May 5, 2016
The preparation of sweetbreads requires versatility—precisely why teriyaki, a melange of both sweet and sour profiles, is up to the task. For Chef David Bazirgan of San Francisco’s Dirty Habit, teriyaki sets the stage for a full roster of flavors surrounding a centerpiece of crispy offal; bright pineapple, toasty cashew, and the soft heat of Thai bird chili and scallion. Sponsored


Dirty Habit
Happy Hour, Outdoor Seating, Full Bar, cocktail, new american
Union Square, SOMA