Noe Valley, San Francisco ยท restaurant
A warmly lit Noe Valley institution that has been rotating its seasonal menu since the early '90s without ever removing the fried heritage chicken. Served with mashed potatoes, gravy, horseradish slaw, and a buttermilk biscuit the menu unapologetically calls "damn fine." Everything else turns with the seasons: rockfish and scallop Moqueca Baiana, furikake-crusted trout with tahini-miso glass noodles, and nearly every dish adapts gluten-free or vegan via what the kitchen calls "witchy magic."