Jennifer: "Items from every section of the menu are exciting to try, but my absolute favorite part is the homemade pasta!"
Nicole: "Our service was IMPECCABLE from start to finish."
Brian: "I feel the interesting and innovative ingredients used in their pastas are what really set this restaurant apart from others."
Beth: "Fried chicken (the only permanent menu item) did not disappoint. A Mary’s free range thigh and boneless breast is marinated in buttermilk for 24 hours."
Mark: "Equally as divine, the fatty-in-a-good-way pork chop had that juicy, fun-to-chew texture of fine pork."
Meyeon: "The seafood creations are especially excellent."
Meyeon: "This is a place where you relax at the end of a long day and enjoy Japanese fare unlike any you have tasted before."
Beth: "The food was unremarkable, but I’d return with sake fans for the outstanding selection."
Mark: "The standout dish was the Aji no hiraki (horse mackerel), with a side of citrusy oroshi ponzu."
Mark: "Consider ordering your first dish with just 1-2, then taste it and place your other orders based on that experience."
Meyeon: "The food is traditional Lao cuisine with familiar Thai food options prepared by a friendly Lao family."
Beth: "Another recommended dish was the spicy wings. They arrived “three bears style”– not too hot, not too bland, just right."
Brad: " The pistachio meatballs are the signature appetizer on the menu."
Kristine: "More impressive was the short ribs with lentils that my boyfriend had. I was wishing I had ordered that."
Mac: "I’m not a huge baklava eater, but I liked Zare’s version quite a bit; an aficionado would go nuts for it, I bet."
Mac: "And dessert — their caramel pudding is justly famous: a white dish filled with velvety caramel and topped with sea salt crystals."
Kristine: "The Burger ($16), which was grass-fed and house ground, was juicy and had that charcoal, backyard barbecue splendor."
Brad: "'Carter Beats the Devils' is the Flora version of the margarita. The combination of Tequila, Mescal and the chili made for a smooth drink with a bit of a kick."
Karen: "Angkor Borei has been a hidden gem in the Mission for 26 years."
Joel: "OMG so good, like a dance at the table, flavors sung to us- dish after dish, with the pumpkin curry being the highlight."
Pepi: " The best dish was the Ahmohk, a delicately flavored fish mousse, with bite-sized pieces of fish that retained a firm texture."
Bay Area Bites