Castro, San Francisco ยท restaurant
Fifteen years into the Castro and Frances still earns its reputation as a neighborhood place rather than a destination. Open kitchen, rotating seasonal menu, ceramic tableware by a local SF ceramicist. Chef de cuisine Ricky Chu brings a first-generation Chinese American lens to California cooking: dim sum technique in the beignets, house chili oil through the pasta. Start with the Hobbs bacon beignets, finish with the lumberjack cake.
Signature dessert with cardamom ice cream
House pasta with wagyu ragu, pecorino romano, Sicilian chili flake
Crispy fried beignets with applewood bacon, maple creme fraiche