Food & Wine

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Food & Wine

San Francisco is known throughout the world as a city of beauty, diversity, and originality. The same goes for San Francisco restaurants. From the famous seafood markets and restaurants in Fisherman's Wharf, to ambient Indian dining experiences, to your good old fashion sports bar, San Francisco restaurants stand as some of the best the dining world has to offer. San Francisco restaurants offer thousands of enticing options whether you're searching to have your taste buds dazzled by a foreign chef or to have a nice Sunday breakfast with your family. Whether you're a local to the Bay Area or are just visiting, the dining options in San Francisco are sure to amaze and tickle your taste buds. Here are some restaurants or locations you might be interested for conquering hunger on your weekend.

The Ferry Building

The Ferry Building Marketplace is a people's marketplace serving residents and travelers alike. Located within the historic Ferry Building at the foot of Market Street, shops large and small celebrate food in all its forms, offering everything from artisan cheeses to the freshest of local fish. Restaurants and cafés serve cuisine representing the quality and cultural diversity of San Francisco's best chefs. Shops and Restaurants include: Ferry Plaza Wine Merchant, Cowgirl Creamery Artisan Cheese Shop, Out the Door, Slanted Door, Ciao Bella Gelato, Blue Bottle Coffee, and Hog Island Oyster Company.

1300 On Fillmore

1300 on Fillmore is a restaurant and lounge that draws on the rich cultural history of San Francisco's Fillmore Jazz District. The restaurant serves "Soulful American" Cuisine, accompanied by a list of the finest California wines. Soulful American Cuisine prepared as interpreted by internationally recognized chef David Lawrence. Lawrence combines classic French cooking techniques with hints of southern flavors using fresh, California seasonal ingredients. His north-meets-south cuisine includes imaginative creations such as dungeness crab and corn cakes, fresh water shrimp hush puppies, as well as refined interpretations of southern favorites including macaroni and cheese and okra succotash. Highlights include a heritage wall with portraits of the Fillmore’s vast array of blues and jazz legends. The décor is eclectic and familiar, achieved by co-mingling vintage-inspired fabrics with modern interpretations of classic furnishings.

Original Joe's

Original Joe’s is the quintessential, classic San Francisco dining experience. A fabric of the City for 75 years, it is located in the heart of the historic and majestic North Beach, a mecca for natives, tourists, and culinary aficionados alike. Lumbering out of the darkness of the great depression, Original Joe’s opened its doors in 1937. The restaurant was opened by Tony Rodin, whose legendary work ethic and love for his restaurant grew Original Joe’s from a 14-stool counter, to one of San Francisco’s culinary landmarks. Three generations later and counting, Tony’s family ensures that classic Italian-American cooking with healthy portions and reasonable prices are prepared behind its iconic counter, exhibition style, for all to see. Original Joe’s is the oldest of all existing Joe’s restaurants in the country and is the innovator of what is now nationally known as the “Joe’s Concept”. With its signature red leather booths, legendary smooth cocktails, and renowned Italian American menu, Joe’s has come to signify its own Northern Californian category of food and symbolizes classic Italian American comfort food at its finest.

Tadich Grill

Today, the menu focuses on seafood, stews, and casserole. Ingredients are locally sourced, including seafood such as Dungeness crab and sand dab. The restaurant also offers a day-of-the-week menu, which has remained unchanged for many years. Items on the day-of-the-week menu include lamb roast on Mondays, beef tongue on Tuesdays, and corned beef and cabbage on Thursdays. Oysters are also a major feature on the menu and most, if not all, menu items are prepared in restaurant. Prawns are the only frozen fish at the restaurant, and the Tadich actively avoids selling fish that is overfished, limiting sales of fish such as sea bass. Waiters wear white jackets and black pants and the restaurant does not take reservations.During busy periods, the Tadich can have between 600-800 patrons waiting in line to dine at the restaurant. On average, the restaurant serves 700 meals a day.

Mitchell's Ice Cream

Mitchell’s Ice Cream opened for business on June 6, 1953. Larry and Jack’s goal was to make the very best ice cream in San Francisco. They started out with nineteen flavors; all made with 16% butterfat cream and superior ingredients. They continued to add flavors as their store became more popular and in the early 1960’s they were the first to introduce Mango ice cream to the Bay Area. Mango quickly became (and remains to this day) their number one seller. As the neighborhood changed and became more diverse, they increased the number of tropical flavors that they manufactured by importing a variety of exotic fruit from the Philippines. In 1982 Jack retired, but Mitchell’s is still owned by Larry Mitchell and his wife, Claire. Two of their children, Brian and Linda, manage the day to day operations of the store. Our ice cream is still made fresh in the shop nearly every day, using a 10 gallon Emery Thompson batch freezer. We feature 40 flavors daily and we still use 16% butterfat in all of our ice cream, along with the finest ingredients from local sources, from across the country and from around the world. Our commitment to making the best super premium ice cream and providing the best service to our customers is why Mitchell’s is still a treasured San Francisco landmark after nearly 60 years.

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