Your Cubita Rooftop Questions, Answered
1. What are our hours of operation?
We operate on seasonal hours to make the most of our rooftop setting.
Winter Hours: (Jan-March)
Wednesday – Thursday: 5:00 PM – 10:00 PM
Friday: 5:00 PM – 12:00 AM
Saturday: 11:00 AM – 12:00 AM
Sunday: 11:00 AM – 10:00 PM
All other hours:
Tuesday – Thursday: 5:00 PM – 10:00 PM
Friday: 5:00 PM – 12:00 AM
Saturday: 11:00 AM – 12:00 AM
Sunday: 11:00 AM – 10:00 PM
Happy Hour (Bar & Lounge only): Wednesday – Friday, 5:00 PM – 6:00 PM.
2. Where are we located and how do you get here?
We are located at 2516 Mission Street, San Francisco, CA 94110, in the heart of the Mission District.
The Entrance: We occupy the rooftop of the same building as Lolinda. Enter through the ground floor on Mission Street and take the elevator directly to the roof.
Public Transit (Highly Recommended):
BART: We are a 5–7 minute walk from both the 16th St. Mission and 24th St. Mission stations.
Muni: The 14/14R Mission and 49 Van Ness/Mission stop within half a block.
Parking: We recommend the Mission Bartlett Parking Garage (3255 21st St) or the 16th & Hoff Garage (42 Hoff St).
3. Do we offer online ordering, delivery, or pickup?
Cubita does not offer online ordering, delivery, or pickup at this time. We are a dine-in rooftop experience!
4. Do we take reservations or walk-ins?
We highly recommend making a reservation to secure your spot under the heaters: https://www.opentable.com/r/cubita
5. What’s on our menu and what are our top sellers?
Our menu emphasizes bold Cuban spices and tropical "Platitos" (small plates).
Top Platitos: Empanadas de Ropa Vieja (shredded brisket), Yuca Frita with garlic mojo aioli, and Platano Maduro (sweet plantains with black bean puree and burrata).
Sanguches & Platters: Our Cubano Sandwich and the Lechon Asado (slow-roasted pork shoulder for two) are house signatures.
Cocktails (The Main Event): The Havana Heat (dark rum and passion fruit with a flaming cinnamon stick) and the ZunZun (creamy coconut and pineapple) are essentials.
Brunch: Don't miss the Ropa Vieja Hash or the Guava French Toast.
6. Do we have vegetarian, vegan, gluten-free, or allergy-friendly options?
Vegan: Naturally vegan items include the Chayote Salad, Guacamole, and Tostoncitos (request no cheese/aioli). Note: We do not offer vegan meat/cheese substitutes.
Vegetarian: Plenty of options like Tostoncitos (crispy plantain patties), hearts of palm salads, and the burrata-topped Platano Maduro.
Gluten-Free (GF): Many items are naturally GF, including Ceviche Caribeño, Yuca Frita, and the Lechon Asado. Avoid empanadas and sandwiches.
Allergies: We use seeds (pepitas) more often than tree nuts, and most meat dishes are naturally dairy-free. Always alert your server to specific sensitivities.
7. What’s our price range?
Cubita is a mid-range ($$) social destination.
Happy Hour: $20 – $35 (Drinks & bites).
Average Dinner: $45 – $60 (Sandwich/Platter + cocktail).
Full Experience: $75+ (Multiple apps, entree, dessert, and 2+ drinks).
8. Do we offer catering, private events, or large parties?
Events Team: Call us at (415) 329 - 4444.
15+ guests or Buyouts: https://backofthehouse.tripleseat.com/party_request/7379
9. Is parking available?
Parking is competitive in the Mission. Use the Mission Bartlett Garage (21st St) or the 16th & Hoff Garage. Limited metered street parking is available on Mission, 21st, and 22nd Streets.
10. What makes our restaurant unique?
360-Degree Views: Enjoy unobstructed views of the beautiful Mission hills, protected by wind shields and high-powered heaters.
The "Vintage Havana" Aesthetic: Featuring black-and-white checkered floors, lush tropical greenery, and chic murals (like our cigar-smoking gorilla).
Music & Dancing: We transition from a sun-soaked brunch spot to a high-energy lounge. Join us live DJ’s every weekend for grooving, sipping, and dancing.
Instagrammable Moments: Between the beautiful murals, rooftop views, flaming cocktails, hanging hats, the checkered floor, and the vintage photobooth near the lounge, every corner is built for a perfect moment.
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