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Southern food has been taking SF by storm of late, from Brenda's Meat and Three's continued reign on Divis to Rusty's Southern's debut in the Tenderloin. The latest player on the scene: Buttermilk Southern Kitchen, which debuted yesterday at 23rd and Bryant. As Tablehopper reports, the project comes from first-time restaurateurs Miguel de Ocampo and Jaime Chavez, who want their space in a former laundromat to be an affordable option for the quickly gentrifying 24th Street corridor. Most dishes are under $18, and they even took on one of the laundromat's former employees for the new venture.
De Ocampo and Chavez, who met in culinary school, pride themselves on a DIY ethos, with pickles, bacon, and of course, butter (and buttermilk) made in-house. The menu offers chicken and waffles, smothered pork chops, shrimp and grits, and pimento cheese with housemade potato chips, all designed to pair nicely with a selection of eight draft brews and a handful of bottles. Brunch brings benedicts, breakfast sandwiches, and mimosas to the party. Buttermilk is softly open for the time being, so hours may vary; the tentative schedule is Monday-Friday, 10 am-10 pm, and Saturday-Sunday, 9 am-3 pm and 5-10 pm. You can call them at (415) 341-1031 to find out if they're open before heading over.
