Best Dishes Eater SF Editors Ate This Week: May 13 - Eater SF
"Spicy, piping-hot soup sold by the pound was the thing I needed to get through a long night of work. Tang Bar delivered. The thing about the Stonestown Galleria business, an offshoot of Australia’s Dainty Sichuan, which was a favorite of Anthony Bourdain, is that you’re experiencing one of the city’s least-discussed dishes and styles of dining. There’s a long cold bar to pick ingredients for your malatang, sprawling and long, before weighing your choices on a scale. You can get the Sichuan-originated pot however you want — there’s laksa broth on the weekend — but I opted for a huge serving of tofu, glass noodle, soy skins, chewy rice cakes, firm lotus, and an edifying mushroom broth. To survive the night of ushering second graders through an only-in-San Francisco musical, I opted for a guava boba tea from Quickly, too. The combo of sugars and double doses of fluids knocked my allergies out cold. I was revived, my humanity blasted back into my body thanks to not just the onslaught of peppery spice and mochi-like rice but from the temperature. This might’ve been what they gave Jesus on that third day to get him back in the game." - Eater Staff
