Best Dishes Eater SF Editors Ate This Week: June 24

There’s actually no scarcity of wonderful meals to be present in San Francisco and the Bay Space — however there’s lots price skipping, too. Fortunately for you, Eater editors dine out a number of occasions every week (or extra) and we’re blissful to share the standout dishes we encounter as we go.

Right here’s the very best of every thing the Eater SF staff has eaten lately. Examine again weekly for extra don’t-miss dishes.

---

Gokujo uni at Associates Solely

In one of many extra surreal moments of my meals writing profession, I used to be invited to attempt a brand new cultivated meat product from Australia-based Vow at San Francisco’s personal Friends Only. The dinner signified the U.S. debut of Vow’s Forged Parfait, a foie gras manufactured from Japanese quail cells, presently solely served in a handful of eating places all through Asia. And whereas I gained’t suggest a dish/product that isn’t fairly out there within the U.S. — I’m not that merciless — I’ll point out one other chunk from the dinner, the gokujo uni. It takes some restraint to know when to let an ingredient shine, and on this occasion, the mounds of orange uni took the highlight on this easy chunk. I at all times lose my phrases when attempting to explain uni particularly, as maybe “creamy, melty uni” doesn’t fairly attain the tenor I would like in singing uni’s reward. Nonetheless, I haven’t had a chunk of uni fairly like this one in months, and it tells a narrative of an ingredient taken to its apex with out a lot manipulation. Sushi and uni lovers, take notice. Friends Only, 1501 California Road, San Francisco

— Dianne de Guzman, Eater SF deputy editor

Chilaquiles at Primavera

Pay attention, I’m absolutely conscious this isn’t breaking information, however yet another time for the folks within the again avenues — there’s no finer plate of chilaquiles in San Francisco. My bestie is an everyday on the Ferry Plaza Farmers Market, so she hits the Primavera stall each different week. By some means, I fell out of the routine. It had been far too lengthy. However I lately discovered myself shivering within the fog behind the Ferry Constructing on a Saturday morning, and it dawned on me — I may get the magical chilaquiles, made by the masa whisperers of Sonoma. Sure, there’s at all times a line. Sure, you have to carry money. However you get to stroll away clutching a heat tin filled with handmade tortilla chips, tossed right into a saucy state of affairs, with refried beans, tender scrambled eggs, and a crumble of cotija. It had been an extended and laborious week, however the chilaquiles restored me. Primavera, Saturdays on the Ferry Plaza Farmers Market, 1 Ferry Constructing, San Francisco

— Becky Duffett, freelance author and former deputy editor of Eater SF

Chao suon at Bodega SF

The consolation of a rice porridge bowl is aware of no bounds, particularly for many who grew up with a model of the dish, sometimes a soothing chunk whereas on the mend from a chilly. I didn’t develop up consuming Vietnamese chao suon particularly, however Bodega SF’s nonetheless delivers these notes I would like in my rice porridge: a silky, savory porridge with bites of tender meat. The meat, on this occasion, is a wholesome dose of spare ribs hiding within the porridge. Sliding the meat off the bone, I pushed it onto spoonfuls of porridge, savoring every chunk. Mussels additionally added to the dish, incorporating a chunk of seafood into the combination. A requisite aspect bowl of Chinese language doughnut items comes with every bowl, the crispness taking part in nicely in opposition to the softness of the porridge. The chao suon is a brand new addition to the Bodega SF menu, because the restaurant provides brunch to its choices. I can see the chao suon as an ideal morning restoration meal or a begin to weekend actions. Bodega SF, 138 Mason Road, San Francisco

— Dianne de Guzman, Eater SF deputy editor