Your friendly neighborhood cafes.
The true park cafe lifestyle
New surprises and menu items coming out at all four locations!
Our newest location, Paradise Park Cafe in Oakland offers a brand new menu including dishes for vegan and gluten lovers. Wines on tap. Craft beers on tap. Check out our new digs at www.paradiseparkcafe.com
Dolores Park Cafe is knocking it out of the ballpark with beer and wine cocktails before and after a day at Dolores Park!
The Park Cafes now serving craft beer on tap and wines by the bottle or glass.
Duboce Park Cafe is offering "Pizzas after 5" creating a unique outdoor European feel accompanied by a nice bottle of wine or craft beer on the patio.
Feeling lazy? We have teamed up with GrubHub, Doordash, and Ubereats for online delivery services. Additional delivery services coming in the near future. Hang tight
We like options. All four locations give you a choice of locally roasted beans. We proudly serve both Sightglass and Equator craft coffee. Both companies recognized for their excellence. Now you have a one stop shop for choices. Light-medium and dark roasts. Enjoy!
Pastas, cheeses and craft pizzas made from scratch
Our smoothies and juices are freshly made to order. As fresh as you can possibly get.
We offering catering throughout the bay area
We played at EatDrinkSF
Our dish at Eat Drink SF stopped Zagat in their tracks! Out of the 160 restaurant items showcased at the epic foodie festival, our housemade burrata with banyuls-marinated figs, herb mousse and walnut praline crumble ranked #2 in Zagat's List "8 Best Things We Ate at Eat Drink SF"
Here's the dish we served up to the hundreds...fluffy mouth-watering burrata goodness! Want to recreate it at home? Keep reading!
Park Cafe Group supports local businesses and community
Guests sip and savor craft beers chosen specifically to complement dishes such as housemade gnochhi with chanterelle mushrooms, pancetta and parmesan. At Precita Park Café, all dishes are made from scratch every day including pastas, burrata, and cured meats, lending to bold, fresh, and seasonal flavors.
The kind of brews you can enjoy more than one of and won’t be bored with. We use the finest ingredients we can get our hands on from the closest purveyors possible
A few of our local craft purveyors include Fieldworks, Lagunitas, Fort Point, Almanac, Local Brewery, 21st Amendment, Harmonic to name a few. Our taps are always changing with the seasons
Our cafes are the favorite among SF foodies in the making!
We love our neighborhood families and the young visitors who never fail to brighten our days and keep us grounded.
We enjoy hosting special cooking classes at Precita Park Cafe in collaboration with Sprouts Cooking Club, an organization that connects Bay Area children of all socio-economic backgrounds with real chefs by hosting kid focused cooking classes in your favorite local restaurants. They believe a love of of food and cooking with real ingredients should start at an early age, and so do we!
For our class, we taught a group of twenty youngsters how to forage for fresh ingredients and toss pizza dough like a true Italian-- a tricky but fun step that's key to making the perfect homemade pizza. Kids and parents enjoyed the fruits of their efforts by sharing the house made pies in the park for lunch after class.
For more information, please visit the Sprouts Cooking Club website here.
The more marks one makes, the more real our existence becomes. – Lucky Rapp
Lucky Rapp is a San Francisco based visual artist with a background in both fashion and art. Her self-taught style is often characterized as being text-based. Her methodology incorporates layers of resin, paint and acrylic forms that create texture and depth within the dialogue of her work. Lucky’s approach is process-oriented and physical. The end result, combines inquisitive statements that play with both language and the potency of graphical communication, while the three-dimensional nature of the layered resin fosters a sculptural reflective quality. Lucky’s work has been collected and exhibited across the United States and Europe, and has been featured in solo and group shows in Antwerp, Belgium and Mannheim, Germany, as well as in the United States at San Francisco ArtMarket, ArtHaus Gallery, DZINE Gallery, StARTup Art Fair San Francisco, ARC Gallery, Adeeni Design Gallery, h u g o m e n t o, Playground Global, Andrea Schwartz Gallery, Slate Contemporary Gallery, ArtZone 461 Gallery, Houston Art Fair, Los Angeles Affordable Art Fair, Campfire Gallery, and ARC Gallery. Lucky’s work can frequently be found in the Roche Bobois San Francisco showroom and as an active member of the San Francisco art community she donates select works to the annual Art for Aids Auction, the Hospitality House Auction, and the ArtSpan Auction.
We want to thank our customers, friends, patrons for voting Dolores Park Cafe "Best Cafe in the Bay!" We appreciate this fine city and especially YOU for making our cafes so special. XO
Love it? Make it at home!
Precita Park Cafe's Burrata
What you will need:
5 lbs fresh mozzarella curd
1/2 cups of kosher salt (Seasoning to taste. You may not need the entire ½ cup)
4 qts of 190 degrees F water or whey
Large ceramic bowl
Small ceramic bowl or ramekin
Start by making the Burrata filling
- Separate about 1/4 of the mozzarella curds.
- Mash curds with a fork and temper in cream until the curds turn into the consistency of cottage cheese.
- Season curds with salt until sweet and set aside.
Next make the mozzarella shells.
First, fill your 18” bowl with ice and water and it put aside. This bowl will be used for the finished burrata.
Next find a ramekin or small bowl and place cheesecloth in it. (You will place mozzarella shells in the cheesecloth later.)
- Make a ball of (3oz.) curds from the remaining curds.
- Dip the ball into the hot whey or hot water and season with salt for 10-15 seconds.
- Remove and knead.
- Repeat the steps 2 and 3 above until the cheese is pliable and can be stretched into thin circle of flat cheese (like a pizza base) without forming wholes. If it doesn’t stretch yet, re-dip it; knead it again and re stretch.
- Once you have the flat circle of cheese, place it over the cheesecloth-lined ramekin and push down in the center. Let the edges of the cheese hang over the side, and quickly scoop the burrata filling into the middle (being careful not to spill cream on the overhanging edges as it effects the seal).
- Quickly push all the overhanging parts together to seal the ‘bag’ and place in ice water and seal one with some string.
- Repeat this with the remaining curds until there is no cheese left.
- Place burrata in large non-metal container (plastic is o.k.) cover & fill bowl to the top with cream or whey until buratta is submerged. Make sure the liquid is seasoned with salt.
Cheese should be served fresh and has a shelf life of about 3-4 days.