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.