CRAVE: Ahi tuna tostadas
All of my friends like to eat (thus, why they are my friends), but I’ve only met one who is as into food and restaurants as me. Luck would have it that we became friends through work, sitting next to each other every day and working on the same team.
She had recently come back from a trip to Hawaii and was going on and on about these special donuts, malasadas. Originally of Portuguese origin, these donuts are usually balls of deep-fried yeast dough covered in sugar, and sometimes with a bit of filling.
I needed to try one of these.
To the Internet we went.
After a little bit of research, we found we could try some of these donut balls at Grindz, a Hawaiian restaurant in the Outer Richmond. Gathering our other two team members, we took a cab from downtown across city for a midweek lunch adventure.
The place is casual, with waiter service, but nothing pretentious or over the top. The big thing to get here is the loco moco (rice, fresh ground steak patty, egg(s), sautéed onions, and mushroom gravy) and katsu moco (Panko crusted chicken, white or brown rice, 2 eggs, sautéed onions, and house made mushroom gravy). My coworkers nailed this.
They also have a selection of ahi tuna dishes such as ahi poke salad, ahi poke & chips, ahi tostadas, and ahi tataki.
I went ahi tostadas.
Great crunchy wonton, really soft fish, cabbage slaw, and chipotle créme fraiche.
Cinnamon, nutmeg, sugar. These were actually a little too doughy for me, and not enough deep-fried, however, I don’t discriminate against donuts and found myself eating the last of them.
Dessert bonus! Also try the chocolate haupia pie: graham cracker crust base, haupia (a coconut cream custard) and dark chocolate pudding filling, and finally topped with Chantilly cream and toasted macadamia nuts.
With few Hawaiian restaurants to visit, Grindz is fun way to spice up your usual cuisines and definitely worth a lunch or brunch visit.
Learn more about this San Francisco restaurant on the Grindz website.