Sons & Daughters in San Francisco's Nob Hill neighborhood has impeccable and inventive food, and the accommodating staff make this meal an experience you'll want to linger over for hours.
Late spring heralds the season for soft-shelled crabs, blue crabs that have shed their hard shells. In the brief period before their new shells begin to harden, they're tender enough that the whole crab is edible, shell and all. They're prized for their sweet flavor and juicy texture, and Chowhounds love to eat them with a simple sauce or in sandwiches. READ MORE
Cooking Papa in Foster City is known for Cantonese barbecue meats, but you might want to go a different route and preorder the rice-stuffed chicken for your next family dinner. Chowhound user Tabetai yo visited recently and breaks down the details: Order the chicken three days in advance for $45, and you'll also be able to reserve a table at this busy restaurant, with a view over a canal. READ MORE
Escargot in garlic butter (pictured), house-made chicken liver pâté, and fondue for four are just some of the dishes at Dominique’s Kitchen in Redondo Beach. After cooking around the world for over 30 years (including a stint at LA’s oldest French restaurant, Taix), Chef Dominique Theval has gone solo. FoodObsessive says on Chowhound that Theval's restaurant delivers consistently good French food in a cozy and inviting atmosphere, a rare find in the beachside city. READ MORE
Columbia University has many benefits to offer prospective students, but great Chinese food isn't one of them. So Wang Yuanzhen from Henan Province knew there'd be a ready clientele of hungry expats for Northwestern Famous, the food cart that he rolled out last fall outside the school's main gate. READ MORE
It's a sign of the times in the Bronx's Little Italy that Roberto's, a destination restaurant owned by a native of Salerno, now finds itself surrounded by Latin American street eats. At Anayely, a nearby Honduran grocery, the friendly staff pushes a griddle onto the sidewalk, pats out hefty wheat-flour tortillas to order, grills them to a nicely blistered brown, and rolls baleadas—"like tacos that've been hitting the gym," as squid kun describes them on Chowhound. READ MORE
Mexican mole is a labor of love, a process that often calls for the help of the entire family. Traditional versions can have more than 20 ingredients, labor-intensive mixes of chiles, seeds, fruits, nuts, and spices. Most components are first roasted or fried, then ground and combined into a thick, high-flavor sauce.
Rocio’s Mole de los Dioses in Sun Valley simmers up some of the best moles in all of Southern California. Chef and owner Rocio Camacho grew up watching her mother cook moles at a market stand in Oaxaca. Over time she’s taken tried-and-true recipes and made them her own, like Mole de los Dioses (made with huitlacoche, a.k.a. corn fungus) and Mole de Nopal (with cactus and sunflower seeds). READ MORE