Here are five must-try entrees that we order every time.
Basteeya at Aziza
BASTEEYA, AZIZA
When Mourad Lahlou opened Aziza in 1997, basteeya was on the menu. While it’s changed over the years, a rendition of the classic Moroccan dish remains. Today, diners enjoy the flaky pastry disk filled with fragrant chicken confit, sweet caramelized onions and plump sultana raisins. Bonus: The braised lamb shank is still divine. 5800 Geary Blvd., 415.682.4196, azizasf.com
Clam chowder at Hog Island Oyster Co.
CLAM CHOWDER, HOG ISLAND OYSTER CO.
With a heaping pile of succulent clams and a rich, creamy broth, Hog Island Oyster Co.’s clam chowder is one of the best in the city. Ferry Building, Ste. 11, 415.391.7117, hogislandoysters.com/restaurants/san-francisco
VEGETABLE WONTONS WITH EGGPLANT IN GARLIC SAUCE, FANG
Vegetable wontons tossed with eggplant in garlic sauce sound like typical Chinese restaurant fare, but Kathy Fang’s new version is a culinary revelation. The housemade dumpling dough is pillowy, the spring pea filling is delicate, and the eggplant melts in your mouth. The next time you dine at Fang, it’s a must-order. 660 Howard St., 415.777.8568, fangsanfrancisco.com
Spicy rigatoni at Original Joe's
SPICY RIGATONI, ORIGINAL JOE’S
When we need a hearty bowl of comforting pasta, we head to Original Joe’s in North Beach. Grab a seat at the bar and order a martini and the spicy rigatoni. The tomato, vodka and cream sauce has the perfect amount of heat and is just enough to cure any foggy day blues. 601 Union St., 415.775.4877, originaljoes.com
OAK GRILLED AHI TUNA, WATERBAR
Waterbar’s ahi tuna entree is a delicious balance of flavors. The grill provides subtle smokiness, the snap peas add seasonal freshness, and the cucumber kimchi offers a touch of heat. 399 The Embarcadero, 415.284.9922, waterbarsf.com
Photography by: COURTESY OF AZIZA; COURTESY OF HOG ISLAND OYSTER CO.; COURTESY OF ORIGINAL JOE'S
