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'N Stalwart -steakhuis in San Francisco kry 'n gesigsopheffing

'N Stalwart -steakhuis in San Francisco kry 'n gesigsopheffing



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Alfred se steakhouse skitter onder nuwe eienaarskap

Die kandelare en rooi hutte en mure gee 'n klassieke steakhouse -atmosfeer.

As u by Alfred's, die nuut opgeknapte restaurant van die Daniel Patterson -groep, instap, twyfel u nie daaraan dat hierdie plek al generasies lank hier is nie. Die rooi hutte en kandelare is dieselfde as wat gereelde mense soos Frank Sinatra en die powerhouse -duo van Joe Di Maggio en Marilyn Monroe verwelkom het. Die atmosfeer is die naaste aan u, 'n klassieke steakhouse aan die ooskus, en het steeds die weer in Noord -Kalifornië.

Daar is ou-skool aksente: Martinis en Manhattans word bedien met 'n hervul in die skud, vars oesters-Kumamoto en Marin Miyagi-is op die daaglikse spyskaart, en daar is 'n goeie keuse van sjampanje per glas (Val de Mer Chablis, rosé) en ook 'n wye verskeidenheid halwe bottels. Bestel jou biefstuk met die tradisionele verskeidenheid souse (beesstertbordelaise, geklopte mierikswortel, salsa verde, bruinbotter Béarnaise) en 'n paar klassieke bykomstighede: Moenie die Kennebec-patat en die geroomde spinasie misloop nie.

Maar dit is 'n steakhouse, so die vleis kry spesiale aandag. Alfred se steaks kom van die plaaslike Flannery Beef en word natuurlik grootgemaak op 'n 100 % grasdieet. Die Patterson -groep het verlede jaar eienaarskap van Alfred geneem met die belofte om die tradisie van die steakhouse wat deur Alfred Bacchini gestig is, voort te sit.

Bacchini het sy eerste restaurant in 1928 geopen en uit Italië verhuis met slegs 'n apokriewe "$ 20 goudstuk en 'n treinkaartjie na San Francisco" in sy sak. Die eerste plek was in Vallejo straat. In 1970 het hy ingestem om sy restaurant aan die Petri -gesin te verkoop. Die gesin verhuis Alfred's na sy huidige ligging in Merchant Street, waar die historiese Blue Fox -restaurant al meer as 60 jaar tuis was.

Dit is beslis 'n afspraak (draai op Valentynsdag vir 'n portefeulje-vir-twee-aanbieding van $ 85) wat nog steeds 'n onvergeetlike ervaring kan bied. Probeer hul piesangs Foster flambèed tableside. Dit is beide heerlik en pirotegnies.

Alfred's is geleë op Merchant St. 659. Middagete word Donderdae en Vrydae bedien, terwyl aandete daagliks bedien word. Vir besprekings, bel (415) 781-7058 of bespreek deur OpenTable.


14 Fantastiese restaurante en eetplekke in San Francisco

Daar word gesê dat Billy West Zuni Café " begin het met 'n groot hart en presies tienduisend dollar. "

Die stad is miskien klein-minder as 'n tiende van Los Angeles-maar maak geen fout nie: San Francisco is 'n kookreus.

As u in die stad wil wei, is die uitdaging om uit te vind waar om te begin. Gelukkig gee hierdie 14 hotspots, van North Beach tot aan die rand van die missie, u 'n ware voorsmakie van San Francisco. Sommige handel oor klassieke Kalifornië -kosse wat dateer uit die Gold Rush -era. Ander dien moderne skeppings. Dit bestaan ​​uit sjiek bistro's en slegs staanplekke, kuierplekke en tempels vir die hedendaagse kombuis-'n ryk smeltkroes met opsies.

"Die stad het altyd mense van oraloor aangetrek, " sê Richie Alioto, 'n derde generasie restaurateur in San Francisco. "Jy kan dit in ons eettoneel proe. "

Oupa van Alioto, Nunzio, kom van Sicilië. In 1925 het hy Alioto 's geopen, 'n seekosstandaard op Fisherman's Wharf wat gegroei het tot die restaurant met 160 sitplekke wat Richie nou bedryf. Hier sterf die Dungeness -krap in talle geregte. Die beste opsie om sy soet, delikate vleis te geniet? Neef Nunzio se eenvoudige resep: krap gebraai met knoffel, suurlemoen, kruie, botter en witwyn, dan gebraai.

Toe Alioto oop was, was Dungeness volop en goedkoop. Nou word dit dikwels as 'n lekkerny beskou, soos by Anchor & Hope, 'n plek in die middestad waar krap verskyn het as 'n kroon op die seegee panna cotta.

Ryk kos heers in North Beach, die historiese Italiaanse distrik van die stad. Hier val Tommaso op deur sy pizzas (gebak in die oudste houtoond aan die Weskus) en opgehoopte borde spaghetti en gehaktballetjies, verfris met die huislike geure van u nonna 's Sondag aandete. Daarteenoor werk Che Fico, naby Alamo-plein, aan die Cal-Italiaanse voorpunt, en komplementeer seisoenale pizza's, pasta's en braaivleis met verhoogde geregte geïnspireer deur Romeinse Joodse trooskos, soos gegrilde eendlewer geklee in pers daikon en ui marmellata.

Die Five Guys Xiao Long Bao by Dragon Beaux is gevul met krapriet, swart truffels, boerenkool, varkvleis en beet.

Dragon Beaux, 'n dim sum en 'n warm potpaleis in die Richmond -distrik, handel ook oor tradisionele kookkuns, soos in 'n reënboogkoalisie van sopkluitjies, velle wat swart, geel, groen en rooi met inkvis, borrie, spinasie en beet. Die sjefs bedien ook meer tradisionele dim sum (potplakkers, sint -jakobsschelp), maar as jy lus is vir 'n gebraaide eendburrito, is dit jou plek.

Die burrito is die kulinêre gelukbringer van San Francisco, 'n gereg wat hier vervolmaak word en dat baie mense sê dat dit nêrens anders dieselfde is nie. Dit is nie maklik om die beste burrito in die stad te vind nie: 'n Tiental inwoners kan 'n dosyn taquerías aanbeveel. Maar iemand sal u sekerlik wys op 'n onbeperkte Mission-staatmaker La Taqueria-spesifiek na sy carne asada, heerlike gegrilde beesvleis wat nog beter word as dit met 'n tuisgemaakte salsa op 'n taco bespat word, of in 'n burrito toegedraai word. Insiders bestel hul burritos dorado -styl, gebraai vir 'n knapperige vel.

Burrito's is 'n begrotingsvriendelike keuse in 'n stad vol opsies, hoog en nederig. Aan die een kant is daar Avery in die Fillmore, waar $ 125 'n sewe-gangige spyskaart bied wat bestaan ​​uit geregte soos gebrande lamsboud met perlemoen en ingelegde groen tamaties. Aan die ander kant vind u beskeie pryse, soos Champa Garden, in die Ingleside -omgewing. Hier is die vurige Thai-Laotiese geregte naam khao, 'n slaai van gebraaide rysballetjies met vissous en gegiste wors. In die Bayview bedek April Spears, sjef-eienaar van Tannie April se hoender, wafels, en Soul Food, garnale en korrels met romerige sous, en geur perfek gebakte hoender met 'n mengsel speserye wat sy liewer nie wil onthul nie.

Daar is geen raaisel agter die bekende gebraaide hoender in Zuni Café in Marketstraat nie. Die hoender word in 'n baksteen -oond gebrons, oor 'n warm broodslaai bedek met pynappels en aalbessies, afgesluit met setperke. Die krediet vir die resep gaan aan die laat chef-eienaar van Zuni, Judy Rodgers, 'n pionier in 'n stad wat bekend is vir kookkuns.

Eksotiese bestanddele heers by True Laurel, 'n skemerkelkie van David Barzelay van die faam van Lazy Bear.

Die kreatiwiteit het die afgelope tyd van die kombuis na die kroeg versprei. Neem byvoorbeeld True Laurel, 'n slanke toevlugsoord aan die buitewyke van die missie, met cocktails soos die Mai O Mai, met Panamese rum, pistache-orgeat, curaçao, koffie-rum-float en limoen.

Terwyl ons 'n glasie lig, laat ons roosterbraai na suurdeeg - die brood wat hier vermeerder, al kom dit nie uit Europa nie. Boudin Bakery, met sy glasagtige Fisherman's Wharf -ligging, is die suurdeegambassadeur van die stad. Maar Tartine Bakery, naby Mission Dolores Park, is die besoekers van die plaaslike bevolking, waar die landbrode, met 'n suurlemoortjie, op legendariese grense geplaas word, en die oggendbroodjies met suiker ook 'n epiese reputasie het.

Tartine Bakery trek lyne langs die blok vir sy beroemde suurdeegbrode.

Die skare kom vroeg by Tartine aan en staan ​​in die ry in die ry vir die heerlike lekkernye. Die wag is die moeite werd, maar as u 'n vinniger slaai vir u soettand nodig het, kan u suidwaarts na Mitchell's Roomys gaan. Van avokado tot vanielje, die geure wissel van alledaagse tot eksotiese. My aanbeveling? Kry die ube (pers jam), wat weelderig, onverwags en heerlik is - omtrent so San Francisco soos San Francisco kry.

Praat gratis met AAA Complimentary Travel Agents as u van plan is om na San Francisco te reis.

Hierdie artikel is die eerste keer gepubliseer in die winter 2019. 'n Paar feite het my grasieus verouder. Bel vooraf om inligting te verifieer.


14 Fantastiese restaurante en eetplekke in San Francisco

Daar word gesê dat Billy West Zuni Café " begin het met 'n groot hart en presies tienduisend dollar. "

Die stad is moontlik klein-minder as 'n tiende van Los Angeles-maar maak geen fout nie: San Francisco is 'n kookkuns.

As u in die stad wil wei, is die uitdaging om uit te vind waar om te begin. Gelukkig gee hierdie 14 hotspots, van North Beach tot aan die rand van die missie, u 'n ware voorsmakie van San Francisco. Sommige handel oor klassieke Kalifornië -kosse wat dateer uit die Gold Rush -era. Ander dien moderne skeppings. Dit bestaan ​​uit sjiek bistro's en slegs staanplekke, kuierplekke en tempels vir die hedendaagse kombuis-'n ryk smeltkroes met opsies.

"Die stad het altyd mense van oraloor aangetrek, " sê Richie Alioto, 'n derde generasie restaurateur in San Francisco. "Jy kan dit in ons eettoneel proe. "

Oupa van Alioto, Nunzio, kom van Sicilië. In 1925 het hy Alioto 's geopen, 'n seekosstandaard op Fisherman's Wharf wat gegroei het tot die restaurant met 160 sitplekke wat Richie nou bedryf. Hier sterf die Dungeness -krap in talle geregte. Die beste opsie om sy soet, delikate vleis te geniet? Neef Nunzio se eenvoudige resep: krap gebraai met knoffel, suurlemoen, kruie, botter en witwyn, dan gebraai.

Toe Alioto oop was, was Dungeness volop en goedkoop. Nou word dit dikwels as 'n lekkerny beskou, soos by Anchor & amp, Hope, 'n plek in die middestad waar krap verskyn het as 'n kroon op die seekoei panna cotta.

Ryk kos heers in North Beach, die historiese Italiaanse distrik van die stad. Hier val Tommaso op deur sy pizzas (gebak in die oudste houtoond aan die Weskus) en opgehoopte borde spaghetti en gehaktballetjies, verfris met die huislike geure van u nonna 's Sondag aandete. Daarteenoor werk Che Fico, naby Alamo-plein, aan die Cal-Italiaanse voorpunt, en komplementeer seisoenale pizza's, pasta's en braaivleis met verhoogde geregte geïnspireer deur Romeinse Joodse trooskos, soos gegrilde eendlewer geklee in pers daikon en ui marmellata.

Die Five Guys Xiao Long Bao by Dragon Beaux is gevul met krapriet, swart truffels, boerenkool, vark en beet.

Dragon Beaux, 'n dim sum en 'n warm potpaleis in die Richmond -distrik, handel ook oor tradisionele kookkuns, soos in 'n reënboogkoalisie van sopkluitjies, velle wat swart, geel, groen en rooi met inkvis, borrie, spinasie en beet. Die sjefs bedien ook meer tradisionele dim sum (potplakkers, sint -jakobsschelp), maar as jy lus is vir 'n gebraaide eendburrito, is dit jou plek.

Die burrito is die kulinêre gelukbringer van San Francisco, 'n gereg wat hier vervolmaak word en dat baie mense sê dat dit nêrens anders dieselfde is nie. Dit is nie maklik om die beste burrito in die stad te vind nie: 'n Tiental inwoners kan 'n dosyn taquerías aanbeveel. Maar iemand sal u sekerlik wys op 'n onbeperkte Mission-staatmaker La Taqueria-spesifiek na sy carne asada, heerlike gegrilde beesvleis wat nog beter word as dit met 'n tuisgemaakte salsa op 'n taco bespat word, of in 'n burrito toegedraai word. Insiders bestel hul burritos dorado -styl, gebraai vir 'n knapperige vel.

Burrito's is 'n begrotingsvriendelike keuse in 'n stad vol opsies, hoog en nederig. Aan die een kant is daar Avery in die Fillmore, waar $ 125 'n sewe-gangige spyskaart bied wat bestaan ​​uit geregte soos gebrande lamsboud met perlemoen en ingelegde groen tamaties. Aan die ander kant vind u beskeie pryse, soos Champa Garden, in die Ingleside -omgewing. Hier is die vurige Thai-Laotiese geregte naam khao, 'n slaai van gebraaide rysballetjies met vissous en gegiste wors. In die Bayview sit April Spears, sjef-eienaar van Auntie April's Chicken, Waffles, & Soul Food, bo-op garnale en korrels met romerige sous, en geur perfek gebakte hoender met 'n mengsel speserye wat sy liewer nie wil onthul nie.

Daar is geen raaisel agter die bekende gebraaide hoender in Zuni Café in Market Street nie. Die hoender word in 'n baksteenoond gebrons, oor 'n warm broodslaai besaai met pynappels en aalbessies, en afgesluit met setperke. Die krediet vir die resep gaan aan die laat chef-eienaar van Zuni, Judy Rodgers, 'n pionier in 'n stad wat bekend is vir kookkuns.

Eksotiese bestanddele heers by True Laurel, 'n skemerkelkie van David Barzelay van die faam van Lazy Bear.

Die kreatiwiteit het die afgelope tyd van die kombuis na die kroeg versprei. Neem byvoorbeeld True Laurel, 'n slanke toevlugsoord aan die buitewyke van die missie, met cocktails soos die Mai O Mai, met Panamese rum, pistache-orgeat, curaçao, koffie-rum-float en limoen.

Terwyl ons 'n glasie lig, laat ons roosterbraai na suurdeeg - die brood wat hier vermeerder, al kom dit nie uit Europa nie. Boudin Bakery, met sy glasagtige Fisherman's Wharf -ligging, is die suurdeegambassadeur van die stad. Maar Tartine Bakery, naby Mission Dolores Park, is die plaaslike bevolking, waar die landbrode, getinte met 'n suurdeeg, op legendariese grense is, en die oggendbroodjies met suiker ook 'n epiese reputasie het.

Tartine Bakery trek lyne langs die blok vir sy beroemde suurdeegbrode.

Die skare kom vroeg by Tartine aan en staan ​​in die ry in die ry vir die heerlike lekkernye. Die wag is die moeite werd, maar as u 'n vinniger slaai vir u soettand nodig het, kan u suidwaarts na Mitchell's Roomys gaan. Van avokado tot vanielje, die geure wissel van alledaagse tot eksotiese. My aanbeveling? Kry die ube (pers jam), wat weelderig, onverwags en heerlik is - omtrent so San Francisco soos San Francisco kry.

Praat gratis met AAA Complimentary Travel Agents as u van plan is om na San Francisco te reis.

Hierdie artikel is die eerste keer gepubliseer in die winter 2019. 'n Paar feite het my grasieus verouder. Bel vooraf om inligting te verifieer.


14 Fantastiese restaurante en eetplekke in San Francisco

Daar word gesê dat Billy West Zuni Café " begin het met 'n groot hart en presies tienduisend dollar. "

Die stad is moontlik klein-minder as 'n tiende van Los Angeles-maar maak geen fout nie: San Francisco is 'n kookkuns.

As u in die stad wil wei, is die uitdaging om uit te vind waar om te begin. Gelukkig gee hierdie 14 hotspots, van North Beach tot aan die rand van die missie, u 'n ware voorsmakie van San Francisco. Sommige handel oor klassieke Kalifornië -kosse wat dateer uit die Gold Rush -era. Ander dien moderne skeppings. Dit bestaan ​​uit chique bistro's en slegs staanplekke, kuierplekke en tempels vir die hedendaagse kombuis-'n ryk smeltkroes met opsies.

"Die stad het altyd mense van oraloor aangetrek, " sê Richie Alioto, 'n derde generasie restaurateur in San Francisco. "Jy kan dit in ons eettoneel proe. "

Oupa van Alioto, Nunzio, kom van Sicilië. In 1925 het hy Alioto 's geopen, 'n seekosstandaard op Fisherman's Wharf wat gegroei het tot die restaurant met 160 sitplekke wat Richie nou bedryf. Hier sterf die Dungeness -krap in talle geregte. Die beste opsie om sy soet, delikate vleis te geniet? Neef Nunzio se eenvoudige resep: krap gebraai met knoffel, suurlemoen, kruie, botter en witwyn, dan gebraai.

Toe Alioto oop was, was Dungeness volop en goedkoop. Nou word dit dikwels as 'n lekkerny beskou, soos by Anchor & Hope, 'n plek in die middestad waar krap verskyn het as 'n kroon op die seegee panna cotta.

Ryk kos heers in North Beach, die historiese Italiaanse distrik van die stad. Hier val Tommaso op deur sy pizza's (gebak in die oudste houtoond aan die Weskus) en opgehoopte borde spaghetti en gehaktballetjies, verfris met die huislike geure van u nonna 's Sondag aandete. Daarteenoor werk Che Fico, naby Alamo-plein, aan die Cal-Italiaanse voorpunt, en komplementeer seisoenale pizza's, pasta's en braaivleis met verhoogde geregte geïnspireer deur Romeinse Joodse trooskos, soos gegrilde eendlewer geklee in pers daikon en ui marmellata.

Die Five Guys Xiao Long Bao by Dragon Beaux is gevul met krapriet, swart truffels, boerenkool, varkvleis en beet.

Dragon Beaux, 'n dim sum en 'n warm potpaleis in die Richmond -distrik, handel ook oor tradisionele kookkuns, soos in 'n reënboogkoalisie van sopkluitjies, velle wat swart, geel, groen en rooi met inkvis, borrie, spinasie en beet. Die sjefs bedien ook meer tradisionele dim sum (potplakkers, sint -jakobsschelp), maar as jy lus is vir 'n gebraaide eendburrito, is dit jou plek.

Die burrito is die kulinêre gelukbringer van San Francisco, 'n gereg wat hier vervolmaak word en dat baie mense sê dat dit nêrens anders dieselfde is nie. Dit is nie maklik om die beste burrito in die stad te vind nie: 'n Tiental inwoners kan 'n dosyn taquerías aanbeveel. Maar iemand sal u sekerlik wys op 'n onbeperkte Mission-staatmaker La Taqueria-spesifiek na sy carne asada, heerlike gegrilde beesvleis wat nog beter word as dit met 'n tuisgemaakte salsa op 'n taco bespat word, of in 'n burrito toegedraai word. Insiders bestel hul burritos dorado -styl, gebraai vir 'n knapperige vel.

Burrito's is 'n begrotingsvriendelike keuse in 'n stad vol opsies, hoog en nederig. Aan die een kant is daar Avery in die Fillmore, waar $ 125 'n sewe-gangige spyskaart bied wat bestaan ​​uit geregte soos gebrande lamsboud met perlemoen en ingelegde groen tamaties. Aan die ander kant vind u beskeie pryse, soos Champa Garden, in die Ingleside -omgewing. Hier is die vurige Thai-Laotiese geregte naam khao, 'n slaai van gebraaide rysballetjies met vissous en gegiste wors. In die Bayview sit April Spears, sjef-eienaar van Auntie April's Chicken, Waffles, & Soul Food, bo-op garnale en korrels met romerige sous, en geur perfek gebakte hoender met 'n mengsel speserye wat sy liewer nie wil onthul nie.

Daar is geen raaisel agter die bekende gebraaide hoender in Zuni Café in Marketstraat nie. Die hoender word in 'n baksteenoond gebrons, oor 'n warm broodslaai besaai met pynappels en aalbessies, en afgesluit met setperke. Die krediet vir die resep gaan aan die laat-chef-eienaar van Zuni, Judy Rodgers, 'n pionier in 'n stad wat bekend is vir kookkuns.

Eksotiese bestanddele heers by True Laurel, 'n skemerkelkie van David Barzelay van die faam van Lazy Bear.

Die kreatiwiteit het die afgelope tyd van die kombuis na die kroeg versprei. Neem byvoorbeeld True Laurel, 'n slanke toevlugsoord aan die buitewyke van die missie, met cocktails soos die Mai O Mai, met Panamese rum, pistache-orgeat, curaçao, koffie-rum-float en limoen.

Terwyl ons 'n glasie lig, laat ons roosterbraai na suurdeeg - die brood wat hier vermeerder, al kom dit nie uit Europa nie. Boudin Bakery, met sy glasagtige Fisherman's Wharf -ligging, is die suurdeegambassadeur van die stad. Maar Tartine Bakery, naby Mission Dolores Park, is die plaaslike bevolking, waar die landbrode, getinte met 'n suurdeeg, op legendariese grense is, en die oggendbroodjies met suiker ook 'n epiese reputasie het.

Tartine Bakery trek lyne langs die blok vir sy beroemde suurdeegbrode.

Die skare kom vroeg by Tartine aan en staan ​​in die ry in die ry vir die heerlike lekkernye. Die wag is die moeite werd, maar as u 'n vinniger slaai vir u soettand nodig het, kan u suidwaarts na Mitchell's Roomys gaan. Van avokado tot vanielje, die geure wissel van alledaagse tot eksotiese. My aanbeveling? Kry die ube (pers jam), wat weelderig, onverwags en heerlik is - omtrent so San Francisco soos San Francisco kry.

Praat gratis met AAA Complimentary Travel Agents as u van plan is om na San Francisco te reis.

Hierdie artikel is die eerste keer gepubliseer in die winter 2019. 'n Paar feite het my grasieus verouder. Bel vooraf om inligting te verifieer.


14 Fantastiese restaurante en eetplekke in San Francisco

Daar word gesê dat Billy West Zuni Café " begin het met 'n groot hart en presies tienduisend dollar. "

Die stad is moontlik klein-minder as 'n tiende van Los Angeles-maar maak geen fout nie: San Francisco is 'n kookkuns.

As u in die stad wil wei, is die uitdaging om uit te vind waar om te begin. Gelukkig gee hierdie 14 hotspots, van North Beach tot aan die rand van die missie, u 'n ware voorsmakie van San Francisco. Sommige handel oor klassieke Kalifornië -kosse wat dateer uit die Gold Rush -era. Ander dien moderne skeppings. Dit bestaan ​​uit sjiek bistro's en slegs staanplekke, kuierplekke en tempels vir die hedendaagse kombuis-'n ryk smeltkroes met opsies.

Hierdie stad het nog altyd mense van oraloor aangetrek, sê Richie Alioto, 'n derde generasie restauranteur in San Francisco. "Jy kan dit in ons eettoneel proe. "

Oupa van Alioto, Nunzio, kom van Sicilië. In 1925 het hy Alioto 's geopen, 'n seekosstandaard op Fisherman's Wharf wat gegroei het tot die restaurant met 160 sitplekke wat Richie nou bedryf. Hier sterf die Dungeness -krap in talle geregte. Die beste opsie om sy soet, delikate vleis te geniet? Neef Nunzio se eenvoudige resep: krap gebraai met knoffel, suurlemoen, kruie, botter en witwyn, dan gebraai.

Toe Alioto oop was, was Dungeness volop en goedkoop. Nou word dit dikwels as 'n lekkerny beskou, soos by Anchor & Hope, 'n plek in die middestad waar krap verskyn het as 'n kroon op die seegee panna cotta.

Ryk kos heers in North Beach, die historiese Italiaanse distrik van die stad. Hier val Tommaso op deur sy pizzas (gebak in die oudste houtoond aan die Weskus) en opgehoopte borde spaghetti en gehaktballetjies, verfris met die huislike geure van u nonna 's Sondag aandete. Daarteenoor werk Che Fico, naby Alamo-plein, aan die Cal-Italiaanse voorpunt, en komplementeer seisoenale pizza's, pasta's en braaivleis met verhoogde geregte geïnspireer deur Romeinse Joodse trooskos, soos gegrilde eendlewer geklee in pers daikon en ui marmellata.

Die Five Guys Xiao Long Bao by Dragon Beaux is gevul met krapriet, swart truffels, boerenkool, varkvleis en beet.

Dragon Beaux, 'n dim sum en 'n warm potpaleis in die Richmond -distrik, handel ook oor tradisionele kookkuns, soos in 'n reënboogkoalisie van sopbolle, velle wat swart, geel, groen en rooi is deur inkvis, borrie, spinasie en beet. Die sjefs bedien ook meer tradisionele dim sum (potplakkers, sint -jakobsschelp), maar as jy lus is vir 'n gebraaide eendburrito, is dit jou plek.

Die burrito is die kulinêre gelukbringer van San Francisco, 'n gereg wat hier vervolmaak word en dat baie mense sê dat dit nêrens anders dieselfde is nie. Dit is nie maklik om die beste burrito in die stad te vind nie: 'n Tiental inwoners kan 'n dosyn taquerías aanbeveel. Maar iemand sal u sekerlik wys op 'n onbeperkte Mission-staatmaker La Taqueria-spesifiek na sy carne asada, heerlike gegrilde beesvleis wat nog beter word as dit met 'n tuisgemaakte salsa op 'n taco bespat word, of in 'n burrito toegedraai word. Insiders bestel hul burritos dorado -styl, gebraai vir 'n knapperige vel.

Burrito's is 'n begrotingsvriendelike keuse in 'n stad vol opsies, hoog en nederig. Aan die een kant is daar Avery in die Fillmore, waar $ 125 'n sewe-gangige spyskaart bied wat bestaan ​​uit geregte soos gebrande lamsboud met perlemoen en ingelegde groen tamaties. Aan die ander kant vind u beskeie pryse, soos Champa Garden in die Ingleside -omgewing. Hier is die vurige Thai-Laotiese geregte naam khao, 'n slaai van gebraaide rysballetjies met vissous en gegiste wors. In die Bayview sit April Spears, sjef-eienaar van Auntie April's Chicken, Waffles, & Soul Food, bo-op garnale en korrels met romerige sous, en geur perfek gebakte hoender met 'n mengsel speserye wat sy liewer nie wil onthul nie.

Daar is geen raaisel agter die bekende gebraaide hoender in Zuni Café in Market Street nie. Die hoender word in 'n baksteenoond gebrons, oor 'n warm broodslaai besaai met pynappels en aalbessies, en afgesluit met setperke. Die krediet vir die resep gaan aan die laat chef-eienaar van Zuni, Judy Rodgers, 'n pionier in 'n stad wat bekend is vir kookkuns.

Eksotiese bestanddele heers by True Laurel, 'n skemerkelkie van David Barzelay van die faam van Lazy Bear.

Die kreatiwiteit het die afgelope tyd van die kombuis na die kroeg versprei. Neem byvoorbeeld True Laurel, 'n slanke toevlugsoord aan die buitewyke van die missie, met cocktails soos die Mai O Mai, met Panamese rum, pistache-orgeat, curaçao, koffie-rum-float en limoen.

Terwyl ons 'n glasie lig, laat ons roosterbraai na suurdeeg - die brood wat hier vermeerder, al kom dit nie uit Europa nie. Boudin Bakery, met sy glasagtige Fisherman's Wharf -ligging, is die suurdeegambassadeur van die stad. Maar Tartine Bakery, naby Mission Dolores Park, is die plaaslike bevolking, waar die landbrode, getinte met 'n suurdeeg, op legendariese grense is, en die oggendbroodjies met suiker ook 'n epiese reputasie het.

Tartine Bakery trek lyne langs die blok vir sy beroemde suurdeegbrode.

Die skare kom vroeg by Tartine aan en staan ​​in die ry in die ry vir die heerlike lekkernye. Die wag is die moeite werd, maar as u 'n vinniger slaai vir u soettand nodig het, kan u suidwaarts na Mitchell's Roomys gaan. Van avokado tot vanielje, die geure wissel van alledaagse tot eksotiese. My aanbeveling? Kry die ube (pers jam), wat weelderig, onverwags en heerlik is - omtrent so San Francisco soos San Francisco kry.

Praat gratis met AAA Complimentary Travel Agents as u van plan is om na San Francisco te reis.

Hierdie artikel is die eerste keer gepubliseer in die winter 2019. 'n Paar feite het my grasieus verouder. Bel vooraf om inligting te verifieer.


14 Fantastiese restaurante en eetplekke in San Francisco

Daar word gesê dat Billy West Zuni Café " begin het met 'n groot hart en presies tienduisend dollar. "

Die stad is moontlik klein-minder as 'n tiende van Los Angeles-maar maak geen fout nie: San Francisco is 'n kookkuns.

As u in die stad wil wei, is die uitdaging om uit te vind waar om te begin. Gelukkig gee hierdie 14 hotspots, van North Beach tot aan die rand van die missie, u 'n ware voorsmakie van San Francisco. Sommige handel oor klassieke Kalifornië -kosse wat dateer uit die Gold Rush -era. Ander dien moderne skeppings. Dit bestaan ​​uit chique bistro's en slegs staanplekke, kuierplekke en tempels vir die hedendaagse kombuis-'n ryk smeltkroes met opsies.

"Die stad het altyd mense van oraloor aangetrek, " sê Richie Alioto, 'n derde generasie restaurateur in San Francisco. "Jy kan dit in ons eettoneel proe. "

Oupa van Alioto, Nunzio, kom van Sicilië. In 1925 het hy Alioto 's geopen, 'n seekosstandaard op Fisherman's Wharf wat gegroei het tot die restaurant met 160 sitplekke wat Richie nou bedryf. Hier sterf die Dungeness -krap in talle geregte. Die beste opsie om sy soet, delikate vleis te geniet? Neef Nunzio se eenvoudige resep: krap gebraai met knoffel, suurlemoen, kruie, botter en witwyn, dan gebraai.

Toe Alioto oop was, was Dungeness volop en goedkoop. Nou word dit dikwels as 'n lekkerny beskou, soos by Anchor & Hope, 'n plek in die middestad waar krap verskyn het as 'n kroon op die seegee panna cotta.

Ryk kos heers in North Beach, die historiese Italiaanse distrik van die stad. Hier val Tommaso op deur sy pizzas (gebak in die oudste houtoond aan die Weskus) en opgehoopte borde spaghetti en gehaktballetjies, verfris met die huislike geure van u nonna 's Sondag aandete. Daarteenoor werk Che Fico, naby Alamo-plein, aan die Cal-Italiaanse voorpunt, en komplementeer seisoenale pizza's, pasta's en braaivleis met verhoogde geregte geïnspireer deur Romeinse Joodse trooskos, soos gegrilde eendlewer geklee in pers daikon en ui marmellata.

Die Five Guys Xiao Long Bao by Dragon Beaux is gevul met krapriet, swart truffels, boerenkool, varkvleis en beet.

Dragon Beaux, 'n dim sum en 'n warm potpaleis in die Richmond -distrik, handel ook oor tradisionele kookkuns, soos in 'n reënboogkoalisie van sopkluitjies, velle wat swart, geel, groen en rooi met inkvis, borrie, spinasie en beet. Die sjefs bedien ook meer tradisionele dim sum (potplakkers, sint -jakobsschelp), maar as jy lus is vir 'n gebraaide eendburrito, is dit jou plek.

Die burrito is die kulinêre gelukbringer van San Francisco, 'n gereg wat hier vervolmaak word en dat baie mense sê dat dit nêrens anders dieselfde is nie. Dit is nie maklik om die beste burrito in die stad te vind nie: 'n Tiental inwoners kan 'n dosyn taquerías aanbeveel. Maar iemand sal u sekerlik wys op 'n onbeperkte Mission-staatmaker La Taqueria-spesifiek na sy carne asada, heerlike gegrilde beesvleis wat nog beter word as dit met 'n tuisgemaakte salsa op 'n taco bespat word, of in 'n burrito toegedraai word. Insiders bestel hul burritos dorado -styl, gebraai vir 'n knapperige vel.

Burrito's is 'n begrotingsvriendelike keuse in 'n stad vol opsies, hoog en nederig. Aan die een kant is daar Avery in die Fillmore, waar $ 125 'n sewe-gangige spyskaart bied wat bestaan ​​uit geregte soos gebrande lamsboud met perlemoen en ingelegde groen tamaties. Aan die ander kant vind u beskeie pryse, soos Champa Garden, in die Ingleside -omgewing. Hier is die vurige Thai-Laotiese geregte naam khao, 'n slaai van gebraaide rysballetjies met vissous en gegiste wors. In die Bayview sit April Spears, sjef-eienaar van Auntie April's Chicken, Waffles, & Soul Food, bo-op garnale en korrels met romerige sous, en geur perfek gebakte hoender met 'n mengsel speserye wat sy liewer nie wil onthul nie.

Daar is geen raaisel agter die bekende gebraaide hoender in Zuni Café in Marketstraat nie. Die hoender word in 'n baksteenoond gebrons, oor 'n warm broodslaai besaai met pynappels en aalbessies, en afgesluit met setperke. Die krediet vir die resep gaan aan die laat-chef-eienaar van Zuni, Judy Rodgers, 'n pionier in 'n stad wat bekend is vir kookkuns.

Eksotiese bestanddele heers by True Laurel, 'n skemerkelkie van David Barzelay van die faam van Lazy Bear.

Die kreatiwiteit het die afgelope tyd van die kombuis na die kroeg versprei. Neem byvoorbeeld True Laurel, 'n slanke toevlugsoord aan die buitewyke van die missie, met cocktails soos die Mai O Mai, met Panamese rum, pistache-orgeat, curaçao, koffie-rum-float en limoen.

Terwyl ons 'n glasie lig, laat ons roosterbraai na suurdeeg - die brood wat hier vermeerder, al kom dit nie uit Europa nie. Boudin Bakery, met sy glasagtige Fisherman's Wharf -ligging, is die suurdeegambassadeur van die stad. Maar Tartine Bakery, naby Mission Dolores Park, is die besoekers van die plaaslike bevolking, waar die landbrode, met 'n suurlemoortjie, op legendariese grense geplaas word, en die oggendbroodjies met suiker ook 'n epiese reputasie het.

Tartine Bakery trek lyne langs die blok vir sy beroemde suurdeegbrode.

Die skare kom vroeg by Tartine aan en staan ​​in die ry in die ry vir die heerlike lekkernye. Die wag is die moeite werd, maar as u 'n vinniger slaai vir u soettand nodig het, kan u suidwaarts na Mitchell's Roomys gaan. Van avokado tot vanielje, die geure wissel van alledaagse tot eksotiese. My aanbeveling? Kry die ube (pers jam), wat weelderig, onverwags en heerlik is - omtrent so San Francisco soos San Francisco kry.

If you're planning on traveling to San Francisco, talk to AAA Complimentary Travel Agents for free.

This article was first published in Winter 2019. Some facts my have aged gracelessly. Please call ahead to verify information.


14 Quintessential San Francisco Restaurants and Eateries

It's said that Billy West started Zuni Café "with a huge heart and exactly ten thousand dollars."

The city may be small—less than one-tenth the size of Los Angeles—but make no mistake: San Francisco is a culinary giant.

If you're looking to graze around town, the challenge is figuring out where to start. Luckily, these 14 hot spots, from North Beach to the edge of the Mission, will give you a true taste of San Francisco. Some deal in classic California foods dating to the Gold Rush era. Others serve modern creations. They consist of chic bistros and cash-only stands, throwback hangouts and shrines to contemporary cuisine—a rich melting pot of options.

"This city has always attracted people from all over," says Richie Alioto, a third-generation San Francisco restaurateur. "You can taste that in our dining scene."

Alioto's grandfather, Nunzio, came from Sicily. In 1925 he opened Alioto's, a seafood stand on Fisherman's Wharf that grew into the 160-seat restaurant Richie now runs. Here, Dungeness crab stars in myriad dishes. The best bet for savoring its sweet, delicate meat? Cousin Nunzio's simple recipe: crab sautéed with garlic, lemon, herbs, butter, and white wine, then roasted.

Back when Alioto's opened, Dungeness was plentiful and cheap. Now it's often treated as a delicacy, as at Anchor & Hope, a downtown spot where crab has appeared as a crowning garnish atop sea urchin panna cotta.

Rich food reigns in North Beach, the city's historic Italian district. Here, Tommaso's stands out for its pizzas (baked in the West Coast's oldest wood-fired oven) and heaping plates of spaghetti and meatballs, redolent with the homey flavors of your nonna's Sunday supper. By contrast, Che Fico, near Alamo Square, operates on the Cal-Italian cutting edge, complementing seasonal pizzas, pastas, and roasts with elevated fare inspired by Roman Jewish comfort food, such as grilled duck liver dressed with purple daikon and onion marmellata.

The Five Guys Xiao Long Bao at Dragon Beaux are filled with crab roe, black truffles, kale, pork, and beets.

Dragon Beaux, a dim sum and hot pot palace in the Richmond District, also deals in traditional cooking updated, as in a rainbow coalition of soup dumplings, skins stained black, yellow, green, and red by squid ink, turmeric, spinach, and beets. The chefs also serve more traditional dim sum (pot stickers, scallop siu mai), but if you're craving a roasted duck burrito, this is your place.

The burrito is San Francisco's culinary mascot, a dish perfected here that many say just isn't the same anywhere else. Finding the best burrito in town isn't easy: A dozen locals might recommend a dozen taquerías. But someone will surely point you to no-frills Mission stalwart La Taqueria— specifically to its carne asada, delicious grilled beef that gets even better when splashed with house-made salsa on a taco, or wrapped in a burrito. Insiders order their burritos dorado style, grilled for a crispy skin.

Burritos are a budget-friendly choice in a town full of options haute and humble. On one hand, there's Avery in the Fillmore, where $125 gets you a seven-course menu populated by such dishes as seared lamb loin with abalone and pickled green tomatoes. On the other, you'll find modestly priced standouts such as Champa Garden in the Ingleside neighborhood. Here, the fiery Thai-Laotian dishes include nam khao, a salad of fried rice balls spiked with fish sauce and fermented sausage. In the Bayview, April Spears, chef-owner of Auntie April's Chicken, Waffles, & Soul Food, tops shrimp and grits with creamy gravy, and seasons perfectly fried chicken with a mix of spices that she would rather not reveal.

There's no mystery behind the renowned roast chicken at Zuni Café on Market Street. The chicken is bronzed in a brick oven, plated over a warm bread salad studded with pine nuts and currants, and finished with greens. Credit for the recipe goes to Zuni's late chef-owner, Judy Rodgers, a pioneer in a city famed for culinary firsts.

Exotic ingredients reign at True Laurel, a cocktail spot from David Barzelay of Lazy Bear fame.

Lately, that creativity has spread from the kitchen to the bar. Take, for instance, True Laurel, a sleek hideaway on the outskirts of the Mission that turns out such cocktails as the Mai O Mai, featuring Panamanian rum, pistachio orgeat, curaçao, coffee-rum float, and lime.

While we're raising glasses, let's toast to sourdough—the bread that proliferates here even though it's not native, having come from Europe. Boudin Bakery, with its glassy Fisherman's Wharf location, is the city's sourdough ambassador. But Tartine Bakery, near Mission Dolores Park, is the locals' go-to, where the country loaves, tinged with a sourdough tang, verge on legendary, and the sugar-dusted morning buns have an epic reputation too.

Tartine Bakery draws lines down the block for its famous sourdough loaves.

The crowds arrive early at Tartine, queuing down the block for the glorious goodies. The wait is worth it, but if you need a quicker salve for your sweet tooth, you might head south to Mitchell's Ice Cream. From avocado to vanilla, the flavors range from everyday to exotic. My recommendation? Get the ube (purple yam), which is lush, unexpected, and delightful—about as San Francisco as San Francisco gets.

If you're planning on traveling to San Francisco, talk to AAA Complimentary Travel Agents for free.

This article was first published in Winter 2019. Some facts my have aged gracelessly. Please call ahead to verify information.


14 Quintessential San Francisco Restaurants and Eateries

It's said that Billy West started Zuni Café "with a huge heart and exactly ten thousand dollars."

The city may be small—less than one-tenth the size of Los Angeles—but make no mistake: San Francisco is a culinary giant.

If you're looking to graze around town, the challenge is figuring out where to start. Luckily, these 14 hot spots, from North Beach to the edge of the Mission, will give you a true taste of San Francisco. Some deal in classic California foods dating to the Gold Rush era. Others serve modern creations. They consist of chic bistros and cash-only stands, throwback hangouts and shrines to contemporary cuisine—a rich melting pot of options.

"This city has always attracted people from all over," says Richie Alioto, a third-generation San Francisco restaurateur. "You can taste that in our dining scene."

Alioto's grandfather, Nunzio, came from Sicily. In 1925 he opened Alioto's, a seafood stand on Fisherman's Wharf that grew into the 160-seat restaurant Richie now runs. Here, Dungeness crab stars in myriad dishes. The best bet for savoring its sweet, delicate meat? Cousin Nunzio's simple recipe: crab sautéed with garlic, lemon, herbs, butter, and white wine, then roasted.

Back when Alioto's opened, Dungeness was plentiful and cheap. Now it's often treated as a delicacy, as at Anchor & Hope, a downtown spot where crab has appeared as a crowning garnish atop sea urchin panna cotta.

Rich food reigns in North Beach, the city's historic Italian district. Here, Tommaso's stands out for its pizzas (baked in the West Coast's oldest wood-fired oven) and heaping plates of spaghetti and meatballs, redolent with the homey flavors of your nonna's Sunday supper. By contrast, Che Fico, near Alamo Square, operates on the Cal-Italian cutting edge, complementing seasonal pizzas, pastas, and roasts with elevated fare inspired by Roman Jewish comfort food, such as grilled duck liver dressed with purple daikon and onion marmellata.

The Five Guys Xiao Long Bao at Dragon Beaux are filled with crab roe, black truffles, kale, pork, and beets.

Dragon Beaux, a dim sum and hot pot palace in the Richmond District, also deals in traditional cooking updated, as in a rainbow coalition of soup dumplings, skins stained black, yellow, green, and red by squid ink, turmeric, spinach, and beets. The chefs also serve more traditional dim sum (pot stickers, scallop siu mai), but if you're craving a roasted duck burrito, this is your place.

The burrito is San Francisco's culinary mascot, a dish perfected here that many say just isn't the same anywhere else. Finding the best burrito in town isn't easy: A dozen locals might recommend a dozen taquerías. But someone will surely point you to no-frills Mission stalwart La Taqueria— specifically to its carne asada, delicious grilled beef that gets even better when splashed with house-made salsa on a taco, or wrapped in a burrito. Insiders order their burritos dorado style, grilled for a crispy skin.

Burritos are a budget-friendly choice in a town full of options haute and humble. On one hand, there's Avery in the Fillmore, where $125 gets you a seven-course menu populated by such dishes as seared lamb loin with abalone and pickled green tomatoes. On the other, you'll find modestly priced standouts such as Champa Garden in the Ingleside neighborhood. Here, the fiery Thai-Laotian dishes include nam khao, a salad of fried rice balls spiked with fish sauce and fermented sausage. In the Bayview, April Spears, chef-owner of Auntie April's Chicken, Waffles, & Soul Food, tops shrimp and grits with creamy gravy, and seasons perfectly fried chicken with a mix of spices that she would rather not reveal.

There's no mystery behind the renowned roast chicken at Zuni Café on Market Street. The chicken is bronzed in a brick oven, plated over a warm bread salad studded with pine nuts and currants, and finished with greens. Credit for the recipe goes to Zuni's late chef-owner, Judy Rodgers, a pioneer in a city famed for culinary firsts.

Exotic ingredients reign at True Laurel, a cocktail spot from David Barzelay of Lazy Bear fame.

Lately, that creativity has spread from the kitchen to the bar. Take, for instance, True Laurel, a sleek hideaway on the outskirts of the Mission that turns out such cocktails as the Mai O Mai, featuring Panamanian rum, pistachio orgeat, curaçao, coffee-rum float, and lime.

While we're raising glasses, let's toast to sourdough—the bread that proliferates here even though it's not native, having come from Europe. Boudin Bakery, with its glassy Fisherman's Wharf location, is the city's sourdough ambassador. But Tartine Bakery, near Mission Dolores Park, is the locals' go-to, where the country loaves, tinged with a sourdough tang, verge on legendary, and the sugar-dusted morning buns have an epic reputation too.

Tartine Bakery draws lines down the block for its famous sourdough loaves.

The crowds arrive early at Tartine, queuing down the block for the glorious goodies. The wait is worth it, but if you need a quicker salve for your sweet tooth, you might head south to Mitchell's Ice Cream. From avocado to vanilla, the flavors range from everyday to exotic. My recommendation? Get the ube (purple yam), which is lush, unexpected, and delightful—about as San Francisco as San Francisco gets.

If you're planning on traveling to San Francisco, talk to AAA Complimentary Travel Agents for free.

This article was first published in Winter 2019. Some facts my have aged gracelessly. Please call ahead to verify information.


14 Quintessential San Francisco Restaurants and Eateries

It's said that Billy West started Zuni Café "with a huge heart and exactly ten thousand dollars."

The city may be small—less than one-tenth the size of Los Angeles—but make no mistake: San Francisco is a culinary giant.

If you're looking to graze around town, the challenge is figuring out where to start. Luckily, these 14 hot spots, from North Beach to the edge of the Mission, will give you a true taste of San Francisco. Some deal in classic California foods dating to the Gold Rush era. Others serve modern creations. They consist of chic bistros and cash-only stands, throwback hangouts and shrines to contemporary cuisine—a rich melting pot of options.

"This city has always attracted people from all over," says Richie Alioto, a third-generation San Francisco restaurateur. "You can taste that in our dining scene."

Alioto's grandfather, Nunzio, came from Sicily. In 1925 he opened Alioto's, a seafood stand on Fisherman's Wharf that grew into the 160-seat restaurant Richie now runs. Here, Dungeness crab stars in myriad dishes. The best bet for savoring its sweet, delicate meat? Cousin Nunzio's simple recipe: crab sautéed with garlic, lemon, herbs, butter, and white wine, then roasted.

Back when Alioto's opened, Dungeness was plentiful and cheap. Now it's often treated as a delicacy, as at Anchor & Hope, a downtown spot where crab has appeared as a crowning garnish atop sea urchin panna cotta.

Rich food reigns in North Beach, the city's historic Italian district. Here, Tommaso's stands out for its pizzas (baked in the West Coast's oldest wood-fired oven) and heaping plates of spaghetti and meatballs, redolent with the homey flavors of your nonna's Sunday supper. By contrast, Che Fico, near Alamo Square, operates on the Cal-Italian cutting edge, complementing seasonal pizzas, pastas, and roasts with elevated fare inspired by Roman Jewish comfort food, such as grilled duck liver dressed with purple daikon and onion marmellata.

The Five Guys Xiao Long Bao at Dragon Beaux are filled with crab roe, black truffles, kale, pork, and beets.

Dragon Beaux, a dim sum and hot pot palace in the Richmond District, also deals in traditional cooking updated, as in a rainbow coalition of soup dumplings, skins stained black, yellow, green, and red by squid ink, turmeric, spinach, and beets. The chefs also serve more traditional dim sum (pot stickers, scallop siu mai), but if you're craving a roasted duck burrito, this is your place.

The burrito is San Francisco's culinary mascot, a dish perfected here that many say just isn't the same anywhere else. Finding the best burrito in town isn't easy: A dozen locals might recommend a dozen taquerías. But someone will surely point you to no-frills Mission stalwart La Taqueria— specifically to its carne asada, delicious grilled beef that gets even better when splashed with house-made salsa on a taco, or wrapped in a burrito. Insiders order their burritos dorado style, grilled for a crispy skin.

Burritos are a budget-friendly choice in a town full of options haute and humble. On one hand, there's Avery in the Fillmore, where $125 gets you a seven-course menu populated by such dishes as seared lamb loin with abalone and pickled green tomatoes. On the other, you'll find modestly priced standouts such as Champa Garden in the Ingleside neighborhood. Here, the fiery Thai-Laotian dishes include nam khao, a salad of fried rice balls spiked with fish sauce and fermented sausage. In the Bayview, April Spears, chef-owner of Auntie April's Chicken, Waffles, & Soul Food, tops shrimp and grits with creamy gravy, and seasons perfectly fried chicken with a mix of spices that she would rather not reveal.

There's no mystery behind the renowned roast chicken at Zuni Café on Market Street. The chicken is bronzed in a brick oven, plated over a warm bread salad studded with pine nuts and currants, and finished with greens. Credit for the recipe goes to Zuni's late chef-owner, Judy Rodgers, a pioneer in a city famed for culinary firsts.

Exotic ingredients reign at True Laurel, a cocktail spot from David Barzelay of Lazy Bear fame.

Lately, that creativity has spread from the kitchen to the bar. Take, for instance, True Laurel, a sleek hideaway on the outskirts of the Mission that turns out such cocktails as the Mai O Mai, featuring Panamanian rum, pistachio orgeat, curaçao, coffee-rum float, and lime.

While we're raising glasses, let's toast to sourdough—the bread that proliferates here even though it's not native, having come from Europe. Boudin Bakery, with its glassy Fisherman's Wharf location, is the city's sourdough ambassador. But Tartine Bakery, near Mission Dolores Park, is the locals' go-to, where the country loaves, tinged with a sourdough tang, verge on legendary, and the sugar-dusted morning buns have an epic reputation too.

Tartine Bakery draws lines down the block for its famous sourdough loaves.

The crowds arrive early at Tartine, queuing down the block for the glorious goodies. The wait is worth it, but if you need a quicker salve for your sweet tooth, you might head south to Mitchell's Ice Cream. From avocado to vanilla, the flavors range from everyday to exotic. My recommendation? Get the ube (purple yam), which is lush, unexpected, and delightful—about as San Francisco as San Francisco gets.

If you're planning on traveling to San Francisco, talk to AAA Complimentary Travel Agents for free.

This article was first published in Winter 2019. Some facts my have aged gracelessly. Please call ahead to verify information.


14 Quintessential San Francisco Restaurants and Eateries

It's said that Billy West started Zuni Café "with a huge heart and exactly ten thousand dollars."

The city may be small—less than one-tenth the size of Los Angeles—but make no mistake: San Francisco is a culinary giant.

If you're looking to graze around town, the challenge is figuring out where to start. Luckily, these 14 hot spots, from North Beach to the edge of the Mission, will give you a true taste of San Francisco. Some deal in classic California foods dating to the Gold Rush era. Others serve modern creations. They consist of chic bistros and cash-only stands, throwback hangouts and shrines to contemporary cuisine—a rich melting pot of options.

"This city has always attracted people from all over," says Richie Alioto, a third-generation San Francisco restaurateur. "You can taste that in our dining scene."

Alioto's grandfather, Nunzio, came from Sicily. In 1925 he opened Alioto's, a seafood stand on Fisherman's Wharf that grew into the 160-seat restaurant Richie now runs. Here, Dungeness crab stars in myriad dishes. The best bet for savoring its sweet, delicate meat? Cousin Nunzio's simple recipe: crab sautéed with garlic, lemon, herbs, butter, and white wine, then roasted.

Back when Alioto's opened, Dungeness was plentiful and cheap. Now it's often treated as a delicacy, as at Anchor & Hope, a downtown spot where crab has appeared as a crowning garnish atop sea urchin panna cotta.

Rich food reigns in North Beach, the city's historic Italian district. Here, Tommaso's stands out for its pizzas (baked in the West Coast's oldest wood-fired oven) and heaping plates of spaghetti and meatballs, redolent with the homey flavors of your nonna's Sunday supper. By contrast, Che Fico, near Alamo Square, operates on the Cal-Italian cutting edge, complementing seasonal pizzas, pastas, and roasts with elevated fare inspired by Roman Jewish comfort food, such as grilled duck liver dressed with purple daikon and onion marmellata.

The Five Guys Xiao Long Bao at Dragon Beaux are filled with crab roe, black truffles, kale, pork, and beets.

Dragon Beaux, a dim sum and hot pot palace in the Richmond District, also deals in traditional cooking updated, as in a rainbow coalition of soup dumplings, skins stained black, yellow, green, and red by squid ink, turmeric, spinach, and beets. The chefs also serve more traditional dim sum (pot stickers, scallop siu mai), but if you're craving a roasted duck burrito, this is your place.

The burrito is San Francisco's culinary mascot, a dish perfected here that many say just isn't the same anywhere else. Finding the best burrito in town isn't easy: A dozen locals might recommend a dozen taquerías. But someone will surely point you to no-frills Mission stalwart La Taqueria— specifically to its carne asada, delicious grilled beef that gets even better when splashed with house-made salsa on a taco, or wrapped in a burrito. Insiders order their burritos dorado style, grilled for a crispy skin.

Burritos are a budget-friendly choice in a town full of options haute and humble. On one hand, there's Avery in the Fillmore, where $125 gets you a seven-course menu populated by such dishes as seared lamb loin with abalone and pickled green tomatoes. On the other, you'll find modestly priced standouts such as Champa Garden in the Ingleside neighborhood. Here, the fiery Thai-Laotian dishes include nam khao, a salad of fried rice balls spiked with fish sauce and fermented sausage. In the Bayview, April Spears, chef-owner of Auntie April's Chicken, Waffles, & Soul Food, tops shrimp and grits with creamy gravy, and seasons perfectly fried chicken with a mix of spices that she would rather not reveal.

There's no mystery behind the renowned roast chicken at Zuni Café on Market Street. The chicken is bronzed in a brick oven, plated over a warm bread salad studded with pine nuts and currants, and finished with greens. Credit for the recipe goes to Zuni's late chef-owner, Judy Rodgers, a pioneer in a city famed for culinary firsts.

Exotic ingredients reign at True Laurel, a cocktail spot from David Barzelay of Lazy Bear fame.

Lately, that creativity has spread from the kitchen to the bar. Take, for instance, True Laurel, a sleek hideaway on the outskirts of the Mission that turns out such cocktails as the Mai O Mai, featuring Panamanian rum, pistachio orgeat, curaçao, coffee-rum float, and lime.

While we're raising glasses, let's toast to sourdough—the bread that proliferates here even though it's not native, having come from Europe. Boudin Bakery, with its glassy Fisherman's Wharf location, is the city's sourdough ambassador. But Tartine Bakery, near Mission Dolores Park, is the locals' go-to, where the country loaves, tinged with a sourdough tang, verge on legendary, and the sugar-dusted morning buns have an epic reputation too.

Tartine Bakery draws lines down the block for its famous sourdough loaves.

The crowds arrive early at Tartine, queuing down the block for the glorious goodies. The wait is worth it, but if you need a quicker salve for your sweet tooth, you might head south to Mitchell's Ice Cream. From avocado to vanilla, the flavors range from everyday to exotic. My recommendation? Get the ube (purple yam), which is lush, unexpected, and delightful—about as San Francisco as San Francisco gets.

If you're planning on traveling to San Francisco, talk to AAA Complimentary Travel Agents for free.

This article was first published in Winter 2019. Some facts my have aged gracelessly. Please call ahead to verify information.


14 Quintessential San Francisco Restaurants and Eateries

It's said that Billy West started Zuni Café "with a huge heart and exactly ten thousand dollars."

The city may be small—less than one-tenth the size of Los Angeles—but make no mistake: San Francisco is a culinary giant.

If you're looking to graze around town, the challenge is figuring out where to start. Luckily, these 14 hot spots, from North Beach to the edge of the Mission, will give you a true taste of San Francisco. Some deal in classic California foods dating to the Gold Rush era. Others serve modern creations. They consist of chic bistros and cash-only stands, throwback hangouts and shrines to contemporary cuisine—a rich melting pot of options.

"This city has always attracted people from all over," says Richie Alioto, a third-generation San Francisco restaurateur. "You can taste that in our dining scene."

Alioto's grandfather, Nunzio, came from Sicily. In 1925 he opened Alioto's, a seafood stand on Fisherman's Wharf that grew into the 160-seat restaurant Richie now runs. Here, Dungeness crab stars in myriad dishes. The best bet for savoring its sweet, delicate meat? Cousin Nunzio's simple recipe: crab sautéed with garlic, lemon, herbs, butter, and white wine, then roasted.

Back when Alioto's opened, Dungeness was plentiful and cheap. Now it's often treated as a delicacy, as at Anchor & Hope, a downtown spot where crab has appeared as a crowning garnish atop sea urchin panna cotta.

Rich food reigns in North Beach, the city's historic Italian district. Here, Tommaso's stands out for its pizzas (baked in the West Coast's oldest wood-fired oven) and heaping plates of spaghetti and meatballs, redolent with the homey flavors of your nonna's Sunday supper. By contrast, Che Fico, near Alamo Square, operates on the Cal-Italian cutting edge, complementing seasonal pizzas, pastas, and roasts with elevated fare inspired by Roman Jewish comfort food, such as grilled duck liver dressed with purple daikon and onion marmellata.

The Five Guys Xiao Long Bao at Dragon Beaux are filled with crab roe, black truffles, kale, pork, and beets.

Dragon Beaux, a dim sum and hot pot palace in the Richmond District, also deals in traditional cooking updated, as in a rainbow coalition of soup dumplings, skins stained black, yellow, green, and red by squid ink, turmeric, spinach, and beets. The chefs also serve more traditional dim sum (pot stickers, scallop siu mai), but if you're craving a roasted duck burrito, this is your place.

The burrito is San Francisco's culinary mascot, a dish perfected here that many say just isn't the same anywhere else. Finding the best burrito in town isn't easy: A dozen locals might recommend a dozen taquerías. But someone will surely point you to no-frills Mission stalwart La Taqueria— specifically to its carne asada, delicious grilled beef that gets even better when splashed with house-made salsa on a taco, or wrapped in a burrito. Insiders order their burritos dorado style, grilled for a crispy skin.

Burritos are a budget-friendly choice in a town full of options haute and humble. On one hand, there's Avery in the Fillmore, where $125 gets you a seven-course menu populated by such dishes as seared lamb loin with abalone and pickled green tomatoes. On the other, you'll find modestly priced standouts such as Champa Garden in the Ingleside neighborhood. Here, the fiery Thai-Laotian dishes include nam khao, a salad of fried rice balls spiked with fish sauce and fermented sausage. In the Bayview, April Spears, chef-owner of Auntie April's Chicken, Waffles, & Soul Food, tops shrimp and grits with creamy gravy, and seasons perfectly fried chicken with a mix of spices that she would rather not reveal.

There's no mystery behind the renowned roast chicken at Zuni Café on Market Street. The chicken is bronzed in a brick oven, plated over a warm bread salad studded with pine nuts and currants, and finished with greens. Credit for the recipe goes to Zuni's late chef-owner, Judy Rodgers, a pioneer in a city famed for culinary firsts.

Exotic ingredients reign at True Laurel, a cocktail spot from David Barzelay of Lazy Bear fame.

Lately, that creativity has spread from the kitchen to the bar. Take, for instance, True Laurel, a sleek hideaway on the outskirts of the Mission that turns out such cocktails as the Mai O Mai, featuring Panamanian rum, pistachio orgeat, curaçao, coffee-rum float, and lime.

While we're raising glasses, let's toast to sourdough—the bread that proliferates here even though it's not native, having come from Europe. Boudin Bakery, with its glassy Fisherman's Wharf location, is the city's sourdough ambassador. But Tartine Bakery, near Mission Dolores Park, is the locals' go-to, where the country loaves, tinged with a sourdough tang, verge on legendary, and the sugar-dusted morning buns have an epic reputation too.

Tartine Bakery draws lines down the block for its famous sourdough loaves.

The crowds arrive early at Tartine, queuing down the block for the glorious goodies. The wait is worth it, but if you need a quicker salve for your sweet tooth, you might head south to Mitchell's Ice Cream. From avocado to vanilla, the flavors range from everyday to exotic. My recommendation? Get the ube (purple yam), which is lush, unexpected, and delightful—about as San Francisco as San Francisco gets.

If you're planning on traveling to San Francisco, talk to AAA Complimentary Travel Agents for free.

This article was first published in Winter 2019. Some facts my have aged gracelessly. Please call ahead to verify information.


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