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 En savoir plus .
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 En savoir plus .
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] En savoir plus .
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] En savoir plus .
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] En savoir plus .
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] En savoir plus .
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] En savoir plus .
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] En savoir plus .
La Taqueria continues to lead the pack with unwavering rave reviews for its sublime, spot-on Mexico staples. [Eater 38 Member] En savoir plus .
The Sunny Side-style burger with truffle fries is about as good as it gets. [Eater 38 Member] En savoir plus .
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. En savoir plus .
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.
