Mr. Pollo occupies an old chicken shack in the Mission, and it wears that history unapologetically: a picture of the Statue of Liberty smoking a cigarette, a Big Trouble in Little China poster, and Giants memorabilia share the walls. The whole operation — cooking, running food, serving — is handled by two people, with Chef Graham bringing a personal, hands-on hospitality to the handful of guests seated at a time.
The menu is a four-course tasting format that rotates seasonally around local ingredients, served to a small room that leans more intimate bar seat than formal dining room. The scale is tight by design — only about eight people are served at once — which keeps the pacing close and the execution tight.
Regulars point to the value relative to the quality of execution, along with the consistency of the cooking and the warmth of the service, as reasons the place has built a loyal following in the neighborhood.
The menu is a four-course tasting format that rotates seasonally around local ingredients, served to a small room that leans more intimate bar seat than formal dining room. The scale is tight by design — only about eight people are served at once — which keeps the pacing close and the execution tight.
Regulars point to the value relative to the quality of execution, along with the consistency of the cooking and the warmth of the service, as reasons the place has built a loyal following in the neighborhood.