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Fine Dining
Gary Danko
Sushi Bar at Anzu
Fifth Floor
Rubicon
Jardinière
XYZ

Low-Key Good Eats
Incanto
Canteen
Slanted Door
Chez Panisse
Acme Chophouse
Piperade
One Market
Cortez
Limon
Myth

Sweet Stuff
Stella
Town Hall


Foodie Central
Ferry Building

Cocktails and Nibbles
Rohan
Fuse
Red Room
Frisson
Voda
Levende Lounge

Brunch
Palace Hotel


Crash
Campton Place
Mandarin Oriental

Chefs Recommend

   
 

San Francisco, When the Counterculture Goes Mainstream
by Tejal Rao

San Francisco has a history of cultural revolution. Teetering on the Western edge of the continent, connected by suspended bridges, two block wide microcosms of weather, and long, stretches of cliff clinging highway, it was in these steep, misty hills that the American countercultures thrived: the Beats, the Hippies, the Rockers, and later, the Eaters committed to Berkeley's delicious revolution that spread quickly into the city. Some say nothing has done more to shape San Francisco's food scene, and possibly America's.

Californians celebrate Alice Waters for giving momentum to what was once trendily referred to as Californian Cuisine, but which has developed into something else: a national phenomenon. Today all responsible chefs – or those who just want to keep afloat in the stormy sea of San Francisco's social consciousness – shop seasonally and locally, and choose organic when possible. This makes for menus that sometimes read like theses on their commitment to the various locations and names of farms, dairies, artisans, and orchards from which restaurants source their products – some going as far in their education as to give the first and last name of the farmer. Why?

San Francisco chefs know how the relationship between chef and producer can be a symbiotic one: small scale growers that appear on established chef's menus, like Thomas Keller's, are immediately in high demand among fine dining and casual establishments all over the city. In return for advertising and loyalty, some chefs gain access to the very best of what's available. And San Franciscan diners are pleased to frequent new restaurants that feature familiar products from Keller's or Waters' menus, like Elysian Fields lamb, Sacramento Delta Green Asparagus and the now booming Acme Bread.

But there are always some difficulties adjusting when a counterculture goes mainstream. And chefs who may want to experiment with the disparate without committing to the city's values feel restricted. Visitors to San Francisco from more culinarily established cities often bring up the idea of a tension between organic, local, sustainable values and those of modern, scientifically experimentative chefs. One wonders, at the recent closing of more daring restaurants like Winterland and the departure of progressive chefs like Daniel Humm to New York, if San Francisco's ironically and uncharacteristically conservative dining scene is a real culinary phenomenon or just another a press-fueled fancy.

Progressive chefs who spend months researching new techniques and recipes will often still make small seasonal changes to their menus but keep their signature dishes year long—imagine going to El Bulli and finding that Spherical Melon had vanished, or going to The Fat Duck to find the Sardines on Toast replaced with a seasonal medley of vegetables? Unthinkable. But the two ideas are not counterproductive.

Untraditional San Francisco has a tradition of making space for new ideas. Ask the Che Guevara t-shirt wearing teenage runaways, gay couples pushing their children in strollers, skinny jeaned hipsters and wrinkly hippies slumped on the crusty corners of Haight Street; they all found a place here.The city's emerging culinary identity is in the process of negotiating its many influences, from the chefs that first plotted the city on the culinary map, to those at the helm of the avant garde movement. They are playing with the old and new, safe and strange, political and personal. San Francisco's real success stories do seem to follow a trend: high quality, simple seasonal bistros or classic ingredient-focused fine dining. The values that began as counterculture now dominate and define the American culinary scene in a positive way. But the cost of revolution is the occasional failure, and for the more rebellious chefs of the next generation, it's a tough crowd.

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Fine Dining:
The Sushi Bar at Anzu
Hotel Nikko
222 Mason St
San Francisco, CA 94102
415 394 1111
Availability and hours change weekly, call in advance

Master Sushi Chef, Kazuhito Takahashi runs a traditional, but relaxed sushi bar that seats no more than nine. The hotel, once owned by Air Japan, still flies in its scallops, top neck clams, kanpachi, taro and baby snapper multiple times a week. The bar closes for Chef Takahashi's days off, since he runs the show without an assistant: grating wasabi roots to order, making his own dashi, prepping his own fish, and using his knife to unravel transparent sheets of daikon—an impressive skill that once cost him 46 stitches in his right hand. The monkfish liver, which comes at the end of the fantastic sashimi round, is smooth, buttery and still pink in the center. And for those with the acquired taste for sea urchin, a melt-in-the-mouth nori and rice preparation can be requested. It's best to call a week or so in advance.

Dishes we recommend:
The Dashi Soaked Spinach with Bonito Shavings
The Hamachi Cheek with Caramelized Daikon
The Shiny Fish Platter

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Gary Danko
24 Willie Mays Plz
San Francisco, CA 94107
415 644 0240
Daily 5pm-10pm

Gary Danko's offers one of San Francisco's most reliable fine dining experiences—always elegant, with interesting, modern food rooted firmly in classic techniques. A tea service is included with the 3, 4, or 5 course prix-fixe menu, and a few hours spent enjoying the classy service, stunning food, and extensive cheese and wine list is an ideal way to get a feel of the true capacity of San Francisco's fine dining scene. There are no hassles at Danko's, where they really know how to take care of their guests—even sending them home with a sexy little care package of breakfast goodies like muffins.

Dishes we recommend:
Foie Gras Torchon with Duck Prosciutto and Black Mission Figs
Glazed oysters with Osetra Caviar, Zucchini Pearls and Lettuce Cream
Lemon Herb Duck Breast with Duck Hash and Plum Compote

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Bittersweet Chocolate Crepe from Rubicon on StarChefs.com

A Bittersweet Chocolate Caramel Crepe at Rubicon

Rubicon
558 Sacramento St
San Francisco, CA 94111
415 434 4100
Wednesday 11:30am-2pm
Monday-Saturday 5:30pm-10pm

Rubicon offers a truly San Franciscan intermingling of California Cuisine. Chef Stuart Brioza has made his mark on the city with French techniques, Asian flair, and Mediterranean simplicity that results in a new American culinary identity. Famous around the city for their vast wine collection and well trained, hip sommeliers, Rubicon hosts fantastic wine dinners that pair each course perfectly with Brioza's menu. But don't fill up or you'll miss out on Nicole Krasinski's desserts that feature interesting ingredients like Sardinian Pecorino and locally sourced plums! The space is elegant and spacious, but never stuffy, with dark wooden wine cabinets and crisp white linens.

Dishes we recommend:
Guinea Hen Terrine with Brioche Butter
Bittersweet Chocolate Caramel Crepe
Aged Sardinian Pecorino and Santa Rosa Plum Cake

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XYZ
181 Third St.
San Francisco, CA 94103
415 817 7836
Monday-Thursday 6:30am-10:30am; 11:30am-2:30pm; 6pm-10:30pm
Friday 6:30am-10:30am; 11:30am-2:30pm;
Saturday 8am-2:30pm; 6pm-11pm 6pm-11pm
Sunday 8am-2:30pm; 6pm-10:30pm

The Pan Roasted Sonoma Squab on StarChefs.com

The Pan Roasted Sonoma Squab from WYZ

XYZ is the trendy restaurant of the uber-trendy W Hotel San Francisco. The food is Californian, serving favorites like simple Heirloom tomato salads. But the French accents show through in dishes like stuffed Provencal sardines. A popular city spot for meeting up for drinks and posh dinners, XYZ features a slick, high-ceilinged and minimally decorated dining space, with roomy tables a few sexy booths for couples or private business meetings.

Dishes we recommend:
The Stuffed Provencal Sardines
The Pan Roasted Sonoma Squab

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Jardinière
300 Grove St
San Francisco, CA 94102
415 861 5555
Sunday-Wednesday 5pm-10:30pm
Thursday-Saturday 5pm-11:30pm

At Jardinière, Chef Robbie Lewis uses local sustainable products to create beautiful delicious French-Californian food. He's made his mark on Traci DesJardin's San Francisco landmark with a number of Italian dishes informed by his year spent cooking at an agriturismo villa in Tuscany—so be sure to order the handmade charcuterie and pastas. The Champagne-themed, two story brick building in the Civic Center has velvet drapes, a huge inverted Champagne glass dome, with twinkling lights, and offers a romantic piano and stand-up bass duo Tuesday through Saturday beginning at 7 in the evening. It's perfect for a pre-theatre, opera or ballet feast.

Dishes we recommend:
The Maine Diver Scallops with Housemade Pancetta, English Peas, Meyer Lemon, and Roast Garlic-Parsley Nage
The Belgian Endive, Nectarine, and Prosciutto di Parma Salad with Honey-Thyme Vinaigrette and Marcona Almonds

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The Seared Scallop with English Peas at Fifth Floor on StarChefs.com

The Seared Scallop with English Peas at Fifth Floor

Fifth Floor
12 Fourth St
San Francisco, CA 94103
415 348 1555
Monday-Thursday 7am-10am, 5:30pm-9:30pm
Friday 7am-10am, 5:30pm-10:30pm
Saturday 8am-11am, 5:30pm-10:30pm
Sunday 8am-11am

Chef Melissa Perello's seasonal American menu is inspired by weekly Saturday morning trips to the farmer's market where she picks out artisanal Northern Californian products. Perello's tasting menu offers two separate preparations of an ingredient for each course and her a la carte offers seasonal mains like roast squab and butter poached lobster. Especially handy for traveling solo diners interested in their 1400 bin wine program, The Fifth Floor offers at least 20 wines by-the-glass on any given night. The space is playful and kitchy, with Art Deco chairs, lacquered red leather and velvet banquettes, and a zebra-print carpet.

Dishes we recommend:
The Seared Scallops with English Peas, Pea Shoots and Summer Truffles
The Roasted Liberty Duck Breast with Fingerling Potatoe Hash, Duck Confit, and Plum Gastrique

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Low-Key Good Eats
Acme Chophouse
24 Willie Mays Plz
San Francisco, CA 94107
415 644 0240
Wednesday-Friday 11am-2:30pm, 5:30pm-10pm
Saturday, Sunday,Tuesday 5:30-10pm

Thom Fox's classic steakhouse menu is a throwback to the city's original, old-school steakhouse culture. The difference? Acme chooses locally raised grass-fed cattle, and organically farmed vegetables. This is a San Franciscan Chophouse after all! The meat is raised without hormones or antibiotics, and leaves Fox's kitchen in the shape of simple, excellent American fare. Be sure to pick and choose some oysters on the halfshell from the raw bar before you start you meal, and finish off with a single malt Scotch or one of their many classic digestives, after what's sure to be an excellent steak dinner.

Dishes we recommend:
The Marin Sun Farms Dry-Aged Rib Eye
A side of Creamed Spinach and Macaroni and Cheese

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Piperade
24 Willie Mays Plz
San Francisco, CA 94107
415 644 0240
Monday to Friday 11:30am-3:00pm and 5:30pm-10:30pm
Saturday 5:30-10:30
Closed Sunday

At Gerard Hirigoyen's Basque restaurant, French and Spanish influenced dishes from the region bordering both countries, make well executed appearances while celebrating San Franciscan produce and West Coast philosophy. Indoors, wooden beams and flickering candles make for an intimate, cozy setting, and a covered outdoor terrace allows for al fresco dining. The Piperade, a tomato and bell pepper stew with a poached egg, is the signature Basque dish.

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Incanto
1550 Church St
San Francisco, CA 94131
415 641 4500
Wednesday-Saturday 5:30pm-10pm
Sunday-Monday 5:30pm-9:30pm

The Octopus Crudo at Incanto on StarChefs.com

The Octopus Crudo at Incanto

At Incanto, Chef Chris Cosentino’s hearty Italian dishes reflect his philosophy of using all of his ingredients from head to tail. With techniques he learned from his Italian grandparents, Cosentino makes the restaurant’s red wine vinegar from scratch and cures his own guanciale, pancetta, and lardo. You can't go wrong with Cosentino's signature Florentine-style tripe and trotters with tomato and rosemary—classic comfort food at its best. For the braver diners, brains, feet and other animal parts are thoughtfully prepared in Cosentino's crusade to popularize offal. Incanto's rustic Italian cuisine feels perfectly at home at the comfortable, stone, antique brick and woodwork decor, dotted with Latin parchments.

Dishes we recommend:
Spicy Grilled Poussin with Sicilian-style Eggplant and Mint
Octopus Crudo with Smoked Salt and Marjoram

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The Beet Carpaccio at One Market on StarChefs.com

The Beet Carpaccio at One Market

One Market
1 Market St
San Francisco, CA 94105
415 777-5577
Monday-Friday. 11:30am-2:00pm and 5:30pm-9:00pm
Saturday 5:30pm - 9:00pm
Closed Sunday

This huge, busy brasserie across from the Ferry Building is a popular San Francisco meeting point for bankers in the Financial District. The large dining room seats 170 and serves hearty, playful, seasonal food.

Dishes we recommend:
The Beet Carpaccio with Marinated Rock Shrimp, Radish Sprouts, and Crispy Ginger
The Squash Blossom Risotto

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Cortez
550 Geary St.
San Francisco, CA 94102
415 292 6360
Sunday-Thursday 5:30pm-10pm
Friday, Saturday 5:30pm-11pm

The Chocolate Mint Fondant Tart at Cortez on StarChefs.com

The Chocolate Mint Fondant Tart at Cortez

Pascal Rigo uses Mediterranean and Moroccan ingredients like dates, mint, and za'atar to coax the flavor from seafood and meats and produces a myriad of thoughtful, and tasty small plates. The desserts are equally exciting, drawing on global spices and herbs. The space, and the food, is a balance of bold, vibrant primary colors, and rustic earthiness.

Dishes we recommend:
The Croque Madame
The Chocolate Mint Fondant Tart with Mint Chip Ice Cream
The Buttermilk Panna Cotta with Rose Gelee, Dried Strawberries and Hibiscus Sorbet

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Limon
524 Valencia Street
San Francisco, California
415 252 0918
Monday-Thursday 11:30-3pm, 5pm-10:30pm
Friday 11:30am-3pm, 5pm-11pm
Saturday 12pm-11pm
Sunday 12pm-10pm

Limon is a family-owned Peruvian joint with zesty, bright ceviches, and simple dishes that put a San Francisco spin on Nuevo Latino cuisine using traditional ingredients like purple potatoes and Peruvian corn, and featuring classic sauces like Chimichurri. The bright green and orange walls of Limon are as vibrant and friendly as the staff.

Dishes we recommend:
Ceviche Limon of Halibut with Lime, Yam, Peruvian Corn and Mussels
Tres Leches de Chocolate with Chocolate Brandy Sauce, Bruleed Banana Slices, and Milk Chocolate Mousse

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The Mojito at the Slanted Door on StarChefs.com

The Mojito at the Slanted Door

Slanted Door
1 Ferry Building
San Francisco, CA 94105
415 861 8032
Sunday-Thursday 11am-2:30pm, 5:30pm-10pm
Friday, Saturday 11am-2:30pm, 5:30pm-10:30pm

From open to close, The Slanted Door keeps San Francisco's beloved Ferry
Building buzzing. While seats are snatched up almost as soon as the doors open, the full contemporary Vietnamese menu is always available at the bar on a first-come, first-serve basis. The best part about the bar iswatching the stylish mixologists shake and stir innovative and classic cocktails at the speed of light. Be sure to order a bottle or two of the Belgian Saison Dupont, which stands up to the spicier dishes while complimenting the floral and herbacious ones. In addition to the sleek bar seats and indoor tables, The Slanted Door has outdoor seating on the water with beautiful views of the harbor and bridges.

What we recommend:
Clams and pork belly in spicy coconut broth
Vietnamese Pork and Shrimp Spring Rolls
The Cocktails!

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Canteen
817 Sutter St
San Francisco, CA 94109
415 928 8870
Wednesday-Saturday 8am-3pm and 6pm-10pm

The Halibut Ceviche at Canteen on StarChefs.com

The Halibut Ceviche at Canteen

Dennis Leary’s Canteen in the Commodore Hotel is the tiny superhero against gigantic, celebrity chefdoms that duplicate their brand across the world. Leary’s vision for Canteen is incredibly simple: he is the only cook at this intimate, low key restaurant, interacting each night with only a small group of diners. Sit at the comfortable counter or one of the tiny, casual booths, and when he's got a free minute or two, have a chat with Leary about the daily changing menu.

Dishes we recommend:
King Salmon with Sauce Soubise, Pickled Artichokes, and Ham
Halibut Ceviche with Green Tomato and Avocado

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Chez Panisse
1517 Shattuck Ave
Berkeley, CA 94709
510 548 5525
Monday-Saturday 6pm-9:15pm

Having recently celebrated its 35th birthday, Alice Water's Chez Panisse is still the warm, comfortable niche where locals and travelers seek our fresh, seasonal, organic food prepared simply and impeccably. All meats, fruits and vegetables are local and at the peak of their season, so you can't go wrong! Downstairs dining room menu is prix fix only; head to the more casual upstairs cafe for lighter fare.

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Myth
470 Pacific Ave
San Francisco, CA 94133
415 677 8986
Tuesday-Thursday 5:30pm-10pm
Friday-Saturday 5:30pm-11pm

Sean O'Brien's sexy, sophisticated space serves elegant Japanese and French-inspired food, from an open kitchen, in small or large portions—you choose. The couch-lined lounge serves stunning cocktails with whimsical twists.

Dishes we recommend:
Ahi Tuna Poke with Cucumber, Shiso, Limu, Tatsoi and Kukui Nut
Vanilla Creme, Strawberry Consomme, Marinated Strawberries and Almond Clusters

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Sweet Stuff:
Stella Pastry and Cafe
446 Columbus Ave.
San Francisco, CA 94133
415 986 2914
Monday-Thursday 7:30am-7pm
Friday-Saturday 7:30am-12am
Sunday 8:30am-7pm

A favorite among San Franciscans, Stella Pastry is a tiny jewel in North Beach run by sisters Silvia and Christina Santucci. Although you can't go wrong with a piece of Sacrapantina or Tiramisu with an espresso in the afternoon, it's their excellent, always-crisp Cannolis filled with sweet ricotta and chocolate chips and lightly dusted with powdered sugar, that are worth boxing up and taking home to share.

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The Fruit Tart at Town Hall on StarChefs.com

The Fruit Tart at Town Hall

Town Hall
342 Howard St
San Francisco, CA 94105
415 908 3900
Sunday 5:30pm-10pm
Monday-Thursday 11:30am-2:30pm, 5:30pm-10pm
Friday 11:30am-2:30pm, 5:30pm-11pm
Saturday 5:30pm-11pm

Town Hall is a down-to-earth comfort food haven run by the Rosenthal brothers. A friendly staff brings out dishes featuring classics like pork chops, gumbo, and »chopped liver« in the comfy, exposed brick setting. The ambience and the food are perfect for a casual outing, and great for families and kids. The American style, jumbo desserts are worth sharing.

Dishes we recommend:
Creole Cheesecake with Dry Red Wine and Balsamic Vinegar
Chocolate Brownie Caramel S'more with Vanilla Ice Cream (for 2)

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Cocktails and Nibbles:
Rohan

3809 Geary
San Francisco, CA 94118
415 221 5095

Tuesday, Wednesday, Thursday 6pm-12am
Friday, Saturday 6pm-2am
Sunday 6pm-11pm

Rohan is a dark little dive on Geary whose soju cocktails made with premium Jinro soju and delicious, spicy small plates are well worth the hassle to find a parking spot. Don't miss the house Soju infusions in lit up jars on the bar. Sundays and Wednesdays are »belly up to the bar« where nibbles and cocktails are half price all night!

What to order:
The Ginger Soju infusion, straight up
The Haiku
The Pork Bul Go Gi

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Fuse
493 Broadway
San Francisco, CA 94133
415 788 2706
Monday-Friday 5pm-2am
Saturday-Sunday 6pm-2am

Featuring Reggae, Rock, Hip-Hop and some of the city's up and coming DJ's, Fuse is a funky, intimate, candle-lit, lounge with a small, but excellent cocktail menu.

Drinks we recommend:
The Cucumber Martini
The Capirinha

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The Red Room
827 Sutter St
San Francisco, CA 94109
415 346 7666
Monday-Saturday 5pm-2am
Sunday 7pm-2am

Painted entirely in red, with red furniture to match, The Red Room is an acid-jazz bar full of San Franciscan hipsters sipping on tangy cocktails in the monochrome and multi-textured red glow.

Drinks we recommend:
The Cosmopolitan

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Frisson
244 Jackson St
San Francisco, CA 94111
415 956 3004
Monday-Wednesday 11:30am-2pm; 5:30pm-11pm
Thursday-Frdayi 11:30am-2pm; 5:30pm-12am
Saturday 5:30pm-12am
Sunday 5:30pm-11pm

Enjoy Frisson's sexy atmosphere from an orange banquettes underneath the cut-out ceiling dome that glows with a warm light and enjoy a lovely cocktail.

Drinks we recommend:
The Fountain of Youth
The Pegu Picnic
The Vermont White

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Voda
56 Belden Pl
San Francisco, CA 94104
415 677 9242
Monday-Friday 4:30pm-2am
Saturday 7pm-2am

At Voda, 5 dollars buys a shot of any of the 65 vodkas featured on the menu. And it's not just affordable, it's downright sexy. The vodka lounge and bar has an in-house DJ that keeps things low-key and comfortable with a strangely appealing art-installation of right angles and cool colors.

Drinks we recommend:
The Vodka Bar, divided into dry, full-bodied, and fruity vodkas

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Levende Lounge
1710 Mission St
San Francisco, CA 94103
415 864 5585
Tuesday-Friday 5pm-2am
Saturday 6pm-2am
Sunday 11am-4pm

Levende Lounge is the place to check out young female chef Jamie Lauren's tasty dishes and pair them with some great cocktails. The converted warehouse is beautifully decorated, and bring a DJ to entertain the lategoers. For a fun date, sit at one of the dark wood tables for two and enjoy the cocktail menu. When the munchies set it, split the cheddar and Sierra Nevada beer fondue with the apples, pears, and bread.

Dishes we recommend:
Curried Cauliflower Soup with Spiced Hazelnut Oil
Duck Confit Tacos with Dried Cherry Mole

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Brunch:

The Conservatory Dome at the Palace Hotel on StarChefs.com

The Conservatory Dome at the Palace Hotel

Palace Hotel
2 New Montgomery St
San Francisco, CA 94105
415 512 1111

The conservatory dome, sparkling chandeliers and exotic plant life make the Palace Hotel a luxurious throwback to the grand hotels of the city. The large, comfortable dining room is a great, kid-friendly place to take the family for brunch.

What we recommend:
Brunch

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Foodie Central:
Ferry Building

Market and Embarcadero
San Francisco, CA 94105
415 247 6422

Far West Funghi's Stall at the Ferry Building on StarChefs.com

Far West Funghi's Stall at the Ferry Building

If San Franciscans worship the core of the local movement—the farmer's markets—then the Ferry Building is their Vatican. The converted shipping dock is adorned with golden stalls of honey, shimmering rows of infused syrups and jams, sweet smelling, purple lumps of heirloom tomatoes and bustling caviar and oyster bars overlooking the bridges, the lush green islands, and the boats. When lost downtown, the clock tower tip is visible through the fog like a compass needle, pointing a golden arrow towards the pier and the food wonderland it shelters. If your wallet allows for it, an entire day can be well spent in these walls, tasting a smorgasbord of San Franciscan treats—not a box of Rice-a-Roni in sight.

Don't Miss:
Cowgirl Creamery for a taste of any young or old, sheep, cow and goat cheese you like before you buy it carefully wrapped in their signature white paper.
Acme Bread for their sourdough baguette and crusty, rustic batards
Far West Funghi for an apothecary style shop front of fresh and dry mushrooms
Hog Island Oyster Bar for their cheap beer and oyster platters during happy hour
The Farmer's Market on Tuesdays and Sundays from 10am–2pm, Saturdays from 8am-2pm, and the smaller Night Market on Thursdays from 4pm-8pm

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Crash:
Campton Place

340 Stockton Street
San Francisco, California 94108
415 781 5555

The intimate, 150-room hotel sits on a bustling street in Union Square, downtown San Francisco. Its modern marble and dark wood décor is decorated with bright flowers in a classic boutique style typical of luxury, city hotels. While restaurants and shops are within walking distance, be sure to check out the hotel’s restaurant’s new team led by chef Peter Rudolph and former Wonderland pastry chef Boris Portnoy.

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Mandarin Oriental

222 Sansome Street
San Francisco, CA 94104
415 276 9600

It’s all about the details at San Francisco’s luxurious and trendy Mandarin Oriental. Even the beds are raised a few inches higher than normal, so the dramatic city views are never lost! The hotel’s restaurant, Silk’s, is a sensual blend of Asian and American, with dishes that highlight global ingredients and techniques.

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CHEFS RECOMMEND:

Pastry Chef Christine Law of Postrio recommends the desserts at Cortez, Frisson, and Farallon.

Chef Paul Piscopo of XYZ recommends the neighborhood spot, Q, for a good burger and calamari and Quince and Delfina for great dinners.

Chef Melissa Perello of the Fifth Floor gets great everyday grub like sausage sandwiches at Rosamunde's Sausage Grill and Mexican food at Tommy's Mexican Restaurant on Geary and 23rd

Chef Dennis Leary of Canteen loves Hons Wun Tun House because it reminds him of Shanghai, La Bergerie and Francesci's Restaurant which remind him of old east coast beach places in Ipswich and the Jersey shore.

Chef Christophe Hille likes Tampopo for Japanese home-style cuisine and Thai House Express for the best Thai food in San Francisco.

Chef Chris Cosentino of Incanto goes to Pho tu do Noodle House on Clement Street, and Azteca Tacqueria for tacos. Cosentino goes to Slow Club, where Sante Salvoni is Chef, for the best burgers.

Chef Stuart Brioza of Rubicon loves Incanto, Slanted Door, and Great Eastern in for the minced squab in lettuce leaves.

Chef David Bazirgan likes Thep Phanom for Thai food and Delfina for simple Italian.

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   Published: September 2006
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