First-time restaurateur Denise Tran wanted to create a modern sandwich concept that combined the flavors of Vietnamese street food with ingredients familiar to San Francisco diners.
The Culinary Edge investigated Vietnamese street food and sandwich trends in San Francisco and New York. The resulting concept emerged from a deep understanding of flavors, local consumers, and Tran’s desired brand values. The Culinary Edge worked with Tran to create an authentic yet contemporary menu, develop recipes and presentation standards, design the kitchen, prepare operational materials and forms, and hire and train staff.
Bun Mee received mass press praise from publications including The Examiner, The San Francisco Chronicle, 7×7, and Thrillist. Tran opened a second location in January 2014, and a third location is set to open early 2015.