Divisadero Street in San Francisco is packed with some of the liveliest restaurants in the city. The busy corridor is a main thoroughfare going north-south in the heart of the city and is always bustling. But there’s one under-the-radar restaurant that is quite literally almost hidden because the facade is blocked by a giants tree. The restaurant is only open three days a week and serves one of the most underrated brunches in the city. To boot, it has a unique story of resilience: Its chef lost his leg in a horrific accident. But that didn’t stop him from fulfilling his dream of opening a restaurant.
That’s My Jam, at 324 Divisadero St. on the border of the Upper and Lower Haight, is the Friday, Saturday and Sunday-only restaurant from couple Mark Sethi and Nadia Wit. Wit, a former actress and comedian, works the front of the house, making the most colorful lattes that are spiced with turmeric or beet juice, and lays her dry sense of humor on customers. Sethi, meanwhile, is in the kitchen whipping up croissant breakfast sandwiches, avocado toast topped with the same New Zealand salmon used at Michelin-starred restaurants, and a riff on French toast that will make your inner child jump with joy.
The restaurant is the true embodiment of the two proprietors. A wall of flower arrangements hangs on the right that match the lavender shirt that Wit and her staff usually wear, and several kaleidoscopes, handmade by her parents, sit on tables for customers to admire. The tables and chairs are salvaged from interior design stores that couldn’t put them on their showroom floors because of small defects. The rest of the interior, like the polished reclaimed wood opposite the flowers, as well as the parklet out in front and the kitchen in the back, was built entirely by Sethi. It’s a joint effort, and the couple’s love seeps through every inch of the restaurant.
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A plate of quiche du jour at That’s My Jam, a brunch restaurant on San Francisco’s Divisadero Street, is shown on April 7, 2026.
Camille Cohen/For SFGATE
From left, owners Nadia Wit and Mark Sethi pose while serving quiche at That’s My Jam, their brunch restaurant on San Francisco’s Divisadero Street, on April 7, 2026.
Camille Cohen/For SFGATE
The breakfast sandwich at That’s My Jam, a brunch restaurant on San Francisco’s Divisadero Street, on April 7, 2026.
Camille Cohen/For SFGATE
“Everything was very shoestring budget, but I think that’s also what gives it the San Francisco charm,” Wit told SFGATE in an interview. “We’re only open three days a week, but we put our heart and soul into all of it.”
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The lovebirds met in Los Angeles in 2005 while Sethi was working as a private chef for celebrities like Will Smith, Bruce Willis and Wayne Gretzky. Wit was working at an interior design store and as an actress and comedian. She was known for her Aubrey Plaza-like monotone sarcasm, she said, and performed alongside Sarah Silverman, Whitney Cummings, Bryan Callen and more. Their paths crossed when Sethi began helping his brother with his furniture moving business. Sethi would bring Wit homemade meals as a way of courting her.
“We developed quite a relationship because we were just working together every day,” Wit recounted. “There wasn’t a lot of that, ‘Oh, is he gonna call me?’ Like, he had to call me. Otherwise, no business would get done!”
From left, Mark Sethi and Nadia Wit, the owners of That’s My Jam, pose for portraits in their brunch restaurant in San Francisco on April 7, 2026.
Camille Cohen/For SFGATE
Their paths to LA were quite different. Wit went to USC to study anthropology but took acting classes on the side. Sethi dropped out of community college and was working odd jobs in Truckee before attending culinary school in Portland. After graduation, he worked under famous chefs in Los Angeles such as Joachim Splichal and Wolfgang Puck before getting into the private chef business.
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Then, in the spring of 2009, the couple’s lives changed forever.
Weekend gone wrong
For Sethi, it was supposed to be just another getaway weekend of riding all-terrain vehicles at the Imperial Sand Dunes in Southern California. For the past several years, he and his friends would drive all the way out east near the Arizona border to bond over the thrill of speeding up and down 300-foot-tall silky hills. Nothing had ever gone wrong before.
On their last day, Sethi went out for one more ride. There was a breeze in the air, and it was a “perfect” 75 degrees, he said. Normally a buggy driver, he hopped on a four-wheel ATV this time. He found a “real nice, untouched bowl,” and he carved it up like a snowboarder on fresh snow, leaving tire marks in the shapes of figure eights. Feeling good on his way back to camp, he was looking forward to digging into the tri-tip he had cooking in his smoker. Then disaster struck.
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“All I remember is a streak of red and a smack,” Sethi said. “And that was it.”
Chef Mark Sethi plates a salad and quiche at That’s My Jam, a brunch restaurant on San Francisco’s Divisadero Street, on April 7, 2026.
Camille Cohen/For SFGATE
Someone’s buggy had just crashed into him. When he came to, he remembered “taking stock” of his whole body, even though he was groggy. As he looked around the scene of the accident, he noticed his left boot was lying over by his mangled ATV.
“I’m like, ‘Wow, how did my boot come off? Did the buckles break?’ And as I’m saying that to myself, I’m looking at the boot and realizing that there’s something in it,” Sethi recounted. “I’m like, ‘Wait a minute. That’s my freaking leg.’”
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An hour later, he was airlifted to a hospital, where he could only stay for five days because he didn’t have health insurance. Numb and in shock, he had lost his left leg from the knee down.
From then on, Sethi’s life was obviously going to be profoundly different. But it would ultimately lead him and Wit to San Francisco, where they would open a now-beloved neighborhood restaurant together.
Total kismet
While recovering in the hospital, Sethi made a call to Wayne Koniuk, a San Franciscan and a leader in the prosthetics industry. Sethi wanted to learn all he could about what his new life would be like. After a six-month recovery from MRSA, a staph infection, Sethi dove into the prosthetics industry as a prosthetist assistant and later a prosthetist technician. He quickly moved up in the business because patients liked working with a fellow amputee. It was a therapeutic transition for him too, he said.
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Mark Sethi of That’s My Jam preps for service in the small kitchen in San Francisco on April 7, 2026. He lost his leg in an accident years ago, and now his kitchen and entire restaurant are set up to be accessible.
Camille Cohen/For SFGATE
“You know, that’s one thing about the prosthetic industry — there’s a lot of help in that world,” Sethi continued. “People understand there’s a human element.”
His work eventually led him to San Francisco, where he joined a startup. At his new job as a senior operations manager at the cutting edge prosthetic company LIM Innovations, he went to the office everyday — located at 324 Divisadero St., an address that would become very personal for him later. The owner of the building turned out to be Koniuk, the man who first gave him advice on what his new life would be like with just one full leg.
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“I’m like, ‘Wayne, what the hell, dude? We know each other already,’” Sethi said. “It was just an amazing small world tale.”
By 2017, LIM Innovations had moved to a bigger space in SoMa, and Sethi was contemplating getting back into the culinary world. After all, he could now stand comfortably for 10 to 12 hours a day on his prosthetic leg, which meant he could return to restaurant work. He convinced Koniuk to let him build out an entire kitchen to make the building more attractive to the next buyer.
Chef Mark Sethi decorates a homemade Pain Perdu at the That’s My Jam brunch restaurant in San Francisco on April 7, 2026.
Camille Cohen/For SFGATE
Next, he and Wit also convinced Koniuk to let them open a restaurant.
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“We always say, ‘We spent money on opening a restaurant instead of a wedding,’” Wit said.
Lost bread
That’s My Jam opened in 2020 and serves dishes inspired by Sethi’s traditional French training — think chanterelle and shiitake quiche with pea sprouts, micro arugula and Jarlsberg Swiss cheese. Somehow, the giant slice does not sit heavy in your stomach. It’s light and delicious. Similarly, those looking for a breakfast sandwich with two jammy eggs, avocado slices and sharp cheddar can order it on a croissant or baguette.
Nadia Wit serves a homemade Pain Perdu at the That’s My Jam brunch restaurant in San Francisco on April 7, 2026.
Camille Cohen/For SFGATE
Pomegranate mimosas, quiche du jour, the breakfast sandwich, Pain Perdu and lattes are served at That’s My Jam, a brunch restaurant on San Francisco’s Divisadero Street, on April 7, 2026.
Camille Cohen/For SFGATE
At the That’s My Jam brunch restaurant on San Francisco’s Divisadero Street, homemade quiche is prepared for service on April 7, 2026.
Camille Cohen/For SFGATE
His Pain Perdu, which translates to “lost bread” in French, is made not from bread but from Sethi’s house-made biscuits. They are pressed into a tart tin and baked with French toast batter until it has a soft middle and crispy edges. Topped with maple syrup and berry coulis, it’s a decadent item that made me a new believer in non-savory items for breakfast.
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But what’s most evident about That’s My Jam is the love and grace with which Wit and Sethi make it all happen. Sit down for brunch, and Wit will likely become your best friend. If her charm doesn’t work, Sethi’s excellent food will surely make you a regular.
Mark Sethi and Nadia Wit, the owners of That’s My Jam, pose for portraits in their brunch restaurant in San Francisco on April 7, 2026.
Camille Cohen/For SFGATE
“I always say, ‘We’re not really here for the competition of, like, trying to be something else.’ We’re not your typical diner,” Wit said, as she placed her hand on Sethi’s arm. “We’re here to do our thing, and so when you come to our place, you’re going to have a different experience.”
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That’s My Jam, 324 Divisadero St., San Francisco. Open Friday through Sunday, 9 a.m.-3 p.m., closed Monday through Thursday.
Dining and Cooking