![]() Pair the rich food with artisan Korean spirits, like the Golden Barley ($29) and Seoul Night ($29) for soju, or Yangchon Chungju ($45), a savory Korean rice wine. The soup comes unseasoned, but each table is equipped with small boxes of salt and pepper. Try the combo sul long tang ($28), soul-comforting soup with thin sheets of brisket, beef tongue, oxtail and slippery chunks of tendon, all in a cloudy white stock. Don’t sleep on the top-notch appetizers like the crunchy jeon ($12), a pancake threaded with leeks, or the fantastic yukhoe ($25 spelled “yuk-hoi” on the menu), Korean beef tartare on a bed of crisp Asian pear spears topped with an egg yolk. Opened in February, Han Sang specializes in deeply soothing bone broth soups, cheesy short ribs ($75/$85, add $5 for cheese) and small mountains of sliced beef ($60-$65). Diners pinch oxtails between their digits, appraising them like diamonds as they try to find every bit of flesh attached to the bone. Korean restaurant Han Sang puts you in a carnivorous mood. Do not skip dessert at Copra: Try the surprising bay leaf flavored semifreddo-like dessert ($12) or God’s Own ($15), an icy presentation of coconut in five ways, and chase it down with a sweet and creamy chai ($5). ![]() Those scorched chiles are used for the burnt chile chutney, which is sort of like a coconut salsa macha - tangy, spicy with a touch of sweetness. These are the Gucci of chutneys making each one is a laborious process that involves stewing, fermenting and reducing ingredients like coconut or gooseberries to a potent sauce, or toasting chiles until nearly singed. While dishes like the bone marrow in a toasty gravy ($18) and hamachi collar ($42) are excellent, the must-order dish is the chutney sampler ($17). The restaurant looks like the kind of boho plant shop you’ve seen before, with ample greenery throughout, but don’t let appearances fool you: The food here is way out of the ordinary. The latest restaurant from chef Srijith Gopinathan and partner Ayesha Thapar, Copra is a stunning tropical palace for unrestrained South Indian food. C.H.įor more restaurant suggestions, review our guides to the best fine dining restaurants, the best San Francisco restaurants and the best sushi. Don’t let their removal deter you from visiting these innovators, too. The most painful part of compiling this guide is retiring some truly incredible spots like Jubba, Shizen, Nisei, Mrs Khan, Afghan Awasana Kabob House, Cotogna and Rose Pizzeria. Other new additions include San Francisco’s Delfina, a trailblazer for Cal-Italian food that still stuns after a snazzy remodel Mingala, a Malaysian restaurant in Newark with loads of piquant sambal and shrimp paste and Oakland’s Teni East Kitchen, a contemporary Burmese restaurant with showstopping roti and a feel-good community vibe. Immigrant mothers will tell you that hot soup on a sweltering day has a cooling effect on the body for that, I point you to Korean restaurant and bone broth master Han Sang in Millbrae. To cool down, there’s Mariscos El Aguachile 8, a truck in East San Jose known for its blazingly spicy ceviches. On the affordability front, there’s New York-style slice spot Mama’s Boy in Oakland with dappled, crunchy and budget-friendly pizza. OK, the last one is a bit of an exaggeration, but I am adding a new, egg-centered restaurant called Egglicious India, the first of its kind in the region. This update is a bit of a hodgepodge with some loose themes like affordability, fresh summer options and eggs. ![]() The sun is out in the Bay Area - the mood infused with a healthy dose of vitamin D.
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