Brisket, short ribs, and chuck. When melded in just the right proportions, they turn out the most luxe made-from-scratch burger we’ve experienced.
Three years after chef Anthony Myint sublet a Guatemalan taco truck for a night so he could serve his own brand of inspired street food, he and his wife, Karen Leibowitz have turned Mission Street Food into four wildly different and exciting restaurant incarnations in San Francisco and New York City. Mission Street Food is their first book. Staying true to the spirit of Mission Street Food, which is to provide good, affordable food while giving back to the community, the authors chose to donate a portion of the proceeds of book sales to Slow Food USA.