TWO NEW PROJECTS IN 2012
2011 has been a great year for us, a maturing year for us. We expanded our daytime menu way beyond sandwiches. We refined our dinner menu and service, elevating the cuisine and dining experience way beyond our opening concept. We did this with your feedback and insight.
We are thrilled to announce that we have two, new neighborhood projects in development, both on track to open in 2012. These projects were inspired by your loyalty and trust.
Local Mission Eatery was born from a dedication to local food and a love of lower 24th St and the Inner Mission. Since we opened in March 2010, the love has deepened and has been reciprocated: We have established deep relationships, grown a strong customer base, and have been presented with and seized upon opportunities that only arise from living and working on the same streets.
Our goal has always been to provide meticulously-sourced and handcrafted food, to build a community of values, of local eaters. And we hoped the transparency of the restaurant would inspire our customers to take these values home. To a degree, this has succeeded. Yet we wanted to do more for our customers and neighbors, to provide for them even when they ate at home.
Even while LME was under construction–now two years ago–we conceived of a new type market, like no one has ever done. We imagined a market driven by the same values of the restaurant–meticulously-sourced and handcrafted. That is, sourced only from California and and crafted only by our hands. Yes. Every pasta, jam, pickle, spread, bread, cracker, hot sauce, spice rub, extract, marinade, cured meat, smoked fish, sausage, and more would be made on-site, in an open kitchen, using the same ingredients–and only the ingredients–available on our shelves. By ingredients, we mean local vegetables, fruit, grains, fish, meat, cheese, beer, wine, and spirits.
After six months of design with principal architects Atelier KS and kitchen designer KRBS, in February construction will begin on this market, Local Mission Market. Located in a historic industrial building on Harrison St, just a few blocks from LME, our ideal market will hopefully open during the summer of 2012. Of course, we need to open with apricot jam, cucumber pickles, and tomato sauce. So we’ve been busy. Our Tweets have referenced our summer and fall production–thousands of jars of jams (apricot, nectarine, peach, fig, cherry, strawberry), pickles (dill sliced and Bread and Butter), hot sauces (red jalapeno and red padrons), tomato sauce (Early Girls and Shady Ladies), apple butter (Pippin, Howard, Jonagold), pear butter (Bartlett), and more. Come by Local Mission Eatery to taste previews of Local Mission Market.
That’s project number one.
Here’s number two. Several months after signing the lease on the Market, Yaron looked out his bedroom window and saw the corner store had shutdown and the building owner had started work on the space. Yaron ran downstairs and learned the owner intended on putting in a deli. It’s a beautiful corner, with great morning light and wide sidewalks. The building is historic. The space is intimate. It could not become a deli. It did not want to be a deli. It wanted to be Local’s Corner.
Within weeks, design began (again with Atelier KS) and we are already several weeks into construction. Pending approvals from the city (turning a corner store into the restaurant with outdoor seating) and the state (wine and beer license), we should be serving by spring.
Local’s Corner will be where neighbor come for a relaxed breakfast with excellent coffee and outdoor seating. In the evenings, the menu we will dedicated to local and sustainable, head-to-tail fish and seafood with several draft beers and many, local wines by the glass. Stay tuned for more details.
With full sincerity and appreciation, we could not embark on this adventure of growth without you.
With great thanks for your friendship and support,
Yaron Milgrom and Jake Des Voignes