Even with Mission Chinese's relaunch on the horizon, Danny Bowien has somehow still found time to completely overhaul the menu at Mission Cantina. Bowien is always tinkering, but last night he launched an almost totally new menu that's a lot less Mexican and a lot more Asian than ever before. One might say he's taking a note from the Ssam Bar, borrowing from any cuisine he fancies at any given time and putting the result on the plate.
Case in point: The new menu offers bo kho, a Vietnamese pork shoulder and tendon stew served with tortillas, to share and a whole fried fish topped with green papaya, pineapple, and Vietnamese mint. There's also Mexican kimchi and an "avocado sashimi," which comes with smoked habanero honey, pickled mustard seeds, and pork cracklings. And, for odd ball good measure, there is also now a "three cheese taco," filled with Mexican cotija, provolone, and monterey jack, and toasted in pastrami fat.
Tried the menu yet? Tell us about it in the comments.