From Nabeul to the Castro, one wheel at a time.
Melted raclette, roasted potatoes, caramelized onions, cornichons.
Melted raclette, thinly sliced prosciutto di Parma, arugula, Dijon mustard.
Melted raclette, salami, roasted peppers, spicy mayo.
Melted raclette, grilled sausage, caramelized onions, Dijon mustard.
Raclette, crispy bacon, lettuce, tomato, truffle mayo.
Raclette, grilled chicken, spinach, honey mustard.
Raclette, smoked ham, tomato.
Raclette, mortadella, pickled onion.
about the bread —
A Tunisian crepe-bread of olive oil and flour. Spread by hand on the counter. Pressed onto a French griddle until it puffs, browns, blisters. Stretchy enough to fold around half a wheel of raclette and not fall apart.
Moe makes a new batch every morning before opening. It is the foundation everything else sits on, and it is the reason you'll come back.
a note about —
Moe came to the Bay Area looking for a better life, the way so many people do. He worked, he learned, he stayed. Before GADA, he spent three years at the Golden Gate Market. He is still studying business at SF State, because he wants to understand every part of what he is building. His family is in Tunisia. But the Bay is his home now.
What he built here is something you will not find anywhere else in the United States. Tunisian malawi bread, hand-made every morning, wrapped around freshly scraped raclette. There is no other sandwich like it. That combination is his, born from where he comes from and what he fell in love with here.
He chose the Castro because of the people. Every kind of person, every walk of life, all of them building something together. That is what community means to him. Come in. Sit down. Watch the wheel. Order anything. He will make it fat.