Why it matters: The recognition marks a major moment for chef James Yeun Leong Parry, whose modern Chinese restaurant has quickly become one of San Francisco's most buzzed-about openings since debuting in August.
Zoom in: Dianne de Guzman, a regional editor at Eater, writes that while dishes span a wide range, The Happy Crane remains anchored in "an appreciation for tradition and history."
Most dishes lean Cantonese, but also weave in Sichuan and Beijing influences. Notable must-haves include the crab rice rolls and Hong Kong's golden coin chicken.
Nadia's pro tip: Consider trying the tasting menu ($120 per person), featuring the chef's favorites.
If you go: Open 5-9pm Tuesday through Saturday at 451 Gough St. Reservations recommended.
