Izakaya from Chef Curtis Di Fede.
Di Fede excels in some traditional dishes such as Snake River Farms beef gyoza ($11), with an exceptionally crisp saute and bold filling, and chicken karaage ($10), where wingettes are coated in a crust as delicate as finely sifted sand.
While many of the main ingredients stayed the same on my three visits, the kitchen is constantly updating the accompaniments to reflect the season.
-- excerpt from SF Chronicle
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