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.
Adam Keough has revived this bustling Hayes Valley fixture. Its lively, yet comforting brasserie scene remains, but now there’s an energized bar food program & the menu has new soul. [Eater 38 Member] Read more.
The space inside the Phoenix Hotel formerly occupied by Bambhudda Lounge, it’s decorated kind of like a cool ex-goth with gobs of good taste and cash got to have her way with the interior
Chef or not, one of the most beautiful sights to behold. From the views of the bay to all the amazing local products. A seratonin rush for any foodie. Say hello to my favorite farms, Tory Farms and Ha
