WONDERFUL
Hunan Chinese. Average entree + bowl of rice under $20.
270 Broadway St., Millbrae
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Although Millbrae may not be the first city on a Bay Area foodie’s list, Wonderful has racked up an impressive list of awards.
The restaurant itself maintains a warm, lively atmosphere. The entrance is walled in gorgeous mock bamboo latticework and the interior features similarly traditional dining booths. House-cured meat hangs behind a glass window that opens into the kitchen. Posters and images reminiscent of the Mao Zedong era line the walls, presumably because Mao was born and raised in the Hunan region.
Hunan cuisine is well known throughout China for its distinctively spicy flavor and rich aroma. Although Wonderful’s menu offers over 100 dishes, it is organized into neat categories. Pay attention to the “Authentic Hunan” and “Iron Griddle” sections — dishes in those categories will offer authentic Hunanese cuisine. “Mao’s Braised Pork,” for example is slathered in whole cloves of garlic and easily caters to a wide range of taste palettes. For more adventurous diners, the “Fresh Frog Hunan Griddle” is a great choice. Visually, it’s impressive: the dish comes on an iron wok that sits atop a firing miniature stove. The combination of chopped hot peppers, sauteed onions and sesame seeds elevate the dish to new heights.
Don’t feel discouraged from delving into spicier dishes. At Wonderful, the chefs can tailor dishes to make them more palatable. As a rule of thumb, it’s customary to order one rice bowl for each diner (a mere $2 a bowl) and an entree dish for each diner meant to be shared by the whole table. Soups, appetizers, and smaller cold-dishes are tempting, but treat them as optional “add ons.”
In short, give Wonderful a shot! It’s bound to break a couple preconceived notions about the Chinese cuisine dining experience.
STARBELLY
Californian. Average entree + appetizer around $30.
3583 16th St., San Francisco
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Just a stone’s throw from the Mission and downtown San Francisco, most onlookers might pass by Starbelly without a second glance at its innocuous entrance. Don’t be fooled — a neighborhood staple in San Francisco’s historical Castro neighborhood, Starbelly anchors itself in reclaimed wood, stringed lights, and a heated outdoor patio with some color namesake star-sculptures that line the interior walls. Service emphasizes warmth over efficiency, and waiters are more than happy to strike up a minute-long conversation. Although it’s frequented by the Castro locale, many Bay Area foodies make their pilgrimage knowing that Starbelly’s familiarity with Californian cuisine echoes that of Alice Waters, a chef who popularized sustainable farm-to-table dining.
At an initial glance at the menu, some flashier entrees might pop out, like the catfish or steak. However, consider one of Starbelly’s signature dishes — the “fresh spaghetti.” It may not seem like much, but the “fresh spaghetti” is mixed with Starbelly’s signature bacon and jalapeno peppers. After being topped with perfectly scrumptious tomato sauce and nutty shaved grana cheese, the delicious noodles take on a thick, hearty flavor.
Other smaller dishes like the house cut fries are also delicious menu mainstays. The local goat cheese and seasonal market fruit that come with the $8 Starbelly salad are sweet and creamy.
For brunch, sharing one of Starbelly’s seasonal pizzas might be a good idea. They’re inexpensive when shared, and they can also double as an appetizer when dinner hour rolls around.
True to its spirit, Starbelly is a solid choice for a couple things: good food, and a great date night spot. Take a second to peep through the entrance — it might be worthwhile.
GRACIAS MADRE
Mexican. Average entree + appetizer around $25.
2211 Mission St., San Francisco
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Amid local stars like El Farolito and Taqueria Vallarta, Gracias Madre holds its own with a different crowd of diners. On a warm weekend, diners flock to the restaurant, sitting on wooden benches and joining lively conversation at the hip bar seating. Towards the entrance, a gorgeous mural welcomes hungry patrons into the restaurant.
Don’t expect to find the usual offering of beef burritos at Gracias Madre: executive chef Chandra Gilbert has carved out her own space in the Mission culinary hotbed, labelling her cuisine as “locally sourced Mexican food.”All her dishes are vegan, and a creative blend of ingredients are used to recreate some popular Mexican dishes that traditionally feature meat. Take, for example, the “Coconut Bacon,” a small palm-sized dish that features flakes of “bacon” that are in fact scraps of coconut.
Gracias Madre offers an intriguing selection of entrees. Many diners choose to take a “family-dining” approach to Gracias Madre, and it may be wise to do so. Ordering the “Bowl Uno” with delicious fake tempeh drizzled in cashew crema offers a delicious meal. The Platillo de Legumbres features pico de gallo and grilled eggplant “meat” that is sure to satiate even the most discerning carnivores. Other shareable dishes like the “Tamal” or the “Guacamole con Tortillas” are great ways to build a feast for three or four.
Know that Gracias Madre isn’t a typical Mexican restaurant. Things that wouldn’t typically be found in a taqueria — sparkling water served in glass bottles and cloth napkins, for example — might not seem appetizing at first, but this place might be worth visiting for those looking for a white-tablecloth approach to delicious Mexican fare.
RAMEN DOJO
Japanese. Average bowl of ramen under $15.
805 S B St., San Mateo
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For the last few months, Pokeatery — a Hawaiian restaurant serving Poke bowls — has been a popular destination for the DIY bowl trend. Just the same, head towards Ramen Dojo, another trendy hotspot that enjoys dinner lines that round the corner and hit the end of the street. The exterior features its name in over darkly tinted windows, and the menu declares that Ramen Dojo doesn’t serve “food to go.” Inside, a couple small tables and a bar-table style counter welcomes conversation and a delicious meal of noodles.
Invest the time and sit down at the counter. Peruse the menu — what jumps out? “Garlic Pork Flavor” seems like the ramen broth that’ll give the bang for its buck, but try one of the other two broths on a second visit. The “Soy Sauce Flavor” might seem unappealing at first, but the flavor is much more complex. In a DIY style like Chipotle, the diner is able to choose between different levels of spiciness, different toppings, and a small selection of some lunchtime appetizers. Be sure to use the soup spoon that comes with the bowl of ramen; traditionally, ramen is slurped with the broth.
Every bowl of ramen comes with two pieces of roasted pork, a fried whole garlic, a quail egg and freshly chopped green chives. Be methodical about adding toppings. Some worthwhile ones might be another three pieces of quail eggs, tangy kimchi or an extra helping of noodles.
At times, the service might strain a little — some may call it “rushed,” but the size of the restaurant is impressively efficient given their large fanbase. Ramen Dojo is one of the few ramen houses in the Bay Area that has made it on Michelin guide, and it seems that most customers agree with this honor.
