Staffers sell quirky, delicious flavors like Secret Breakfast—bourbon ice cream with cornflakes.
It's the oldest restaurant in San Francisco, but the seafood is some of the freshest in town. Not even a fire can keep the old fella down for long. [Eater 38 Member] Read more.
Eat downstairs, Order the baked crab that was featured on Antohny Bourdain's "No Reservations" TV show. Great subterrainian atmosphere!
Rosemary pistachio. Orange blossom. The Ballpark with caramel corn and peanuts. Go get an artisanal cone now. Read more.
From the fried chicken to the crab fluffs, Scott Youklis is doing comfort food at its finest, and lo and behold, he was even doing it before it became a recession trend. [Eater 38 Member] Read more.
After eight years at The French Laundry, Corey Lee finally gets the spotlight. At his SOMA-district jewel box, everything is well sourced—from the porcelain to the $160 tasting menu. Read more.
On a lonely stretch of Broadway, Daniel Patterson combines modern technique with the best ingredients from local farms to create a four-star restaurant. [Eater 38 Member] Read more.
Chef Christopher Kostow’s cerebral take on cuisine is matched by few in the world. - Inspector
This place is EPIC! You feel as if you are in Europe, strolling through a quite park. The Exploratorium is right beside it and I would recommend making time for both if you are in the area.
Get a discount on sale on wine of the month if you mention you saw Cline on Facebook
Bon Appetit's 2012 winner 'Best New Restaurant in America' - Congrats! Well deserved!
Amazing food. I think this is Michael Mina's best restaurant. Great service, great atmosphere and everything is cooked well. Not the cheapest, but lunch deal is not bad.
Chef Michael Tusk takes Bay Area signatures (wild nettles, Dungeness crab, Meyer lemon) and weaves them into light pastas, such as tagliatelle with morel mushroom and celeriac foam. Read more.
The best taqueria on the Mission. An inexpensive hole in the wall with great food. -Anita Lo, Top Chef Masters
Refined California-French in a casual setting. Menus are always intuitive based on what's available. -Laurine Wickett, Top Chef
Serving classic Chinese recipes and some of Chef Danny’s own creations. As recommended by Travel Channel host, Anthony Bourdain.
Besides "the" chicken, Zuni's burger, Caesar salad and bloody Mary have all been called the best in the city. [Eater 38 Member] Read more.
Pastry chef William Werner's The Rebel Within (poached egg baked into a savory muffin) never disappoints. Finish off with Sipping Caramel, served with caramelized crisps for genteel dunking.
Go to Zeitgeist. Sit on the patio and enjoy a bloody mary or a pitcher of beer. Reward yourself with some tasty snacks from the grill.
The prosciutto ice cream is imbued with the flavor of pork, but it’s completely smooth and lucid and wonderful. - Mike Thelin, Unique Eats
Have a scoop of the seasonal sorbets...they're #15 on 7x7's Big Eat SF 2010. Read more.
They use liquid nitrogen to freeze the ice cream and each batch is made fresh to order. Seasonal flavors all year round, so you never know what will be on the board!
We're fans of the salted carmel ice cream and Sam's Sundae--chocolate ice cream with bergamot olive oil, maldon sea salt and whipped cream.
We've selected this restaurant as a 2012 Bib Gourmand! For your chance to win a free dinner for 2, snap a pic & share on Twitter or Instagram with #BibSF. Good luck! http://bit.ly/qf7uNH
Famous for their Cabs, but make sure to try their son's Pinot. Surprisingly awesome.
SF Weekly’s Best Of 2011 Winner – Editorial Pick – BEST WALKING TOURIntriguing local marine species & more will seem familiar after 2 hours w/fishing guru Kirk Lombard on ForageSF's wild seafood wal Read more.
SF Weekly’s Best Of 2012 Winner – Editorial Pick- Best Indoor Nature Fun. This city-run museum atop Corona Heights hosts a menagerie of rescued wild animals for your budding Jack Hanna. Kids can... Read more.
The almond latte here is perfection. And that's coming from someone who doesn't like coffee. It's smooth flavor is absolutely divine.
The bread, made in the Tartine style, is worth the trip alone, but don't overlook chef Brett Cooper's phenomenal soups or his inspired use of farm fresh produce. [Eater 38 Member]
Split Pea Seduction has awesome locally sourced sandwiches, soups, and crostatas, which change daily. if you find yourself on gritty 6th St. at lunch time this place is worth a try
