The Best Things Eater’s San Francisco Editor Ate in February 2025 | Eater SF
"A multi-course dinner from chef Kim Alter moves between an excellent lobster course and a decadent short rib for larger plates, with complex, delicately made bites in between. The most surprising item was a mochi taco intended as a callback to an earlier scallop dish: chopped scallops tucked inside a chewy-soft mochi exterior, balanced with shiso leaf for crunch. Dianne de Guzman writes that she wasn’t sure how the soft textures would play out but that it “worked spectacularly,” and that after “two quick bites and it was gone,” she kept thinking about it days later—an endorsement for scallop fans to drop in while it’s still on the menu." - Paolo Bicchieri
