Dancing Yak, a Nepalese restaurant in San Francisco, has been making waves in the local food scene. Despite opening in a location with a history of restaurant failures, Dancing Yak has not only survived but thrived, earning rave reviews and prompting owner Suraksha Basnet to open a second establishment, Base Camp. Intrigued by its success, I decided to visit Dancing Yak to experience Nepalese cuisine in the Mission District.
My first visit began with a cocktail, the “Don’t Talk Yak,” a bourbon-based concoction blended with chai, allspice dram, and mint lemonade – a decent start to the meal. For appetizers, my group of three shared the chicken momos, Nepal’s beloved dumplings.
Close-up of juicy and tender chicken momos, a Nepalese dumpling, served with a vibrant soybean and tomato dipping sauce.
These momos were truly exceptional. Each dumpling was plump and filled with juicy, flavorful chicken, encased in a tender wrapper. The accompanying soybean and tomato dipping sauce was a perfect complement, adding depth and tanginess. These momos were undeniably a highlight, ranking among the best I’ve tasted.
Next, we ventured to try the spicy cauliflower.
Overly sauced and gloopy spicy cauliflower dish with a thick, tough rice flour crust, described as a disappointing culinary experience.
Unfortunately, this dish was a letdown. The cauliflower florets were heavily coated in chili paste and encased in a thick, tough, and saggy rice flour crust. The dish lacked nuance, offering a one-dimensional, gloopy texture and an overwhelmingly spicy flavor that masked any potential cauliflower taste. It was a disappointing dish that we couldn’t finish, a sad fate for perfectly good cauliflower.
Seeking redemption, we moved on to pani puri.
Crispy and delicate pani puri shells filled with spiced potato and chaat masala, drizzled with a tangy and sweet liquid, showcasing a popular Nepalese street food.
I personally adore pani puri, and these delicate, crispy orbs did not disappoint. Lightly stuffed with spiced potato and chaat masala, they were served with a sweet and sour liquid to be poured into each shell just before eating. The burst of flavors and textures was delightful. While my companions were less enthusiastic, it meant more of these delightful treats for me to savor.
For our main course, we shared the dal bhat thali plate, opting for the salmon and shrimp curry as our protein choice.
Dal bhat thali featuring salmon and shrimp curry, lentil daal, mustard greens, and cauliflower, presenting a traditional Nepalese meal with mixed reviews on flavor and execution.
This dish proved to be a mixed bag. While the salmon and shrimp curry was flavorful, it was surprisingly sparse in shrimp. The lentil daal lacked depth, possessing a peculiar horseradish-like undertone that, while not unpleasant, felt out of place. However, the mustard greens were excellent, infused with the aromatic warmth of cardamom, and the cauliflower component of the thali was notably better than the standalone spicy cauliflower dish.
Finally, we tried the goat dish, pakku. As someone who volunteers with goats, I approached this dish with a touch of guilt, but that quickly dissipated with the first bite.
Pakku, a tender and flavorful goat dish marinated overnight and slow-cooked in a clay pot, highlighting a rich and savory Nepalese culinary offering.
The pakku was a triumph. Marinated overnight and slow-cooked in a clay pot until meltingly tender, the goat was incredibly flavorful and rich. The preparation truly honored the meat, resulting in a dish that was undeniably delicious and worth ordering again, even for a goat enthusiast.
Overall, my first experience at Dancing Yak was decent, but I was left wondering about the extensive praise the restaurant had received. Perhaps the novelty of Nepalese cuisine in San Francisco, compared to the East Bay’s diverse offerings, contributed to the hype? A second visit was necessary to further explore the menu and solidify my impression.
My second visit, this time with my boyfriend, began with a mandatory order of the chicken momos for him to experience. While still tasty, the momos were slightly less tender than on my first visit, perhaps indicating they had been prepared earlier, despite the menu suggesting a 15-minute preparation time for fresh dumplings.
Next, we opted for the pork belly bhutwa, a dish traditionally made with lamb, showcasing the restaurant’s creative adaptations.
Roasted pork bhutwa, seasoned with chili, garlic, ginger, turmeric, and cumin, served with a pickled tomato sauce, showcasing a flavorful and tender meat dish.
The pork belly bhutwa was outstanding. The meat was expertly seasoned with a blend of chilies, garlic, ginger, turmeric, and cumin, then roasted to perfection. It was served with a vibrant pickled tomato sauce, infused with peppers, ginger, and cardamom. The result was deeply flavorful, with a perfect balance of richness and tenderness. This dish is a definite must-order, demonstrating the chefs’ skill with roasted meats.
To complement the saucier dishes, we ordered garlic naan.
Fluffy and chewy garlic naan bread, glistening with ghee and flecked with golden garlic, perfect for scooping up flavorful sauces in Nepalese cuisine.
The garlic naan was excellent – puffy, chewy, and subtly slicked with ghee, generously studded with golden garlic. It was a perfect example of this Indian bread staple, ideal for soaking up the rich sauce of our next dish, butter chicken curry (murgh makhani).
Creamy and spice-forward butter chicken curry (murgh makhani), a richer and more intensely flavored version of the classic dish in Nepalese style.
The butter chicken was incredibly creamy and surprisingly spice-forward, offering a brighter and more intensely spiced profile than many other versions I’ve encountered. It was rich, flavorful, and satisfying.
Service at Dancing Yak was generally warm and efficient. However, during our second visit, service was slightly slower due to the restaurant being extremely busy and short-staffed on the hostess front.
While I’m not ready to declare Dancing Yak the definitive Nepalese dining experience, my second visit was undeniably more enjoyable than the first. It solidified my appreciation for their roasted meats and flavorful curries. I am now eagerly anticipating the opening of Suraksha Basnet’s new venture, Base Camp. For those seeking an introduction to the diverse and spice-rich world of Nepalese cuisine in San Francisco, Dancing Yak is a worthwhile starting point.
Dancing Yak is located at 280 Valencia St.
