Feast on a traditional French prix fixe at this bistro, which offers three courses for $22, Sunday–Thursday.
Don’t miss “Meatball Mondays,” offering a weekly changing stuffed meatball, accented with herbs, dried fruit and chutney ($25).
Make a special occasion extra carnivorous with a three-course “Leg of Beast” dinner for 6–10 people ($49 per person).
Cozy up by the fireplace and have a half-price bottle (Sunday–Thursday, good for wines under $40) at this Cow Hollow boîte.
Don’t forget the nightly $14.50 three-course prix fixe, served till 7 PM.
Make sure to try the house-infused drinks, like strawberry liqueur, vanilla bean and black cardamom vodka or caramelized Bartlett pear rum.
Unwind with happy hour in the lounge every night from 4:30–7 PM, where snacks and drinks are each $6.
There’s only one type of pizza per day, so check online ahead of time for what to expect.
The housemade hot chocolate paired with beignets for Sunday brunch will leave you happy.
Go to the 4–6 PM happy hour Tuesdays–Saturdays to get $3 draft beers and cheap snacks.
The cumin lamb belly? Fiery and addictive. Warm egg custard with duck confit and sea urchin? Brilliant. Hot-and-sour pork dumplings made to order? Further proof that MCF is no accident.
Voted one of the best bar snacks in America : Fried Sausage-Stuffed Green Olives. A must try - follow our link to get the full recipe! Read more.
Must Order: Applewood-smoked bacon beignets, chickpea fritters, and pork trotters--all under the Bouchees ("mouthfuls") category on the menu. Read more.
This 32-story tower is walking distance from downtown and from the great Saturday Ferry Plaza farmers' market. Read more.
To try: Mock shark's fin soup with Dungeness crabmeat and black truffle custard is set inside a pork stock made from a rare Chinese prosciutto. Yum! Read more.
Enjoy as the aroma of spit-roasting pork fills the rustic dining room. The pastas include a raviolo filled with ricotta and an egg yolk that breaks under your knife to bleed into a brown-butter sauce. Read more.
Try a variety of nostalgic menu items like abalone, Dungeness crab, and the Gold-Rush-era Hangtown Fry, blending local eggs and bacon with fried oysters. Read more.
Try the rich, crispy pig's-trotter croquettes paired w/ luscious pig's-head salumi & bright chile-lime vinaigrette. The seared calamari & octopus bring char-grilled notes to spicy chorizo & clams. Read more.
The best dish isn't on the menu: Ask for the Heirloom burger, which has Époisses cheese worked into the ground sirloin. You won't be disappointed - Read more.
Just up Nob Hill from Union Square shopping, the cozy room serves a fine squab breast with squab leg confit, squab pâté, pear, and hazelnuts. Yum! Read more.
We've lushed over the Hot Castle Dip cocktail - now onto the food. Try the smoked black cod croquettes w/ packed wallop under their crust. The chopped liver on toast is a delight. Read more.
The open wood fire allows chef Joshua Skenes to create deep, soothing umami from a bowl of bonito dashi with toasted grains and greens, followed by a big slab of roasted beet and bone marrow. Try it! Read more.
Chef Jason Fox harmonizes a dizzying array of int'l ingredients - including sea urchin w/ sweet potato tempura, chrysanthemum leaf, shiso, scallion, & yuzu kosho. Also try the squid & pork belly! Read more.
Ferry Plaza Farmers' Market is better known, but chefs prefer this Saturday market for oysters on the half shell and the curry crepes from Malaysian Lacy Crepes. Read more.
There's a world of warm cocktails beyond the hot toddy - order the Hot Castle Dip created by Thad Vogler. Its the best hot drink on the menu! Click More Info for the full recipe. Read more.
Top Dining Options: Public House and Mijita are both in the Willie Mays Plaza; Crazy Crab’z at Center Field; Orlando’s Caribbean BBQ on Promenade and View Level; Farmer’s Market Cart on Club Level. Read more.
Top Dining Options: Kinder’s BBQ and Ribs and Things are both on the Field Level; Saag’s Club Level on the Plaza Level. Read more.
Top Dining Options: PIQ, Terminal ; Ebisu, International Terminal, Boarding Area G; Burger Joint, Terminal 2, near Gate 58B; Yankee Pier, Terminal 3, near Gate 72; Cat Cora's Kitchen, by Gate 55. Read more.
Chef Corey Lee combines Asian-inspired flavors to create dishes like his must-try faux shark’s-fin soup. He loves to work with unusual ingredients, like pine needles from the Sierra Nevada Mountains. Read more.
Star chef Laurence Jossel’s commitment to sourcing locally means he uses beef from nearby Bernard Ranches and Becker Lane Organic pork belly to make his house-smoked bacon.
In this recreation of a 1930s supper club, Chef Bruce Hill serves his truffled Pecorino cheeseburger on buttered rye.
Fish and Farm is so committed to buying locally that it gets most of its produce from Blue House Farms in Pescadero.
At this meat-centric restaurant named after a renowned butcher shop in Boston, chef Jennifer Puccio adds ground lamb to her beef mixture to give it a more earthy flavor.
Chef Jan Birnbaum’s waterfront restaurant has magnificent views and a delicious burger that's cooked over a custom-built wood-fired grill.
Serpentine, named after the type of rock the Dogpatch neighborhood is built upon, uses certified-organic beef from Prather Ranch for its burger.
The more than three decades–old California institution has 10 outposts, each serving more than 20 vegetarian burgers along with Niman Ranch beef burgers.
Chef-owner Sylvia Park Yi's burgers range from the traditional to the Hawaiian-influenced Bula Burger (Niman Ranch beef patty topped with bacon, Swiss cheese and pineapple teriyaki sauce).
Instead of traditional cucumber pickles, legendary chef-owner Judy Rodgers accents her burgers with thin-cut zucchini strips pickled in apple cider vinegar, mustard seeds and turmeric.
Only $2 a ride, this train passes through tunnels and over trestles on a round trip through a grove of redwoods, with many wonderful views. Read more.
Host Guy Fieri of Diners, Drive-Ins and Dives discovered this whiskey bar that serves up a po' boy with a twist (avocado and fresh crab mayo). Read more.
Guy Fieri visits this restaurant by the sea to enjoy menu favorites like the mouthwatering Chicken a la King with Buttermilk Biscuits. Read more.
Host of Food Network's Diners, Drive-Ins and Dives, Guy Fieri stopped by this local favorite where they're serving up elegant twists on classic American dishes. Read more.
Guy Fieri, host of Food Network's Diners, Drive-Ins and Dives, stopped by Bette's where they're serving up authentic, all-American breakfasts that the locals love. Read more.
Lee masterfully blends myriad influences into a cuisine that transcends cultural boundaries, and sommelier Yoon Ha's insane pairing suggestions complete the entire experience. [Eater 38 Member]
On a lonely stretch of Broadway, Daniel Patterson combines modern technique with the best ingredients from local farms to create a four-star restaurant. [Eater 38 Member] Read more.
