An occasional collection of bites. Have you eaten anything good or bad, or seen a good scene while you munched? Send in your short bites to Full names only.

Caldo de siete mares at Las Brisas de Acapulco (3137 Mission St. between Capp and Precita). I walk by Las Brisas every day, but it wasn’t until I had a seafood craving that I decided to stop in. I didn’t have just any craving; I wanted the food featured on the sign outside.

When I sat down, I knew I was getting the caldo de siete mares, which translates roughly to “soup of the seven seas.” It was so flavorful and warm, and the fish and the lobster were soft and rich. It hit the spot! The serving was so big that I had leftovers to enjoy at home — it was the meal that kept on giving. The service was great; it took a little longer than expected, but the food was so good that the wait didn’t matter. The chips are also very good. I will be going back when I crave seafood soup again — it was just like the soup my mom used to make when I was a kid. — Alicia Avila

Kung Pao Pastrami at Mission Chinese Food. Warning: this dish will make you cry. If you’re up for a fiery-hot meal, grab a big glass of water and a box of tissues and dig in. It’s so good, you’ll have a hard time stopping. — Hélène Goupil

Roasted chicken breast sandwich at Atlas Cafe. On a gloomy fall afternoon, nothing can spirit away those doldrums like a cup of coffee and a handcrafted sandwich at Atlas Cafe. The roasted chicken breast sandwich on a rosemary roll with blue cheese dressing, house-made mayo, pickled red onions, lettuce and pecans ($7.95) is a delightful light lunch. The pickled onions complement the blue cheese perfectly in every savory bite. — Carly Nairn

Flank steak pho at Evergreen Garden (3100 18th St. at Harrison). All I want on a cold, gray day is hot noodle soup, preferably pho, and Evergreen’s has yet to disappoint. Expect a make-your-own-meal experience. You’ll get a plastic container with hot broth, a box of noodles and meat, and a small bag full of crunchy bean sprouts, basil, hot peppers and lime. Assemble and enjoy! — Hélène Goupil

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