Chef

Joseph Elevado

"This dish is so simple in its deliciousness. Crispy zucchini and eggplant served with a thick tzatziki dip made from greek yogurt, you can't go wrong with this dish."

"A rich succulent bit of beef tendon that's has amazing flavor imparted by the binchotan charcoal used in their robata grill. This literally melts in your mouth...sweet, savory, decadent."

"This salad is so good, the flavor combinations all work so brilliantly together."

"Crispy, tangy and delicious, I crave this sandwich all the time. I love the spicy B&B pickle slaw and rooster aioli, especially after a drink or two."

"Their ramen has all the elements you would expect: tender slices of pork, a boiled egg, green onions, and a nice rich pork broth. You can even get extra noodles if you want!"

"I love all of Sotto's pastas, which rotate on their constantly changing menu. When they have it, my favorite pasta here is the spaghetti with sardines, wild fennel, sultanas, and pine nuts. This take on the famous pasta chî sardi from Sicily is delicious. I love the flavor of sardines. Pair that with the sweetness of the raisins and the nutty nuances from the pine nuts, and you've got it made."