A few years ago, my husband and I accidentally opened a restaurant.
We weren't chefsI was a graduate student and my husband, Anthony Myint, was a line cookbut we thought it would be fun to sublet a taco cart and sell "PB&Js," sandwiches stuffed with pork belly and jicama. We set up shop at 21st and Mission in San Francisco and called ourselves Mission Street Food.
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To our surprise, we sold out every week, and after a month of unexpectedly successful outings, we gave the whole production a makeover by moving our operation into a dingy Chinese joint on Mission Street. Lung Shan Restaurant continued to sell takeout chow mein, while each Thursday and Saturday, we served dishes like duck-confit nachos and foie gras sundaes to customers seated in the dining room, decorated with large-format posters of Chinese landscapes and Communist leaders on horseback.