Hot Pastrami. This special isn't always on the menu. Dijon mustard, sweet onion, pickles, Thousand Island dressing and swiss.
One of our favorite meals ever. Fusilli with Olive Oil Poached Yellowtail, Pappardelle with Nine Hour Bolonese, Porkchop with Horseradish Cream, and Huckleberry Buttermilk Panna Cotta were to die for.
It's an updated take on the Zuni formula, with the success to show. Both neighborhood standby and destination restaurant, Nopa continues to grow admirably under Chef Jossel. [Eater 38 Member] Read more.
A great place for a glass of wine after a night at the opera. Never gets too crowded - sit at the bar and take a gander into the kitchen. Ask Bob for wine pairing suggestions!
For his California bounty-driven cuisine Chef Tu forages wild fennel and rosemary; makes his own mozzarella, ricotta, and mascarpone; and creates a new kind of creamy risotto every night. Read more.
If you want to extra impress, order the Mossabaha, a chunky, spicy hummus that's topped with olive oil and served with house-made bread. Read more.
This minuscule, relaxed spot serves up some seriously excellent sushi. Don't miss the Uni Crudo or Castro Roll & make sure to check out the specials board. Read all about it on WinstonWanders below!! Read more.