Here are six dishes that stood out this month. Bon appetit!
At Mosto, you don't have to decide between a torta or a hamburguesa—the tortaguesa is culinary mash-up of your dreams. Juicy hamburger patties are decadently layered with griddled ham, American cheese, lettuce, tomato, pickled jalapenos and chipotle mayo to form the modern Mexican meal. Make a night of it with the bar's standout agave spirits-based cocktails.
SF’s underrated Ingelside Terraces neighborhood recently got a new gem, Kaisen Don. Owner Larry Leung’s tiny spot serves only donburi (rice bowls) laden with your choice of fish, shellfish, chicken teriyaki or beef curry. Try the chirashi don (sushi in a bowl), made with uni (sea urchin), sake (salmon) or unagi (eel).
International Smoke’s pork ribs
Michael Mina and Ayesha Curry’s barbecue restaurant, International Smoke, is always packed with Curry fans (of the lifestyle and basketball variety). The restaurant stays true to its name with St. Louis cut smoked pork ribs, spicy New Mexican adovada and Korean gochujang ribs all on the menu. Don't miss the St.-Louis-meets-Memphis style American BBQ ribs in a caramelized sugar crust.
The Snug’s sesame naan and shiitake hummus
The Snug is not just a great cocktail bar but a great place to eat, thanks to chef Brian Shin who comes from Michelin-starred establishments like Benu and In Situ. The elevated bar fare includes a terrific sesame naan cooked in a tandoor oven and brushed with garlic butter. Use it to scoop up savory shiitake chickpea hummus drizzled in roasted leek ash vinaigrette with roasted garlic.
Photograph: Virginia Miller
ROOH has only gotten better since opening in 2017. Chef Sujan Sarkar’s tuna bhel, a play on bhelpuri, a traditional Indian chaat, is not to be missed. Sarkar's version is a tossed salad of puffed black rice, avocado, tamarind gel, baby radishes and togarashi.
Me & Tasty’s Thai-style shrimp and grits
Castro's newest Asian fusion spot, Me & Tasty, serves up an eclectic menu with tasty unagi (eel) tacos and Thai-style shrimp and grits in tom yum sauce with caramelized onions and mushrooms.