Cassava is a neighborhood restaurant located on Balboa St at 36th Ave in the Outer Richmond district of San Francisco that opened on March 5th, 2012 by a husband and wife team. They have a cat at home.
Owner Executive Chef is Kristoffer Toliao. Owner General Manager is Yuka Ioroi. They are supported by an amazing group of staff who are trained to handle both front and back of the house duties. For example, one of our sous-chefs can open a bottle of wine at the table he just brought the Monterey black cod he had just finished plating. Yes, like that.
Our cuisine is best described as "Modern California cooking". Kris incorporates fresh ingredients from land and sea from the most dedicated purveyors in the Bay Area with fine dining cooking techniques. He also loves spices and grains. He has trained at a Kaiseki restaurant in Tokyo. He has cooked longest under Dominique Crenn. More about his life and cooking story can be found here :-)
We are open 6 days a week and operate 3 services. Weekday breakfast and lunch in a cafe setting, weekend brunch and nightly dinner service that includes 4 course tasting menu for $42/guest.
Salt Point Seaweed is a three-woman team - Tessa Emmer, Catherine O'Hare, and Avery Resor - living in the Bay Area and working throughout California. We were extremely luck to come across of their article on the website Civil Eats.
Inspired by the abundance and diversity of local California seaweed species and frustrated by the high carbon footprint of importing seaweed from halfway around the world, these amazing ladies started Salt Point Seaweed in Spring 2017. Named after a special place that embodies the pristine and rugged nature of the northern California coastline, their company is proud to offer the highest quality seaweed -- from the ocean to your Japanese breakfast at Cassava.
Joe Conte among his wife and his amazing team deliver fresh fish directly from local fishermen and more everyday in the Bay Area.
We met Joe at the Golden Gate Restaurant Association Conference in 2016 when he was one of the panelists for sustainability.
Local seafood has always been Kris's passion and Water2Table has been providing us amazing quality of local fish when the SF market can be oversaturated with Japanese and other imports.
We are very thankful for their partnership with us the last 2 years.
In 1960 Bob Bassian started Metro Beef. It was a cow deboning plant that supplied beef cuts to the San Francisco Bay and Los Angeles areas. Now run by Bob’s sons, Lee and Dan, still carrying on with the legacy of high standard. Since 1990, they have partnered with ranchers and growers that are striving to do the right thing in regards to meat quality, animal welfare, and raising animals without the use of antibiotics or artificial growth hormones.
Bassian Farms founded the brand 38 North with the goal of producing the finest locally sourced chickens and ducks in California: never administered antibiotics, all vegetarian-fed, Halal Certified, and Humane Handling Certified.