The Best Things Eater’s San Francisco Editor Ate in January 2025 | Eater SF

"Chef Tu David Phu’s new wine bar on Divisadero leaned into shareable, slightly unexpected bar bites rather than the usual fries and wings: smearing scallion butter over milk bread with sips of Lambrusco, a loaded wagyu dog with pinot noir, and — most notably — a gado gado the table ordered. The gado gado is described as “a crisp vegetable salad of napa cabbage, radishes, cucumber, scallions, sprouts, and carrots, punctuated by fried cubes of tofu and a sprinkle of peanuts.” It’s drizzled in “a just-right peanut sauce that didn’t skew too sweet,” and became “a touch point for the group, something we could return to for crunch or a bite of freshness between glasses and gossip.” The plate is invigorating, served in a healthy portion easily shared between three people — prompting the writer to say, “let’s bring more (good) salads into the bar.”" - Dianne de Guzman