Shuggie's Trash Pie + Natural Wine [San Francisco, Mission]

Regional Dining Discussions SF Bay Area, NorCal, Tahoe
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I went to Shuggie’s Trash Pie + Natural Wine last weekend looking to try their grandma pizza, but they only had a fried chicken popup menu that weekend. Shuggies has a mission statement of helping to reduce food waste by using surplus produce, offcuts of meat, and similar ingredients. More info here: https://www.shuggiespizza.com/mission

There was a limited menu that day of only the fried chicken sandwich and some smaller dishes, so I had a chicken sandwich.

WORLD FAMOUS FRIED CHICKEN SANDO ($16)
UGLY PICKLE CO. PICKLES, GARLIC AIOLI, SHREDDED ICEBERG, POTATO BUN
This was a pretty good chicken sandwich, with a large patty that dwarfed the small almost slider sized potato bun. A little dry on the outer edges, but the middle part was nice and juicy. I think the chicken was a piece of white meat. The crispy breading had a bit of spice to it. Nice buttery potato bun. And some very good pickles from their pickle shop, Ugly Pickle Co.

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Also had the
`TATER TOWER ($9)
SKY HIGH CRISPY POTATO NEST + HOMEMADE KETCHUP IF YA WANT IT
Which was more of a potato pile. This was quite good, very thin matchsticks of potato that were nicely seasoned and crispy. Cool presentation with the very good house-made ketchup.

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Also had some natural wine, including a delicious Luca Bevilacqua Red Lab Montepulciano, which was served slightly chilled.

More pictures:

Pop-Up Menu

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Bar

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Outside

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I like the umbrella on the sandwich - a first for me!

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I went to Shuggie’s last week for an early dinner. It was happy hour (“shower hour”) and some glasses of wine were $10. I had a glass of La Morella Il Monte Cortese '22 which was nice and crisp.

SAUSAGE PEPPERS LONELY HEARTS CLUB BAND ($24)
PICKLED GYPSY PEPPERS, MOLINARI SAUSAGE, RICOTTA, AJI AMARILLO WALNUT ROMESCO
To eat, I had a grandma pie with sausage and peppers. It had a thinner crust than other grandma slices I’ve had, almost cracker like. Because of this it was a little topping heavy, as the toppings were plentiful. There was cheese, sausage, and some sweet and sour pickled peppers that gave it a nice zip and acidity. There was also some chili oil to apply available. It was a very good pizza. But difficult to photograph. The “green room” has a cool vibe - love the chairs that look like hands - but it makes things come out a bit green in photos :laughing:

Interesting fact about their dough on the menu that might explain the texture:

*our dough is made with whey, a byproduct of our cheesemaking process, and a milled oat flour, the byproduct of oatmilk production.

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It sounds pretty good, but I was so turned off by the owner’s behavior on some cooking competition show (can’t remember which) that I wouldn’t go there… :roll_eyes:

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Interesting, looks like he was on Top Chef

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Thanks - that’s the one! :+1: