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 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 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.
I always ignored these seemingly calorie-laden bombs until I read an article asking famous Mexicans to name their favorite foods. That of alternative dramaturgue Jesusa Rodriquez was flautas. I had to find out more about them. They have since become my favorite antojito (corn-based snack). Elongated rolled corn tortillas (hence the name which means “flute”) are filled with potatoes, chicken, cheese or barbacoa (roast beef or lamb), deep-fried golden brown, then topped with sour cream and salsa verde, and sprinkled with grated queso fresco and shredded lettuce. I love the nameless stand, in business “bastante tiempo” (for a long time) in the Mercado San Juan Arcos de Belen, near the Salto de Agua metro stop. Enter at the first door walking up from Av. Arcos de Belén on Calle López; it is on the left after the tempting roast chicken. Flautas are $12 pesos each (about 60¢). Open daily from approximately 9:00 AM to 5:00 PM.
I always ignored these seemingly calorie-laden bombs until I read an article asking famous Mexicans to name their favorite foods. That of alternative dramaturgue Jesusa Rodriquez was flautas. I had to find out more about them. They have since become my favorite antojito (corn-based snack). Elongated rolled corn tortillas (hence the name which means “flute”) are filled with potatoes, chicken, cheese or barbacoa (roast beef or lamb), deep-fried golden brown, then topped with sour cream and salsa verde, and sprinkled with grated queso fresco and shredded lettuce. I love the nameless stand, in business “bastante tiempo” (for a long time) in the Mercado San Juan Arcos de Belen, near the Salto de Agua metro stop. Enter at the first door walking up from Av. Arcos de Belén on Calle López; it is on the left after the tempting roast chicken. Flautas are $12 pesos each (about 60¢). Open daily from approximately 9:00 AM to 5:00 PM.
One of the best renditions of loco moco outside of Hawaii. The LIT Loco is a Japanese style succulent hamburger patty on a bed of hot fluffy rice, drizzled with homemade teriyaki jus and gravy. The sunny side egg completes this bowl. Pickled cucumbers and potato salad accompany the dish. A perfect breakfast or lunch item any day of the week!
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Whitestone is a fabulous new addition to Orange County dining. The restaurant occupies the former Two Left Forks space in Dana Point. The menu from Chefs of Whitestone, Tony Celeste, and Executive Sous Chef Nick Herrera is extremely thoughtful and incredibly creative. The Crispy Forbidden Rice is one of the most innovative uses of this grain, presented in a disc form on top of a yuzu kosho, lime, cilantro, kona sansho and sudachi sauce. Beautiful textures and fragrant aromas in every bite.
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At Henry's, they are committed to creating a unique dining experience with a focus on the highest quality meat and seafood available, accompanied by extensive California centric wine selections. Perfectly executed tender PEI mussels in an umami-filled broth of Mangalitsa nduja and ramp kimchi are served here with grilled sourdough.
Chubby’s Jamaican Kitchen is a celebration of the Carribean food, inspired by home-style cooking and infused with the warmth and vibrancy of Jamaican's culture and people. This place has a tropical feel with bamboo-inspired seating and plants hanging from the ceiling. It serves an elevated menu of “small bites,” entrees, fresh salads and jerk pit grill items with modern twists. Chef Donavon Campbell passion for food can be experienced in his carefully crafted menu. The Chubby's Kitchen menu boosts unique dishes of Carribean cuisine with classics as slow-baked jerk wings, curry goat, jerk pork. One of the house's signature dish is the Jerk Chicken coming from the jerk pit grill. It’s pretty spicy and comes with a cooling pile of bright Chubby’s slaw with crisp cabbage and zippy radish.