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$75  + Tip/Tax
Tue, 5/26
5:30 PM & 8:00 PM
Mission

Shuggie's

5-Course Climate-Positive Creations Tasting Event

Originally opened in 2022 and reopened in the summer of 2025, this exceptional bistro in the Mission was named to Esquire’s “Best New Restaurants in America” List when it debuted and to Bon Appetit’s “Best New Restaurants” List of 2023. Chef/Co-Owner David Murphy is known for his sculptural, highly sustainable food design and vibrant cuisine, utilizing food as a medium to speak to the most pressing environmental issues of our generation: food waste and climate change. Previously of James Beard Award-Winning Uchi in Austin, and Michelin-Starred Madera in Menlo Park, Chef Murphy is delighting diners with an inventive menu that goes from fried pickles to beef heart meatballs. And then there’s the ambience. As Infatuation says, “This place is a kitschy fever dream, a hallucinogenic rabbit hole we actually want to go down.” It’s all truly one-of-a-kind—great fun but very serious when it comes to great food. We’re so looking forward to our visit to Shuggie’s and the opportunity to chat with Chef Murphy about his food ideas. See you there!

About the Host:

David Murphy

Co-Chef/Owner

Chef David Murphy previously honed his craft at James Beard Award-Winning Uchi in Austin as well as Michelin-Starred Madera in Menlo Park before opening up shop at Shuggie's. Named on "Best New Restaurant" Lists from Esquire, Bon Appétit, and New York Times, Shuggie’s celebrates his passions: whole-harvest cooking, lower-on-the-food-chain proteins, and small farm biodiversity.

The Lineup

Courses #1, #3, #4 & #5 will be individually plated; course #2 will be served family-style. This menu will be Shellfish & Fish Free.

  1. Truffled Egg

    porcini espuma, smoked russet, scape

  2. Cacio e Pepe Pillow

    grana padano, straciatella, black pepper

  3. Fried Green Tomatoes

    anson mills polenta, lonely mountain tomato, field crossed chili

  4. Blackberry Braised Beef Cheeks

    pickled beech mushroom, horseradish espuma

  5. Bon Bon Handy

    peanut miso fluff, spent espresso tuile, valhrona chocolate, magic dust

Shuggie's

3349 23rd St,

San Francisco, CA 94110

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Shuggie's will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Beef in Course 4. Substitutions will be provided.

  • Pescatarians: There is Beef in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 2, Course 3, Course 4, Course 5. Substitutions will not be provided.

  • Dairy:
    • Butter: Butter is in Course 1, Course 2, Course 3, Course 4, Course 5. Substitutions will not be provided
    • Milk/Cream: Milk/Cream is in Course 1, Course 2, Course 3, Course 4, Course 5. Substitutions will not be provided
    • Cheese: Cow's Milk Cheese is in Course 2, Course 3, Course 4. Substitutions will not be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: This menu is fish-free.

  • Eggs: There are Eggs in Course 1, Course 3, Course 5. Substitutions will not be provided.

  • Peanuts: There are Peanuts in Course 5. Substitutions will be provided.

  • Tree Nuts: There is Pistachio in Course 4. Substitutions will be provided.

  • Alliums: There are Scapes in Course 1, Garlic (Cooked) in Course 3 and Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 4. Substitutions will not be provided.

  • Mushrooms: There is Porcini and Black Truffle in Course 1 and Beech in Course 4. Substitutions will not be provided.

  • Soy: There is Soy Sauce (with Gluten) in Course 1 and Miso in Course 5. Substitutions will not be provided.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.