clock menu more-arrow no yes

Filed under:

Zuppa's Chinese Clay-Pot Crab, Sans Clay Pot

[Photo: Eva Frye ]


Here it is, folks: the last of our five specialty dishes created just for Eater readers for our first ever Chinese Food Week. Monday, you were introduced to chef Omri Aflalo's beef and broccoli at Bourbon Steak. Next up, Anthony Strong tackled salt and pepper shrimp at Locanda, followed by soup dumplings à la chef Matthew Accarrino at SPQR. And don't forget Hoss Zare's Persian-style Peking duck. Today, we complete the set of five with Zuppa chef-owner Joseph Manzare who makes Chinese clay pot crab...without the clay pot. From bean thread noodles, ginger and garlic, to crab and cilantro, Manzare uses Chinese ingredients fried up in a wok, but he finishes it in his wood burning oven for an Italian twist. Above, Manzare breaks down a still-clawing Dungeness crab, before tossing it in the wok. He's serving his stir fry family style for two at Zuppa through Sunday for $29. Don't forget, you can find the full list of participating restaurants and their specials right this way.

· All Chinese Food Week Coverage [~ ESF ~]

Locanda

557 Valencia Street, , CA 94110 (415) 863-6800 Visit Website

SPQR

1911 Fillmore Street, , CA 94115 (415) 771-7779 Visit Website

Bourbon Steak

335 Powell Street, San Francisco, CA 94102 415 397 3003

Sign up for the newsletter Sign up for the Eater San Francisco newsletter

The freshest news from the local food world