Pizza parlors are a dime a dozen in any city worth its rent. Sold by the slice or full pie, the combination of crisp, slightly charred blistered crust with gooey cheese, still bubbling from the oven’s scalding hot breath, no one can resist such simple pleasures. Cybelle’s Front Room in San Francisco was founded upon that basic premise, like countless others, but rapidly evolved into an outpost for far more complex, diverse comfort food delights.
Not just catering to the sporadic herbivorous visitor, an entirely vegan menu pulls out all the stops, with old-school Italian-Fusion fare, paying no mind to misguided naysayers. Leave your diet at the door, because this is no rabbit food.
Despite her blisteringly hectic schedule, I had the great fortune of sitting down with chef Christa Yan (in our respective apartments during shelter in place mandates) to get the inside scoop of how this classic red sauce joint transitioned into a meatless dining destination.
Buffalo Chick’n Mac & Cheese
Hannah Kaminsky: When was Cybelle’s Front Room originally established?
Christa Yan: So CyBelle’s Pizza used to be a pizza chain with 28 CyBelle’s Pizza locations throughout the Bay Area. It was one of my dad’s first “real” American jobs when he came here from Hong Kong as a teenager. He worked his way up and became manager of all 28 CyBelle’s Pizza locations. In the early ’90s the entire chain split up and all the stores became independently owned. My dad ended up independently owning one CyBelle’s Pizza location on Parnassus near UCSF here in San Francisco.
In 2004, the original Front Room, where we are now on 9th Avenue, went up for sale by the original owners, who had been running the Front Room since the ’70s. My dad ended up buying it from them and decided to combine the two names and menus, hence CyBelle’s Front Room was born and it’s been this way since 2004. It’s been 16 years now as CyBelle’s Front Room and owned and operated by my parents!
HK: When did you start serving a vegan menu?
CY: I started the Vegan Menu in August 2017. It started out as a few simple items. I had just moved back to the Bay after a 10-year stint in Chicago. I didn’t know what the vegan community in SF was like at all. Had no idea it was such a supportive community!
HK: What was the inspiration?
CY: Inspiration was honestly seeing the lack of vegan food in our immediate area in the Inner Sunset District here in San Francisco. I’m a comfort food type of gal. I love eating “naughty” food! I wanted some real naughty vegan food!
Impossible Nacho Fries
HK: How often do you change the menu?
CY: So we do have an 8-page permanent plant-based menu now. It’s grown definitely. We keep adding “specials” pretty much all the time that interchange every month or so. We have a little table menu that we call our mini “specials board” and that’s where we keep all our specials that change all the time, in addition to the 8-page permanent plant-based menu.
Zucchini Noodle Carbonara
HK: How have the vegan dishes been received? Was there any push back from regulars?
CY: No push back from regulars that I can recall right now honestly! I think plant-based comfort food is new to a lot of people who aren’t familiar with faux meats etc. Our regulars that have been coming for 13+ plus years are wowed by everything honestly and they try stuff from the vegan menu all the time!
HK: What’s the most popular order?
CY: It’s a tie between the beignets with cookie butter and the mac n cheese pizza right now.
Beignets with Chocolate Sauce and Cookie Butter
HK: Do you have a personal favorite?
CY: My personal favorite is our Vegan Mozz Stuffed Garlic Knots. They are super naughty. Loaded with garlic and butter and olive oil and more garlic and then more butter. Not for the faint of heart. Or anyone on a caloric deficit. But it is right up my alley and it’s been a huge hit.
HK: Is there anything you’re particularly excited about coming soon?
CY: OH YESSSS. We are debuting housemade vegan pepperoni. Working on Vegan Mozzarella sticks as well. Lots of cool vegan pizza combos. More types of different vegan wings as well. Possibly a super crispy ridiculous fried chik’n sandwich. Lots of things in my brain!
Mac & Cheese Calzone
HK: Any other background information or stories you’d like to share?
CY: My parents have been in this business 30+ years now. They are high school sweethearts. They are true San Franciscan locals. They met at George Washington High School here in SF. They compare their love story to The Notebook, it’s ridiculous and sweet and hilarious. I feel lucky to have such a solid support system that came from so much love like that. It’s almost not real but it is.
My father is at the restaurant from open till close, every single day, and has held our family and business together for decades. That to me is the definition of a dedicated father, great husband, honorable businessman. He has helped so many businesses on our block. I could go into detail but he’s so humble about it he doesn’t want me advertising. He came here from Hong Kong as a teenager with very little. This is a true American Dream story.