The queues begin early and happen often at chef Danny Bowien and partner Anthony Myint's wildly popular 60-seat Mission District restaurant, and that's all due to Bowien's unique take on Chinese food, since the setting is somewhat one-star (aka dingy). MCF has become so popular that it drew superstar chef Ferran Adrià for dinner, and the restaurant now has a satellite in New York, where Bowien spends the majority of his time. No matter, the kitchen here still pumps out
some fine and superfiery kung pao pastrami as well as other Chinese dishes made with quality meats and ingredients, like salt cod fried rice with mackerel confit, and braised lamb cheek with shanghai noodles. Some of the dishes spike hot (ma po tofu) while milder dishes (Westlake rice porridge) are homey and satisfying. Because of long waits, we recommend lunchtime if you can. Many locals rely on delivery for their fix.