If you have craving for crab and don't want to go to SF, then this place will win your heart and tummy! Their crab sandwiches are better than the wharf's, You get fresh crab and less mayonnaise here!
Musso's, if you look at it a certain way, is a living museum of 1920s American cuisine: avocado cocktails, crab Louie, jellied consommé, grilled lamb kidneys and Wednesday sauerbraten. Read more.
Get your Carolina-style slaw dogs, Italian dogs, rippers, cremators, Hatch chile dogs—made with artisanal, natural-skin, small-production franks imported from New Jersey. Read more.
Michael Voltaggio agonizes over every gram of sea-bean chimichurri on the beef tartare, every plate of potato charcoal with crème fraîche and every scoop of wood-smoke ice cream that leaves the line. Read more.
You’re here for an astonishing quantity of meat, charcuterie ranging from potted duck with blueberries to the intense house-cured bacon, and a menu of simple, butcher’s food. Read more.
The most famous restaurant in the observable universe, reinvented by Wolfgang Puck and his new chef, Tetsu Yahagi. The thick prime rib steak sings with the flavors of blood, age and char. Read more.
