And at Work & Class, the grilled peppers are a component of the popular appetizer called peppers five ways, which also includes fresno poppers, bacon-wrapped jalapenos, pickled peppers and pepper jam. "I don't think [this appetizer] will ever go away," says co-owner Delores Tronco. "It's become so much of an iconic dish for the restaurant."
After finding shishitos in eateries of all stripes around town, you might forget that the pepper is a staple of Japanese cooking. But I found a more traditional version, blistered and bathed in ginger sauce, at Tokio, the restaurant launched this summer by Miki Hashimoto, previously of Japon.
Find out how his version -- not to mention the restaurant itself -- stacks up when my review of Tokio is posted here tomorrow.
Follow @CafeWestword
