EXPERIENCE THE INCREDIBLE TRANSFORMATION OF MODERN MEXICAN CUISINE.

HISTORIA

THE STORY

La Urbana is bringing creative cocktails, sophisticated cantina-style Mexican food, and cutting-edge design to the Divisadero Corridor.

Local entrepreneur Eduardo Rallo joined forces with Mexican architect/restauranteur Juan Garduño to open a restaurant that combines the best of Mexico City with the incredible local produce and talent of the Bay Area.

Perhaps the only thing that excites us more than contemporary Mexican cuisine is the artisanal production of Mezcal, and the La Urbana experience celebrates both in the menu and in the design. We searched through small Mexican towns for everyday pieces of furniture that would recall the country’s rural ‘tienditas,' and then invited contemporary Mexican artists to work on the furniture and the space itself.

Experience this incredible expression of modern Mexican cuisine. Aqui nos vemos!

LU-AgaveRojo

SOPHISTICATED CANTINA-STYLE MEXICAN FOOD THAT DRAWS ON THE BEST OF URBAN MEXICO CITY COMBINED WITH THE INCREDIBLE LOCAL INGREDIENTS AND TALENT OF THE BAY AREA.

BAR

THE BAR

 

MEZCAL COCKTAILS

 

Mezcal and Cacao

A refreshing cocktail based on Oaxacan cacao crafted in the bygone French style (rose water, lavender flowers, vanilla, orange peel & spices). Served in a highball with Mina Real Mezcal & crushed ice.

 

Acapulco-Manila

Inspired by the commercial route between these cities (with an ocassional stopover in Japan) during the 18th century. Our take on the dry Martini. Mezcal Agave de Cortés with Sake. Dry, sharp, and pleasant.

 

Mezcal Julep (Seasonal)

Wahaka Espadín, fresh mint, house made seasonal cordial. Served over crushed ice.

HAVING TRAVELED TO MEXICO, WE EXPERIENCED THE INCREDIBLE PRODUCTION PROCESS OF ARTISANAL MEZCAL.

HAVING TRAVELED TO MEXICO, WE EXPERIENCED THE INCREDIBLE PRODUCTION PROCESS OF ARTISANAL MEZCAL.

SING A TRAVELLING SONG

FLY AWAY, EXPERIENCE MÉXICO IN A GLASS.

 

México City

A glass of pure surrealist city, the flavors of México City’s valley. Casa Noble tequila, carrot juice, citrus juices, lavender & lemon verbena smoke. Built upon a base of chile water capsule.

 

The Gulf of México

Coconut water, ginger tincture, Bols Genever. Finished with raspberry-habanero foam.

 

Don Gregorio (a.k.a. Popocatepetl)

(Serves 3) An original recipe based on Mexican traditions. Tequila, hibiscus water, Solerno orange liqueur, passion fruit & chile syrup, natural mango purée & absinthe. Served in a smoking volcano or hiball.

EX-PATS

MANY EX-PATS HAVE FALLEN IN LOVE WITH MÉXICO, MAKING IT THEIR HOME. MÉXICO RECEIVES FOREIGNERS WITH OPEN ARMS AND SO DO WE, WITH THESE DRINKS.

 

Grapefruit Breeze

Belvedere Pink Grapefruit fresh seasonal fruits sous-vide syrup, Kappa pisco mist, lillet blanc, topped with ginger beer.

 

Gin Fizz

‘The Gin fizz comes like a cooling breeze from the sea, bringing new life and the zest and joy of living', said San Franciscan bartender Ernest P. Rawling in 1914. Tanqueray gin, lime juice, simple syrup & club soda. Optionally, add a dash of egg white for a foamy texture.

 

Manhattan (the way we like it)

George Dickel Rye whisky, Grahams Tawny Port 10, xocolatl mole bitters, chile morita tincture.

 
FULL BAR PDF

MENU

THE MENU

 

Chicharrón de Arroz

Rice Cracker, Chipotle Salt, Guacamole

Ostion“La Playa”

Little Skookum Oyster, Tomato Garlic Chili Froth

Huevo con Chorizo

Farm Egg, Potato Purée, Lime Crema, Pickled Jalapeno

Ceviche de Pescado

Market Fish, Avocado, Oranges, Mesquite

Quesadillas “Tijuana”

Manchego, Okra, Smoked Crema

Pulpo a la Gallega

Grilled Octopus, Pimenton, Tetragonia Spinach

Huarache de Carnitas

Pork Carnitas, Brioche, Mayocoba Bean Spread, Queso Fresco

Sopa Huasteca

Black Beans, Tortilla, Queso Fresco, Avocado, Lime Crema

 

Betabeles y Chayote

Roasted Beets, Smoked Almonds, Habanero

 

Ensalada Verde

Nopales, Avocado, Haricot Vert, Frisee, Cilantro Dressing

 

Pescado al Huitlacoche

Cauliflower, Citrus Corn Foam, Brassicas

 

Pollo con Mole Negro

Roasted Jidori Chicken, Oaxacan Chocolate, Chilhaucle, Plantain Croquant

 

Carne Asada

Rib Eye, Fingerling Potatoes, Chile de Arbol, Garlic Crema

 

Costillas de Res

Braised Short Ribs, Poblano Salsa, Jicama, Yams

 

Verduras con Frijoles

Black Beans, Squash, Bell Peppers, Lime Crema

 

Esquites

Roasted Corn, Meyer Lemon Aioli, Garlic Butter, Epazote

DESSERTS

 

Dos Leches

Olive Oil Cake, Raspberries, White Chocolate, Mint Yogurt

 

Chocolate Crémeux

Oaxacan Chocolate, Cinnamon Crisps, Mezcal Gelée

 

Raspado De Limon

Lemon Granita, Blood Orange Sorbet, Chile Piquin

 

Gelatina De Maracuya

Passion Fruit, Guava, Candied Peanuts, Dulce de Leche

FULL MENU PDF

Equipo

THE TEAM

WE BUILT AN OUTSTANDING TEAM OF LOCAL AND INTERNATIONAL PROFESSIONALS, TO ACCOMPLISH THE DIFFICULT TASK OF REPRESENTING THIS MOVEMENT IN A SIMPLE AND CONTEMPORARY MANNER.

Contact

MON-WED 5:30pm to 12:00am

THU-SAT 5:30pm to 1:00am

SUN 5:30pm to 12:00am

415 440 4500

661 Divisadero St, San Francisco

info@laurbanasf.com

Alma Espínola | Joel Ocariz

NOW OPEN FOR BRUNCH!
SATURDAY AND SUNDAY 11:00am - 2:30pm