The ultimate Italian-American dish with California spirit? Cioppino. It first appeared in North Beach in the 1800s, a mash-up of SF’s seafood bounty and prominent Italian population. In a tomato-wine broth, this seafood “stew” is packed with fresh catches, including mussels, clams, scallops, squid, shrimp and fish, and typically served with crusty sourdough bread. North Beach neighborhood gems like Sotto Mare still serve stellar versions, while one of the best goes back the furthest at Tadich Grill, the 1849 seafood legend that serves killer cioppino in single or shareable bowls.