The food is really good. It’s really incredible. It’s as good as anything that I’ve ever had in Mexico. – Anthony Bourdain, No Reservations
What a whirlwind of crushed claws, flying crab shells, a spray of rich, moist and oh-so-tasty crab meat. This is a sign of a good restaurant. – Anthony Bourdain, No Reservations
Try the Maple Bacon Latte. The coffee component gets you all jacked up and energetic, and the meat part gets you all aggressive. – Anthony Bourdain, No Reservations
That’s It Market liquor store has a torta stand that serves up massive sandwiches to locals. It’s really the hot dogs on the sandwich that add insult to injury. – Anthony Bourdain, No Reservations
San Francisco Creamery’s “Kitchen Sink” is a monster sundae with 8 scoops of ice cream, 8 servings of whipped cream, and 8 different toppings. – Adam Richman, Man v. Food
Legend says La Cumbre invented the mission-style burrito – the 2-pound, fully customizable chow-down staple copied in restaurants and fast-food joints around the world. – Adam Richman, Man v. Food
With nearly 200 drool-inducing combos, Ike's Place in San Francisco's Castro district has become the home to what many are calling the Golden Gate City's best sandwich. – Adam Richman, Man v. Food Daha fazlasını oku.
Haight Ashbury is the birthplace of the hippie movement, and it's continued to be a hipster's haunt for decades since. – Adam Richman, Man v. Food Daha fazlasını oku.
The cumin lamb belly? Fiery and addictive. Warm egg custard with duck confit and sea urchin? Brilliant. Hot-and-sour pork dumplings made to order? Further proof that MCF is no accident.
Tucked away in a random Financial District alley, Bix is a restaurant like no other in SF. Classic cocktails flow at the bar and the dining room is alive and popping every night. [Eater 38 Member]
Charles Phan broke the mold for modern Vietnamese food when he opened the original, and the current incarnation remains the standard-bearer of ingredient-driven Asian cuisine. [Eater 38 Member] Daha fazlasını oku.
A favorite late night stop of many industry folk. [Eater 38 Member]
His Sentinel offshoot has grabbed more headlines lately, but Dennis Leary—one of the great underrated young chefs in SF—still has a great thing going. Dinner and brunch. [Eater 38 Member] Daha fazlasını oku.
You'd be hard-pressed to find better okonomiyaki in the city. Throw in the Beatles decor, the offal-laden yakitori, and the friendly family vibe and the tiny Halu's a win. [Eater 38 Member] Daha fazlasını oku.
Many favor the original Valencia location, and perhaps rightly so, but the bigger, shinier version has the same menu favorites and then some. It's beginning to hit its stride too. [Eater 38 Member] Daha fazlasını oku.
Pizza, cocktails, late night: all familiar concepts, but put together seamlessly by a veteran team of Adriano Pagannini, Deborah Blum and Ruggero Galdadi and you get Beretta. [Eater 38 Member] Daha fazlasını oku.
You can make the argument that no restaurant in the last decade has changed the dining landscape quite like Delfina and its pizzeria offshoot next door. And that's a good thing. [Eater 38 Member] Daha fazlasını oku.
La Taqueria continues to lead the pack with unwavering rave reviews for its sublime, spot-on Mexico staples. [Eater 38 Member] Daha fazlasını oku.
The Sunny Side-style burger with truffle fries is about as good as it gets. [Eater 38 Member] Daha fazlasını oku.
Get in line early: Baker Chad Robertson (and co-owner Elisabeth Prueitt) take the bread out of the oven around 5:00PM, Wed-Sun. Can't get to the bakery? Pick up their amazing new book, Tartine Bread. Daha fazlasını oku.
Some argue that fried chicken is best enjoyed while sitting on a park bench on a summer’s day. Test that theory at this take-out window, where the chicken is paired with waffles or biscuits.
