perks for your palate.
Eat This Now: 6 must-try dishes in San Francisco right now
By Marcia Gagliardi
Bellota at Bellota
This stylish, Spanish-inspired newcomer in SoMa has an extensive menu of muy sabroso bites to go with your cocktail or glass of sherry (recommended!), but the one you absolutely must try is the namesake bellota. The thinnest, glistening slices of cut-to-order Cinco Jotas jamón Ibérico—the top-shelf and acorn-fed jamón to end all jamón—comes with pan con tomate, lightly grilled with bright, fresh tomato sauce that you can spoon right on. After a couple bites, you’ll be humming to yourself.
Hot Chicken at Wes Burger ‘N’ More
Many folks know Wes Rowe for his satisfying all-American burgers, but at his new Mission outpost, you also get to see what he does for that other USA mainstay: fried chicken. Spice lovers will definitely want to go for the Nashville hot chicken—just don’t touch your eyes for the next 24 hours, and make sure some of the coating flakes off your extra-crispy thigh and onto your mac and cheese. To cool off your maw, go with the strawberry-buttermilk milkshake, made with Lo-Fi Gentian Amaro.
Turbot at Coi
New Coi chef Matthew Kirkley is taking the restaurant into a more French-rooted direction, with a strong focus on seafood. One of the most beautiful and memorable dishes on the tasting menu is the turbot, which comes with a rainbow-hued layering of vegetables like leek, carrot, and purple-top turnip, all presented to look like fish scales, nestled in a pool of beurre Cancalaise—beurre blanc with root vegetables, trumpet mushrooms, herbs, lime, and apple.
Alfred’s tableside salad at Alfred’s
At the newly revamped Alfred’s, much of the expected classic steakhouse vibe remains intact, while some vintage flourishes have even been expanded on, like the addition of tableside salad service. A cart is wheeled over to your table, where a crisp and cool salad of romaine is dressed with plenty of Parmesan cheese, rosemary croutons, and vegetable escabeche. Big pepper grinder? Check. Come for the school night special, Sunday through Thursday for salad, smoked prime rib, mashed potatoes, Bloomsdale spinach, and dessert, all for $55.
Bodega Egg and Cheese at Wise Sons Bagel & Bakery
Any New Yorker homesick for a bodega-style BEC (bacon egg cheese) should try the bagel (or bialy!) version coming out of the new Wise Sons location on Fillmore. Stuffed inside is a fluffy frittata with aioli, melted Cheddar, and in place of just any old bacon, the added bonus of their crispy pastrami. Those willing to venture further from the tradition can get theirs with pastrami breakfast sausage instead.
Cheong fun at Mister Jiu’s
You’ve never had a rice noodle roll like this one—really. Chef Brandon Jew prepares the dish with bergamot, mint, basil and chervil with sturgeon caviar on top. It all comes together for a refreshing, elegant must-order. (Please note: ingredients are subject to change based on seasonality.)