Boccocino with salmon and rapini at Globe
Broccoli rabe and long, fat tubes of pasta are tossed with garlic and chili-laced olive oil. A slab of grilled salmon is laid on top, and the dish is finished with salsa verde and a grating of parmigiano reggiano. The combination of fish and cheese would send an Italian grandmother into cardiac arrest—but in this dish, we think it’s genius.
290 Pacific Ave., S.F., 415-391-4132.

Carrot soup at Scott Howard
Think of it as carrots squared. Carrot juice and puréed carrots meet a hint of curry powder and a slug of cream. Somehow the result tastes even more like the root itself than a raw one does.
500 Jackson St., S.F., 415-956-7040.

Faith’s ham-and-cheese toast at Town Hall
A croque madame by way of the Deep South: Johnson Family Country prosciutto and St. George cheese are layered between slices of levain bread, then napped with jalapeño cream and garnished with bits of fried okra and a poached egg. Rich? Sure. Irresistible? Absolutely.
342 Howard St., S.F., 415-908-3900.

Mussels and pork with a spork at Spork
In the spirit of the pork-and-shellfish dishes of Portugal, chef Bruce Binn pairs roast pork shoulder with mussels steamed in Belgian beer. A dollop of smoky pimentón aioli, toast, and a tangle of griddled green beans round out the bowl, ideal for eating with the restaurant’s namesake utensil.
1058 Valencia St., S.F., 415-643-5000.

Rose crème brûlée at Citizen Cake
Leave it to Elizabeth Falkner to rescue a played-out dessert from itself. Falkner has been making variations on this creamy classic since 1993; this version is laced with a touch of rose water. May it never go away.
399 Grove St., S.F., 415-861-2228.