Cravings

How do you satisfy a craving? We asked five of the city’s top cooks to let us in on the foods they can’t stop thinking about—or eating.

By Jan Newberry

Broccoli raab pizza, Pizzeria Delfina
Lawrence Jossel, chef and co-owner, Nopa
“I have a thing for pizza, and this is my once-a-week, have-to-have pie. I always finish with a cannoli. I can’t have one without the other.” Pizzeria Delfina: 3611 18th St., S.F, 415-437-6800

Carne asada tacos dorados with avocado, cheese, and hot sauce, La Taqueria
Michelle Polzine, pastry chef, Range
“I’m a recent convert to meat, and when I first tried these crunchy, crisp, super-juicy tacos, I realized what I had been missing.” La Taqueria: 2889 Mission St., S.F., 415-285-7117

Chicken sopes, Pastores
Tia Harrison, co-owner and executive chef, Avedano’s Holly Park Market
“The old woman from Guanajuato, Mexico, who works in the kitchen is really slow, and it takes forever to get your food. But these sopes—made from masa and filled with pulled chicken, lettuce, queso fresco, beans, and housemade salsa—are so worth it.” Pastores: 3486 Mission St., S.F., 415-642-5385

Phantasm, the Slanted Door
Daniel Patterson, chef-owner, Coi
“I don’t usually like fruity cocktails, but if I’m having a bad day, it gets a whole lot better after a couple of these.” The Slanted Door: Ferry Building Marketplace (Market St. at Embarcadero), S.F., 415-861-8032

Soft tofu soup, Teo
Stuart Brioza, former executive chef, Rubicon
“I find myself thinking about this soup all the time. I love its velvety texture and spicy, sour flavor. It feels light and healthy and is a nice counterpoint to the greasy, fried scallion cakes they serve that I also crave.” Teo: 3741 Geary Blvd., S.F., 415-387-9655