Boochmania describes itself as a revival of Levantine cuisine, honoring tradition while folding in outside influences and a house fermentation practice that runs through much of the menu. The cafe operates as counter service, with pickup and delivery alongside dine-in.
The menu centers on dishes like a fermented hummus (lightly fermented with miso), a kofte plate with bulgur pilaf and pita, a lentil miso patty and a pulled lamb wrap, and a breakfast sando built on house brioche. House-made dressings — lacto-fermented pepper and blueberry among them — show up across the bowls and wraps. Kombucha is on tap in rotating flavors like currant, lavender, and ginger, alongside a house-made chicha morada.
It's a small space, and the room tends to fill with solo diners settling in with a laptop or a book rather than conversation — staff interaction is kept light, and regulars treat it as a quiet corner of SoMa rather than a quick stop.
The menu centers on dishes like a fermented hummus (lightly fermented with miso), a kofte plate with bulgur pilaf and pita, a lentil miso patty and a pulled lamb wrap, and a breakfast sando built on house brioche. House-made dressings — lacto-fermented pepper and blueberry among them — show up across the bowls and wraps. Kombucha is on tap in rotating flavors like currant, lavender, and ginger, alongside a house-made chicha morada.
It's a small space, and the room tends to fill with solo diners settling in with a laptop or a book rather than conversation — staff interaction is kept light, and regulars treat it as a quiet corner of SoMa rather than a quick stop.