About
OUR STORY - A FAMILY AND PET-FRIENDLY RESTAURANT
Mr. Digby’s is Noe Valley’s go-to neighborhood bar and restaurant for a quick lunch, weekday dinner & drinks, date night, or weekend brunch. We serve up traditional takes on California classics and creative cocktails in a comfortable, cozy space.
Owned and operated by longtime Noe Valley residents and husband-and-wife team of Mike and Kristen McCaffery, Mr. Digby’s is our love letter to the neighborhood. We hope you’ll stop in soon!
Who is Mr. Digby??
Mr. Digby was Mike’s family’s Old English Sheepdog growing up. Due to his friendly face and gentle demeanor – and his propensity to wait on the front lawn for the McCaffery kids to come home from school – Digby soon became the neighborhood mascot. Friends and strangers alike knew him by name and were always glad to see him.
When thinking about the restaurant we wanted to create in our neighborhood of Noe Valley, Mr. Digby’s spirit was our north star. A neighborhood staple full of friendly faces, where we know each other by name, and we know your order before you sit down. We hope we’re doing right by Digby and look forward to seeing your face in our doorway soon.
You can also join us at our sister restaurant, NOVY!
LOCATION AND HOURS
1199 Church St,
San Francisco, CA 94114
415-896-4973
info@mrdigbys.com
Happy Hour Tuesday – Sunday
5:00 pm – 6:00pm
Dinner Tuesday – Sunday
5:00 pm – Close
Brunch Saturday – Sunday
10:30 am – 2:30 pm
Saturday – Sunday Cocktail Hour
2:30 pm – 5:00 pm
The Chef
Born and raised in Los Angeles, Andy Liang’s path to the kitchen wasn’t conventional. After studying Ecology at UCLA, a dishwashing job between careers unexpectedly ignited his passion for cooking. Since then, he has honed his craft in some of San Francisco’s top kitchens, including Mister Jiu’s, Fiorella, and La Connessa.
Drawing from his Chinese American heritage and deep appreciation for bold, balanced flavors, Andy brings a unique perspective to every dish. At Mr. Digby’s, he focuses on elevating classic American comfort food. A devoted fanatic of Bay Area stone fruit, Andy spends every summer sampling different varieties from farms all over the region, always looking for the ripest, most flavorful picks to inspire his cooking.
