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GRAND OPENING WEEKEND ! 5.22 - 5.25

Walk in only
3215 Mission st San Francisco

It’s happening!! ITS ACTUALLY HAPPENING! It’s starting to feel real, can’t wait to have all of you in!

For those who contributed to the Kickstarter I’ll be reaching out soon! Thank you to those that contributed 🙏

Menu release soon, more content sooooon!
Soon, soon! Working on it 🥵

📸: @speizerchef

Soybeans and Spring Peas
@hodofoods fried tofu, whipped tofu with butterbean miso @sharedcultures , preserved soybean lemongrass chili jam, Meyer lemon, spring peas, pea shoots, mint

Call me a soy boy but I’ve always served some form of whipped tofu with chili oil over the years. This is the latest rendition. Just a great vegan snack with a glass of wine. You can come in TODAY and order this and other dishes.

TODAY IS THE DAY
Grand Opening weekend
5pm -10pm
Walk in only,
No reservations
First come first serve

3215 Mission st San Francisco

Miyagi oysters, “Viet salsa verde” Muối Ớt Xanh, Flavor Rosa pluots, shallot oil, fried shallots, purple shiso

Muối Ớt Xanh is a lesser known Viet sauce. Not sure of the origin but it’s usually served with grilled seafood. First time I had it with grilled shrimp in Vietnam my mind was blown. It’s made with green peppers, makrut leaf, sweetened condensed milk, lime, and salt.

We grill shallots and jalapeño until burned. Scrape out the seeds and skin, blitzed with cilantro, lime, condensed milk, fried shallots, fish sauce, and makrut leaf. Where it makes well.. like a salsa verde.

Reminiscent of the salsa bars at the taquerias, trucks, and stalls in San Jose. Good times good times.

I served this dish at my pop up @2cms___in Saigon!

Tomorrow is our grand opening!
3215 Mission st San Francisco
Fri - Mon 5pm - 10pm
No reservation, first come first serve

Spotted on BART, it’s a sign…

THE MANTIS is coming

This Friday - Monday
3215 Mission st San Francisco
5pm-10pm
No reservations, walk ins only

Dishes and menu will be posted soooon. Sneak preview in the stories see it before it expires

Friends and family weekend went so much better than I anticipated. Ironing out the kinks to make sure we provide the best experience possible . We are sooo ready to welcome you for our grand opening weekend this Friday!

We only have a capacity of 50 at a time
Walk in only, no reservation
First come first serve

We’re open 5-10pm

Put your number on the waitlist and grab a drink at one of our amazing neighbors until your table is ready @elriosf @mothershipbar @theknockoutsf @theroyalcuckooorganlounge

Check out the story for a preview of the menu, will be posting it soon

3215 Mission st San Francisco CA

Friends and family weekend went so much better than I anticipated. Ironing out the kinks to make sure we provide the best experience possible . We are sooo ready to welcome you for our grand opening weekend this Friday!

We only have a capacity of 50 at a time
Walk in only, no reservation
First come first serve

We’re open 5-10pm

Put your number on the waitlist and grab a drink at one of our amazing neighbors until your table is ready @elriosf @mothershipbar @theknockoutsf @theroyalcuckooorganlounge

Check out the story for a preview of the menu, will be posting it soon

3215 Mission st San Francisco CA

Friends and family weekend went so much better than I anticipated. Ironing out the kinks to make sure we provide the best experience possible . We are sooo ready to welcome you for our grand opening weekend this Friday!

We only have a capacity of 50 at a time
Walk in only, no reservation
First come first serve

We’re open 5-10pm

Put your number on the waitlist and grab a drink at one of our amazing neighbors until your table is ready @elriosf @mothershipbar @theknockoutsf @theroyalcuckooorganlounge

Check out the story for a preview of the menu, will be posting it soon

3215 Mission st San Francisco CA

Friends and family weekend went so much better than I anticipated. Ironing out the kinks to make sure we provide the best experience possible . We are sooo ready to welcome you for our grand opening weekend this Friday!

We only have a capacity of 50 at a time
Walk in only, no reservation
First come first serve

We’re open 5-10pm

Put your number on the waitlist and grab a drink at one of our amazing neighbors until your table is ready @elriosf @mothershipbar @theknockoutsf @theroyalcuckooorganlounge

Check out the story for a preview of the menu, will be posting it soon

3215 Mission st San Francisco CA

Friends and family weekend went so much better than I anticipated. Ironing out the kinks to make sure we provide the best experience possible . We are sooo ready to welcome you for our grand opening weekend this Friday!

We only have a capacity of 50 at a time
Walk in only, no reservation
First come first serve

We’re open 5-10pm

Put your number on the waitlist and grab a drink at one of our amazing neighbors until your table is ready @elriosf @mothershipbar @theknockoutsf @theroyalcuckooorganlounge

Check out the story for a preview of the menu, will be posting it soon

3215 Mission st San Francisco CA

Friends and family weekend went so much better than I anticipated. Ironing out the kinks to make sure we provide the best experience possible . We are sooo ready to welcome you for our grand opening weekend this Friday!

We only have a capacity of 50 at a time
Walk in only, no reservation
First come first serve

We’re open 5-10pm

Put your number on the waitlist and grab a drink at one of our amazing neighbors until your table is ready @elriosf @mothershipbar @theknockoutsf @theroyalcuckooorganlounge

Check out the story for a preview of the menu, will be posting it soon

3215 Mission st San Francisco CA

The Mantis temporary tattoos are here!

We’re getting closer and closer. This week is our friends and family preview 👀

Can’t wait to feed you!

This was the last time I cooked for the public and it was in Da Nang 😅.

I served a canapé of braised + grilled pork jowl, fermented tofu glaze, pickled okra, crispy rice, and purple perilla.

Inspired by the grilled pig nipples dish at this nhau spot the 999 in Saigon.

It’s been a while. I’ve learned a lot. You have no idea how excited I am to cook for all you.

May 22nd - 3215 Mission st. San Francisco
5pm - 10pm
Walk in - no reservations
Put your name down grab a drink from many of our cool ass neighbors.

Will release content for the opening menu, stay tuned!

This was the last time I cooked for the public and it was in Da Nang 😅.

I served a canapé of braised + grilled pork jowl, fermented tofu glaze, pickled okra, crispy rice, and purple perilla.

Inspired by the grilled pig nipples dish at this nhau spot the 999 in Saigon.

It’s been a while. I’ve learned a lot. You have no idea how excited I am to cook for all you.

May 22nd - 3215 Mission st. San Francisco
5pm - 10pm
Walk in - no reservations
Put your name down grab a drink from many of our cool ass neighbors.

Will release content for the opening menu, stay tuned!

This was the last time I cooked for the public and it was in Da Nang 😅.

I served a canapé of braised + grilled pork jowl, fermented tofu glaze, pickled okra, crispy rice, and purple perilla.

Inspired by the grilled pig nipples dish at this nhau spot the 999 in Saigon.

It’s been a while. I’ve learned a lot. You have no idea how excited I am to cook for all you.

May 22nd - 3215 Mission st. San Francisco
5pm - 10pm
Walk in - no reservations
Put your name down grab a drink from many of our cool ass neighbors.

Will release content for the opening menu, stay tuned!

This was the last time I cooked for the public and it was in Da Nang 😅.

I served a canapé of braised + grilled pork jowl, fermented tofu glaze, pickled okra, crispy rice, and purple perilla.

Inspired by the grilled pig nipples dish at this nhau spot the 999 in Saigon.

It’s been a while. I’ve learned a lot. You have no idea how excited I am to cook for all you.

May 22nd - 3215 Mission st. San Francisco
5pm - 10pm
Walk in - no reservations
Put your name down grab a drink from many of our cool ass neighbors.

Will release content for the opening menu, stay tuned!

This was the last time I cooked for the public and it was in Da Nang 😅.

I served a canapé of braised + grilled pork jowl, fermented tofu glaze, pickled okra, crispy rice, and purple perilla.

Inspired by the grilled pig nipples dish at this nhau spot the 999 in Saigon.

It’s been a while. I’ve learned a lot. You have no idea how excited I am to cook for all you.

May 22nd - 3215 Mission st. San Francisco
5pm - 10pm
Walk in - no reservations
Put your name down grab a drink from many of our cool ass neighbors.

Will release content for the opening menu, stay tuned!

Looking to hire a full time cook for The Mantis!

Dm me or email me with your info and resume at themantissf@gmail.com

Send this to anyone who may be interested
Let’s chat bout it! Menu is sick, promise.
Willing to train, trying to cook some Viet food?

I rode in the back of that bike btw

WE DID IT!!

We hit our Kickstarter goal! Thank you thank you thank you to all who’ve contributed and all who shared to get this project in front of the right people.

You can still contribute and book the chefs tasting. It includes my favorites from the menu and a couple of off menu surprises,8 dishes! Priority reservations are still be available until 4/20 when the campaign ends.

These funds will make things a little more comfortable leading up to opening.

Thank you again, for believing in this project. For believing in bringing something different to SF dining and believing in me. I doubted myself everyday if it would hit. The Mantis will be the fucking spot, swear!

WE DID IT!!

We hit our Kickstarter goal! Thank you thank you thank you to all who’ve contributed and all who shared to get this project in front of the right people.

You can still contribute and book the chefs tasting. It includes my favorites from the menu and a couple of off menu surprises,8 dishes! Priority reservations are still be available until 4/20 when the campaign ends.

These funds will make things a little more comfortable leading up to opening.

Thank you again, for believing in this project. For believing in bringing something different to SF dining and believing in me. I doubted myself everyday if it would hit. The Mantis will be the fucking spot, swear!

I’m always bad at good byes. Of course, I’ll always say hit me when you come to San Francisco. Let’s be real, how likely is that going to happen? We all rule our little worlds back home. Hopefully we cross paths again. So it’s not goodbye, it’s see you soon.

I’ve made a ton of lifelong friends this trip, it’s back to real life. Shooting for May 14th as our grand opening weekend with a couple trial runs in between to friends and family.

$8500 till we reach our goal on Kickstarter! It’s soooo close and we’ve come such a long way. Link in the bio, contribute if you can share to those who are interested.

The Mantis will be walk in only. The only way to get a reservation is through the Kickstarter. After the campaign I’ll be reaching out with a secret link for priority reservations.

Thank you for everyone that’s donated. The Mantis will be the fucking spot, swear.

Throughout this month I’ve had a lot of mind blowing meals, I’ve also had a lot of mediocre meals. It’s necessary to scratch that curiosity itch. If you don’t ever risk the bad meal, you won’t discover the magical ones.

The goal wasn’t to just eat around and find inspiration in dishes. It was to understand the core of Vietnamese cuisine and understand the palette, how it changes throughout Da Nang and Saigon. How can I make something not Vietnamese taste Vietnamese?

What I realized is that the cuisine is the art of opposition held in perfect balance. There’s a yin and a yang. I’ve always known this but it was more apparent than ever.

Hot broth, fresh herbs. Crispy skin, silky noodles. Fat rendered down to nothing, cut through with a hit of lime. Fermented depth meets brightness. Char meets crunch. Sweet meets funk. The calibration is dependent on the region.

Nothing stands alone. Everything needs its opposite to make sense. This can also be applied to the people you surround yourself with. In management, relationships, friends, etc.

This is the philosophy I hope to bring to the food at The Mantis.

The Kickstarter is 70% funded!! We have 10 days to raise 15k. We are so close! Contribute if you can, share the project to those who may be interested. Purchase a chef dinner, go in on a larger party and I’ll cook you renditions of my favorite dishes from this trip. Link in the bio

Grand opening May 14th!

That’s what comes with the territory when you do something different. It may not always be for everyone, and that’s ok. If it’s delicious and makes sense then who really cares.

Speaking with other Viet chefs, that I would’ve never had the chance back in the bay, has been very insightful. Many perspectives and approaches to the same reference points.
Trying new dishes and thinking out loud: reverse engineering, dissecting, turning it inside out and on its head.

Bouncing ideas of our favorite parts and components and how we could implement it in our own cooking. These are conversations I usually have with myself. It’s refreshing being around like minded chefs. All withdifferent relationship with their Vietnamese identity.

It’s really on us to push the culture forward.

63% funded on the Kickstarter! I really never thought we’d get this far but here we are! A little under 2 weeks left. Spread the word, share the link help me get to the finish line!
Link in the bio