The story behind Precita Park Cafe

Precita Park Café, the newest location for the Park Café Group has been an integral part of the Bernal Heights neighborhood since opening in 2011. The largest of the three café locations serves local, sustainable fare from a curated list of purveyors. Precita Park Café serves dinners nightly including handcrafted pizzas, pastas, cheese, butter as well as craft beers, and California wines. They aim to create a warm, inviting environment, an extension of Precita Park across the street and the growing, vibrant community.

 

Phone

415.647.7702

 

Location

500 Precita Ave.
San Francisco, CA
94110

 

Hours

M–Sa 7a–10p
Su 8a–9p

Reservation

Call 415.647.7702 book online with

                                                                                                      www.opentable.com/precita-park-cafe

  https://www.seatme.yelp.com/r/precita-park-cafe/


Reservations required for parties of 6 or more.

Catering available for large and small parties.

 

Rachel Herbert

Food and adventure have always been intertwined for Rachel. Her father’s profession took her and her family to developing countries, and by age 9, she had explored and tasted the cuisines of India, Pakistan, and Brazil. So while her peers were still playing with their food, she was climbing Mango trees in Haiti and harvesting their fruit.

By age 19, Rachel had her first serving job and was hooked. Waiting tables afforded her the opportunity to fund her academic endeavors while deepening her appreciation for food and its connection to people and community.

After studying filmmaking, Rachel headed to San Francisco to fulfill her artistic interests, but was quickly distracted by its vibrant food scene. In 1997, Rachel and a business partner opened Dolores Park Café, which became an instant success. Within 3 years, she bought him out and continued to put her touch on this bustling corner of the Mission. In 2006, Rachel opened Duboce Park Café, where she furthered her quest to create comfortable neighborhood eateries bordering iconic San Francisco parks.

Her latest venture, Precita Park Café, opened in 2011 and immediately filled a void for this Bernal Heights/Mission District neighborhood. Rachel’s childhood lessons of sustenance and adventure continue to drive her passion for fresh, made-from-scratch food served and shared with San Franciscans and the greater San Francisco community.

Rachel’s enterprises, under the umbrella of the Park Café Group, support countless organizations including Frameline Film Festival, Mujeres, and Mission High School’s arts program.

“I believe that giving back is a part of doing business, and as a small business owner, it’s my responsibility to play an active role in supporting the community,” Rachel says.

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Dana Oppenheim

Food truly is the center of the universe, or at least that’s how it felt for Dana growing up with a Jewish mother and grandmother at the helm of the family kitchen. Her childhood garden was the source for many of the food items used during holiday rituals: lessons in freshly harvested food being the most important component to a meal.

A southern girl with Jewish roots spending her summers visiting family in New York City and its world-renown restaurants; Dana was bound to end up in the restaurant industry.

Her experience working in all aspects of the food industry eventually led her to Dolores Park Café and Duboce Park Café in 2007 where she joined Rachel in the management team of both locations’ daily operations.

Dana’s executive skills were again put to use when she and Rachel opened Precita Park Café in 2011. Dana continues to connect with customers and the community, helping secure a legacy that she and Rachel have created, ya'll!

Richie Wilim

Executive Chef

Growing up in the western suburbs of Chicago, Executive Chef Richie Wilim fondly remembers food-centric family gatherings and time spent in the kitchen with his mother and grandmother. From his grandmother’s hearty soups or handmade sausages from his grandfather’s butcher shop, Wilim appreciates simple cuisine that truly accents the beauty of the ingredients. His family garden created memories of eating green beans right off the vine, and he has long admired fresh, seasonal ingredients and the simplicity of natural flavors. Following his simple cooking philosophy, Wilim aims to find new ways to create humble yet flavorful dishes showcasing beautiful produce and balanced flavors.

Graduating from Le Cordon Bleu in 2006 he began his career with the Charlie Palmer group at Kitchen 82 in New York City where he worked primarily with a prix-fixe menu. He continued within the Charlie Palmer Group to Aureole, a fast paced kitchen where he tried to learn as much as he could from whoever was willing to teach him. Wilim sought a change in scenery, which led him to Cru, an upscale American tapas destination in Southern Florida. The owners had an affinity for entertaining and gave him the opportunity to truly explore his creativity. A return home to Chicago brought him to The Compass Management Group, but before long his desire to experience something new landed him in San Francisco.

Now in California, Wilim takes advantage of San Francisco’s many farmer’s markets and aims to dive head first into California cuisine. Wilim embraces California’s progressive food scene and is inspired to push beyond the boundaries of traditional ingredients. Aside from his interest in the new and inventive, Wilim is excited for the return of old-world cooking fundamentals, such as house-cured meats and cheeses. He believes in not over-thinking a dish, not over-cooking a meal, and indulging in a simple BLT with a fried egg and basil pesto.

 

Krista Sansky 

General Manager

At age 18, Krista took her first step in the restaurant world as part of the front of house team in Upstate New York.  There, her manager encouraged her to pursue a career in food and beverage. By the time Krista made her way to San Francisco she had worked her way through the front of the house chain learning the intricacies of food and beverage. Krista's passion led her to The Park Cafe Group in 2011. Starting out as a barista, much of her time was spent observing the culture, learning the cafe operations and building relationships with customers and the team. 2 years later Krista moved into management becoming the manager for Dolores Park Cafe. Today, Krista oversees all three locations as the General Manager. 

Krista's favorite thing about working with The Park Group is how the leadership team is assuredly attentive in taking care of their associates and making them better today than the day before. Krista's daily mantra for those interested in pursuing a career in the the F&B industry is to master the basics, aspire to be an expert in every aspect, become as well versed as possible and create lasting work relationships along the way.

Dan Marcotte Bookkeeper

Dan Marcotte

Bookkeeper

 

Phone

415.647.7702

 

Location

500 Precita Ave
San Francisco, CA
94110

 

Hours

M–Sa 7a–10p
Su 8a–9p

 

Catering lunch and dinner. Please inquire

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Enjoy your time at our sister cafes as well

 
 

Order on www.DoorDash.com

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