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From California, From Scratch: Meet MIXT’s New Seasonal Menu
Fall 2026 is in full swing, and we’re bringing a fresh, Californian take on the season’s harvest to MIXT.
From delicata squash and roasted broccoli to tangy kimchi and house-prepared sauces, this season is all about bringing out the best in every ingredient. We’re turning up the heat, taking our time with the details, and serving up something seriously satisfying.
Two New Salads to Fall For
The Delicata Salad celebrates the season’s produce with arugula, cabbage, grilled chicken, roasted broccoli, and sweet roasted delicata squash. Crisp jicama and watermelon radishes add a refreshing bite, while tahini coconut dressing brings everything together. It’s finished with umami furikake wonton crisps for a little extra crunch.
The Asado Salad brings the heat with grilled steak, roasted delicata squash, spiced honey roasted sweet potatoes, pickled red onions, and cherry tomatoes over crisp romaine and cabbage. Tossed in hatch chile lime dressing, it’s finished with red chimichurri drizzle and chili tortilla crisps. Smoky, sweet, tangy, and full of flavor.
Both salads are here for a limited time, making the most of the ingredients we love this season, at peak freshness.
Say Hello to Seoul
Our newest warm bowl takes inspiration from bold Korean flavors, with a little help from our Bay Area neighbors.
The Seoul Bowl starts with cilantro lime brown rice, cabbage, grilled steak, roasted broccoli, carrots, and cucumbers. Miso ginger vinaigrette brings everything together, while a sesame gochujang drizzle and spicy sesame seeds add a savory kick.
The star ingredient? Kimchi from Sinto Gourmet, a San Francisco-born, family-owned maker founded by Chef Hyunjoo Albrecht. Inspired by recipes passed down from her grandmother, Sinto makes kimchi using traditional Korean fermentation techniques and a commitment to thoughtfully sourced ingredients.
It’s a partnership that feels right at home at MIXT. We share a belief that great food starts with quality ingredients, thoughtful preparation, and a connection to the people who make it. Their tangy, fermented kimchi adds a punch of flavor to every bite of our newest bowl.
Sandwiches, the MIXT Way
We’re also welcoming two new sandwiches to the menu, bringing the same fresh ingredients and chef-crafted flavors you know from our salads to house-baked torpedo rolls. Perfect for a solo lunch break or for catering events and team functions, here’s what we’re stacking:
The Banh MIXT packs blackened chicken or organic grilled marinated tofu with pickled daikon and carrots, pickled jalapeños, fresh cilantro, and aioli. It’s bright, savory, a little spicy, and layered with flavor.
For a fresh take on a classic, the Caesar Sando combines buttermilk crispy or grilled chicken, crisp romaine hearts, shaved parmesan, creamy avocado, watermelon radishes, savory herbs, and Caesar dressing. Everything you love about a Caesar, but handheld and with a seriously satisfying crunch.
Made With Care, In-House, From Scratch
Behind every new menu is a whole lot of preparation. From roasting squash and broccoli to building layered dressings, preparing pickled vegetables, and finishing dishes with just the right crunch, our kitchens put in the work to make every bite count.
It’s how we’ve approached food since opening our first San Francisco restaurant in 2006: fresh ingredients, thoughtfully sourced, prepared in–house, from scratch, and never short on flavor.
Our new fall and winter menu is available now at MIXT. Stop by to taste what’s in season, find your new favorite, and get cozy with something fresh.
