Ro Cafe
Location
2739 Geary St, San Francisco, CA 94118, USA
phone: +1 415-928-8817
Specialties
We specialize in Kurdish and Mesopotamian food, and fresh home made pastries.We also serve Kurdish/ Greek coffee and variety of teas. Our new Kurdish menu brings the unique flavors of Kurdishland to San Francisco and our baklava is the best in San Francisco. We guarantee it...
Owner
I was born and raised in Kurdishland. I immigrated to the US in 2008. I grew up with organic farms all around our community. I wanted to bring that experience and introduce it to SF.
Business info
Takes Reservations: No
Delivery: Yes
Take-out: Yes
Accepts Credit Cards: Yes
Accepts Apple Pay: No
Good For: Breakfast, Lunch
Parking: Street
Bike Parking: Yes
Wheelchair Accessible: Yes
Good for Kids: Yes
Good for Groups: Yes
Attire: Casual
Ambience: Hipster
Noise Level: Quiet
Alcohol: No
Outdoor Seating: No
Wi-Fi: Free
Has TV: No
Waiter Service: No
Caters: Yes
Gender Neutral Restrooms: Yes
Last reviews
Author: jessica garcia
Jazzy and cozy--Ro cafe has a calming vibe in this bustling city.
Pros: Customer service and food is great! Their avocado and egg bagel was fantastic. Plenty of outlets if you're looking for a place to work. If you're looking to treat yourself, their Kurdish Pancakes are a real treat.
Cons: The food takes a while to prepare! Be ready for a wait. On the pricier side for cafe breakfast. All in all, I love this place. Definitely plan to be a regular here.
Author: Krystyna Maliniak
One of my favorite places in the Richmond District of San Francisco. Love the Kurdish food and the owner, Havin. All the food is made by her, including the pastries. The lemon baklava is great.
Author: Eihway Su
My partner and I have been coming to this cafe from when it used to be on California St. On this new location on Geary near Masonic, it still has the excellent savory Kurdish pastries and warm service by the owner, neither of which could be better. Also love the couscous salad, cake, and honey fig tea. They are planning on expanding the menu in January 2016. We'll be back.
