Mission Provisions
Restaurant · South of Market
555 Mission St Suite 1, San Francisco, CA 94105
Highlights
Pan-European deli with Mediterranean & N. African flavors, specialty snacks
Pan-European deli with Mediterranean & N. African flavors, specialty snacks
"Mission Provisions is a SoMa takeout counter that’s great for a workday lunch. In addition to sandwiches with poached tuna or schnitzel, they also have smørrebrød, pastries, and deli sides." - julia chen 1, patrick wong
"The east part of SoMa—better known as the East Cut, according to nearby leasing brochures—has as many salad and sandwich spots as there are shirtless joggers on the Embarcadero on a scorching 67-degree day. But Mission Provisions, despite its sandwich-heavy menu, feels different. The sandwiches are well-balanced, generously stuffed, and made on Acme bread. The shop also has cookies we’d be happy to find at any bakery, pre-made smørrebrød, and deli sides that shouldn’t take top billing in your order, but help to round out a meal. If you come during the lunch rush, you might have to wait 15 minutes or so, but there’s a small selection of local tinned fish and sauces to browse while you kill time. video credit: Patrick Wong Food Rundown Pan Bagnat A fantastic sandwich. The olive oil-poached tuna is light and flaky while the sharpness of the olive tapenade is countered by sliced eggs. Make sure not to handle anything fragile. Your fingers will be gripless after eating this. photo credit: Patrick Wong Barcelona Birdseed We prefer the Pan Bagnat, but this sandwich still stands out. Sweet peppers and onions alongside a pimentón aioli means every bite is an even split of sweet and spicy. photo credit: Patrick Wong German Potato Salad A mixed bag. The potatoes are boiled just long enough to be easily skewered by a fork without being mealy, and the dressing is satisfyingly tart. But at times, we’ve had to deal with stringy and soggy chunks of bacon. Cookies Chewy cookie loyalists, you’ll love these. Our favorites are the white chocolate cranberry and oatmeal raisin." - Patrick Wong
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