get the burger! the bun is made with dill pickle juice, but if that makes you wary don't worry, as it's very subtle. for dessert they have some ice cream from Shakedown (or just go across the street)
This is a charming, 25-seat bistro that serves a tight menu of rustic, seasonal, comforting dishes. Try the charred squid with avocado and fennel or the amazing beef short rib pot pie. Read more
If they have meatballs order them! They change the menu all the time. Pot pie is delicious, the kale salad is super yummy and the fish dishes have never disappointed. They do brunch too!
New chef Manfred Wrembel has brought on a hangover-worthy burger, the "Hux Deluxe," which is made with a dry-aged ground chuck, bacon, 'Merican cheese and a bun made by subbing pickle brine for water. Read more
Avocado, Uni, Toasted Sesame & Seaweed on Jane Toast. Whole Mt Lassen Trout cooked to perfection & amazing loophole cocktail program and wine/beer list. What more could you want.
Check out Huxley this week, a new tiny new Tenderloin spot with gourmet cred. The small menu offers short-rib pot pie, roast pork, and some interesting wine selections from Esqueda. Read more
This spots brunch offerings include whole wheat french toast with walnuts, pears, and foie butter, and "wake and bake" pot pie with beef short rib, rutabaga, and fried egg. Read more
That burger's got crunch, sass, and freaking frisée 👌what else could a girl want? Pro tip, hang at the bar (preferably solo) and watch the magic happen ✨
The savory bread pudding is really interesting. You get a great earthy flavor from the nettles. The pot pie is delicious and the crust is amazing. Perfectly flaky and peppery.
GREAT spot for solo dining (ample bar space). Strong burger. Medium service. Pass on the pickles by themselves—nothing to get excited about. Excellent, super crispy fries.
Intimate New american Cuisine with a Spanish Influence. Located in the Tenderloin District of SF. Open for Dinner Tues-Sat Nights and Sat & Sun for Brunch.