The Other Critics

Miller Likes Namu Gaji, But Not the Noise; Hochman Digs Southpaw, But Not the Salt

Namu Gaji at Dolores and 18th.
Namu Gaji at Dolores and 18th. Photo: Brian Smeets/Grub Street

Virginia Miller files a full-length review this week of Namu Gaji, noting that while she likes the food at the new restaurant — especially the team’s street-food classics, like their “real” Korean taco and gamja fries — she kind of misses the “chic, spare Richmond dining room” that Namu abandoned in January to move here. She’s a fan of the menu, giving special praise to the “fish parts” dish and her first taste of salmon roe, and the raw salmon dish. Her favorite stuff remains the staples chef Dennis Lee has done for a while, like his Korean Fried Chicken (KFC), and she suggests dining early if you want to avoid “yelling through dinner.” [SFBG]

Over at the Weekly, Alex Hochman is pinch-hitting again, covering Southpaw BBQ in the Mission. He writes that new chef Max Hussey is doing some good, if uneven work, with the biggest issue being the over-salting of some of the sides. He especially likes the whiskey-brined, smoked, and fried chicken (sounds pretty good!) and says the service is “more Michelin than Mission.” This is a BBQ joint where servers refold your napkin while you’re in the restroom. [SF Weekly]

Miller Likes Namu Gaji, But Not the Noise; Hochman Digs Southpaw, But Not the