Garlic Knot @ Anthony's Place
Anthony's Place, founded by Anthony Sette in 1994, serves traditional Italian cuisine infused with old family recipes in a warm, Tuscan-style establishment. Apart from its Italian fare, there are weekly specials incorporating modern cuisine from in and around Europe featuring fresh seafood, delicious grilled meats, regional pasta dishes, a selection of desserts, and an extensive wine list highlighted by homemade red wine. Anthony Sette first introduced garlic knots to Anthony's Place's menu to avoid food waste. Garlic knots begin with leftover pizza dough, sliced into thin strips. The dough is tied-up into knots and brushed with olive oil to add flavor, texture, and a nice golden color after baking and is topped with chopped parsley, garlic, butter, and parmesan.

Smoked Duck @ The Morris
The Morris, located on Mariposa Street, San Francisco, provides traditional American-style meals in a casual and relaxed atmosphere. If you are looking for a delicious and affordable lunch or dinner option, this is the perfect place. Developed by chef Gavin Schmidt and owner Paul Einbund, this space is pleasantly quirky, with an approachable open kitchen up front and bar seats in the back. Some of their favorite dishes are the customizable charcuterie board (options range from tête de cochon and duck liver mousse to rabbit terrine), charred broccoli, and squid. The smoked duck is Morris’s signature dish and the best thing on the menu. The duck from Petaluma’s Liberty Farms is been brined, aged, smoked, then roasted. It’s tender with perfectly crispy skin, and the roasted vegetables that come along with it are stellar too.

Lobster Roll @ Abbott's Lobster In the Rough
My pick for the best lobster roll on the list, their lobster is served on a sesame slider bun instead of the traditional hot dog bun. While it’s smaller than its counterparts and the bun could be toasted a bit more, the lobster meat itself and the combination as a whole pack more flavor than the others. The size doesn’t matter, with how good this lobster roll is, just order two rolls or go straight for the jumbo! Since opening in 1947, this restaurant has frequently been named as having the Best Hot Lobster Roll or Best Lobster Roll in Connecticut. This large restaurant is always crowded, so be prepared to wait a bit.

Bah Ku Tey @ KoTi-OCha
This legendary soup dish is all about the pork bone broth and is beloved across South East Asia as a hangover cure. The version here is one of the finest in the world. In addition to being a perfect example, you can also order a dry version that is delicious. On our visit, we were shocked when the owner added lush pieces of perfectly tender abalone we have never seen this before. Make sure to ask for the griddled pork belly and fried garlic as a topping!

Bah Ku Tey @ KoTi-OCha
This legendary soup dish is all about the pork bone broth and is beloved across South East Asia as a hangover cure. The version here is one of the finest in the world. In addition to being a perfect example, you can also order a dry version that is delicious. On our visit, we were shocked when the owner added lush pieces of perfectly tender abalone we have never seen this before. Make sure to ask for the griddled pork belly and fried garlic as a topping!

Pomfret Hot Pot  @ Niyomrosh Hotpot Restaurant
This heritage restaurant is renowned for Thai Chinese food that specializes in the best of the best pomfret made into a hot pot. You will not have a fresher, better pomfret and steamboat hot pot than Niyom Rot in Hat Yai. It is a legendary restaurant and very popular. The other dishes are terrific as well.

Fried Chicken @ Kaitod Sofeeya Fried Chicken Stall
Thai fried chicken is originally from Hat Yai and is one of the popular street food in Thailand. Sofeeya is one of the best places to serve this halal fried chicken. This unique style of Hat Yai fried chicken served with some freshly cooked sticky rice, topped with these savory little fried shallots goes perfectly together and no other street food can beat this chicken.

Dungeness Crab Louie  @ Swan Oyster Depot
Come very early (or on a rainy weekday) or prepare to wait for this dish: the sweetest, string-free morsels of our beloved local crustacean spread across a bed of not-so-special lettuce. It's the ultimate high-low combination. Add in a pint of cold Anchor Steam, maybe a clam chowder appetizer, and lots of witty remarks by the brothers who run this 100-year-old 12-seat seafood heaven, and it’s no wonder this dish inspires two-hour lines. It's the best pure Dungeness the city sells, with a big side of a character. Speaking of sides, make sure the Louie dressing is served separately because this crab deserves its spotlight. Price $29

Sushi Yoshizumi @ Sushi Yoshizumi
Sushi Yoshizumi is an upscale sushi place in the San Francisco area with a 9-seater wooden sushi counter. Sushi Yoshizumi serves a well-crafted omakase menu of Chef Akira Yoshizumi that changes daily based on the sourced seasonal ingredients. These 15-22 courses of the omakase at this San Mateo restaurant are mainly just seafood, fermented or cured in various ways, and presented simple, as is the Edomae sushi style cuisine. Sushi Yoshizumi is famous for its musky and bright Hokkaido uni. Hokkaido uni is a rustic, apricot-colored spoonful served on the top of vinegared rice wrapped in crisp seaweed. The sea urchin roe’s apricot color is a strong visual contrast to the dark sheet of seaweed.

Sushi Yoshizumi @ Sushi Yoshizumi
Sushi Yoshizumi is an upscale sushi place in the San Francisco area with a 9-seater wooden sushi counter. Sushi Yoshizumi serves a well-crafted omakase menu of Chef Akira Yoshizumi that changes daily based on the sourced seasonal ingredients. These 15-22 courses of the omakase at this San Mateo restaurant are mainly just seafood, fermented or cured in various ways, and presented simple, as is the Edomae sushi style cuisine. Sushi Yoshizumi is famous for its musky and bright Hokkaido uni. Hokkaido uni is a rustic, apricot-colored spoonful served on the top of vinegared rice wrapped in crisp seaweed. The sea urchin roe’s apricot color is a strong visual contrast to the dark sheet of seaweed.