Voted one of the best bar snacks in America : Fried Sausage-Stuffed Green Olives. A must try - follow our link to get the full recipe! Leggi tutto.
Must Order: Applewood-smoked bacon beignets, chickpea fritters, and pork trotters--all under the Bouchees ("mouthfuls") category on the menu. Leggi tutto.
This 32-story tower is walking distance from downtown and from the great Saturday Ferry Plaza farmers' market. Leggi tutto.
To try: Mock shark's fin soup with Dungeness crabmeat and black truffle custard is set inside a pork stock made from a rare Chinese prosciutto. Yum! Leggi tutto.
Enjoy as the aroma of spit-roasting pork fills the rustic dining room. The pastas include a raviolo filled with ricotta and an egg yolk that breaks under your knife to bleed into a brown-butter sauce. Leggi tutto.
Try a variety of nostalgic menu items like abalone, Dungeness crab, and the Gold-Rush-era Hangtown Fry, blending local eggs and bacon with fried oysters. Leggi tutto.
Try the rich, crispy pig's-trotter croquettes paired w/ luscious pig's-head salumi & bright chile-lime vinaigrette. The seared calamari & octopus bring char-grilled notes to spicy chorizo & clams. Leggi tutto.
The best dish isn't on the menu: Ask for the Heirloom burger, which has Époisses cheese worked into the ground sirloin. You won't be disappointed - Leggi tutto.
Just up Nob Hill from Union Square shopping, the cozy room serves a fine squab breast with squab leg confit, squab pâté, pear, and hazelnuts. Yum! Leggi tutto.
We've lushed over the Hot Castle Dip cocktail - now onto the food. Try the smoked black cod croquettes w/ packed wallop under their crust. The chopped liver on toast is a delight. Leggi tutto.
The open wood fire allows chef Joshua Skenes to create deep, soothing umami from a bowl of bonito dashi with toasted grains and greens, followed by a big slab of roasted beet and bone marrow. Try it! Leggi tutto.
Chef Jason Fox harmonizes a dizzying array of int'l ingredients - including sea urchin w/ sweet potato tempura, chrysanthemum leaf, shiso, scallion, & yuzu kosho. Also try the squid & pork belly! Leggi tutto.
Ferry Plaza Farmers' Market is better known, but chefs prefer this Saturday market for oysters on the half shell and the curry crepes from Malaysian Lacy Crepes. Leggi tutto.
There's a world of warm cocktails beyond the hot toddy - order the Hot Castle Dip created by Thad Vogler. Its the best hot drink on the menu! Click More Info for the full recipe. Leggi tutto.
Top Dining Options: Public House and Mijita are both in the Willie Mays Plaza; Crazy Crab’z at Center Field; Orlando’s Caribbean BBQ on Promenade and View Level; Farmer’s Market Cart on Club Level. Leggi tutto.
Top Dining Options: Kinder’s BBQ and Ribs and Things are both on the Field Level; Saag’s Club Level on the Plaza Level. Leggi tutto.
Top Dining Options: PIQ, Terminal ; Ebisu, International Terminal, Boarding Area G; Burger Joint, Terminal 2, near Gate 58B; Yankee Pier, Terminal 3, near Gate 72; Cat Cora's Kitchen, by Gate 55. Leggi tutto.
Chef Corey Lee combines Asian-inspired flavors to create dishes like his must-try faux shark’s-fin soup. He loves to work with unusual ingredients, like pine needles from the Sierra Nevada Mountains. Leggi tutto.
Only $2 a ride, this train passes through tunnels and over trestles on a round trip through a grove of redwoods, with many wonderful views. Leggi tutto.
Host Guy Fieri of Diners, Drive-Ins and Dives discovered this whiskey bar that serves up a po' boy with a twist (avocado and fresh crab mayo). Leggi tutto.
Guy Fieri visits this restaurant by the sea to enjoy menu favorites like the mouthwatering Chicken a la King with Buttermilk Biscuits. Leggi tutto.
Host of Food Network's Diners, Drive-Ins and Dives, Guy Fieri stopped by this local favorite where they're serving up elegant twists on classic American dishes. Leggi tutto.
Guy Fieri, host of Food Network's Diners, Drive-Ins and Dives, stopped by Bette's where they're serving up authentic, all-American breakfasts that the locals love. Leggi tutto.
On a lonely stretch of Broadway, Daniel Patterson combines modern technique with the best ingredients from local farms to create a four-star restaurant. [Eater 38 Member] Leggi tutto.