Cuisine:

• Others
• Indian
• Vegetarian

Dosa Description:
Dosa's Mission District outpost remains a city favorite for its bright, rich design and approachable South Indian dishes, including multiple versions of the signature crêpe in varying styles and levels of heat. With their Fillmore Street location, owners Emily and Anjan Mitra have given the concept wings, creating a vast and beautiful two-tiered space with a full bar, communal table, cascading chandeliers and artwork. Better yet, the venue features eco-friendly practices and functionality wherever possible, and ingredients are local, sustainable and organic. Carnivores, vegetarians, pescatarians and vegans indulge here equally. Soups and sauces are jewel colored and flavors range from sweet and delicate, as with the crème fraîche-accented red beet soup, to refreshingly bold, such as the cool dahl vada lentil dumplings swirled with tamarind, mint and Straus yogurt. Fragrant soft or crispy dosas are stuffed with ingredients from savory potatoes to spinach and fennel to habanero, and come with dipping sauces---coconut, tomato, sambar; they are meant to be eaten with the fingers. Cocktails play on Dosa's profusion of spices---a neat trick under Jonny Raglin (Absinthe)---and a hefty wine list offers more choices. For dessert, savor a cup of chai, or dark chocolate sorbet lined with threads of saffron.


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