San Francisco » Restaurant » SoMa » Mediterranean
Don’t call it a comeback, Chef Hoss Zaré has been here for years. More or less. Zaré bought the space in 2008—16 years after working in the historic Fly Trap’s kitchen when he first came here from Iran. He kept original trimmings: warm, low light, tin ceiling, B & W photos, but creatively revamped the menu, imbuing salmon and lamb with Persian touches like saffron and preserved lime. Beloved by the young-money SOMA crowd.
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