Come for brunch! The pan de mie French toast is crazy-good - days old bread is soaked in custard before being seared and topped with oozing roasted strawberries and lemon butter (made in house). Read more.
Can't get enough of the fried eggs with pork belly - greens and tender beans lighten up a plate of fried eggs with big chunks of seared pork belly. Read more.
Chef Matthew Dolan's homemade cinnamon doughnuts are served with French press coffee for dunking and a half pint of ale for soothing the headache. Genius. Read more.
Our favorite brunch dish is "The Prospector". House-made bacon, duck breakfast sausage, corn skillet cakes, eggs over easy and home fries. Read more.
The eggs benedict here is sweet and earthy, with wild mushrooms, caramelized onions and spinach. We recommend adding the truffle Mornay sauce for those looking for a different and delicious twist. Read more.
Jalapeño hollandaise is drizzled over avocado, black ham and mushrooms in this eggs benedict dish. If you're looking to spice up your morning we suggest this delicious plate. Read more.
7x7's Big Eat 2012 says the whole wheat pasta with hen and liver is delicious. Yum!
Owners Klaus and Albert Rainer lead service that's warm as goulash, and potentially clunky menu items like weiner shnitzel and strudel are nuanced and delicious. [Eater 38 Member]
Whether you're in for a burger and a cocktail or a five-course extravaganza with drink pairings, you'll leave satisfied, and the buzzing energy of the dining room is hard to resist. [Eater 38 Member]
You’ll want to sink your teeth into Gitane’s luscious, richly textured interior, but save yourself for rare lamb tartare, Mediterranean flatbreads & a seasonal selection of tajines. [Eater 38 Member] Read more.
Tucked away in a random Financial District alley, Bix is a restaurant like no other in SF. Classic cocktails flow at the bar and the dining room is alive and popping every night. [Eater 38 Member]
Its fresh, local takes on traditional tacos, solid margaritas, and stylish atmosphere easily win out over other possibilities like Velvet Cantina and Tia Margarita. [Eater 38 Member]
Great food paired with the sleek, Mission-hip atmosphere, reasonable prices for the high-end fare, and the charitable outreach of the space, it's a hard combination not to love. [Eater 38 Member]
The bread, made in the Tartine style, is worth the trip alone, but don't overlook chef Brett Cooper's phenomenal soups or his inspired use of farm fresh produce. [Eater 38 Member]
