The Crumb Team: Chris, Elena and Masha
The Crumb: Hangry No More
At the heart of Bernal Heights’ evolving culinary scene sits The Crumb, a restaurant that weaves California’s fresh ingredients with international flavors and personal stories. Named to reflect its global inspirations – like gathering crumbs from around the world – this neighborhood establishment has quickly made its mark with signature dishes like Peruvian chicken wings and Georgian Khachapuri. Helmed by an owner who values inclusivity as much as culinary excellence, The Crumb stands out for its commitment to local sourcing, innovative low-ABV cocktail program, and a menu where each dish carries its narrative. In this interview, we explore the philosophy, flavors, and plans of this unique dining destination that’s becoming more than just a restaurant. In this gathering place, food, stories, and community intersect.
We recently sat down with Masha, the vibrant force behind The Crumb, to discuss how this charming neighborhood spot has evolved since opening its doors. We sampled one of their signature dishes – including the now-famous Californian-style Khachapuri – Masha and her team shared the story of a restaurant quickly becoming a cherished part of San Francisco’s dining landscape.
Californian-Style Khachapuri – The Crumb SF Bernal Heights
Can you tell us a little about the story behind the name “The Crumb”?
I wanted something short and sweet that represented who we are. We’re like crumbs from around the globe; the name just popped into my head.
Your menu combines Californian cuisine with international tapas. What inspired this fusion approach?
The motivation came from all the food my friends and I love, from traveling and trying different cuisines. But I think most of it came from the fantastic people, stories, and memories connected to many of the dishes on our menu.
The Crumb emphasizes that “every dish tells a story.” Could you share a specific example?
There are a few, but the first thing that comes to mind is the Peruvian chicken wings. I had been asking for the marinade recipe for months from this cute waiter at a restaurant many years ago. He wouldn’t give it up, but I got it from him after we started dating. The relationship didn’t last, but the recipe has been with me for over 15 years.
Another dish worth mentioning is the Khachapuri. Our chef, Chris, kept pushing this on the menu, and I wasn’t sure it would work, considering there are many good pizza and bakery places around. But I’m glad I was wrong—it’s our best seller today.
You mention that your team is like a family formed from diverse backgrounds. How do you cultivate this inclusive environment?
All are welcome to our kitchen and our space. We believe in giving chances to everyone who comes in through the door, no matter where they come from or where they are. Diversity makes SF great and helps everyone – guest or employee – feel comfortable at The Crumb.
How do you source your ingredients?
We use locally grown produce and cheese and do our best to use organic poultry and meat when possible. Our fish is often delivered directly from the trucks of fishermen with whom we’ve built relationships through our catering business., when possible, with whom
What role does customer feedback play in your menu development?
Customer feedback is everything to us. We listen, learn, adjust, and try again. I understand it will take a while for The Crumb to have a perfect and balanced menu, but we’re getting there, dish by dish.
Your commitment to low-ABV cocktails is interesting. How do you develop these recipes?
This is easy. Our mixologists from catering adapted hard liquor recipes to low-ABV ones, which seems to work very well. We’ll also soon have a new wine list.
Looking ahead, how do you envision The Crumb’s role in preserving and evolving culinary traditions?
It’s still too early to say.
What are your plans for the patio?
We want to create a beer garden with music, separate the intimate dining area from the patio, and, when the weather cooperates, hold events for kids and adults.
Finally, what’s the one thing you want people to know about The Crumb?
We want to be this wonderful neighborhood’s friendliest, most delicious, welcoming joint. We welcome everyone and want to share our stories with you through food and great conversation.