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Get in My Belly! The Top Things to Eat This Week

San Francisco's food editors anoint their current must-haves.

If you're looking for Filipino food, Daly City is where it's at. Tselogs, a brightly-lit spot, offers little on ambiance but a lot on flavor. (This is not to say they weren't playing Christmas carols when I was there.) Tselog's best seller, their sisigsilog (chicken silog), comes out sizzling on a hotplate, ready to be spooned into a mound of rice and fried egg, all tempered with a squeeze of lemon. The addition of a little shake of some banana ketchup is not a bad idea. This might be a classic breakfast item, but even at dinnertime, it offers the comfort of a Snuggie. —SD

Did you know that Ichi Sushi is now taking reservations (even before they move to their new spot)? That's right. No more waiting in the cold. I took advantage of this last night and plunked myself down at the bar to sit in front of one of Ichi's crack sushi chefs Eric Uno Aplin (yes, he happens to be the brother of my good friend, but this doesn't not take away from his talent). When he put down umi masu (ocean trout) with shiso, yuzu juice, yuzu kosho, and Hawaiian red salt, everything really came into focus. As the woman sitting next to me exclaimed: "Oh my god. That's a party in your mouth." I couldn't have said it better. —SD

I went to Liza Shaw's new Merigan Sub Shop right before Thanksgiving and her Italian Combo sandwich brought me right back to the Italian hoagies from Lee's  that I used to eat as a kid in Philadelphia. Although the roll is a little crustier than the ones of my youth, Liza adds the right amount of thinly shaved iceberg lettuce and red onion to cut through all the meat. (There is mortadella, salami and prosciutto cotto on this number.) We tried three other subs and this was the hands-down favorite of everyone sitting at the table. —CA

Royal Cuckoo, with its blood red walls and tchotchke-laden bar, is especially awesome when it's brisk outside. I went in for some liquid heat over the weekend and got the Manhattan, which is made with one of my favorite bourbons, Basil Hayden. I sort of hate to share this secret, but there is live soul music after 7:30 almost every night of the week. It's a holiday-season must. —CA

Ok can we talk about the dessert sampler platters at Roka Akor? I went in for dinner last night and was reminded about how unapologetically lavish and Las Vegas it is. Chef Roman Petry sends out a wide platter piled with shaved ice, several house desserts and scoops of ice cream which rest on an ice sculpture like they were spawned from it. Right now, the bright passionfruit and yuzu ice creams steal the show, along with a light and lovely dessert of lavender sponge cake with bruleed marshmallow and yuzu cream. —CA

 

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