Shangri-La Vegetarian (San Francisco, CA)

A pot of herbal Alternifolia Tea and plate of pickles arrive without notice—a fading hospitality in today’s nickle and dime culture. In the traditional Chinese-style, cabbage and carrots are quick-pickled in salt and then bathed in a sweet vinegar brine. The portion is just enough to wash away the muck of morning and rouse salivation.

This starts every meal at Shangri-La Vegetarian. A throw back to an era only moments ago in San Francisco’s history. The 1978 Chinese vegetarian outpost sits towards the Pacific edge of the city among bustle of lives of everyday San Francisco families. Here food is served without the surcharge of post-Silicon Valley “progress.”

Thick skins encase the 6. Fried Dumplings ($4.95). The Guo Tie style crescents—popular in Taipei, Taiwan where owner William Sung hails from—offers golden fried butts supporting pleated walls of steamed dough. Pierce the skin and a confetti of minced glass noodles and vegetables spills out.

Bulbs of bok choy scallop the edge of the 51. Sweet and Sour Spare Ribs ($8.50). The center pools with soy chunks glistening in a sweet, corn starch thick, gravy. Served with a bowl of multigrain rice over a glass top table littered with awards and kosher certifications.