Accolades

  • It List
    San Francisco magazine
  • "Chotto stands out for its aesthetic"
    San Francisco Examiner
  • 2.5 Stars
    San Francisco Chronicle

My Restaurants

Where I Eat

Behind the Scenes

Chef Armando Justo reviews  at post.venue.name
Bánh mì thịt
"This is a hole-in-the-wall in the middle of the Tenderloin with the most amazing, French-style bread and the best stuff inside. It has the perfect combination of East meets West. It's been voted 'best sandwich' since forever, so there's always a line. I like the classic roasted pork: crispy on the outside and soft on the inside, the pickled sweet daikon and carrots, cilantro, and special sauce all come together so well."
Chef Armando Justo reviews  at post.venue.name
Salumi misti
"Being from Spain and now living in the States, it's not easy to find well-cured, European-style meats. Luckily, chef Staffan does an excellent job, and all of his meats are cured in-house. The salumi and salame are to die for, as well as the pancetta. I love everything pork!"
Chef Armando Justo reviews  at post.venue.name
Omakase
"Ask for Sam-san, order the omakase, and enjoy the Japanese-trained chef's edo-style nigiri. It's absolutely amazing."
Chef Armando Justo reviews  at post.venue.name
Carnitas
"This restaurant opened because the Mexican crew at Nopa used to make staff meals that were good, so they had to give them their own restaurant. This carnitas is to die for—braised pork, orange, bay leaves, milk, cinnamon, beer, pickled jalapeños, cabbage, and salsa de tomatillo."
Chef Armando Justo reviews  at post.venue.name
Cheese selection
"This dish is an all-time favorite of mine since I've been living in SF. Gary Danko's always delivers. The prix fixe menu will leave your belly full any given day, and for dessert I recommend the cheese plate. They have cheeses from all over the world, and the very knowledgeable staff will guide you according to your tastes. It's a simple yet great way to finish a meal."
Chef Armando Justo reviews  at post.venue.name
Tamales
"When it comes to tamales, homemade cooking is the key, as well as the use of fresh masa. However, simplicity is the most important thing. El Buen Sabor's tamales has good corn masa and a great filling. My favorite is the pernil (pork legs) braised to perfection, as well as the pollo (chicken), which has the perfect amount of Mexican spices. Yummy, and so cheap!"