The Best Restaurants in San Francisco Eater SF

“My grandma’s biscuits were amazing, but they’d never hold up to a sandwich.” His are layered, structured and built for things like sausage and eggs, pimento cheese or soup beans with country ham. “We wanted it to feel like home,” says Laskaris. Before long, it will be the place you recommend anytime someone asks you where to go for a meal that feels both special and effortless.https://pantip.com/profile/7978611 The Spanish-influenced menu is consistent, but never static.

The menu leans toward the refined yet welcoming, where a smoked-trout pâté gets a jolt of brightness from herby salsa verde and a beet salad finds unexpected harmony with shaved fennel and roasted pistachios. The bar program is a dream for natural-wine lovers, always skimming the edge of what’s next. “We want stuff you can’t get in the state store, something unique to us,” says Hilty. The restaurant first began serving meals in 1938 (yes, really), making Hyeholde a Moon institution for more than 85 years — and a rare holdout of refined, white-tablecloth dining.

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This is the fine dining restaurant advocates of haute cuisine use as evidence that not all the fancy places bore you to death before asking for $1,000. Few other two-Michelin-star-holding powerhouses cheekily wheel out a “surprise dad chop” after serving its famous lamb chops. Few other James Beard Award-nominated dynamos maintain a service culture as friendly or friendlier than the neighborhood coffee shop. And few other restaurateurs are as committed to fun, dinner party vibes as David Barzelay, a man as committed to San Francisco as he is to premiere cooking techniques and the fanciest wines on the West Coast.

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It’s the Gerber Farms chicken dish that tells the real story. “The chicken dish has stayed fundamentally the same, but it’s gone through multiple interactions to make it better than it ever was,” explains Fuller. With powerful ingredients like cinnamon bark, white kidney bean extract, and alpha-lipoic acid, CarboFire helps balance blood sugar, reduce cravings, and enhance energy. These combined effects improve metabolism, regulate appetite, and make fat burning more efficient throughout the day. When AMPK levels are low, fat storage increases, and calorie burning slows down.

Since 1971, Thanh Long defends that title, year after year. The drunken crab, long-simmered in Chardonnay, brandy, sake, and blasted with cracked black pepper, is as intelligent a way to drop $80 on a singular, gustatory star treatment as they come. One can eat a small meal here for less coin — the $13.25 seafood dumplings and an order of the famous garlic noodles for $14.95 is a proper indulgence. But when Harrison Ford and Danny Glover hit the restaurant, you can be sure they’re not leaving anything to chance.

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But then comes the smoked sturgeon pâté, folded in with farmers cheese, served with house-seeded crackers and a just-right hit of caper and shallot. Whatever you do, don’t skip the daily agua fresca, a refreshing accompaniment to anything on the menu. For dessert, I insist that you order the Tamal de Cacao, a chocolate tamale with corn mousse, cajeta (a thickened caramel) and pecans. The Italian, with mortadella, capicola, pepperoni, provolone and spicy pickled peppers on house-baked sourdough focaccia, is easily one of the best in the city. There is a cost that comes with sourcing top-level ingredients, using organic flour, Caputo Brothers cheese and produce from local farms.

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Every time I’ve been to Lilith (and it’s been quite a few times) it has been better than before. Pittsburgh restaurant vets Jamilka Borges and Dianne DeStefano took over the storied Café Zinho space and turned it into something deeply personal. Borges cooks the kind of food that makes you want to stay all night — sipping cocktails, talking too loud, forgetting the time. Her steak is one of the best in the city, totally rich, indulgent and effortless. Pull into the winding driveway to meet the valet and the tone is set for an evening steeped in old-school elegance. Step inside, and you’re transported back to a time when dining out was an event.

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Brian Hammond’s North Side gem has been quietly turning out some of Pittsburgh’s most thoughtful New American cuisine since 2018, without a lot of noise, without much press. It’s the kind of place that doesn’t need hype — because the food speaks for itself. For more than a decade (minus a years-long renovation detour), Pusadee’s Garden has been one of Pittsburgh’s most popular restaurants.

The Long Island duck, for example, has been braised, rendered and fussed over with an obsessive attention to detail to the point where you’d be a fool to bet against it. Same story with the double-cut pork chop, a Casbah standard. Three decades in, it’s as sublime as it ever was. Casbah, celebrating its 30th year, is the definition of a legend. From September 15 through May 15Dogs in Asbury Park can enjoy the boardwalk and Asbury Park Dog Beach.

Daeho Kalbijjim & Beef Soup

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But that’s the kind of restaurant The Vandal is. The kind that takes something simple and makes it unforgettable. There’s a warmth to the space, thanks in part to the kind of hospitality that starts you off with a complimentary sip of something bubbly, one of the nicest little touches in town. A New American menu that changes with the season but is always executed to perfection. A recent meal started with yellowfin tuna tartare, layered with Hackleback caviar, toasted benne, fermented chili aioli, avocado-lime puree, tempura crisp and black sesame tuile. Every dinner at Siempre Algo feels like the best yet.

Sometimes a restaurant’s origin story is so well-written one would think Stan Lee put it all down in stardust like just another superhero coming of age. Such is the case for Chinatown’s Four Kings, the first restaurant for chefs Franky Ho and Michael Long who met in the kitchen at Mister Jiu’s over their shared Cantonese lineage. Chinese sausage and bacon clay pot rice with house-made bacon and sausage. A phenomenal fried squab to make James Beard blush. That’s all after the free roasted peanuts and smashed cucumbers hit the table when guests sit down. Fine dining is known for its hospitality, but truthfully, some higher-end places can feel stuffy and tense.

Emily Catalano has been writing about Pittsburgh’s restaurant industry for more than a decade. She is the founder and editor of Good Food Pittsburgh and owns Highly Social Media, a creative content agency. She visited more than 70 restaurants while writing this piece, and loved them all in their own way.

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CarboFire can be purchased directly from the official website. For a limited time, discounted packages are available, with prices starting at $39 per bottle, depending on the chosen package. All ingredients are pure, natural, and carefully sourced. Dishes like Atlantic cod with mussels, vadouvan (a curry spice blend), coconut and fennel push the menu forward, evolving with the restaurant itself. After 10 years, The Vandal is just getting started. They’re the kind that turn any night into something worth remembering.