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Get in My Belly! The Top Things to Eat This Week

San Francisco's food editors anoint their current must-haves.

Le Dix-Sept's new chocolate nougat

Le Dix-Sept's new chocolate nougat

Last night we had our boozy office holiday party at Stock in Trade. The Marina's vast tavern has multiple flat screens showing multiple games and thus puts out some seriously hearty dude food to go with it. Dude or not, I haven't had anything quite as addictive as their mac and cheese. Made with sausage and three cheeses (Grafton cheddar, havarti, Bellwether Farms ricotta), it's all topped with crispy shallots a la your favorite midwestern green bean casserole. It's a killer in the best way. I had two helpings and, today, penance is being paid. —SD

When Hi-Lo BBQ opened at the beginning of the year, it did so without a bar. Luckily, they took their customers' feedback (which sounded something like the chanting of "bar! bar! bar!") and added one. I have to say, the addition to the space transformed it. With it's low-lighting and high ceilings, it's now one the nicest spots in the Mission. And not only are the cocktails tasty (see: the Leeward Flip), but Hi-Lo's new chef Robin Song (of sister restaurant Hog & Rocks) is a talent. "Wood-fired cooking" is now the hook. The other evening, I had a fantastic smoked beet salad with avocado (not a pairing I'd normally think would work) and tasty brisket to boot. —SD

Le Dix-Sept's new nougats (available at Heath Ceramics) have an architectural beauty to them that I wish I could frame and hang on the wall. But that will never happen because they might be the tastiest nougat I've ever had. The chocolate is layered up with black mission figs and pumpkin seeds, while the vanilla is dotted with almonds, mangoes, and cacao nibs. Both are have a dense, chewy marshmallow texture that's hard to stop eating. —CA

We just made the trip to Sho Kamio's new izakaya, Iyasare. The dishes that stuck in my mind are his gorgeous black and white miso roasted eggplant, an elegant okonomiyaki brimming with Dungeness crab, and a 28-day-aged New York ribeye, which you can dot with real wasabi and fresh herb puree. It didn't hurt that we washed everything down with pints of Ale Industries' Golden State of Mind, which the restaurant has on tap. —CA

Nopa is draining a beautiful barrel of bourbon from Kentucky's Willett Distillery into cocktails through the end of the year. Check out the five bourbon drinks at the beginning of their spirits menu and you'll notice they all include the contents of this very specific barrel, #1299. My choice is always the walnut cocktail, made with Italian walnut liquer, which just seems right during this frigid close to our year, next to the restaurant's open hearth. —CA

 

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