Recently David Torrence and I started our long run at Beach Chalet (1000 Great Hwy), a restaurant and visitors center at the Western end of Golden Gate Park. This is a nice starting location for runs because there is a ton of parking along the ocean and the downstairs portion of Beach Chalet has a bathroom and a water fountain. Since it is a visitors center, there are also lots of maps, visitor information pamphlets, and a cool scale model of the park. Beach Chalet also has a restaurant upstairs and a beer garden downstairs, in case you want some food or beverages post run. I was amazed how many people were already frequenting the latter at 11am on a Sunday morning...
I mapped out our run on USATF's Running Routes. The description is below: Beach Chalet Short & Long Loops
For our run, David and I picked out two loops, both of which were about 4 miles long.
-The first loop is an elongated lollipop. It goes along JFK Dr. and then snakes around Chain of Lakes and the Polo Fields before heading back to Beach Chalet.
-The second loop follows the perimeter of the park. We started out going south along the great highway. When we hit Lincoln Way we stayed on the dirt trail that parallels the road (heading east). We cut to the northern edge of the park on the dirt trail along Transverse Dr. and then headed back towards the ocean (west) on the trails bordering Fulton St. When we hit the Ocean we took the Great Highway back to Beach Chalet.
-Add on: Since David and I wanted to hit 10 miles for the day we decided to add on along the Great Highway, which has a dirt trail along the side of a bike path.
Brunch:
Green Chile Kitchen
1801 McAllister
San Francisco, CA 94117
(415) 440-9411
For bunch, we headed to Green Chile Kitchen in San Francisco's NOPA district (North Panhandle). The restaurant moved to it's current location a few months ago, and although I had never been to the previous space, I loved the vibe of this one. The dining area is big and open, with lots of natural light and handsome dark wood tables, some of which are communal.
The Green Chile Kitchen serves New Mexican inspired food, which I thought was appropriate given our upcoming trip to Albuquerque for USATF Indoor Champs. In keeping with it's New Mexican theme, upon ordering each patron must decide whether he/she want the more tangy green chile or the smokier red chile with their meal. I went red when I ordered the breakfast burrito with soyrizo. The eggs inside were light and fluffy, and the potatoes tasted like potatoes, not grease. My meal was good, but David's looked better. He ordered the "blue corn flat breakfast enchilada plate," which was a mouthful both literally and figuratively. All those adjectives and nouns added up to what looked like a tortilla sandwich stuffed with eggs, beans, cheese, and a meat choice. It was topped with chile (your choice) and on the side were beans and posole. Not sure if the posole could compete with Tony Sandoval's (Head Track Coach at Cal), but it sure looked tasty. We also tried some of their Mexican hot chocolate, which we spiked with some coffee. It had just the perfect amount of spiciness. All the food is organic, sustainable, and locally grown as well. I would definitely recommend this place!