Drippy eggs are almost too erotic. Credit: @ryuwulf/Instagram

This week in SA Food Pics we shout-out to a couple of home-cooked delicacies along with a variety of stunning, colorful plates from around the city. Fish dishes are du jour as exemplified by the Ocean and Bama rolls by Kona Grill (15900 La Cantera Parkway) and a “Tuna Tower” by Kumori Sushi & Teppanyaki (700 East Sonterra Blvd.). Enjoy some succulent scallops from Ruth’s Chris Steak House (600 E Market St) while you’re at it.

If you’re like Ron Swanson and think fish are for sport, not food, then let your eyes saunter over to the those infamous tacos by Torchy’s (999 E Basse Rd) or try something all-natural like the vegan kitchen sink nachos by Vegeria Vegan Restaurant (8407 Broadway Street).

Be on the lookout for your own photos on next week’s roundup by tagging #SAfoodpics. See you next time foodies! 

Rainy Days = Comfort Food = Vegeria's Kitchen Sink Nachos! Join us! Only 8.99, our Rosalie special of the day! #safoodpics # vegan #vegeria #texmex #glutenfree

A photo posted by Vegeria Vegan, GlutenFree Rest (@vegeriaveganglutenfree) on

MMMM…Maple-glazed Turkey Club from Mariposa at Nieman Marcos #SAFoodPics

A photo posted by Vic (@victorlsylvia) on

Torchy's has unique & freakin' awesome tacos. My favorite is the Baja Shrimp!

A photo posted by SliceofRei Food Blog (@slice_of_rei) on

A tofu scramble and beet greens kind of morning. A one skillet dish inspired by @minimalistbaker, see ballpark recipe 👇#breakfastofchampions —- – firm tofu, wrapped in paper towels and drained for at least 15 min – olive oil – minced shallots / onion, chopped vegetables like carrots and bell peppers – greens (beet, kale, spinach) – roughly equal parts: sea salt, garlic powder, cumin, chili powder, turmeric (add just enough water to make into a saucey paste) – serving: cilantro avocado, tortillas, tostadas, toast, beans, hot sauce, etc 1. Sautee shallots and firm vegetables until softened. Add greens, season with salt and pepper. Cover and steam for 2 min. 2. Push to a side and add drained, crumbled tofu. Sautee for 2 min. 3. Pour sauce over tofu (and a little over veggies) and stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

A photo posted by Federica | FEDELICIOUS (@fedelicioso) on

Ocean and Bama Roll #konagrill #SAfoodpics #foodporn

A photo posted by Ruben Benavides (@rubeng37) on

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This article appears in Under The Radar.