[Dinner] Donaji: Cinco de Mayo - Table for Eight
Details
Donaji
Owner and Chef Isai Cuevas is a native of Zimatlan, Oaxaca Mexico. In 2004 he moved to SF. Isai has worked all over San Francisco restaurants for the past 19 years. After starting out as dishwasher, Isai quickly moved up to prep cook and line cook at a busy Italian spot downtown, Kuletos. Then as sous chef under Chef Jan Birnbaum at Epic Steak, Eventually taking over as Executive chef at a local favorite Liverpool Lils.
from restaurant website
This is an amazing Mexican restaurant serving fantastic food, two of my favorite dishes were their traditional Oaxacan mole and their tamales. Oaxcan is also known for Mezcal which they also have a monthly subscription.
While not on May 5th, this is to commemerate the Independence of Mexico from Spain.
Menus and Reviews
Donaji
Donaji (Michelin)
Donaji (yelp*)
Administrative Trivia
Donaji's menu shows dinner is about $50 per person, excluding tax and tip. Alcoholic drinks can easily increase this average.
Dress is smart casual.
Each diner is responsible for their own orders and costs but if we cannot have separate checks we will have to consolidate and divvy up the final bill accordingly.
Please bring cash or have Zelle or Apple Cash available.
Deposit
Attendees should expect their deposit to be returned before their share of event costs are paid. A deposit is not expected to cover all an attendee's costs. No San Francisco Foodies fees are collected via this event deposit.
Pay deposits via Zelle or Apple Cash. Use QR Code, email address or phone number in this event's photos.
Taxes and Fees
Dining in San Francisco has a sales tax (8.625%) and probably an employee health mandate (3-10%), a tip (20%) may be automatically added, even on individual bills. I calculate each diner's orders separately unless the meal is shared or family style, and round up.
Parking and Transportation
MUNI: Bart 24st
Finding street parking in the Mission is mostly impossible.
Use event comments for Car Pooling and Ride Sharing.
Many thanks for the photos and history from restaurant website
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