Press & Media

For press inquiries, professional photos, videos or any other information, please email Nate, or call him at 310.351.9188

“This is not your mother’s grilled cheese as Gibson, the main menu architect, has come up with several gourmet sandwiches. She is a grilled cheese savant of sorts”
- SF Station, April 2013

“The signature [Smoky] Tomato Soup, reminiscent of the Campbell’s staple, was created as a labor of love with Ray Tang, chef at Presidio Social Club…simple and classic. Their tangy, thin, and acidic soup compliments the rich, cheesy sandwiches. The combination is refreshingly old, something grandparents would recognize as real, good food.”
- Asterisk SF Magazine, April 2013

“[The American] brings its melted goodness to The Mission. [We're] getting spoiled by all the new tasty food offerings.”
- Bay Area Bites, KQED Public Radio, January 2013

“This restaurant takes one item and makes it incredibly well…And the setting is appealing, too. This is really a fun place. It’s very open and airy and has an industrial chic look.”
- USA Today, April 2012 Ten Great Places to Bite into A Surprising Sandwich

“[THE Moscone] is definitely a foodie sandwich. It’s got ingredients that demand your attention.”
– People Magazine, April 2011

“[They have] matured the dish, taking it to a level of adult grilled cheese perfection that will completely overshadow any trace memories you have of thin cheese sammies that linger in your subconscious. Think gourmet cheeses, local produce, and levain bread that would make Baby Jesus cry…Get thee to the American Grilled Cheese Kitchen as soon as possible.”
– Bay Area Bites, KQED Public Radio, January 2011

“Tech geeks come for well-constructed sandwiches like the Mousetrap, with cheddar, havarti and Monterey Jack on artisanal sourdough.
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 Food & Wine, November 2010, Best U.S. Restaurant Openings

“American Grilled Cheese Kitchen, located in San Francisco’s South of Market neighborhood three blocks east of AT&T Park, has become a lunch hot spot for hipsters and professionals because of its namesake: artisanal grilled cheese sandwiches”
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 Wall Street Journal, June 2010

“The crème fraîche-enriched, crouton-topped smoky tomato soup is delicious… and [The American] does manage to serve up finger-glossing slices of warm comfort”
-SF Weekly, May 2010

“With two degrees from MIT, Gibson is a kind of grilled cheese engineer”
– 
SF Weekly, January 2010

“We’ll try to write this through the tears of joy streaming down our face and pooling on our laptop. [We have] word that a store devoted solely to the fine art of grilled cheese sandwiches will be opening up in South Park.”
– SFist, November 2009

 

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