Order Up
Overlooked no more: Florio’s pappardelle with white Bolognese
Sometimes you need to pass a restaurant a few times before you realize just what you’ve been missing
A sandwich to rival Philly’s best
It takes Matt Kosoy three days to achieve perfection at Jerry’s Roast Pork and one lunchtime to ask, jeet yet?
La Cigale is Fire
The multicourse dinner at Glen Park’s newest hot spot is cooked over a wood-burning grill
Smoky meat treats
Bar Tanuki’s yakitori is grilled perfection that rivals Japan’s best
Dig this shin
Made with a meaty master stock, the braised beef shin at Happy Crane in Hayes Valley is rich yet somehow light and refreshing
A lasagna that contains multitudes
Tasting a dish that layers in culture, history, and flavor at Menlo Park’s Yeobo, Darling
Welcome to savor country
Get your hands on the pillowy, flavorful chole bhature at Jalebi Street
The snappiest sausage in the Bay
It takes three days for pitmaster Russell Savage to make Pico’s BBQ’s perfect sausages. It’ll take you seconds to devour them
