The Best Soups, Stews, and Porridges in San Francisco | Eater SF
"Thick and packed with umami, mohinga, a traditional Burmese stew, is runny enough to be eaten with a spoon but sturdy enough to serve as a substantial meal. At the new Thrive City restaurant, the presentation elevates the dish literally and figuratively, with a two-story pot filled with fish chowder, fried halibut fillets, crunchy veggies, and other toppings." - Flora Tsapovsky
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