For more than a year, a colleague at the paper implored me to try his favorite burger at Della Fattoria, a bakery and cafe in Petaluma. After visiting, I can say that his insistence was understandable. The burger consists of a tall bun filled with twin lacy-edged smashed patties made from a decadent blend of ribeye and brisket, along with caramelized onions and American cheese. The quality of the beef makes it shine, with the steak fat lending it an engrossing butteriness. It’s accompanied with fingerling potatoes that are slightly smashed and crispy.
Della Fattoria. 143 Petaluma Blvd. N., Petaluma.dellafattoria.com
El Taquito Costeñois one of my go-tos at Fruitvale’s street food corridor on Foothill Avenue — locally dubbed “La Walgreens,” in reference to the pharmacy where vendors reside. Usually I don’t get past the al pastor tacos, which flaunt crispy-edged sheets of pork, cooked and sliced from a vertical spit. But on a recent visit, I encountered a new favorite filling: cabeza, steamed beef head with gelatinous fat. All the tacos are made on handmade flour tortillas and the salsa bar is respectable, including guacamole and hot emulsified salsa verde.
El Taquito Costeno. 3232 Foothill Blvd., Oakland. instagram.com/el_taquito_costeno
On a recent visit to Jang Su Jang in Santa Clara, the rice cake dish known as rose tteokbokki was the standout. Whereas the typical preparation sees the rice cakes simmered in a syrupy, piquant sauce, this version adds cream into the mix. Despite the absence of tomatoes, it took on vodka sauce quality, the newfangled kind that veers towards spicy amatriciana. The rice cakes have a QQ chewiness and the sauce is ideal for spooning over white rice…