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Three New Restaurants to Try Soon

Roast beef, pasta, and pork belly!

Roast Beef Sandwich at Top Round

Top Round Roast Beef

The first Bay Area location of this Los Angeles–based fast-food chain lives up to its reputation as a kind of upmarket Arby’s for the cool crowd. That’s no backhanded compliment: The restaurant’s Googie-inspired retro shtick offers good, cheesy fun, and the juiciness and tenderness of its slow-roasted beef is well worth savoring. Naturally, the thing to get is one of the seven varieties of roast beef sandwiches— preferably with housemade “Wizz,” extra beef, and a side of au jus. Save room for a concrete, Top Round’s take on the midwestern treat of frozen custard mixed with a choice of toppings—served, in this case, so melty, and in a paper cup so overloaded, that you’re likely to drip ice cream all over your pants. 2962 24th St. (Near Alabama St.), 415-780-3811
—Luke Tsai

A Mano
Hayes Valley
San Francisco has no shortage of destination-worthy fresh pasta for those who don’t think twice about dropping upwards of 20 bucks for a plate of mushroom tagliatelle. The rest of us might consider A Mano, the latest outpost in super-restaurateur Adriano Paganini’s fiefdom of trendy but mostly affordable San Francisco eateries—this one focused, of course, on handmade pasta. Here, that tagliatelle might come with hen-of-the-woods mushrooms and, if you go for lunch, only run you a cool $12. No single dish at A Mano is likely to be the best version you’ve ever had in the city, but as long as you haven’t set your hopes on pasta nirvana, it’s all good enough. Better than that, really, once you’ve cozied up to a plate of pecorino-dusted bucatini all’amatriciana and a few $7 glasses of the extremely drinkable house red wine. 450 Hayes St. (Near Octavia St.), 415-506-7401

For all the talk of Oakland being the new Brooklyn, parts of the city look more like the new San Francisco. On the booming edge of Uptown, in the shadow of shiny condominium complexes, this stylized Japanese joint welcomes diners with a soft techno soundtrack, snazzy cocktails, and a short, smart menu of ramen and izakaya dishes. A good deal of the cooking has a California tilt, from fried potato salad with truffle aioli to curry-glazed pork belly with apple purée. The ramen, too, toys with tradition, mingling items like king trumpet mushrooms and cherry tomatoes into its broths. With its sleek, modernist design and young, moneyed demographic, Shinmai also blurs more local borders, bringing a slice of SoMa to within walking distance of the 19th Street BART station. 1825-3 San Pablo Ave. (Near 18th St.), 510-271-1888
—Josh Sens


Originally published in the December issue of San Francisco 

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