RAW Sugar Factory

Best thing to do on a gloomy, rainy Friday? Start the weekend early with a boozy brunch! My sister and I headed over to the RAW Sugar Factory in the Mission District this past weekend, snagged a nice, spacious booth by the window and literally shut the place down. Proudly. The mimosa game here goes hard. For $20, go all in with bottomless mimosas that come in a delightful selection of mango, lychee, guava and orange AND they come with little gummy bears in each glass. My favorite was lychee, though guava was a close second. Honestly, though, they’re all worth a try!

Between the two of us, we split the green tea French toast with vanilla curd, crunchy granola and fresh fruits, neatly dusted with a matcha powder and the spicy pulled pork scramble with house-made braised pulled pork, onion, tomato, pepper jack and salsa verde. A perfect combo of sweet and savory.

The scramble was so flavorful and had the perfect amount of spice to it. Even though this restaurant is known for its traditional American breakfast with an Asian twist to it, this scramble tasted like something I’d stumble upon in an authentic Tex-Mex place. It had a generous amount of juicy pulled pork and the crunchy hash tasted like I was eating a slab of hearty potato chips. It was just an ideal combination of textures and was absolutely delicious.

The French toast, which I inevitably doused in maple syrup, had a nice little crunch to it thanks to the granola. I loved the combination of rich vanilla curd with the hint of green tea atop each, yummy chewy bite. Creamy, buttery and sweet this dish is a classic brunching item with a twist. I advise digging into this dish before it gets cold, as it can get a little soggy over time.


Chelsea is a San Francisco-based journalist whose passion revolves around exploring the world, immersing herself in foreign cultures, and of course, eating and drinking everything delicious.

Her work can be found in TravelPulse, Forbes, INSIDER, SF Gate and more. She covers all things food, drink and travel and is always up for an adventure, whether that means an adrenaline-pumping excursion or trying a new cuisine.

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