Kat – terrine of candy bars with vanilla shake

By this point, our buzz had been fully replaced by just feeling full.  We paid our bill, and stumbled out into the surprisingly warm San Francisco night. There was a line of people waiting to get in, and there was a faint whiff of burning herbs in the air as anxious dinners prepared for dinner.

Tags: mission street food, MSF

This entry was posted on Monday, July 13th, 2009 at 6:23 pm and is filed under Stories. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.