Mussels Gratin at Clementina. Credit: Albert Law
The Most Talked-About Dishes in Northern California – May 2026
10 Minute read
02 Jun 2026
Writer
World Cup Pizza at Tony's Pizza Napoletana
With the FIFA World Cup heading to the Bay Area next year, culinary tributes are inevitable. At North Beach institution Tony's Pizza Napoletana, the limited-edition “Around the World” pizza is one of those rare concepts that is as fun as it is well executed. The 12-inch pie features seven spices representing seven continents, including allspice, lemon myrtle, and African bird’s-eye chile. Beneath it all is a layer of braised pork, mozzarella, smoked provolone, and basil.
Quenelle de Brochet at RÊVE Bistro
While there’s no shortage of French fare in the Bay Area, few restaurants take on quenelle de brochet, the Lyonnaise specialty of airy pike dumplings that requires both time and precision to execute well. At Lafayette’s new RÊVE Bistro, chef Paul Magu-Lecugy has introduced the intricate dish for the summer, serving it with a fresh, herbaceous sauce that lets the quenelle remain the star.
Reuben Fries at Grand Lake Kitchen
When Oakland favorite Grand Lake Kitchen opened its first San Francisco outpost this month, it quickly became clear that one dish was destined for a cult following: chef Dave Wasem’s Reuben fries. Big enough to share, the dish is a pile of crispy fries topped with pastrami, sauerkraut, Swiss cheese, and a complex Russian dressing that somehow manages to pull everything together.
Panini at Palio
As downtown San Francisco continues its recovery, daytime lunch options are expanding alongside it. One of the strongest new contenders comes from FiDi mainstay Palio, which recently launched a dedicated panini program. Served on house-baked focaccia, the sandwiches include options like eggplant parmigiana, chicken parmigiana, and prosciutto with Parmigiano Reggiano and arugula, each accompanied by a simple side salad for an easy weekday lunch.
Scallop Dumplings at Happy Crane
Ever since opening in 2025, Happy Crane has been packed most nights, with diners eager to experience chef James Yeun Leong Parry’s inventive Chinese cooking. This month, Parry expanded the menu with several new dishes, including silky cheung fun and an abalone stir-fry. A particularly elegant expression of the chef’s approach is the Maine sea scallop dumpling with fava leaf, shrimp, and trout roe, a one-bite dish that leaves a lasting impression.
Sea Urchin Tamalito de Maíz at Maria Isabel
Just two months after opening, Maria Isabel was added to the MICHELIN Guide. That comes as little surprise. The new restaurant from Dalida chefs Laura and Sayat Ozyilmaz is filled with memorable dishes rooted in Laura’s Sinaloan and Guerrerense heritage. While it's difficult to single out just one standout, the sea urchin tamalito de maíz has generated plenty of early buzz. The sweet corn tamal arrives in a vanilla-scented corn crema and is topped with Santa Barbara sea urchin, a combination that feels both luxurious and deeply comforting.
Summer Banchan at Joodooboo
Earlier this month, Oakland's tofu specialists at Joodooboo hosted New York chef Telly Justice of HAGS for a one-night collaboration. Now attention has turned to the restaurant's new summer menu, a collection of vegetable-forward dishes that showcase the kitchen's seasonal approach. Highlights include pole beans with shiitake, roasted romanesco with lemony anchovies, and a new assortment of housemade pickles.
Mussels Gratin at Clementina
Yes, gluten-free diners flock to the new Richmond District restaurant for its pizzas and pastas, but the appetizers deserve attention as well, particularly the crowd-favorite mussels gratin. Nestled in a creamy Gorgonzola sauce and topped with gluten-free breadcrumbs, the dish is a fitting companion to San Francisco’s foggy summer afternoons.
