Everything Behind the Counter.

Ana Medina

Co-Owner

April 29, 2026

1 min read

The bar: wine bottles on a shelf above the beer taps, with glassware and a hanging fern.

Five breweries, two ciders, eight California wines and a kombucha on tap, and nearly all of it comes from within a couple of hours of the front door.

Five breweries, two ciders, eight wines and a kombucha on tap, and almost all of it comes from within a couple of hours of the front door. It is the part of the menu people are most surprised by.

Coming Soon

This story is still in progress. When it lands it will go through the whole list: the Bay Area breweries we pour, why there is a serious non-alcoholic option, the California wines and how we choose them, the kombucha from San Francisco, and what exactly goes into the michelada.

Join the masa list below and we will send it to you.

Blue corn kernels, dark purple and gold, pouring from a steel pan into a perforated colander for rinsing.

The Craft

What It Takes to Make a Tortilla.

The tortilla is the quickest part of the whole operation. Getting the corn to that point takes a cook, a long soak, a stone mill, and someone willing to look after all three.

Karina Carrillo

Sep 3, 2026

4 min read

A bowl of tortilla soup from above, topped with cheese, radish and cilantro, beside chips, pepitas and dried hibiscus.

From the Kitchen

What Changes When the Season Does.

Most of our menu stays exactly where it is. A handful of things move with the year: a soup that only makes sense when it is cold outside, and an agua fresca that only makes sense when it is not.

Karina Carrillo

Aug 12, 2026

4 min read

The terracotta storefront seen from the street, a neon Open sign glowing in the window.

The Restaurant

Why We Close on Mondays and Tuesdays.

We are open Wednesday through Sunday. People ask about the other two days often enough that it deserves a proper answer, and the answer is not complicated: the kitchen needs them, and so do we.

Ana Medina

Jul 22, 2026

3 min read

Come say hola

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