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Bauer Enjoyed the Updated Cadillac Bar & Grill; Kane Half-Liked Myriad Gastro-Pub

Plus, Luke Tsai gets into cheap sushi.

Cadillac Bar & Grill
Cadillac Bar & Grill
Cadillac Bar & Grill/Facebook

Michael Bauer made his way to Cadillac Bar & Grill, the “rollicking, margarita-fueled Mexican restaurant and bar originally opened more than three decades ago in a SoMa alley.” After a 19-year close, Cadillac has reopened in Mid-Market on the ground floor of the Twitter building. And Bauer is digging the food made by chef Kelvin Ott, particularly the chips and guacamole, ceviche, grilled snapper Veracruzano and fajitas. He even goes so far as to compare the Caesar salad to Zuni’s version. On the bad end there’s the “greasy, gooey queso Flameado.” But the service is “so caring it borders on solicitous” and “with its reasonable prices, convivial atmosphere and upgraded food,” Bauer is on board. 2 ½ stars. [The Chron]

Myriad Gastro Pub in the Mission got a visit from Peter Lawrence Kane, where he thought it “feels like it's spreading itself thin” and “comes off as a bet-hedging embrace of disparate trends, even if a number of dishes stood on their own.” Kane initially went for brunch, where he tried some of his favorite dishes, like the “particularly good” shakshuka and “obligatory” order of farm toast. Dinner, on the other hand, revealed nitpicks in dishes, like “very tiny” but “creamy” shrimp and grits, “excellent” bone marrow served over “burnt” sourdough toast and “well-executed” salt cod fritters on a “messy-looking” plate. The restaurant overall is a “mixed bag.”

Luke Tsai went to Yo Sushi in Alameda and Albany, a Japanese restaurant that “specializes in ‘crazy rolls,’” and thus Tsai was shocked to find he enjoyed his meals “beyond expectation” — that expectation being it would suck. He wrote that Yo Sushi sets itself apart from other “pretty bad” inexpensive sushi joints “in the quality of the fish … and sushi rice that has a texture that may not have been perfect but was miles better than the stiff, pre-refrigerated stuff served at cheaper places.” Tsai called out the spicy rainbow and solano rolls, as well as the grilled salmon collar appetizer as some of his favorites. All in all, “on a random weeknight, when the craving hits for raw fish and — yes, at risk of having my ‘food expert’ card revoked, I'll admit it — for sweet-and-spicy mayonnaise,” Yo Sushi does the trick.

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