Yield Dogpatch Food Partners

We love to support local small business too! This is why we have partnered with a growing list of local, unique, and most of all tasty, food vendors to represent the wonderful diversity the Bay Area has to offer.

Check back often for additions to our food partners, and as always, support small, support local, support diversity!



A Californian native and local San Francisco restaurateur brings his California-French style cuisine with southern influences to Dogpatch. Thaddeus Laffitte better known as "Thad" has had several brick and mortar establishments in San Francisco but now settles for street food. He has served his dishes at Clooney's Pub, St. Mary's Pub and The BAR on Dolores.

So if you're cruising down 3rd Street or in the Dogpatch area on Wednesdays stop by Yield Dogpatch to enjoy fall-off-the-bone pork spare ribs, mouth watering BBQ chicken and various types of grilled sausages. Have a drink with Chris the owner who has been there for 13 years and support a local chef who has been serving the bay area for over 20 years.


Based out of Santa Cruz, Sanra and Diego create spontaneous, unrepeatable dining experiences in private homes, restaurants, wineries, farms, barns...you name it! Maintaining the Colectivo Felix philosophy, they prepare local and indigenous ingredients of their surroundings while using Latin American cooking techniques and recipes researched over the years traveling the Americas. 

Check out more on Colectivo Felix here.

Follow them on Instagram.


San Francisco is bursting with beautiful, organic produce and handcrafted artisanal products. This is never a bad thing but it can often leave you overwhelmed with choices. At Burke & Black we will curate, source, prepare and present. The only thing left for you to do is enjoy.

Yield is proud to announce it's partnership with Burke & Black and will be offering it's amazing Grazing Boxes on pre-order Wednesday-Saturday. Order by noon to ensure same day pick up!

Check out more on Burke & Black here.

Follow them on Instagram.



Kathryne Bennett has worked professionally as a chef since 2014. She started her career at Cotogna in San Francisco and is presently sous chef at Delfina Restaurant. She has been hosting and cooking pop-ups for 10 years while learning the art of the sott'olio style of pickling and canning vegetables. She started including them on the antipasti menu of her pop-ups. They were a hit and she decided to produce in larger quantities. Yield is proud to be carrying her unique jarred pickles for in-house enjoyment. 

Check out more on Bionda here.

Follow Kathryne on Instagram.