Executive Chef Justin Simoneaux spices up Hayes Valley with his Cajun and Creole favorites like andouille sausage gumbo and deep-fried alligator. Daha fazlasını oku.
Enjoy as the aroma of spit-roasting pork fills the rustic dining room. The pastas include a raviolo filled with ricotta and an egg yolk that breaks under your knife to bleed into a brown-butter sauce. Daha fazlasını oku.
You’ll want to sink your teeth into Gitane’s luscious, richly textured interior, but save yourself for rare lamb tartare, Mediterranean flatbreads & a seasonal selection of tajines. [Eater 38 Member] Daha fazlasını oku.
Food-wise, if you venture beyond the plates of thinly sliced hog & fresh molluscs, the ham & cheddar fritters & fish & chips are both extraordinary. Try the aged tequila and oatmeal stout combo. Daha fazlasını oku.
It's an updated take on the Zuni formula, with the success to show. Both neighborhood standby and destination restaurant, Nopa continues to grow admirably under Chef Jossel. [Eater 38 Member] Daha fazlasını oku.
Try the flan-like liver pate or the wild mushroom & marscapone risotto to start before moving into familiar but inventive mains like pizza, a burger, or bavette steak. Daha fazlasını oku.
Get tipsy on craft beers in the back garden or score the front booth for its famous mac ’n’ cheese. Daha fazlasını oku.