Frank Grizzly's started as a weekly taco pop-up and catering side project for a husband-and-wife team who met in the corporate world and fell for each other in the food world. The restaurant takes its name from the couple's own alter egos: Frank, who grew up around taquerias and swap-meet stalls in Southern California near the border, and Grizzly, born in Mexico and raised in the Bay Area. Together they describe their cooking as a "Cali Love" approach, pulling produce from Central Valley farms and ingredients from local San Francisco vendors.
The menu centers on tacos — beef birria, a cheese-crisped quesabirria with consommé for dipping, chipotle chicken in a homemade mole, and roast duck with hoisin and mango salsa — alongside spinach-jalapeño quesadillas, a Cali Love bowl of rice, beans, and pickled vegetables, and shareable plates like loaded nachos and chips with chunky guacamole. Sauces are made in house.
The birria tacos and the melty, well-toasted quesadillas have built a following, along with hefty burritos and a rotating agua fresca that regulars tend to order by request when watermelon is on.
The menu centers on tacos — beef birria, a cheese-crisped quesabirria with consommé for dipping, chipotle chicken in a homemade mole, and roast duck with hoisin and mango salsa — alongside spinach-jalapeño quesadillas, a Cali Love bowl of rice, beans, and pickled vegetables, and shareable plates like loaded nachos and chips with chunky guacamole. Sauces are made in house.
The birria tacos and the melty, well-toasted quesadillas have built a following, along with hefty burritos and a rotating agua fresca that regulars tend to order by request when watermelon is on.