Various US
metropolitan areas brag greater landmarks, however San Francisco packs more
flavor. With a greater number of eateries more than any other North American
city, San Francisco is a perfect spoiler when it comes to choices for dining.
Practically everything grows in California's rich farmland, so SF's top gourmet
experts have an edge with locally available, natural and – extraordinarily
delicious ingredients.
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Aziza
Cook Mourad
Lahlou's motivation is Moroccan and his fixings Californian, yet the flavors
are out of this world: Sonoma duck confit softens into caramelized onion inside
flaky cake basteeya, while saffron mixes moderately cooked sheep atop grain.
Gourmet specialist Mourad trounced Iron Chef contenders with
Moroccan–Californian fusion cooking, and baked culinary expert Melissa Chou's
apricot bavarian is an absolute delight.
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Coi
Gourmet specialist
Daniel Patterson's anxiously innovative eight-course tasting menu is similar to
licking the California's coastline: purple ice-herb petals are strewn on warm
duck's tongue, and Monterey Bay abalone
shows up in a tidepool of pea shoots. The 70s-retreat-propelled stylistic theme
misrepresents the freshness of the continually changing occasional menu and
exciting wine pairings.
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Slanted Door
San Francisco's
most smoothly exquisite eatery fits California fixings, mainland influences and
Vietnamese essence. Proprietor culinary specialist Charles Phan upgrades first
class fixings with splendid flavors, loading neighborhood Dungeness crab on
cellophane noodles, and garlicky Meyer Ranch 'shaking hamburger' on watercress.
What's more, the perspectives are tantalizing.
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La Taqueria
The definitive
burrito at La Taqueria has no debatable saffron rice, spinach tortilla or mango
salsa – just perfectly grilled meats, slow-cooked beans and classic tomatillo
or mesquite salsa wrapped in a flour tortilla. If you skip the beans, you'll
pay extra, because they pack in more meat – but spicy pickles and crema
(Mexican sour cream) bring complete burrito joy.
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Namu Gaji
SF's culinary perks
– organic ingredients, Silicon Valley creativity and Pacific Rim roots – are
showcased in Namu's Korean-motivated soul cuisines. Menu champions incorporate
ultra-flavorful shiitake mushroom dumplings, fluffy and delicate marinated meat
tongue, and Namu's rendition of bibimbap: Marin Sun Farms grass-nourished
steak, natural vegetables, zesty gojuchang and Sonoma egg on rice.
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Cotogna
Proprietor Michael
Tusk won the 2011 James Beard Award for best chef. Following that time, its
been difficult to book a table at Cotogna , however its worth considering to
cherish the bona fide, fired rustica Italian cooking that mystically adjusts a
couple of perfect flavors in pastas, delicate to-the-tooth pizzas and
rotisserie meats.
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