How do you get every hipsterish-foodie within a 50 mile radius to want to visit your restaurant? Well you take a run-down Chinese restaurant (Lung Shan), which is located on a semi-seedy block of San Francisco’s Mission District, and start serving a farm to table version of Chinese food under the name Mission Chinese. That’s what Danny Bowien did when he started serving dishes like tea-smoked eel with pulled ham hock, Chinese celery, rice noodle, Cognac and soy, Kung Pao pastrami with explosive chili, celery, potato, roasted peanut and steamed rice, and salt cod fried rice with escolar confit, Chinese sausage, egg and scallion.