Son’s Addition’s Anthony Galura Is Going to Save the World

While many industry managers already feel their plate is full, Son’s Addition Assistant General Manager Anthony manages to squeeze a bit more on.  Can I Speak with the Manager? chatted with Anthony Galura on his best quick eats for a working student life, the small and large ways restaurants can contribute to sustainability, and the restaurant that was raised by friends and family.

On the current situation:

I’m finishing up my undergraduate degree at Berkeley right now in what is the longest undergrad ever attempted. I tried after high school to go to college – it didn’t work. I loved hospitality. Hospitality is instant gratification.. you just have the one night ahead of you. But then I reached a point where I didn’t know where else to go with hospitality; the next step was to own my own place and I didn’t feel committed to that.

So I started studying environmental science and working with the Natural Resources Defense Council as Sustainability Administrative Assistant for the Santa Monica and San Francisco offices. I was hesitant at first to get back into the industry because I love the sustainability part. But then I realized hospitality is an area I wanted to thrive in and enjoy and I realized I can do both by finding ways to marry sustainability and restaurants.

On those working student eats:

Chef Nick took me to That’s It and ordered me a Torta Cubana for the first time the other day. Phenomenal. It’s got way too much on it but in the best way possible. That’s It is a hole in the wall place attached to a liquor store. We ate our sandwiches nearby at Mission Bar.

Being a full-time student and managing a restaurant, my free time is limited. Usually on my nights off, I am at the restaurant. I just moved to the Mission a few weeks ago from Berkeley and trying to identify the places for “quick eats” is a goal that make sense.

I’ve been going to to Rhea’s Deli & Market on 19th & Valencia which is near me. It’s a convenience store with a sandwich shop. All of their sandwiches are named after the streets in the Mission. I enjoy the 20th Street, which is pastrami with all the fixin’s – mustard, mayo, lettuce. They know the right amount of sauce down to a T. The bread is delicious. I’ve eaten sandwiches from there almost everyday for the last week and a half.

I’ve also been going to Taqueria El Buen Sabor on 17th & Valencia. I know everyone loves El Farolito, but El Buen Sabor is on the way from the 16th street BART stop to my house and also the nachos are ridiculous. The box itself weighs 5lbs - walking home with them is a task unto itself.

On other SF favorites:

I recently had a Trick Dog at Trick Dog, which was great. It’s just a hamburger shaped like a hot dog. (get it?)

Al’s Place is phenomenal - there’s a big focus on seasonality. I like that the menu has a lot of great veggie options. I think that’s one area of sustainability I’d like to see in more restaurants – reducing the amount of meat options. The bar manager at Son’s Addition is also a bartender there. It’s a small industry here in SF and its nice to meet all the people in the industry. There are connections every way.

I’d like to go to The Perrenial, as it definitely is a place doing a lot of things to move the restaurant industry toward ecological resilience. Also, True Laurel, which just opened - their cocktails look unique and inventive.

On the future of restaurant sustainability:

I’d like to start auditing and measuring waste more often. When food is coming back from a table, we take a picture to gauge how much waste is coming back from each dish so we can portion out dishes in a more sensible way.

There’s also a big focus on operational sustainability. Like most restaurants, we reprint our menus because things are always changing - I’d like to find a way to address how much paper we go through. For us, we try to build it into the way the restaurant is designed - we don’t need to have the lights on during the day (because of the sunlight) and our sinks are motion sensor.

On his favorite Berkeley spots:

I was living the student life when I was in Berkeley. A lot of Sliver Pizza and Muracci’s Japanese Curry, they were conveniently located on my way home from Bart. Thai Basil was a also a big one since they were open late. My life in Berkeley was everything quick pick-up.

I find myself walking a lot – I love the architecture. My dream is to have a top floor apartment with bay windows. I just enjoy walking around the Mission.

On getting connected to Son’s Addition:

I’ve known Nick and Anna (Covarrubias, owners of Son’s Addition) since Anna and I worked together at BLD Restaurant in Beverly Hills 9 years ago, and we’ve been best friends ever since. I’ve spent every holiday with them. Shortly after I moved out here for school, I heard about their restaurant and jumped at the chance to be able to run a restaurant with my friends.

At first they just asked me if I could help out around the restaurant, getting it ready. I was working at a nonprofit and not planning to go back to industry. I managed a few nights and it was an industry that I really enjoyed and I realized I had missed it. I was hesitant at first when they asked me to manage - but then I realized: what more can you ask for than working for your two best friends. Food and restaurants are a huge contributor to climate change. After some contemplation, I realized I didn’t have to choose between environmental or restaurant industry.

On getting by with a little help:

Son’s Addition was built off friends and family. Nick has known our Sous Chef for almost 10 years. I came in knowing Nick and Anna for 8 years. Ryan Hess, our wine director, and Dan Vickery, the interior designer, are old friends from LA. Everything that built this place has been between Nick and Anna’s good friends. It’s a great restaurant because it goes back to a whole bunch of people trying to get something off the ground for their friends.

Notes: All pictures courtesy of Son's Addition. Interview with Anthony Galura edited by Alison Harrigan.