We believe in ingredients. Throughout our menu you will find cage-free eggs, non-GMO, organic chicken and local beef. We work closely with our local farmers, growers, and purveyors to source products with integrity, flavor, and soul.
Meet The Chef
Meet Chef David Garrison, Executive Chef and Co-Founder of GRUB. David grew up in a Central Valley farming family. He graduated California Culinary Academy of San Francisco in 2004, then went on to work in some of the best kitchens in the country, including Nobu in New York and Ray’s Boathouse in Seattle, coming back home to the Bay Area for a stint at Frisson and most recently was the Executive Chef at the Wattis Room, prestigious members only restaurant located in Davies Symphony Hall. David grew up with a farm to table diet far before that was a catch phrase. Being an executive chef in a huge foodie city like San Francisco, David enjoys the constant demand for creativity. His menu changes daily and he loves the challenge of creating dishes based on seasonality and his versatile crowds.
Meet the "sous-chef"
Meet Kristina Milova, behind the scenes guru, Co-Founder of GRUB and jack of all trades. Kristina is a lover of all things, a wanderlust, previous life in fashion design + salsa dancing + personal training and now likes to geek out in the tech world. Huge foodie, especially with the right glass of vino. Kristina is a big believer of community and loves to celebrate life when ever she gets a chance. After traveling some countries around the globe she realized that food plays a big factor in bringing people and laughter together. With having David as her partner in crime, it was a no brainer to open GRUB together and try to touch as many lives as they can.
Personal Chef to the rescue
Brunch, lunch, Dinner gathering? Need a hand putting together your next special event, look no further. We can put together a special menu and make your night unforgettable. (in every way)
Grub Dinners are the perfect opportunity to gather friends and loved ones for a memorable experience. Our goal is to bring people together to spontaneously celebrate life, love, and laughter over a good meal.
If you love good wine, great food, and unique dining experiences, these dinners are for you.
monterey jack cheese, pickled onions, roasted tomato, iceberg lettuce,
grub 1000 island dressing
smoked bacon & bourbon jam, Point Reyes blue cheese, roasted tomato, baby arugula,
grub secret sauce
smoked bacon, sharp cheddar, crispy fried onions, roasted tomato, grub bbq sauce
PULLED PORK SANDWICH:
12 hour smoked pork shoulder, grub bbq sauce, apple slaw with fresh herbs
BACON CHICKEN SANDWICH:
crispy fried chicken breast, shredded iceberg lettuce, lemon aioli sauce, topped with our homemade pickle! Served on ciabatta bread (Sometimes it will come on a Brioche bun if we run out of ciabatta)
portobello mushroom, Monterey jack cheese, pickled onions, roasted tomato, iceberg lettuce, grub 1000 island dressing
GRUB FRIES $4.00
KIDS GRILLED CHEESE SANDWICH $7.00
Add an EGG $2.00
Add Bacon $2.00
SIDE OF HOMEMADE RANCH $0.75
**you can substitute any bun for our yummy gluten free bread or ask for a lettuce wrap instead**
Check out our Instagram or contact us to hear what our current specials are
Get GRUB Delivered with DoorDash!
David prepared a most special dinner for our group of 11 celebrating the engagement of our friend. He made it into a lively, beautiful, connecting event at the end of which we got to savor gorgeous dishes made with attention and love for his craft. What else is there?
Dana s., San Francisco
GRUB prepared an amazing meal for my bachelorette dinner. They were very professional, friendly, organized and just overall a pleasure to be around. I can't even begin to describe how delicious the food was. Every single dish was beautifully plated and so thought out. The chef talked through all the ingredients and how each dish was prepared which made it interactive and fun for all the ladies. This group of ladies know their food and they were all in food heaven. I would recommend these guys to all my friends.
Kate O., Walnut Creek
"Chef was very accommodating to customizing, special considerations, food allergies timing, layout, etc. Ingredients were top notch and fresh. Most importantly, the guests thought the food was superb."
Jeff P., San Francisco (Thumbtack client)
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