Underdog
1634 Irving St.
(between 17th Ave & 18th Ave )
San Francisco , CA 94122
(415) 665-8881
Open 7 days a week
11:30am – 9pm
www.myspace.com/underdogorganic

Sometimes quality is all it takes to make something truly special. With a bandana head band, owner Rizza Punzalan serves organic hot dogs and a host of other healthy offerings.

With a stern look, Punzalan said, “We’re more than a restaurant, we’re a movement.” Aside from serving healthy delights, often customers become friends and get embedded in the community. Almost everything on the menu is USDA certified organic and they do not sell anything that contains GMO’s (genetically modified organisms), artificial sweetners, artificial flavors, transfats, and high fructose corn syrup.

With Jefferson elementary school located just half a block away, she also sells organic snacks in hopes to provide a healthy alternative for students.
Patrons can easily identify the comical signage in the foggy Sunset district. One step through the door, the décor is casual and cozy. The walls are plastered with artwork from Punzulan’s room creating a very eclectic and colorful wall. Notables are Bruce Lee and Bob Marley whom she considers were “underdogs” in their own industry.

Just like her creative and free spirited decoration, Punzalan is both charming and friendly. This is evident as you can hear greeting customers and tickling one of her customer’s baby. Aside from the three tables inside the restaurant, customers can be found enjoying their dog and watching passersby. Without any design cues, the menu items are pinned against the corkboard.

ll of these details portray a sense of unpretentiousness, which is exactly what Punzulan was aiming for. Although she does not serves alcohol on her menu, Underdog has a liquor license.

After graduating from San Francisco State University majoring in Business, she started working for a bank in corporate America .With a strong creative thirst, she left her job, looking for something more. In order to finance Underdog, Punzalan and business partner Max Leung traveled around the United States selling hemp lollipops at local festivals for three years. Her Fililipino mom encouraged her to do something she loves. The hardest part about being an entrepreneur is dealing with the accounting component which includes taxes, payroll, and book keeping. With the increase in gas prices, some suppliers have started charging a surcharge on the deliveries.

Targeting a niche industry, Punzalan and Leung have relied fully on word of mouth advertising. They believe every satisfied customer will evangelize her food and organic movement.

Starting with drinks, the Steaz organic tea is a refreshing starter. Made with sugar cane as oppose to corn syrup, the beverage leaves (a) clean (and) sweet aftertaste. The “potater-tots” ( made from organic Russet potatoes-$2.99) are a great starter. To eliminate grease and oil, the tots are oven basked. The homemade potato salad w/ bacon ($3.69) advanced my path down the comfort food lane.

Served on a basket tray, the fire roasted pepper sausage flames my palate with jalapeno peppers rounded out by chicken and turkey. Not to fret, the buns are made from potato for those concerned about carbohydrates in their diet. For crunch, a spoonful of organic saur kraut, vibrant relish and diced onions did the trick.

Organic ketchup and an array of mustard dresses my hot dog. Served on a wheat bun, I ordered the “veggie kielbasa”($3.99) for my vegetarian selection the notes from the herb were obvious. My least favorite and served on a bed of greens, the “vegan bratwurst” ($3.99) made from tofu and micro-brew ale completed my sausage feast. Unlike most hot dog meals, I felt very light and had a clean after taste. Punzalan says that absent are nitrates and fillers in the sausages and this creates a light sausage.