what’s new

We are proud to announce our new partner, featured in our local partners section.

The SAGE Project

SAGE saves lives by providing compassionate recovery services to children and adults who have been exploited by human traffickers. We give hope to those who have been exploited and are pivotal to the anti-human trafficking movement. We lead by example, by and for survivors of human trafficking. For 16 years SAGE has continued to lead the field in innovative services. Ending human trafficking is our goal, one step at a time.

You can now make your dinning reservations with us on Open Table.

At Locavore, we are always adding new and innovative items to our menu.

New on today’s appetizer menu:

Grilled Asparagus

Asparagus tossed in olive oil then seared on a hot grill. After grilling it is tossed with mint, cilantro, tarragon, parsley, sliced shallots, sliced fresh chili, lime juice, garlic and more olive oil. Garnished with a coconut and turmeric foam.

Just added to our local partners section.

Prather Ranch Meat Company

At Prather Ranch Meat Company, we stand for the whole hog—and the entire chicken,
the complete steer, the total lamb. From the outset, our goal has been to offer high quality, sustainable, humanely raised meats in support of a whole-animal sales model. We think
it just makes good business sense. The nose-to-tail approach lets our customers reap
the maximum benefit from the extraordinary measures the ranchers and farmers take to raise animals with the utmost care.

Five Mountain Heirloom Organic Tea

Five Mountains® specializes in Heirloom Organic™ teas. Our appreciation for traditional tea craft began while living as monks in East Asia’s mountain monasteries. We continue to promote biodiverse growing, sustainable harvests and time honored crafting methods. These heirloom tea cultivars are seasonal offerings from gardens in their respective origins, expressing their source terroir.

SF Examiner’s Best bites of 2011 by Patricia Unterman

In a town full of handcrafted burgers, I have yet to find one that lives up to Locavore’s cheeseburger…Also notable are crispy fried duck wings ($10), with soft, rich flesh that develops from being first cooked slowly in duck fat. The kitchen, headed by Jonathan Merritt, is inspired by local products.

VIA Magazine writes about Bernal and locavore

Recent favorites: a Mexican roasted-chile dog and a porter kielbasa.

Michael Bauer from the Chronicle reviews locavore

Given time, Locavore has flourished. It fits into the neighborhood with substance and style, and is becoming a place that will draw people into its 100-mile radius.

Patricia Unterman from the SF Examiner digs locavore

While taking the vow of fresh, local and seasonal in San Francisco doesn’t exactly set a place apart, having a chef with Merritt’s sensibility and ability to execute does. He brings energy, high standards and originality to a neighborhood restaurant that now deserves citywide attention.

Michael Bauer likes our crispy duck wings

I love restaurants committed to using the whole animal because it brings us dishes like I had at Locavore. Chef Jonathan Merritt, who worked at Pok Pok in Portland, offers a whole pile of crispy duck wings (#7), gooey from chile sauce and refreshed wtih scallions and crispy onions. I don’t know when — if ever — I’ve had duck wings featured on a menu. I hope to see them more often.

Common Ground Magazine’s Bay Pride Issue features locavore

If the foodie in you is craving a prandial hot spot featuring a fine melding of haute and local cuisine, sustainable fare, then try the aptly named Locavore, a young, popular restaurant that’s getting a lot of buzz in San Francisco’s increasingly trendy Bernal Heights neighborhood.

SF Bay Guardian’s Paul Reidinger is loco for locavore

In a better world than this one — a world of locavores — there would be no need for a restaurant like Locavore. President Kennedy would have gone to the Berlin Wall and declared, “Ich bein ein locavore!” — and been greeted with applause from the other side. In related news, the dictatorship of the proletariat would have peaceably dissolved itself. In the world we have, Locavore is a rather lovely place.

SFoodie’s 92 favorite dishes

SF Weekly’s Jonathan Kauffman writes, “Moniz is a worthy successor to Bruce Aidell, a playboy of pork, a Breughel of boudin. Cilantro-lime, sweet and hot Italian, pork adobo, porter kielbasa ― the sausage lineup seems to change each time the chef receives a new pig to play with.”