To Hyang

This almost invisible place, run by Hwa-Soon Im and her daughters, practices a devotion to craft unrivaled in San Francisco's Korean restaurants. Im ferments her own soy sauce and hot-pepper pastes, grows herbs in her own gardens, and makes the most of dried greens and pickles, grandma-style. Don't, by any means, order barbecue. Get stews and soups instead, as well as Im's steak tartare with Asian pear.