Yes indeed! For about 40 years, the current Kitava site at 2011 Mission St. was home to a McDonald’s fast food joint, until it shut down operations in 2015. In Spring 2017 the Kitava team moved in, and we got to work remodeling the space to make it feel cozy and welcoming.
From fast food to real food, the irony is not lost on us. We’re proud to replace the symbol of everything wrong with the current industrial food system, and bring healthy, nutrient-dense options to our local community.
Our goal is to serve vegetable-centric meals with the best sourcing possible for human and environmental health, while doing the best we can to keep our prices affordable. We source organic produce when we can, but prioritize local and seasonal over the "organic" designation. We aim to always source the "dirty dozen" list organic, and also work with some farms that grow organically but are not certified organic. With greater education and access to organic farming methods becoming more prevalent, we aspire to one day serve 100% organically grown produce.
We strive to buy all local ingredients, and work with local farmers and distributors to get the best meat and produce possible from around the Bay Area.
To view ingredients in a dish, visit the menu page on our website, click on a dish, and go to the ‘INGREDIENTS’ tab.
To view nutritional information in a dish, visit the menu page on our website, click on a dish, and go to the ‘NUTRITION’ tab.
Almost everything on our menu is Whole30 compliant! In fact, it will be easier to list the few items that are NOT Whole30-approved (see below).
The only items on Kitava’s menu that are not Whole30 compliant are “paleo-approved junk food,” or items that contain added sweeteners of any kind. According to the creators of the Whole30, these items are expressly prohibited during the elimination period. Take a look at this comprehensive guide and helpful PDF for more information on what is, and is not, allowed during a Whole30.
If you are doing a Whole30 elimination diet, you’ll want to AVOID the following menu items:
Absolutely. Our menu is very accommodating to the AIP diet, and we even created a version of our menu that indicates which items are AIP-friendly. You can download the AIP menu here.
Please note that some items require making notations and adjustments for our kitchen staff, so please don’t hesitate to tell us what you’re trying to avoid when placing an order. We’re also happy to field any questions you might have about how a dish is prepared. If the person taking your order doesn’t know the answer immediately, they’ll find someone on staff who does.
Since there are several stages of the AIP diet, and everyone participates in the reintroduction phases differently, the more clarification you can provide us with the better!
Yes! We have plenty of options that are very popular among vegans and vegetarians. Almost all of our meal-sized bowls can be made with a vegan/vegetarian option instead of meat. If you have a questions about whether something is vegan or vegetarian, just ask!
(Note: We use the same equipment to fry our plantains, Brussels sprouts, and yuca chips that we use to cook our General Tso’s Chicken. If this is something that bothers you, please refrain from ordering those items.)
We believe in serving food that tastes great, is good for our health, and is consciously sourced. It just so happens that much of our food philosophy overlaps with the Paleo/Primal movement, which believes in taking cues from the diets humans evolved to eat prior to the advent of agriculture ~12,000 years ago, and test from there to see what works for us individually.
That last point is key. The Paleo approach to food involves using evolution as a guide, while testing to learn what works for each individual. It’s about learning and self-experimentation, rather than following a list of foods that are “Good” or “Bad.” We didn’t stop evolving 12,000 years ago, but we evolved differently depending on what our ancestors had access to. Some cultures have adapted to thrive off starchy grains (like rice), beans, or dairy, while others do better avoiding products of modern agriculture altogether. If sourced and prepared the right way, these foods can have benefits for those who can tolerate them.
At Kitava we serve long-grain jasmine rice because it is generally viewed as a “safe starch” for those who can tolerate grain-based carbohydrates. Not only is jasmine rice gluten-free, but its long-grain nature makes it a slower-digesting starch. Eating jasmine rice can help avoid the huge insulin spike other starchy carbs can provide, and moderate blood sugar levels after meals.
Our beans are a combination of mayocoba beans and red beans, which we soak overnight to mitigate the negative effects of phytic acid and other anti-nutrients found in legumes. We cook them with bay leaf and cumin, which is a carminative spice thought to ease the gut and reduce flatulence.
The difference between brown and white rice is that brown rice still contains the outer bran of the rice seed, while white rice does not. While this outer layer contains some fiber, protein, vitamins, and minerals, it also contains anti-nutrients that make it difficult to digest, pesticides or herbicides used in growing the rice, and other toxins common to rice farming (such as arsenic). White rice does not contain the outer bran layer, and therefore is considered a “safer starch” to consume than the whole grain version.
We believe the potential benefits of the fiber and protein found in brown rice are outweighed by the harmful effects of the anti-nutrients and chemicals found in the bran. This is why we serve white rice, and make plenty of nutrient-dense vegetables available to provide adequate fiber, vitamins, and minerals 😃
No, we do not currently serve alcohol. However, we do serve Marin Kombucha on tap, which is a wonderful bubbly beverage to enjoy in its place!
We have hosted cooking classes in past, and are currently building out a calendar of cooking classes we plan to host in the future.
For now, we rent out part of our dining area to Chef David Murphy, a friend of the restaurant. His classes can be found on CozyMeal, an online cooking class platform.
We only use oils derived from natural sources that will maintain their structural integrity when cooked at high heat.
For roasting and sautéing we use 100% extra virgin olive oil and organic coconut oil.
For frying we use sustainably sourced organic palm oil from Natural Habitats (part of the Palm Done Right movement).
We NEVER use industrial seed or vegetables oils such as canola, soybean, peanut, rapeseed, or rice bran oil.
Good question. You’re correct in assuming the fried food served at 99.9% of restaurants is not great for you. The reason for that is because (1) they are almost certainly using hydrogenated vegetable oils that are highly unstable and oxidize at high heat, and (2) the food is likely coated in a white flour-based breading or tempura.
While the fried food served in most restaurants is certainly something to avoid, we take a different approach. The oil in our fryer is 100% organic and sustainably sourced palm oil. Palm oil is extremely stable at high heat, with a smoke point of 425° F. Our fryer never gets above 375° F, meaning it doesn’t oxidize and cause an inflammatory response in the body.
For items like our General Tso’s Chicken we use breading made from natural, gluten-free ingredients such as cassava flour and tapioca starch. We also use Mary’s organic free-range chicken, meaning our fried chicken is some of the healthiest you’ll ever eat!
We never use any gluten-containing ingredients in our cooking, and make every effort to ensure our suppliers avoid cross-contamination.
Our kitchen is not officially “certified” as gluten free. However, we have tested our entire menu using Nima sensors to ensure our dishes are free from gluten, and have successfully hosted dozens of gluten-free guests and organizations without issue.
We’re pleased to work with local farmers and suppliers that share our values for sustainable, ethically raised animal products.
Marin Sun Farms, Petaluma, CA - pasture-raised heritage breed pork; pasture-raised 100% grass-fed beef; pasture-raised chicken; pasture-raised chicken & beef bones; nitrate- and sugar-free heritage bacon
Pittman Family Farms, Sanger, CA - Mary’s organic free-range chicken
Pacific Pastures, Hydesville, CA - pasture-raised 100% grass-fed beef
Ports Seafood, San Francisco, CA - wild line-caught Alaskan coho salmon
No, we don’t officially take reservations. If you would like to call in advance to see if we can accommodate a larger party, we’ll do our best to accommodate your needs.
We can be reached during operating hours at (415) 780-1661.
We accept cash, credit cards, debit cards, Apple Pay, and Android Pay.
If you’d like to pay us in Bitcoin, we’ll find a way to accept that too :-)
Yes. We deliver meals to most of San Francisco through Caviar, Grubhub, UberEats, and DoorDash.
Caviar and Grubhub have the largest delivery radiuses. Delivery fees may vary depending on your location.
Yes! We offer family-style trays and boxed lunches for office meals, parties, and social gatherings.
Fill out our catering interest form if you’re interested in placing a catering order, and we’ll get back to you as soon as we can.
Visit our Events page to find out about upcoming events in the community and at Kitava, including weekly specials, cooking classes, volunteer events, and more.
Our restaurant at 2011 Mission Street in San Francisco is our first and only location at the moment. We’d love to share our nourishing healthy food with more people, so please send us a message if you’d like to see a Kitava location in your area.