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The 20 Bay Area Dishes Eater Readers Crave The Most

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Last week, Eater asked readers to name the dish they crave the most frequently. From shrimp and grits to carnitas tacos to dry fried chicken wings, readers obliged with their favorites. Here's a map of where you can find these addictive foods.

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Note: Restaurants on this map are listed geographically.
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PPQ Dungeness Island's Crab & Garlic Noodles

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You can't just have one. Order the crab, follow with garlic noodles. Swallow. Repeat.

Tony’s Pizza Napoletana's Limited Edition Margherita

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Ok, readers didn't specify which Tony's pizza they craved most, but it was a resounding favorite. So we'll pick for you: the limited edition margherita, clothed in San Marzano tomatoes and fior di latte mozz.

Lers Ros Thai's crispy pork belly

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People call this dish a standout and a "must try" on Lers Ros' long menu.

Noeteca's Croque Josephine

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A spin on the classic Croque, made with ham, soft bread and poached egg.

Seven Hills' Raviolo Uovo

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A local take on a classic Italian fine dining trick: one huge quivering raviolo begs to be forked, unleashing the spinach, ricotta and barely set egg yolk within.

John Campbell's Scone

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Made from a traditional Irish recipe, John Campbell's scones are round, light, cakey, and best consumed with a good buttering of clotted cream.

Phat Philly's Cheesesteak

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Two words: "wit whiz."

Brown Sugar Kitchen's Shrimp & Grits

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Tanya Holland's rendition come in a deep white bowl, so none of that extra barbecue sauce or creamy grits can escape your spoon's reach.

San Tung Chinese Restaurant's Dry Fried Chicken Wings

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By now, if you haven't tried San Tung's dry fried chicken wings, there is something seriously wrong with your brain.

Yamo's Fish Chowder

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This noodle seafood soup sticks with you, and won't let go. One order is easy to split.

Udupi Palace's Onion Rava Dosa

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A special dosa stuffed with potatoes and onions is flavorful, even without the coconut chutney and sambar that come with it.

Grubstake Diner's Rare Cheeseburger

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Rare means rare at Grubstake, and most people love this burger after a long night of cocktails and beer.

Ino Sushi's Ankimo

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The foie gras of the sea, served buttery and fresh every night.

Pal's Takeaway's Aunt Malai's Lao Sausage Sandwich

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Just look at that sucker: sausage, cucumber-cilantro relish, soy-yuzu mayo, and wild arugula, all forced to share one crusty Acme roll.

La Ciccia's Octopus Stew

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Another reader favorite among the favorites: whole, tender baby octopus in spicy tomato broth, done the Sardinian way.

Kirimachi Tonkotsu Ramen

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Readers love this ramen for its deep pork bone flavor, and the use of shredded pork instead of the usual sliced chunks.

Taqueria el Buen Sabor's Carnitas

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It's all about the carnitas here, in regular and super tacos. One reader digs the sauce too: "Their green salsa in the squeeze bottle is the best. I eat every bite with it ..."

Balompié Cafe's Pupusas

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Angelic circular masa rounds yield to wicked oozy centers full of meat and cheese.

Frisco Fried Chicken's Fried Chicken

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Finger-licking, lip-smacking, crispy and succulent—choose your own adjective. Then let the chicken do the talking.

Breakfast At Tiffany's "Stella by Starlight"

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A neighborhood favorite for 30 years, Breakfast at Tiffany's makes deliriously addictive hashbrowns, like the "Stella by Starlight" with cheddar and jack cheeses, green chile, bacon, tomato and sour cream on top. Good luck with that.

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PPQ Dungeness Island's Crab & Garlic Noodles

You can't just have one. Order the crab, follow with garlic noodles. Swallow. Repeat.

Tony’s Pizza Napoletana's Limited Edition Margherita

Ok, readers didn't specify which Tony's pizza they craved most, but it was a resounding favorite. So we'll pick for you: the limited edition margherita, clothed in San Marzano tomatoes and fior di latte mozz.

Lers Ros Thai's crispy pork belly

People call this dish a standout and a "must try" on Lers Ros' long menu.

Noeteca's Croque Josephine

A spin on the classic Croque, made with ham, soft bread and poached egg.

Seven Hills' Raviolo Uovo

A local take on a classic Italian fine dining trick: one huge quivering raviolo begs to be forked, unleashing the spinach, ricotta and barely set egg yolk within.

John Campbell's Scone

Made from a traditional Irish recipe, John Campbell's scones are round, light, cakey, and best consumed with a good buttering of clotted cream.

Phat Philly's Cheesesteak

Two words: "wit whiz."

Brown Sugar Kitchen's Shrimp & Grits

Tanya Holland's rendition come in a deep white bowl, so none of that extra barbecue sauce or creamy grits can escape your spoon's reach.

San Tung Chinese Restaurant's Dry Fried Chicken Wings

By now, if you haven't tried San Tung's dry fried chicken wings, there is something seriously wrong with your brain.

Yamo's Fish Chowder

This noodle seafood soup sticks with you, and won't let go. One order is easy to split.

Udupi Palace's Onion Rava Dosa