The Mission Motzu sounds amazing:
“What I love about this dish is that it’s a total Japanese-Mexican mash-up: it’s tripe that’s braised and then grilled, so you get this smoky carne asada effect, balanced with creamy cubes of avocado, a kick of serranos, the brightness of cilantro, and notes of fennel, plus a spritz of lime.”
Also:
They make their own umeboshi. And their own beignets. And their own pickled pigs’ ears.