12 Jun Discover Why Z&Y Restaurant is the Go-To Spot for Locals in San Francisco’s Chinatown
Planning to visit San Francisco this summer? No visit is complete without a trip to San Francisco’s Chinatown, one of the oldest Chinatowns in North America and a vibrant enclave of Chinese culture and cuisine. The 24 square-block area is bustling with residents and tourists exploring the area’s shops, restaurants, cultural attractions and scenery. Chinatown draws millions of visitors each year, more than the famed Golden Gate Bridge!
Not surprisingly, San Francisco’s Chinatown is also home to some of the best Chinese food the Bay Area has to offer. The neighborhood offers dozens of restaurants and cafes – including some that have been in business for 100+ years – showcasing the delectable flavors and varied dishes of Chinese cuisine, from Cantonese to Szechuan; from Dim Sum to desserts.
Z&Y Restaurant is located at 655 Jackson Street in the heart of San Francisco’s Chinatown between Kearny and Grant streets. With both indoor and summer outdoor dining options, Z&Y has been a popular go-to spot for locals since its opening in 2008. In 2012, Executive Chef Lijun Han’s unique take on Szechuan classics earned Z&Y Restaurant a coveted Michelin Bib Gourmand ranking, and has retained that every year since. The restaurant earned its first ZAGAT rating in 2011, and was recognized by the San Francisco Chronicle as one of the Bay Area’s top 100 restaurants in 2016.
Chef Han honed his skills cooking for presidents and diplomats as the former Executive Chef at the Chinese Consulate-General in San Francisco. Han presents authentic Szechuan dishes with his own signature touches, like a special spicy sauce and vegetarian dishes prepared daily using fresh, top quality ingredients.
Foodies and tourists alike will find something to love at Z&Y. Chef Han’s expansive menu is full of flavor, showcasing authentic Szechuan classics with traditional recipes and exquisite presentation. According to Michael Bauer of the San Francisco Chronicle, “Han has a way of balancing fiery, numbing Sichuan peppercorns and other chiles with whole fish, beef tendons, pig feet, sliced pork or whatever he’s preparing. The 150-plus item menu can be daunting, but it’s surprisingly hard to choose a loser.”
But what to order off of such a diverse menu? Here are five favorite dishes that always delight:
Tea Smoked Duck – A chef specialty, Z&Y’s Tea Smoked Duck is one of the most popular dishes at the restaurant, and a staple of Szechuan cuisine. Tea Smoked Duck involves a four-step process: marinating, roasting, smoking and frying. The marinated and roasted duck is smoked over twigs and tea leaves from the Camphor plant, an evergreen native to China. The smoked duck is complemented by hot and sour ingredients. The result is crispy, tasty skin with savory, succulent meat. Because of the extensive process, Tea Smoked Duck is traditionally served at banquets and restaurants rather than at home.
Fish Filet with Flaming Chili Oil – As the name implies, this recipe calls for a fresh filet of fish prepared with Chef Han’s signature Flaming Chili Oil. The result is tender, flaky fish filets bursting with spicy flavor.
Explosive Crispy Chicken – Fried chicken is always a favorite, and Z & Y presents an extremely spicy and flavorful version, known in China as Chongqing Mala Chicken. One of the most popular items on Z & Y’s menu, San Francisco Chronicle food writer Michael Bauer described Explosive Crispy Chicken as “Nuggets of golden fried dark meat are buried like treasures in hundreds of dried red chiles.”
Braised Ox Tail – This flavorful dish is braised with red wine and served in a stone pot.
Spicy Dumplings – The perfect appetizer to warm up with after a walk through foggy San Francisco! Traditional steamed pork dumplings drizzled with a spicy red sauce.
If you’re planning to visit San Francisco’s Chinatown this summer, do what the locals do and enjoy a meal at Z&Y Restaurant. Dine indoors, or enjoy outside dining in the heated parklet.
Call ahead 1 (415) 981-8988 or make reservations online.
Written by,
Grier McCurdy Mathews
