Chef Matthew Dolan's homemade cinnamon doughnuts are served with French press coffee for dunking and a half pint of ale for soothing the headache. Genius. 続きを読む
For something a little more unusual try the trout with potato latke, fennel, and beets - house-smoked trout on top of a potato latke with pickled beets and a pile of shaved fennel. 続きを読む
Love the Eggs baked "en cocotte" - it usually means baked in a ramekin, but here it's baked in a of puff pastry w/ mushroom tartine, and soft scrambled eggs with summer truffles. 続きを読む
Continually ranked as one of the city’s top burritos, the Mission District’s classic 3 a.m. stop for booze-sopping is legendary. What a whopper! 続きを読む
For brunch, brave the long line at Brenda's for the traditional sautéed shrimp with cheddar grits doused with spicy tomato-bacon gravy. It's definitely worth the wait. 続きを読む
Order the New Orleans-Style BBQ Shrimp and Cheese grits. Both creamy and cheesy, these grits will leave you satisfied all day! 続きを読む
As if you were in an intimate Southern home, settle down to a bowl of spicy shrimp and grits that comes packed with wild gulf shrimp, garlic, shallots, bacon, and mushroom truffle ragout. 続きを読む
Cheese-dense yet fluffy, the grits at Hops & Hominy are almost too good to believe. Reasonably priced, these grits will leave both your belly and wallet full. 続きを読む
Their mac and cheese is made with a rotating group of 4-5 regular cheeses with buttery Della Fattoria bread crumbs and served in a small cast iron. 続きを読む
The mac n cheese is so good the recipe hasn't changed in 13 years. It includes Tabasco, nutmeg, dry mustard, a little worcestershire, and a firm Spanish drunken goat cheese, called Murcia al Vino. 続きを読む
Although it comes in a small ramekin, this mac n cheese is big on flavor and is rich enough that it's actually the perfect serving size. 続きを読む
This spot is known for their mac n' cheese and has tons of options. Our fav is the "Trailer Mac" with sliced hot dogs and a crumbled potato chip topping. 続きを読む
Make your own mac n cheese with options like Chorizo and Jalapeño or Maine lobster and truffle oil. 続きを読む
Gruyère, aged cheddar, and parmigiano-reggiano come together in Fat Angel's version of mac n cheese. Seriously, the cheese-to-noodle ratio is like 2:1. 続きを読む
Their breakfast pizza menu changes, but one of our all time faves had market squash, squash blossoms, goat cheese, house-pulled mozzarella, Grana Padano, and the softest sous-vide egg imaginable. 続きを読む
The forget their breakfast pizza for brunch. It has a combo of Chef Adam Timney's house-made pork chorizo, bright cilantro, and fresh farm eggs atop a naturally leavened sourdough crust. 続きを読む
The pastrami melts-in-your-mouth and has a vivid pastrami taste - just the right amount of fat and a nice crunch to the bread. Love the East Coast pride too. 続きを読む
Know that there may be long lines, but the pastrami -steamed in its own juices all day- is well worth the wait. The result of the steam technique? Fatty, juicy and extra flavorful pastrami. 続きを読む
Our favorite brunch dish is "The Prospector". House-made bacon, duck breakfast sausage, corn skillet cakes, eggs over easy and home fries. 続きを読む
7x7's Big Eat 2012 says the whole wheat pasta with hen and liver is delicious. Yum!
Sure Lers Ros is the only authentic Thai restaurant with rabbit, frog and venison on its regular menu, but even the pad Thai rivals the best you'll find anywhere in Thailand. [Eater 38 Member] 続きを読む
Inspired flavor combinations—think 'bbq pork' with cornbread, mustard ash and licorice root—join a cocktail program and interior design that are best in their San Francisco class. [Eater 38 Member]
The menu changes nightly, but spaghetti and housemade meat dishes are continual hits. [Eater 38 Member]
From the cocktail program to the always solid menu, Range is one of the most consistent restaurants in town. And, for what it's worth, it's got the only Michelin star in the Mission. [Eater 38 Member] 続きを読む
Owners Klaus and Albert Rainer lead service that's warm as goulash, and potentially clunky menu items like weiner shnitzel and strudel are nuanced and delicious. [Eater 38 Member]
