Kitchen+Bar

Kitchen

Come for the bowling, stay for the food! Our versatile menu boasts locally sourced, seasonal ingredients transformed into elevated comfort food. Chef Ray Allen has been cooking professionally since the age of 17. After graduating from Culinary Arts school in Louisiana, he practiced his craft in some of the best kitchens in San Francisco including Bix and Monsieur Benjamin before serving as Executive Sous Chef at Bellota. He infuses a variety of cooking styles and techniques to the MBC menu.

Our dining room is available for seating beginning at 6pm. Dining reservations for parties of up to 6 guests can be made online. If your group will have more than 6 guests, please call to speak with a member of our Reservation Staff at 415.863.2695

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Brunch

Join us for weekend brunch on our covered, dog-friendly patio! Brunch is served on weekends only between 11am – 3pm. Reservations are encouraged and a table for up to 6 guests can be made online. If your group will have more than 6 guests, please call to speak with a member of our Reservation Staff at 415.863.2695

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Bar

Our cocktail program is inspired by the fresh, local produce of our farmers markets, our chef’s vision, and a bit of nostalgia. We look for products that celebrate our community with a focus on up-and-coming local breweries, craft distillers, and bringing unique ingredients to the Mission District. We offer a thoughtful range of libations including mocktails and more. Bar Manager, Tammy Hagans, has been in the hospitality industry for the last eight years in San Francisco. She has perfected her skills by working and managing high volume bars such as Bergerac, Raven Bar and most recently Barcino.

RESERVE

A TABLE

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