Photo: Stephen Lam / Special To The Chronicle

Folded into the wave of Thai comfort fare, Southern barbecue and Beijing jianbing washing over Fort Mason Center next month, will be some quirky, hard-to-place fusion dishes like Sichuan salt and pepper fish taco wraps.

The latter dish will come via San Francisco’s iconic Mission Street Food, one of the Bay Area’s most influential restaurants over the past decade — and one of the new vendors for Off the Grid’s ninth season at Fort Mason. The first installment will take place on March 8 from 5 to 10 p.m., and the event will continue every Friday through Oct. 25.

This is the first regularly recurring iteration of Mission Street Food since it pivoted into Mission Chinese Food in 2010.

“When we started doing it, we didn’t have the slightest inkling there would be greater significance. We weren’t trying to start a movement. We were just having fun,” Myint said about Mission Street Food. “It’ll be fun to put the chef hat back on and think of new things again.”

Photo: Eric Luse / The Chronicle

As for the menu, which was always eclectic and famously included its own take on PB&J (MSF’s had pork belly), Myint is relying on some kitchen recent research and development he did for a project outside of the country. Myint helped international beer company Mikkeller open a version of Mission Chinese Food in Copenhagen, a process that required testing recipes for the company.

“We didn’t want to do the same things we were doing 10 years ago,” Myint added.

Though there’s no definitive menu ready yet, the Mission Street Food crew is going to rotate in things like the “When Gyro Met Nacho,” made with lamb and eggplant chorizo, charred scallion tzatziki, salsa verde XO and mint. There’s also a puffed rice salad in the works that’s made with smoked shiitake made with forbidden rice, greens, pumpkin seed and pickled celery.

“It’s going to be nice to get back to thinking about silly stuff,” he said.

The Mission Street Food team will operate out of a collapsible, 8-foot-square portable kitchen created by Off the Grid organizer Matt Cohen.

Just like 10 years ago, other local culinary talent will take spins through the Mission Street Food kitchen, changing the menu during their stints. Myint doesn’t have any verbal confirmations yet but said he plans to start reaching out to other chefs in the coming days.

Mission Street Food not only shaped a new generation of local restaurants during its run in 2009, but its ambitious creativity also left an indelible mark on the Bay Area food truck scene. (Read The Chronicle’s ode to Mission Street Food here.) By 2010, it had transformed into Mission Chinese Food, which remains today and has another location on the East Coast and now a location in Copenhagen.

Among the other new food businesses to join the Off the Grid lineup include Horn Barbecue, a roaming barbecue pop-up whose cult following is rapidly growing in the East Bay, the La Cocina-based Mexican restaurant Mi Morena, and Asian noodle food truck MOMO noodle.

Photo: Off The Grid

These are the new Off the Grid businesses headed to Fort Mason:

Antonik’s BBQ: @antoniksbbq, Chef/Owner: Jay and Claudine Dava

Hu Tong Jianbing: @hutongjianbing, Chef/Owner: Bo Wang

Gio Gelati: @gio_gelati, Chef/Owner: Guido Mastropaolo

Horn Barbecue: @hornbarbecue, Chef/Owner: Matt Horn

La Santa Torta: @lasantatorta, Chef/Owner: Victor Guzman

Lobsterdamus: @lobsterdamus, Chef/Partners: Johnny Lance, Francis Reyes, Loni So & Ramon Almario

Mi Morena (La Cocina): @mimorenasf, Chef/Owner: Guadalupe Moreno

MOMO Noodle: @momonoodlesf, Chef/Owner: Anna Zhang and June Guo

Straw: @StrawSF, Chef/Owner: Ari Feingold

Sam Choy’s Poke to the Max: @samchoyspoke, Chef/Owner: Sam Choy

Sataysfied: @sataysfied, Chef/Owner: Feldo Nartapura

Turontastic: @turontastic, Chef/Owner: Julius Santos

BiteUnite (Note: BiteUnite is a co-working kitchen and café that will send in a rotating list of chefs)

Mission Street Food

Here’s the full list of 2019 participants (Not every vendor will be in attendance every week of upcoming season)

A16

An the Go

Antonik’s

Bini's Kitchen

Bollocks

Bombzies

Bonito Poke

Camp Toasted

Capelo's Barbeque

Casablanca

Cochinita

Curry Up Now

Curveball

Doughp

DUM

El Porteno

Gerard's Paella

Gio Gelati

Grilled Cheez Guy

Happy Dumplings

Horn Barbeque

Hu Tong Jian Bing

Hula Truck

Instrucktional (Note: this is the OTG x Google 24-Month Mobile Food Incubator Program. Every six weeks they will send a new creator in)

Jackrabbit

Jeepney Guy

Johnny Doughnuts

Judie's Tacos Locos

Kabob Trolley

Koja Kitchen

Korean Bobcha

La Santa Torta

Lamas Peruvian

Little Red Riding Truck

Lobsta Truck

Lobsterdamus

Manje

Marley's Treats

Me So Hungry Too

Mi Morena

Momo Noodle

Moonraker

Mozzeria

Oui Oui Macaron

Rolling Duck

Rye on the Road

S&K Wings

Sam Choy's Poke to the Max

Sam's Chowder

Sataysfied

Senor Sisig

Sip N Slurp

Southern Comfort Kitchen

Spunbyss

Straw

Street Steam Buns

The Chairman

Turontastic

Waffle Roost

Wezy

Wing Man

Wokitchen

Yoshi Sushi & Grill

Justin Phillips is a San Francisco Chronicle staff writer. Email: jphillips@sfchronicle.com. Twitter: @JustMrPhillips