Choose Between Two Options
- $18 for $30 worth of food for two or more Monday–Friday
- $36 for $60 worth of food for four or more Monday–Friday
At Southern Kitchen, guests may find themselves surrounded by fans in San Francisco Giants gear devouring old-fashioned breakfast and lunch food and chatting with the friendly owners, the Thompson family. Mike Thompson, a Giants fan himself, took over the venue in 1993, with his son Michael joining to help on the staff. Their down-home hospitality and comfort-food specials soon drew hungry groups to the roomy, semicircular booths, and amid the friendly chitchat, both Mike and Ed met their future wives.
This same neighborly vibe persists in the dining room today. To complement the quaint ambiance, the breakfast and lunch menus stick to delectably traditional cooking methods. Produce arrives at the kitchen daily, every egg is fresh off the farm, and baked goods—from biscuits to muffins—are housemade. Guests can indulge in chicken-fried steak and signature sausage gravy at any time of day as the kitchen never stops serving breakfast, and every weekday lunch plate includes a cup of housemade soup. Personal touches also speak to the eatery's down-home credo; for example, children can order their pancakes in the shapes of cheerful bunny rabbits or their favorite spherical planets.