Schechter acknowledges there are issues in the SoMa district, but he doesn’t want to give up. ![]() “When you have more people that are talking about leaving and less people talking about making change, it does start to take a slant in one direction.’” “I feel like it takes a lot of people that really want to make something of their beautiful city in order to make it work,” Anderson says. As business owners in SoMa they wanted to do something to highlight the neighborhood in a positive way. to 4 p.m.īoth Anderson and Schechter are aware of the so-called “ doom loop” narrative that’s been circling about downtown San Francisco, which is part of the reason they wanted the sandwiches to be available only for dine-in. Diners can nab them via an Eventbrite ticket according to which day they prefer to come by each $5 ticket is a deposit toward a sandwich available for dine-in only at 1077 Mission Street from 11:30 a.m. The sandwiches retail for $16.50 each, with just 50 sandwiches available each day of the pop-up. They then dunk it in spicy oil and serve it with pickled red onions and a house-made Kewpie-style mayo. The Szetchy Hot is a fried chicken cutlet sandwich made with a blend of Szechuan spices the restaurant uses on its wings. The Vodka Parm features a breaded and fried chicken cutlet smothered in vodka sauce, topped with fresh mozzarella, and rounded off with a Calabrian chile compound butter. The bread will serve as the base for the two Hetchy’s Hots sandwiches available for a three-day pop-up: a vodka-sauced chicken Parmesan sandwich and the return of the Szetchy Hot. The interior, meanwhile, has an open crumb that becomes a “carrier” for sauce, he says, while keeping the bread crisp on the outside. He then rolls the dough in sesame seeds to give it texture and a touch of nuttiness. “And then I went from there, and that was the last bit that took me over the edge from decent to really good.”Īfter some trial bakes, Anderson landed on using oil from confited garlic in the bread, creating a garlic-infused roll. “If I wasn’t trying to duplicate something, I was just trying to make something beautiful, what would it be?” Anderson says he asked himself. Consulting with recipes and friends from the East and West coasts, Anderson found a bread recipe the team liked but wanted to give the roll a special Rize Up Bakery touch. Although Anderson’s bakery didn’t make a hoagie roll when the idea was initially brought up, he took it as an opportunity to deep dive into a new style of bread. Hetchy’s Hots sandwiches are typically served on a brioche bun, but for this run, Schechter wanted to serve them on hoagie rolls. Anderson’s bakery recently expanded to a new facility on Howard Street, which led to a discussion between Anderson and Schechter about a collaboration. Priya Kaneīeyond Schechter wanting to bring back the sandwiches, an introduction to a new neighbor in SoMa, Azikiwee Anderson of Rize Up Bakery also helped spur their return. From left, Marc Schechter of Square Pie Guys and Azikiwee Anderson of Rize Up Bakery.
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