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San Francisco Food and Restaurants
San Francisco's Cocktail Culture
Local distillers and mixologists are transforming San Francisco's cocktail culture.
The Slanted Door
A San Francisco restaurant family has truly arrived.
Vietnamese-Style Sautéed Beef
The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly.
The Making of a Garden
San Francisco's new victory garden revives a venerable tradition and helps kick off this weekend's Slow Food Nation.
We find that fine bread crumbs (from San Francisco sourdough, if possible) make a more elegant stuffing than bread cubes do.
Roasted Chicken with Bread Salad
Although Zuni, one of San Francisco's iconic restaurants, changes its menu constantly, this is one dish that is always on the menu.
The Underwater Architect and the Naked Chef
In 1971, radical-hippie Berkeley gave birth to America’s new food consciousness.
Green Goddess Dressing
According to food authority Marion Cunningham, this dressing was created circa 1925 at San Francisco's Palace Hotel.
Farming for the Love of Food
A community of urban transplants around windswept Tomales Bay redefines small-scale agriculture—bringing new flavor to our tables.
Invented in San Francisco, this “little soup” is hearty, flavorful, and loaded with succulent seafood.
Stuffed Calamari in Gravy
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.
Gnocchi with Pesto
From San Francisco’s Italian quarter, North Beach, comes this interpretation of the well-known Ligurian dish.
Spinach, Beef, and Egg Hash
The debate rages on as to the origin of this San Francisco dish—“Joe’s” restaurant has seen several incarnations. Original Joe’s on Taylor Street, however, has had it on the menu for 59 years.
We found this dessert at Cafe Jacqueline on Grant Avenue in San Francisco, where proprietor Jacqueline Margulis specializes in soufflés of all kinds.
Take advantage of fresh summer corn—white corn, if available—for this soufflé from Cafe Jacqueline in San Francisco.
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Recipe of the Day
Cottage Street Bakery Dirt Bombs