Voted one of the best bar snacks in America : Fried Sausage-Stuffed Green Olives. A must try - follow our link to get the full recipe! En savoir plus .
Must Order: Applewood-smoked bacon beignets, chickpea fritters, and pork trotters--all under the Bouchees ("mouthfuls") category on the menu. En savoir plus .
This 32-story tower is walking distance from downtown and from the great Saturday Ferry Plaza farmers' market. En savoir plus .
To try: Mock shark's fin soup with Dungeness crabmeat and black truffle custard is set inside a pork stock made from a rare Chinese prosciutto. Yum! 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 .
Try a variety of nostalgic menu items like abalone, Dungeness crab, and the Gold-Rush-era Hangtown Fry, blending local eggs and bacon with fried oysters. En savoir plus .
Try the rich, crispy pig's-trotter croquettes paired w/ luscious pig's-head salumi & bright chile-lime vinaigrette. The seared calamari & octopus bring char-grilled notes to spicy chorizo & clams. En savoir plus .
The best dish isn't on the menu: Ask for the Heirloom burger, which has Époisses cheese worked into the ground sirloin. You won't be disappointed - En savoir plus .
Just up Nob Hill from Union Square shopping, the cozy room serves a fine squab breast with squab leg confit, squab pâté, pear, and hazelnuts. Yum! En savoir plus .
We've lushed over the Hot Castle Dip cocktail - now onto the food. Try the smoked black cod croquettes w/ packed wallop under their crust. The chopped liver on toast is a delight. En savoir plus .
The open wood fire allows chef Joshua Skenes to create deep, soothing umami from a bowl of bonito dashi with toasted grains and greens, followed by a big slab of roasted beet and bone marrow. Try it! En savoir plus .
Chef Jason Fox harmonizes a dizzying array of int'l ingredients - including sea urchin w/ sweet potato tempura, chrysanthemum leaf, shiso, scallion, & yuzu kosho. Also try the squid & pork belly! En savoir plus .
Ferry Plaza Farmers' Market is better known, but chefs prefer this Saturday market for oysters on the half shell and the curry crepes from Malaysian Lacy Crepes. En savoir plus .
There's a world of warm cocktails beyond the hot toddy - order the Hot Castle Dip created by Thad Vogler. Its the best hot drink on the menu! Click More Info for the full recipe. En savoir plus .
Top Dining Options: Public House and Mijita are both in the Willie Mays Plaza; Crazy Crab’z at Center Field; Orlando’s Caribbean BBQ on Promenade and View Level; Farmer’s Market Cart on Club Level. En savoir plus .
Top Dining Options: Kinder’s BBQ and Ribs and Things are both on the Field Level; Saag’s Club Level on the Plaza Level. En savoir plus .
Top Dining Options: PIQ, Terminal ; Ebisu, International Terminal, Boarding Area G; Burger Joint, Terminal 2, near Gate 58B; Yankee Pier, Terminal 3, near Gate 72; Cat Cora's Kitchen, by Gate 55. En savoir plus .
Chef Corey Lee combines Asian-inspired flavors to create dishes like his must-try faux shark’s-fin soup. He loves to work with unusual ingredients, like pine needles from the Sierra Nevada Mountains. En savoir plus .
Only $2 a ride, this train passes through tunnels and over trestles on a round trip through a grove of redwoods, with many wonderful views. En savoir plus .
Host Guy Fieri of Diners, Drive-Ins and Dives discovered this whiskey bar that serves up a po' boy with a twist (avocado and fresh crab mayo). En savoir plus .
Guy Fieri visits this restaurant by the sea to enjoy menu favorites like the mouthwatering Chicken a la King with Buttermilk Biscuits. En savoir plus .
Host of Food Network's Diners, Drive-Ins and Dives, Guy Fieri stopped by this local favorite where they're serving up elegant twists on classic American dishes. En savoir plus .
Guy Fieri, host of Food Network's Diners, Drive-Ins and Dives, stopped by Bette's where they're serving up authentic, all-American breakfasts that the locals love. En savoir plus .
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] En savoir plus .