On menus: Chefs usually pan-fry these peppers, sprinkle with salt and then serve up as bar snacks, which is exactly how you can get them at Cesar in Berkeley. Alembic and Zinnia in San Francisco prepare the less spicy shishito the very same way. Other restaurants serve the sometimes spicy Padrons with heirloom tomatoes - Zuni Cafe pairs them with Cherokee Purples and Incanto puts them alongside Sungolds.