Her Farm Cart is a vintage trailer that stops by local markets with items like a veggie bahn mi and house-made sausages. Top Chef: Miami competitor Dale Levitski took over the kitchen at Sprout in , reinvigorating the neighborhood restaurant with adventurous dishes like foie gras with watermelon, cucumber and saba grape must syrup vinegar. At his prix fixe only Avenue of the Arts restaurant, Sbraga combines global influences, like his Greek red-wine braised octopus with fiery African piri piri pepper sauce or pumpkin tortellini with Thai green curry sauce.
The intimate spot serves only tasting menus and does some amazing vegetable dishes like steel-cut oat risotto, topped with earthy Japanese maitake mushrooms and salty sea greens.
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In addition to expanding his Fredrick empire with the more casual Lunchbox and Family Meal, Voltaggio is opening his first DC concept, Range, early next year. Top Chef: Texas fan favorite Edward Lee opened Magnolia inside a charming carriage house in the center of Old Louisville, offering a six-course prix fixe menu that combines Southern and Asian flavors, such as his edamame hummus served with parsnip root.
The house-made charcuterie, including lamb-and-elk sausage, is also fantastic. Two TC alumni are behind this inventive surf-and-turf spot. Other popular Kiwi ingredients make appearances: horopito pepper, a flowering evergreen with a peppery bite; and Golden Syrup, a cane sugar sweetener used in desserts. Besides classic burgers, the restaurant specializes in herb-tossed fries and toasted-marshmallow milk shakes.
The cocky runner-up on Top Chef: New York , Stefan Richter makes a loud statement with his swank Santa Monica restaurant, decorated with abstract art and blazing fire pits. The food combines his Finnish and German upbringing with unusual twists—oysters are served with absinthe Jell-O. Richter has also appeared as a guest judge on the Finnish TC spin-off. Inside the Sir Francis Drake Hotel, the space is outfitted with cozy leather booths and a pressed-tin ceiling.
The Asian-inspired spot serves sushi and small plates like Kobe beef carpaccio. The eclectic menu is set anew nightly. Having a hard time snagging a dinner party ticket? The a la carte spin-off, the Lazy Bear Den, skews more casual, with snacks, skewers, and cocktail-friendly bites. The glamorous 6,square-foot space is modeled after a grand Moroccan home, decked with intricate tiling, vibrant rugs, and twinkling lights.
Pair your meal with a European red, displayed in the glass-encased wine cage suspended above the lounge. Part market, part restaurant, Swan Oyster Depot has been hocking fresh seafood since four Danish brothers started the business in Belly up to the bar to indulge in local oysters, Dungeness crab, chowder and smoked fish. Cash only. From the wood-fired pizza oven to the creative toile wallpaper featuring Bay Area legends, Fiorella is as much a neighborhood spot as it is a destination one.
Helmed by chef Brandon Gillis and Boris Nemchenok of Lower Haight's Uva Enoteca, the menu here is full of well-executed classics like spaghetti alla cacio e pepe and spicy salami pie with marinated onions, chilis and provolone picante. Bar Agricole alum Brandon Jew opened this ambitious homage to Cantonese food in , melding traditional flavors and modern cooking techniques. Located in the former Four Seas space, the sunny, airy dining room presents a mashup of old and new, from the minimalist, mid-century wood furniture to the ornate gold floral chandeliers overhead, salvaged from the space's last tenants.
The restaurant serves inventive twists on classic dishes—think Dutch Crunch BBQ pork buns, chicken feet terrine flavored with lime, chili, and sorrel, and Hodo tofu skin served with sungold tomatoes, purslane, and cured egg yolk. The vibe is lively and fun, from the open kitchen to the spicy, sweet, and tea-steeped cocktails by bar manager Danny Louie. The beer line-up is equally impressive, featuring brews hailing from Belgium to Chicago to Baltimore. Request a table with a view of the Transamerica Building out the window.
Since opening in , this Presidio Heights restaurant has been a neighborhood favorite. The ambiance is one of old-school elegance, from the Baccarat crystal chandelier overhead to the dark mohair walls. Spruce is particularly beloved by oenophiles: The wine list features more than 2, bottles from around the world. In addition, the restaurant works with distillers and wine-makers to create its own house spirits and wines, including a single barrel Kentucky bourbon, a single malt scotch, a Willamette Valley pinot noir, a German riesling, and an array of gins.
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Most know Outerlands for its perpetually-slammed weekend brunch, which includes Instagram-famous dishes like the Eggs-in-Jail and cast iron Dutch pancakes. But at night, the restaurant becomes the ideal neighborhood spot. Candlelight flickers off the driftwood-collaged walls, regulars congregate around the polished concrete bar the cocktails are excellent , and the scent of baking bread and braised meats fill the air.
Whatever you do, start with the bread and butter, which is baked in house and is some of the best in the city. The rotating menu marries inventive flavor profiles and seasonal ingredients in salads, roasted vegetable starters, steak, ricotta dumplings, clam and mussel stew, and butter drenched fish. At Nopalito, the authentic flavors of Mexico are combined with local, sustainable and organic ingredients to create the complex, slow-cooked deliciousness honored by our neighbors to the south. Husband-and-wife team chef Kristoffer Toliao, who cooked for several years under Dominique Crenn, and GM Yuka Ioroi are responsible for a menu of complimentary modern California flavors like Spanish octopus and pork chop with rutabaga-green garlic sauce, cream of brussel sprouts, sugar snap peas and garlic oil, and buttermilk fried chicken with sous-vide chicken thigh and chipotle aioli.
Cassava is also open for breakfast and lunch on weekdays and weekend brunch. This cozy, narrow neighborhood restaurant serves peak Californian cuisine. Chef Melissa Perello named the restaurant after her grandmother, aiming for a homey, comfortable vibe. The food is refined without being intimidating, from a red snapper served with cranberry beans, tomatoes, kaffir lime, and red pepper jus to the spaghetti topped with basil, garlic, Sungold tomatoes, Grana Padano, and uni butter.
Start with the chickpea fritters and order a smattering of the vegetable sides to share. This seat bistro serves upscale comfort food in an unpretentious setting. Owned by Paul Einbund, formerly the beverage director at Frances, the menu is inventive and a little fun, featuring items like a Chartreuse slushy, fried pork cracklins served with honey and cayenne, beef rib with chicories and mushroom bordelaise, and buckwheat doughnuts dunked in a whisky creme anglaise.
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This Bernal Heights cafe is serving up authentic Chilango cuisine from Mexico-born chef Isabel Caudillo in a bright, casual space on Mission. Come for tacos, sopes and tostadas on housemade tortillas in slow-cooked varieties like tinga pulled chicken simmered in tomato, onion and chipotle and chicharron in salsa verde. Stay for family-style guisados and platos fuertes served in small, medium and large formats, including different styles of mole.
This cozy Noe Valley mainstay is known for its neighborhood vibe and Italian hospitality. Co-owner Massimiliano Conti cooks recipes from his native Sardinia using organic produce and sustainable fish.
Even the wine list is all Italian. The space is narrow and intimate, lit by candlelight and dotted with crisp white tablecloths. The specials change frequently, but a few local favorites are in regular rotation.
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One is the Prupisceddu in Umidu cun Tomatiga, a baby octopus stew in a spicy tomato base. Owned by Miguel Jara for nearly 50 years, this modest Mission taqueria has rightfully earned national acclaim.
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Jara opened the spot in serving simple, authentic recipes cribbed from his mother and tasting tours across Mexico. That infamous concoction consists of pinto beans, meat, salsa, monterey jack cheese, and avocado, all smothered in hot sauce and bundled into a fresh flour tortilla. The carnitas, which are slow-cooked for hours with orange, garlic, and salt, are the way to go. Regulars know to order their burrito dorado-style: seared on the grill for a crispy, golden-brown finish. The Italian favorite keeps things innovative by showcasing talented young chefs alongside the expertise of master chef-partner Suzette Gresham.
The massive banquet-hall style dining room at Yank Sing's original Financial District restaurant isn't much to look at but that's okay. Your eyes will be glued to something far more interesting — the rolling dim sum carts of dumlings and fried delights circulating through the room. Select from a variety of dumplings and rolls like the taro root stuffed with shitake mushrooms, shrimp, pork and scallions and the signature Shanghai, a soup dumpling filled with minced kurobuta pork, scallion, ginger. What to Eat This Week. Strawberries and Cream Sponge Cake.
Korean BBQ Chicken.
Vegan Mac 'n' Cheese. Strawberry-Blackberry Summer Trifle.
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