After closing for nearly two months for renovations and expansion, the Outer Richmond's formerly tiny Cassava Café has reopened in nearly double the space with broader breakfast and lunch menus, an alcohol license, and a brand new Kickstarter campaign.
Don't worry -- the beloved quiche hasn't been stricken from the morning menu, nor has the incredibly delicious breakfast sandwich. On the lighter side, Cassava has added fruit jars with yoghurt and housemade granola, a ruby grapefruit sectioned, sparkled with sugar and bruleéd, and a simple start of toast with cream cheese and preserves, both made from scratch.
Heartier choices like the Oatmeal + Veggie Breakfast Soup of steel cut oats "porridge" in veggie stock, summer squash, shimeji mushroom, celery and tomatoes, as well as their traditional Japanese breakfast of Koshihikari rice, ichiban dashi miso soup, sous vide "onsen tamago" poached egg, Meyer lemon kosho natto, daikon wakame salad, simmered hijiki and onnyaku noodles -- both to be offered daily -- sound like ideal ways to fend off those foggy Outer Richmond mornings.
But to truly combat the "bitter cold" out there, owners Kris Toliao and Yuka Ioroi have launched a Kickstarter campaign to help them build out a heated, shielded, outdoor patio. The duo has always been inspired by the street cafés of Paris, and strives to realize its ultimate vision by providing an additional level of authenticity to the community. The hope is the be an anchor of the neighborhood.
"In France, cafés are the community hub where neighbors gather day and night to discuss the issues of the day, or chill and just watch the world go by, or so we fantasize," explained Toliao.
The menu caters to vegans, vegetarians, and carnivores alike with a range of soups, salads and sandwiches at lunchtime. The Quinoa + Citrus Salad tosses red and white quinoa with mint, raisins, walnuts, arugula, and orange segments all in a citrus vinaigrette while Randwich! (a staff meal favorite) piles herb turkey, a poached egg, tomato, avocado, pesto, arugula and Jamaican jerk aioli on rosemary focaccia.
The formerly tiny space nearly doubled in size with the addition of a new seating area and a small bar, from which they plan to serve a focused wine, beer, and vermuth-based cocktail list. Eventually, Cassava also plans to offer dinner nightly in lieu of their monthly pop-ups, offering the constantly sold out experience to everyone.
Until then, Cassava will open from 7am for coffee and pastries, start breakfast at 8:30am, and serve lunch from 11:45am-2:45pm.