Tataki found a way to exclaim that its version is one of the fieriest in town. The Extinguisher Roll arrives at the table literally on fire. Voted best Flaming Sushi in San Francisco 2011. En savoir plus .
Casey Crines puts out Neapolitan-style pizzas with light, char-speckled crusts that rank up there with Una Pizza Napoletana, Tony's, and Zero Zero.
One of the best of the seasonal pizza poets is Sharon Ardiana of Gialina and Ragazza, and one of her best pies this year captured the drizzly, gray appeal of the fall and early winter. En savoir plus .
But the thing that makes Serpentine's burger so good is its obscene juiciness. En savoir plus .
Great brunch downtown - the line starts early, so get there early! But its worth the wait!
The pancakes are gigantic and awesome. The short stack is enough for two people.
If you haven't already, try to sit at the "bar" to see the chefs go to work! They're awesome. You also get to see/smell all the good foods. Be on the lookout for Charlie Ayers!
Nothing better than a corned-beef sandwih with Gruyere...it's #74 on 7x7's Big Eat SF 2010. En savoir plus .
Q's "Macaroni and Cheezy," is made extra special with a tater tots topping. En savoir plus .
Their mac and cheese is made with a rotating group of 4-5 regular cheeses with buttery Della Fattoria bread crumbs and served in a small cast iron. En savoir plus .
The mac n cheese is so good the recipe hasn't changed in 13 years. It includes Tabasco, nutmeg, dry mustard, a little worcestershire, and a firm Spanish drunken goat cheese, called Murcia al Vino. En savoir plus .
Although it comes in a small ramekin, this mac n cheese is big on flavor and is rich enough that it's actually the perfect serving size. En savoir plus .
This spot is known for their mac n' cheese and has tons of options. Our fav is the "Trailer Mac" with sliced hot dogs and a crumbled potato chip topping. En savoir plus .
Make your own mac n cheese with options like Chorizo and Jalapeño or Maine lobster and truffle oil. En savoir plus .
No seriously get a mac 'n cheese grilled cheese. That's right, mac 'n cheese stuffed into a grilled cheese sandwich with, you guess it, more cheese (and bacon!). En savoir plus .
Farmer Brown's mac 'n cheese is special because of simplicity - Tillamook cheddar, served baked golden brown in an individual cast iron skillet. Perfect. En savoir plus .
Gruyère, aged cheddar, and parmigiano-reggiano come together in Fat Angel's version of mac n cheese. Seriously, the cheese-to-noodle ratio is like 2:1. En savoir plus .
The Huevos Rancheros were an awesome combo of spicy, crunchy and warm - great way to warm up during foggy SF mornings. Pair it with a glass of sangria for your own little private morning fiesta! En savoir plus .
The homemade tomato sauce, guacamole and sour cream makes these Huevos Rancheros extra creamy and rich. The grill gives a hint of smokiness which is complemented by a blend of fresh spices. En savoir plus .
Pulled pork makes these Huevos Rancheros to die for. Served in a big bowl, the crunchy tortilla chips on top add a perfect final crisp to the saucy, meaty middle. En savoir plus .
These Huevos Rancheros have a chipotle flair. The tortillas are smokey, and the chicken adds a new brilliant texture with the ranchero salsa, black beans and chopped romaine. En savoir plus .
The crispy fried tortillas in this version of Huevos Rancheros are covered with silky black beans, a ranchero sauce and savory roasted tomatoes. The cilantro cream adds the perfect touch. En savoir plus .
The cheap sandwiches from this family-run joint are awesome, but don't miss tasting their own in-house french-fried potato chips. En savoir plus .
This quality sandwich joint, hidden in a liquor store, is known for their Dutch Crunch. Their sandwiches are huge and hearty, making it a perfect place to gorge. En savoir plus .
With lots of meat and not as much bread, this sandwich is for the meat lovers of the city. The thick bundle of hot pastrami is the focus of these bad boys and the black pepper adds a spicy touch. En savoir plus .
Know that there may be long lines, but the pastrami -steamed in its own juices all day- is well worth the wait. The result of the steam technique? Fatty, juicy and extra flavorful pastrami. En savoir plus .
