Glee fans can gleek out at Mijita. The show’s second-season will be aired on a 100-inch TV, and there will be $10 sangria pitchers as well as free chips and salsa available during the show.
Feast on a traditional French prix fixe at this bistro, which offers three courses for $22, Sunday–Thursday.
Make a special occasion extra carnivorous with a three-course “Leg of Beast” dinner for 6–10 people ($49 per person).
SF Weekly's Best of Winner 2010 - Editorial Pick - BEST OLD-SCHOOL MEXICAN RESTAURANT
Family run diner serving high quality, locally sourced food. Sit at the counter for a true diner experience.
Great North Carolina BBQ, but the hush piggies steal the show. Grab a sweet tea & a seat outside for the tantalizing smells of the outdoor smoker.
At Humphrey Slocombe, organic milk and seasonal flavors are used. For winter, try the pumpkin five spice, which tastes like pumpkin pie. Read more.
Frog Hollow calls their peaches the "Oh My God" peach, because that's what you say when you eat one. The café also has memorable pears, plums, apricots, cherries, chutneys and fruit-filled pastries. Read more.
This pastry and cake maker also carries candies and handspun cotton candy. Look for rare European brands, Mast Brothers Chocolate from New York and homemade marshmallows. Read more.
The testicles are outstanding, the tuna heart got us swooning, and the bone marrow is aptly named "God's Butter." If you are (or would like) a large party, the whole pig is the way to go. Read more.
Don't be surprised if you spot a celebrity in between sips of your fantastic cocktail (small-batch artisanal spirits only, please!) Read more.
Chef Chris Cosentino is a genius, and one of America's foremost authorities on snout-to-tail dining. Head, brains, blood, guts--it's all edible bliss to Chris. --Andrew Zimmern, Bizarre Foods Read more.
Is this the greatest place in the universe? Nobody’s mother made roast beef like this. – Anthony Bourdain, No Reservations
The brewery recycled almost 97% of its total waste in 2006; it reuses CO2 produced during fermentation & rewards employees who bike to work. Take a growler to go, it's more eco friendly than bottles!
Garden fresh meals with a side of pork from pigs raised in the chefs' backyard. Gelato's are great. Sign-up for the "Bacon of the Month" club after your meal. Your tummy will thank you, we promise!
Winner of Cupcake Wars on the Food Network means serious sweet eats. Try a flavor shot, whoopie pie or the original dessert, a cupcake at the first location of Sift.
Beer sausage with spicy peppers, spicy mustard, and kraut. Eat at NocNoc or Toronado. -Ryan B.
Cayenne caramel truffle. Mochas made with the same chocolate used for the truffles and you get a free truffle with coffee. -Ryan B.
A lazy day’s place to hang, plug in your computer, and watch the art flow by. -Thea S.
Chef Jan Birnbaum’s waterfront restaurant has magnificent views and a delicious burger that's cooked over a custom-built wood-fired grill.
Glass jars hold a wide range of sweets, including gumballs and Happy Goat caramels—goat-milk and butter caramels with salt and vanilla bean.
Francophiles crowd the copper-topped tables at this San Francisco institution. The draw: stellar cocktails and brasserie-style dishes from Top Chef Season 5 contestant Jamie Lauren.
Nothing like a hot clam chowder...it's #99 on 7x7's Big Eat SF 2010. Read more.
The housemade hot dog is great...it's #68 on 7x7's Big Eat SF 2010. Read more.
Indulge in the fried chicken and waffles...it's #4 on 7x7's Big Eat SF 2010. Read more.
Chef Chris Cosentino is a high priest of guts. Once a year he sets aside two nights to do a special 5-course, all-gut menu. – Anthony Bourdain, No Reservations
a great place for brunch in davis. great food and atmosphere, but you might have to wait for your food... it's a popular spot! the DOV omelette with breakfast potatoes is my fave.
