Excelsior dive bar Pissed Off Pete's is the opposite of new, but it's getting new blood in the culinary department. Owner Pete Whitcomb has turned over management of the freshly remodeled kitchen to Aaron Buhrz (Beauty Bar) and chefs Noah Bustos and Nathaniel Loya, who are offering elevated food inspired by the cultural mix of the neighborhood. Bustos and Loya most recently cooked together at Mission German spot Schmidt's, and some of the menu is influenced by the food they made there, like a beer-brined pork chop with apples and potato salad, and strudel with wild mushrooms and melted leeks.
There are also Italian influences from Bustos' days cooking under Chanan Kamen at Osteria Coppa in San Mateo ("fried ravioli" made with butternut squash agnolotti), and some more classic pub grub inspired by his stint as chef of Southern Pacific Brewing, like burgers (including one served on an everything bagel), pastrami, fries, and a five-spice fried-chicken and waffle sandwich. Here's the full menu.
All in all, the project is somewhat in the vein of the nearby Broken Record, offering fun and creative bar bites in the $6-12 range alongside the beers, shots, pool, and TVs that drinkers have come to expect. The trio is particularly excited for the Super Bowl this weekend, when they plan to serve beer brats with Velveeta fonduta and housemade pork rinds with "cool ranch" sauce, among other football-friendly offerings. The kitchen at Pissed Off Pete's is open Wednesday-Thursday, 5-11 pm, and Friday-Saturday, 5 pm-12 am.
· Pissed Off Pete's [Facebook]