Good Good Culture Club

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-crying tiger shrimp
-good good wings
-whole petrale sole
-steam bun
-oyster mushrooms
-strawberry-tamarind pop tart

Help Dirty Girl!

'Really terrifying': SF restaurants' favorite tomato farm is in trouble Dirty Girl Produce in Santa Cruz County is known for its Early Girl dry-farmed tomatoes, which dominate Bay Area restaurant menus in late summer.

Ring in the year of the Wood Dragon at Good Good!

Dragon-themed happy hour, drinks & bites with this Thursday, 2/8 5:30-7:30pm.

Enjoy our Wood Dragon menu until end of the month.

New - Pork Jowl, oyster sauce marinade, lilikoi nuoc cham crimson grape relish, pickled jalapeños, pistachio

New - Peach Mango Pop Tart,
cardamom, mango sauce, lemon whipped cream

"Is your family safe?" That's usually the first question asked, and fortunately for me, the answer is yes; they are all accounted for. But being there, on Maui, shortly after the fires on August 8, the tragedy and trauma experienced by the community, the island, and all people on Maui is profound.

If you want to help the people of Maui, this is the chance to do so. Maui needs us, and the people of Lahaina need our continued support. This recovery will take many years. People have lost everything--Being far away and with the news cycle moving on, it's easy to forget the images, the horror, and the loss, but people there are still dealing with that. It's just the beginning of a long, hard road. Our continued support of Maui, of Lahaina, is crucial. It will send the message that we care, haven't forgotten them, and will do everything we can with the tools we have. We can make a difference, but we must do it together.

Please support Maui by attending these events; if you can't, please share them with those who might. Let us all show our support for the Maui community.

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100% donated to
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Collaborators: Chef Sheldon Simeon, Copra, Nari, Kin Khao, Ethel’s Fancy, Tiffany’s, Tin Roof, FITTED Hawaii, Kalani Ware, Apexer, DJ Kendo, DJ Umami, Lei's Plant Shop, Mommenpop, Ko Hana Rum, Bacardi, Abaca, Prubechu Anchovy Bar, Hog Island Oysters, B Patisserie, Garden Creamery, Ocean Malasada, Collective Luminaries, Lundy Way, Andytown Coffee Roasters, and more

PRIDE PARTY POP-OUT
🏳️‍🌈🏳️‍⚧️🏳️‍🌈🏳️‍⚧️🏳️‍🌈🏳️‍⚧️🏳️‍🌈🏳️‍⚧️

100% procedes to


GGCC & Liholiho are joining forces for a pop-out benefit.

Sunday June 25th from 11-2pm.

Let’s eat, drink, and dance on the roofgarden with DJ .cheng & friends
AND raise $$$ for PFLAG!

Respect to our team for organizing and donating their time And a special shout out to our Chef for making it happen.






Photos by the one and only:

Scallion Steam Bun, smoked beef belly, house hoisin, cucumber daikon kimchi, golden sesame






📸:

New - Ginger Cake, salted caramel, mango orange coulis, whipped mascarpone, walnut brittle

Do you know the story behind Mama Lao's sausage? Like many of our dishes it has meaning behind why it’s on our menu.

The recipe was brought to us from ‘s Mom. She came to America from Laos as a refugee in 1979. Mom started making the sausage to share with family and friends in San Diego. Her loved ones quickly convinced her to start selling it to the public. The craft grew into her side hustle, and a means to support her family.

During the pandemic she shared the recipe with her son, our Chef, Kevin. He now carries on her tradition through all of you.

More details in the SF Chronicle feature.

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Pictured:
Gracie Creek Ribeye,
Crying Tiger Shrimp, Poppyseed Beef Belly Buns,
Crispy Rice,
Shaved Brussels with Crispy Tripe

Our menu changes often and is updated on our site daily!

Sean has been part of our Liholiho, Good Good team since 2015. He moved to San Francisco to attend film school in 2005. He immediately found respect for San Francisco's diversity, equity, and inclusion, which is why he loves working at Liholiho—looking around during service and seeing a diverse group of people within a space joined together by a shared interest. It's a significant reason he stayed in San Francisco and continues to love this city so much.

If Sean weren't in the restaurant industry, he'd be working as a programmer in video game design. However, he loves the restaurant industry community and the many relationships he has developed over the years. His proudest professional accomplishment has been working his way up through various positions in restaurants and bars, learning many valuable skills as a doorman, server, barback, food runner, and, ultimately, bar director.

Sean is happiest when bringing others joy. He loves seeing a restaurant full of happy people enjoying their experience and cherishes being part of it. He is constantly surprised and inspired by the creativity of his peers and the perspective they offer him. He appreciates the people he has worked with throughout the years who have taken the time to teach and allow him to succeed at something he enjoys doing. These lessons and skills created the person he has become and carry over to all facets of his life.

One of Sean's most meaningful experiences has been raising his young son, George, through The Pandemic, guiding him in a positive direction even at the most challenging times. Having the extra time to spend with his son and wife, Christina, made a difficult time much easier, and he knows his family will benefit for years to come.

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Hannah Samim Montazeri was born in San Antonio, Texas, and grew up in Dallas. The culture, landscape, and her family in Pacifica brought and kept her in the bay. She moved to San Francisco in 2009.

Hannah's father immigrated to America from Iran when he was 18. She has a deep connection to her culture through her father's lens. When Hannah was born, her paternal Grandmother, Maman Sedeegheh, would come to Texas to care for her, often for as long as a year. She called her Grandmother Azizi, a term of endearment meaning "dear" or "precious." Her Grandmother didn't speak English and always wore a big warm smile. One of Hannah's earliest memories is Azizi picking her up from the bus stop and waving to all the other kids. Azizi would start cooking dinner right after breakfast and loved to feed the family every minute of the day. She made the absolute best Persian rice. Azizi passed when Hannah was a teen, but the love provided was immeasurable and unforgettable. Hannah is grateful for the foundation Azizi instilled in her. She credits her Grandmother for much of the person she has become today.

Hannah has always admired the restaurant industry. There is such a fantastic opportunity to connect in the field. No matter what position she's worked in, she's found that everyone has this "we're all in this together" mentality. She feels passionate and grateful about making those connections with folks from every walk of life.

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Three words are synonymous with Carlos: reserved, attentive, and coachable.



Carlos moved to San Francisco in 2014 to attend culinary school. He started working at Liholiho in 2018. During the Pandemic, Carlos chose to step outside the industry and reconnect with his family. He realized he needed reflection before further committing to the restaurant industry. After about a year off, he returned to become part of the Good Good Culture Club opening team as Sous Chef. This experience has been one of his proudest accomplishments. He gains inspiration from his daily tasks, like collaborating on new ideas and putting dishes on the menu. He is elated to be paid for the craft he loves while working with a solid team and a great Chef, Kevin Keovanpheng.



Carlos is deeply inspired and empowered by his family. He grew up in Lahaina, Maui, under the loving care of his single Mother, Reyna. He has enormous respect for his Mom. She raised four children on an island notoriously known for its high cost of living. Consistently present, always finding time to be there for Carlos and his siblings. They never found themselves needing anything. Reyna still supports her children both in their career choices and daily lives. While Carlos is grateful for his single-parent experience, it made him who he is. He recognizes the impacts on children of single-parent households. Carlos would love to see more complete households for less fortunate families. He encourages the support of organizations such as Big Brothers Big Sisters, Kids Hurt Too Hawaii, or Parents Without Partners. It brings him joy that his younger brothers, Uziel, Jeremiah, Josiah, and his niece and nephew, Chloe and Caleb, are gifted the opportunity of a two-parent household.

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One year open!

We talk about change a lot. Our subconscious is always reminding us of ways we can do better. But what’s to stop us from stepping outside and making the change? Change does not have a guaranteed positive outcome, it can feel unknown.

Good Good is an embodiment of the change we wanted to see. And we were accepted by you, our guests, neighbors, and community. You showed up willing to learn about why we made these pivots. You are part of the growth.

We are incredibly grateful, and excited to begin our second year.

ALMOST SOLD OUT!

VIBEY HOLIDAY BRUNCH (or early dinner) PARTY.

A few bar seats left on the 31st and large tables available on the 30th. Book on our site!

If you don’t know what means come find out.

Mama Lao's sausage is one of the reasons Good Good Culture Club exists.

The recipe was brought to us from ‘s Mom. She came to America from Laos as a refugee in 1979. Mom started making the sausage to share with family and friends in San Diego. Her loved ones quickly convinced her to start selling to the public. The craft grew into her side hustle, and a means to support her family.

Fast forward to the present day--Chef Kevin left the Liholiho kitchen during the shutdown to return home to be with his family. His Mom for the first time shared her recipe with Chef Kevin. He was inspired to start his Laotian pop-up, traveling around motivated by his mother's resilience and food, which she had perfected over many years.

Kevin's pop-up gained popularity, frequently traveling to San Francisco and linking with other Liholiho family. He quickly gained recognition and a following.

We realized we needed a home for talent like Kevin’s and Good Good was born. This restaurant is a collaborative effort to provide a platform for stories like Kevin's. Many of our dishes have similar family history.

Like Liholiho, Good Good was created from a pop-up inspired by family stories. Finding a path to support your family while doing something you love.

Stories such as this set the vibe we strive for at Good Good Culture Club. Thank you for being part of it.

NEW Coconut tres leches,
coconut milk 3 ways, sponge cake, kabocha mousse, citrus marmalade, 5 spice honeycomb

If you order our green curry with clams make sure to add the jewelry rice. And here are a few other faves.

Learn about our walk-in program if you don’t see a reservation.






Photo:

We are immensely grateful.

To us, this is more than an accolade. This is a story about our little restaurant family and how we decided collectively we could change our mindset and our method to better our lives.

We recognized a flicker of possibility in the ashes of The Pandemic. It was crystal clear; the opportunity for change was now; we knew we could no longer look away.

It's humbling and risky to evolve from systems that comforted you, even knowing they were faulty. For so long, we hid behind them because it was easier. These archaic systems served only a select few. They did not offer growth, and they were not immersed in values. The inequities and inequalities were too many to count. We knew we needed to change, but we didn't know if it would work. We started with our core values and collaborative team effort and built our model layer by layer. Questioning and challenging each other every step of the way. In this process, we learned how to be kind, active listeners even through disagreements. We also learned that change happens collectively. We all had to agree for this to work. And for us to agree, we had to build it together. We put our restaurant family and our own families first. This led us to transform how we pay, our operating hours, how we hire, and our public-facing transparency and communication.

Our model now benefits every single staff member.
We created a restaurant we love being in with people we love working with. We are listening to each other and to our guests. We identified what we needed and made it happen, all while cooking the food we love, inspired by our heritage.

We are humbled and proud to be included on this list amongst these significant restaurants. All restaurant families work hard, and we have all been challenged beyond measure these past few years. When you take a risk not knowing the outcome. It feels pretty damn great to be appreciated, thank you

Endless gratitude to our team. And a huge thank you to every guest who spends time with us. We appreciate your willingness to be part of the change we want to see. This would not have worked without your support.

A new turmeric spirit!

Summer Sippers: Three new craft spirits have heritage + sustainability at their heart The Bay Area remains on the leading edge of many innovations, and not just in technology and culture. Our food and drink communities have long set national trends. But besides their unique and sometimes-never-before-seen expressions, the thing we love most about the newest craft spirits being develo...

“As with most evolution, there is often a period of discomfort, leading to a better result.”

We are honored the chose to feature the future we are dedicated to. We are extremely proud of our team and their commitment to this new equitable system. We are filled with gratitude daily for the guests who willingly take part in our new path forward.

“Nearly a third of restaurants in California closed permanently” Yes, you read that correctly! So next time you hear a loved one say “it’s expensive” or “I don’t like QR” or “why should I pay an equity fee instead of gratuity?” Please share this article with them. Independent restaurants continue to fight for their lives. We are far from out of the woods. Things must change for us to survive, make a profit and pay living wages.

No article could possibly go into the depths of work we have done as a team to disrupt an archaic system. This piece did a great job portraying the direction and emotions behind what we strive to accomplish here at Good Good. Interested in learning more? We have more info on our website click on “values” or “good info”.

A huge shout out to who had been intertwined with our team for 6 months. Interviewing and learning every little corner of our ethos. Thank you Elena for your active listening.

We absolute love seeing restaurants celebrate their heritage through food.

Thank you and for the recognition and the acknowledgement.

and are two of our favorites and we’re stoked to share this story with them.

*New Lao style snack plate

Sesame eye of round beef jerky, pork puffs, japanese cucumbers, golden tomato jaew

*New - Soft shell Crab 🦀

And YES, it’s gluten free!

Tempura soft shell, green curry ranch, english pea, herb-palapa salad

Our jewelry rice!

banana leaf, butternut squash, trumpet mushrooms, chili oil GF

It can definitely stand on its own but It’s also a perfect enhancement to most of our dishes.

Whole fried petrale sole, aromatic turmeric-coconut brine, palapa-herb salad, cilantro ginger sauce GF DF

Don’t forget to eat the fins and all the crispy bits with you hands! And, yes this dish is really gluten free.