The pride of Inner Richmond's lively dine and wine scene, Cork's is the invention of James Beard awardee and Michelin star Chef Antonio Mure. He is pretty much revered for his modern adaptations of traditional Italian fare that come infused with the elements of the Spanish concept known as Tapas. He heads the sleek open-air kitchen of the restaurant and along with his team of creative culinary minds creates masterpieces such as the signature Red Beet Pasta, Proscuitto y Burrata, and Dolci del Giorno. The specialities are at their dynamic best when they are paired with the likes of a Toscana or a Gelso Nero from the bar.
A cozy place run by a mother-and-daughter duo of Burmese heritage, Burmatown serves the quintessential home-cooked meal with authentic ingredients with the option to adjust the spiciness to suit individual preferences. The homemade hot sauce that is served as a side for those who opt for hot spicy food has a citrusy tinge that balances out the heat. Whether it is Garlic Noodles, Coconut Chicken Curry, Short Rib or Miso Black Cod, each dish is packed with flavors and perfectly cooked and presented. The Tea Leaf Salad is a unique dish where the textures, flavors and taste come together in perfect harmony. If that is not your cup of tea, there is plenty more to choose from - Kimchi potstickers, Nori drizzled french fries or crispy fried angel wings. Apart from noodles, flavorful rice is served in three varieties, Jasmine, brown or coconut to go with the beef, pork or shrimp of choice.
Serving food from Northern Italy in winter and moving down south along the coast for spring and summer meals, AltoVino gives diners a taste of the cuisine from several regions of the country, pairing the food with selected wines from the alpine and volcanic slopes of Italy. From stuzzichino to dolci, the food is divine, be it the pappardelle pasta, the butternut squash ravioli with hazelnuts or the chicken liver pate crostini and every morsel is relished. The pistachio gelato or the buttermilk panna cotta are the choices for the sweet tooth apart from the perennial favorite - the chocolate caramel budino.
Über den bunten Glasfenstern dieses Halbstarkentreffs aus den 50er Jahren steht das Mantra: "Wir können es kaum erwarten, aus Portland, Oregon, wegzugehen", und die Namen der North Beach Underground die sogennanten Mad Ones sind an der Eingangstür des Cafés in Zement verewigt. Der Rückblick auf die literarische Geschichte San Franciscos, zusammen mit einem fantastischen Überblick über die bunte Kultur des Broadways und Columbus ziehen ein gemischtes Publikum von Schriftstellern, Künstlern und Touristen an, die dort etwas trinken möchten, wo es einst Kerouac und seine genossenschaft taten.
This historic bar is full of stories, character, and charm. Once a place Jack London himself would frequent to drink and write, the story is that the famous author borrowed his college entrance fee from the bar's proprietor. The small bar still features a slanted wooden floor and charred walls leftover from the great San Francisco earthquake of 1906, which took its toll elsewhere in the Bay Area, too. Its name derives from the old days when it was the only bar at the Port of Oakland. Each day, as laborers would take the ferry to San Francisco and back again, this was the first and last chance for the working man to grab a drink. The bar serves only beverages and distributes literature on its history.
Ein Besuch in der Hog Island Oyster Bar am Marktplatz Ferry Building ist ein guter Ort, um das Abenteuer San Francisco zu starten. Das Restaurant gehört der Hog Island Oyster Farm, die in der Bucht von Tomales Austern züchten. Gegründet wurde das Unternehmen 1983 und züchtet heute drei Millionen Austern pro Jahr. Die Umgebung des Restaurants, welches gegenüber dem Fischgeschäft liegt, bietet einen wunderschönen Blick auf die Bay Bridge. Man sollte hier einkehren, ein Glas Wein genießen und so viele Austern essen, wie man kann. Die Speisekarte enthält auch Muscheln und Salate, aber die Attraktion ist der Austerneintopf, die Chowder und das gegrillte Käsesandwich! Bei Bestellung sollte nach dem Tagesangeboten gefragt werden. Das Restaurant bietet auch eine kleine Menge lebender Austern zum Mitnehmen an, aber diese müssen drei Tage vorher bestellt werden.