One of the Upper Haight's newest restaurants is now serving customers.
What the Cluck, a fast-casual organic eatery, offers a traditional Thai approach to chicken and rice.
Customers can select a protein and add-ons served over traditional rice, spinach, or riceberry, a hybrid of black and jasmine rice that owner Koonz Vannasetta said is popular in Thailand as a health food craze. Reportedly, the whole-grain rice is high in antioxidants.
The restaurant is a first for Vannasetta, a Bangkok native who has prior experience working in Thailand's food industry. She and her husband also own a small business that's introducing riceberry to the U.S. market.
Menu offerings include a traditional rendition of khao mun ghai served on rice; The San Franciscan, served on spinach; chicken and rice soup or a vegetarian option with tofu; and The Ultimate, which comes with a poached egg, chicken liver and extra sauce.
Most dishes are in the $10 - $16 range, with add-ons like a poached egg, liver or broth also available for $2 - $3.
What the Cluck is open daily from 11a.m. - 8 p.m.
Thanks very much to Al M.!
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