Left: Vegan BLT made with daikon "bacon" and a cashew cream remoulade. (Photo by Scott)
Right: Vegan Roasted Tomato Soup made with red pepper, chiles, celery, carrots, garlic, and herbs
Left: Sweet Potato Croquettes with chipotle and tahini dipping sauce
Right: Moscow Mule (vodka, citric acid, ginger beer, and simple syrup) and MBC Paloma (tequila blanco, citric acid, agave, grapefruit, and Sprite)
It seems like a very weird time to post about eating at restaurants when we're in the middle of a pandemic. My recent trip to Mission Bowling Club—a local bowling alley that serves excellent food and cocktails on 17th between South Van Ness and Shotwell—was the first time I've eaten at a restaurant since March. They have a large patio area with maybe 5 tables spread across. When not actively eating or drinking, we wore our masks as their guidelines stated.
We started off with their expertly made cocktails: I had a Moscow Mule, made with vodka, citric acid, ginger beer, and simple syrup, while my friend had an MBC Paloma, made with tequila blanco, citric acid, agave, grapefruit, and Sprite. They were refreshing and clearly prepared with care.
We then had a selection of vegetarian and vegan dishes, starting with the Sweet Potato Croquettes served with chipotle and tahini dipping sauce. The croquettes were divine—I loved the perfectly crisp outside and the creamy inside. I've never had sweet potato in this form and it definitely won't be the last time. Next we had the Vegan Roasted Tomato Soup made with red pepper, chiles, celery, carrots, garlic, and herbs. This was creamy, tangy, and—as someone who's not usually a fan of tomato soup—one I'd order again.
The star of the meal was the Vegan BLT made with daikon "bacon" and a cashew cream remoulade. This was truly a fascinating dish. They used daikon radish to create their own version of bacon, which was then sandwiched with lettuce, tomato, and the cashew cream remoulade. With options like Mission Bowling Club, it is no wonder vegetarians and vegans eat so well in the Bay Area.
We started off with their expertly made cocktails: I had a Moscow Mule, made with vodka, citric acid, ginger beer, and simple syrup, while my friend had an MBC Paloma, made with tequila blanco, citric acid, agave, grapefruit, and Sprite. They were refreshing and clearly prepared with care.
We then had a selection of vegetarian and vegan dishes, starting with the Sweet Potato Croquettes served with chipotle and tahini dipping sauce. The croquettes were divine—I loved the perfectly crisp outside and the creamy inside. I've never had sweet potato in this form and it definitely won't be the last time. Next we had the Vegan Roasted Tomato Soup made with red pepper, chiles, celery, carrots, garlic, and herbs. This was creamy, tangy, and—as someone who's not usually a fan of tomato soup—one I'd order again.
The star of the meal was the Vegan BLT made with daikon "bacon" and a cashew cream remoulade. This was truly a fascinating dish. They used daikon radish to create their own version of bacon, which was then sandwiched with lettuce, tomato, and the cashew cream remoulade. With options like Mission Bowling Club, it is no wonder vegetarians and vegans eat so well in the Bay Area.
I would most certainly visit again in the future. Besides the excellent meal and drinks, the service was wonderful and they really made us feel comfortable in such a strange time. In the future, I might even try a round of bowling once the lanes are reopened. If you've visited Mission Bowling Club, what do you recommend trying?
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3176 17th St., San Francisco, CA 94110
Open: Wednesday, Thursday, & Saturday 12 - 6pm, Friday 12 - 8pm
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