Executive Chef Justin Simoneaux spices up Hayes Valley with his Cajun and Creole favorites like andouille sausage gumbo and deep-fried alligator. En savoir plus .
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. En savoir plus .
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] En savoir plus .
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. En savoir plus .
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] En savoir plus .
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. En savoir plus .
Get tipsy on craft beers in the back garden or score the front booth for its famous mac ’n’ cheese. En savoir plus .