Travel Reference
In-Depth Information
216 King St. (at 3rd St.).
&
415/546-6666.
Cow Hollow: 2200 Lombard St. (at Steiner St.).
&
415/885-
4500.
www.amicis.com. Highchairs, boosters. Reservations not ac cepted. Main courses $8.25-$30. AE,
DC, DISC, MC, V. M on-Thurs 11am-10pm; F ri 11am-11pm; Sat 11:30am-11pm; Sun 11:30am-10pm.
Muni: N-Judah streetcar to the 4th and King Station, and then walk
1
/
2
block east on King St.
Crossroads Café
CALIFORNIA/BREAKF AST Just a block off the E mbarca-
dero, this cafe/bookshop with a fenced-in outdoor patio is a comfy hav en for a snack,
lunch, and a r est. O rder tur key sandwiches, salads, smoked salmon plates, fountain
treats, coffee drinks, and hot chocolate fr om the counter, and find a seat while y ou wait
for your name to be called. This combined art gallery/bookstore cafe stocks a nice selec-
tion of children's topics and gifts, and ther e are a few couches and o verstuffed chairs to
enjoy them in. The cafe makes all the desser ts and pastries itself , which y ou can enjo y
with more than 47 different types of teas.
699 Delancey St. (
1
/
2
block south of Embar cadero).
&
415/836-5624.
Reservations not accepted. Main
courses $5-$8. AE, MC, V. Mon-Sat 7am-10pm; Sun 8am-5pm. Muni: N- Judah streetcar to the Brannan
Station, and then walk south toward Townsend St.
Mijita
Value
MEXICAN Tracy des J ardins, the talent behind this gem, is best
known for her hyper-elegant establishment J ardiniere, which serves dinner to the black-
tie set en route to the opera, symphony, or ballet. But when you've got kids to feed, not
money to burn, this unpr etentious joint ser ving simply prepared Mexican “street food”
is a great way to enjoy des Jardins' culinary talents. Not only will you get hearty morsels
like a freshly grilled fish taco with cilantro-avocado cream or a
carnitas
taco with crisped
braised pork at amazing prices (under $5), but y ou'll also enjo y a terrific vie w to boot.
Located on the backside of the Ferry Building, Mijita looks out to the San Francisco Bay.
Watch commuters catching ferries back home while y ou enjoy
“queso fundido,”
melted
Mexican cheeses and chorizo sausage served with soft tortillas. If it's warm enough to sit
outside, let the kids run around while you take your time sipping a cold beer and munch-
ing spiced pumpkin seeds. The two kids ' items on the shor t menu, a bean and cheese
burrito or a crispy cheese quesadilla, ar e sure to draw the
chicos
back when the food has
arrived. The amazing par t is the tiny bill. D es Jardins is dedicated to suppor ting local
farmers, fisherman, and ranchers who produce food sustainably. How she manages to do
that and still serve $2 kids' burritos beats me . . . but who cares? Head back to the coun-
ter and order, “
Otra cerveza, por favor
!”
One Ferry Building, No. 44 (at the Embarcadero).
&
415/399-0814.
www.mijitasf.com. Highchairs. Res-
ervations not accepted. Brunch main courses $6.50-$7. Lunch/dinner main courses $4-$5. Kids' menu $2.
AE, MC, V. Mon-Thurs 10am-7pm; Fri 10am-8pm; Sat 9am-8pm; Sun 10am-4pm. Muni: F-Market street-
car or any Market St. streetcar to Embarcadero Station.
125
5
Taylor's Refr esher
Finds
AMERICAN/HAMB URGERS This must be what
diner food tasted like 50 y ears ago, when co ws still r oamed pastures and a tomato still
tasted like a tomato . Eating here made me understand ho w diners got to be so popular
in the first place. The hamburgers, made with local, naturally raised beef , are mouth-
watering, and the sweet potato fries were a hit with my kids (I ordered them without the
chili powder). Even the cherry tomatoes on the garden salad were sweet and delicate, not
the tasteless, har d-skinned variety one expects at a typical diner . Then again, this diner
isn't exactly typical. The first, and still existing, Taylor's Refresher was established in 1949
in the heart of the Napa Valley, with plenty of nearby family farms to draw on for fresh,
local ingredients. This site, housed in the F erry Building, takes advantage of the neigh-
boring Farmer's Market for its raw materials. D espite the gourmet touch, the food still
