Photo courtesy The Morris.
Resolutions be damned; food in the Bay can’t get any better. The nation’s sanctuary city is also a food sanctuary. Whether you’re hitting Dungeness crab season at its peak, or discovering that plants bleed at Jardiniere, you’re happy to be here. You are where you eat; cheers to a blank slate.
Because take a break from the holiday onslaught; it’s time for an Indian feast. This New York transplant serves up traditional flavors packed with spices and herbs. // Mission. Book now at Babu Ji San Francisco.
Because Tablehopper says, “the foie dumpling at the Morris is the right way to start your meal. Your evening. Your date. The rest of your life.” Here’s to starting 2017. // Mission. Book now at The Morris.
Because let the accolades keep rolling in– Chef Brandon Jew deserves that round of applause. His banquet-style feasts redefine Chinese cuisine. Mister Jiu’s is the restaurant the neighborhood deserves. // Chinatown. (415) 857-9688.
Because three stars to Chef Kim Alter and a Top 10 from the SF Chronicle to boot. Make sure you pop into the Linden Room next door for a pre-dinner drink. // Hayes Valley. (415) 829-7565.
5/Mina Test Kitchen
Because let it rain white truffles, Mina style. Plus, the tiramisù lives up to its name: it “picks you up.” // Marina District. Mina Test Kitchen.
Because the “Mt. Tam Dutch baby” comeback needs to happen stat. Savory, fluffy pancakes on repeat. // Western Addition. (415) 673-1294.
Because the cold weather makes Melissa Perello’s osso buco hit home. P.S. It’s Dungeness crab season. // Lower Pacific Heights. (415) 408-7507.
Because the Mission’s Japanese temple to exceptional cuisine is going deluxe for the New Year. Case in point: house-made mochi pummeled in the courtyard. // Mission. Book now at Izakaya Rintaro.
Because bite into the Impossible Burger and discover a vegetarian game changer. Juicy (yes juicy), this plant-based burger bleeds. // Hayes Valley. (415) 861-5555.
Because say aloha to the new dinner cocktail – the honu – and introduce it to the Kiawe smoked char siu ribs. The black and white pepper-spiced drink was made for pork. // Dogpatch. Book now at ‘Āina.
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