Where to Eat This Week

From meatball pies at East Glisan Pizza Lounge to “clarified” gin and tonic at Chesa, these are the things you must eat and drink this week.

By Eat Beat Team March 16, 2016

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Tacos at Uno Mas

1. Slice into a meatball pie at East Glisan Pizza Lounge

The top call at this exceptionally kid-friendly neighborhood spot is the meatball pie. Excellent, golf ball-sized pork rounds bound in garlic, thyme and leftover pizza sourdough crumbs join pools of fresh mozzarella atop a cracker-thin sourdough stratum. 

2. Cut into steak frites at Angel Face

One of the city’s best steak-and-fry combos is tucked away in that soigne shoebox of a bar next door to Navarre. A heaping bed of golden, super-crispy fries—it puts the golden arches to shame—sets the stage for a rosy-rare slices of teres major steak topped with garlic-parsley butter. Order with a classic martini, and let the night slip away. 

3. Munch on pakora at the Sudra

Crunchy, salty, tangy, and served lava-hot straight from the fryer, this vegan-Indian micro-saloon’s habit-forming pakora (quick-pickled, chickpea-battered broccoli and cauliflower) are tasty enough to challenge tater tots for bar snack supremacy. Dunk each golden nubbin in fruity-tart house chutney and zingy cilantro-lemon sauce, so flavorful they make ketchup taste like wallpaper paste. 

4. Sample tacos at Uno Mas

Pick from a list of 20 or so two-bite wonders, from tender barbacoa brisket cooked with avocado leaves to juicy endiablado prawns in red-hot chile marinade and oregano, all singing inside house-pressed corn tortillas.

5. Suck down a “Gin Tonic” at Chesa

Bartender Tony Gurdian affects a herculean upgrade to a well classic, ditching the usual tonic water and instead carbonating Tanqueray with a simple syrup he crafts with medical grade quinine and intensified clarified lime juice. Impossibly crisp, it is the platonic ideal of a G&T.

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