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5 tasty new dishes you need to eat this month

Written by
Virginia Miller

Need help deciding what to eat this week? We continue to scour Bay Area restaurants for standout dishes—from tart, light desserts to fried chicken sandwiches. Here are five dishes worth eating this month. Bon appetit!

Gott’s kimchi burger

Gott’s Roadside has been a NorCal legend for years, known for its ahi tuna burgers and sweet potato fries dipped in house ranch dressing. Kimchi burgers are far from a new concept, but they are new to the Gott’s menu and whether you’re at the SF, Napa, St. Helena, Palo Alto or SFO locations (stay tuned for new Walnut Creek and Marin spots this fall!) this kimchi, fried egg, American cheese, Zoe's bacon and spicy gochujang mayo-laden burger is a welcome new addition to the local chain.

Photograph: Yelp/Rose A.

Fiorella’s Funky Monkey banana bread

There's plenty of tasty new things at Fiorella, including a new Friday lunch menu and a low ABV cocktail menu (shout out to Karl’s Old Fashioned made with Madeira, amaro and Vin Santo wine), but we continue to head there on weekend mornings for a taste of the Funky Monkey banana bread. A heavenly mix of brown butter banana bread smeared with whipped coconut cream and dotted with hazelnuts, we can only hope they start offering the bread on the weekdays too. 

Photograph: Yelp/Sean B.

Alba Ray’s shrimp remoulade toast

Alba Ray’s combines trendy toast with classic shrimp remoulade in one of their tastiest new menu additions. In New Orleans, shrimp remoulade is a ubiquitous dish showcasing Louisiana-style remoulade (vs. the original French version) typically in shrimp salad-esque form or over fried green tomatoes. Here, the lively mayo-based spread and shrimp is smartly spread over crispy toast—pair with a light Ramos Gin Fizz or tart Hurricane. Alba also recently launched weekend brunch and weekday lunches (including $1 martinis on Fridays). 

Dum Indian Soul Food’s tandoori fried chicken

Dum continues to turn out delicious Indian cuisine in their bright, casual space. Mumbai-native chef Rupam Bhagat’s tandoori fried chicken is tender from being marinated in yogurt, bright with makhani sauce and coconut and paired with charred green beans. If you want to try more dishes, Dum just launched a monthly, five-course dinner ($60) at the communal table highlighting inventive Indian dishes.

Photograph: Yelp/Lauren H.

Sutro’s frozen lemon souffle

With its storied past (even Mark Twain was a guest), Sutro's at the Cliff House is pure SF history with gorgeous views of the Pacific. Owner and chef Ralph Burgin (who hails from Germany and has cooked at restaurants around the world) is back in the kitchen showcasing the season with everything from his garden’s produce to house smoked Scottish salmon. In these warm days, a dessert of frozen lemon souffle, accented with blueberries, aged balsamic vinegar, black pepper and partnered with citrus shortbread, is sheer perfection. 


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