Travel Reference
In-Depth Information
Don't Miss
Ferry Plaza Farmers Market
SF's professional chefs and semiprofessional eaters trawl
farmers market stalls
(
415-291-3276;
www.cuesa.org
; 10am-2pm Tue & Thu, from 8am Sat)
for samples of NorCal produce,
goat cheese and wild boar jerky, plus gourmet street food such as Korean tacos and organ-
ic tamales. Prices aren't dirt-cheap, but you'll score local specialty foods.
Hog Island Oyster Company
Decadence with a conscience: sustainably farmed, local Tomales Bay oysters are served at
Hog Island
( 415-391-7117;
www.hogislandoysters.com
; 1 Ferry Bldg; 6 oysters $16-20; 11:30am-8pm
Mon-Fri, 11am-6pm Sat & Sun)
. Choose yours au naturel, with caper
beurre blanc
or spiked with
bacon and paprika. Oysters are half-price and pints $4 Monday and Thursday from 5pm to
7pm.
Mijita
Sustainable fish tacos reign supreme and
agua fresca
(fruit punch) is made with fresh
juice at chef-owner Traci des Jardins' casual Cal-Mex family joint
Mijita
(
415-399-0814;
www.mijitasf.com
; 1 Ferry Bldg; dishes $4-8;
10am-7pm Mon-Thu, to 8pm Fri & Sat, 8:30am-3pm Sun;
)
, paying tribute to her Mexican grandmother's cooking.
Slanted Door
Taste the California dream at
Slanted Door
( 415-861-8032;
www.slanteddoor.com
; 1 Ferry Bldg;
lunch $15-28, dinner $19-42; 11am-2:30pm & 5:30-10pm Mon-Sat, 11:30-3pm & 5:30-10pm Sun)
, where
chef-owner Charles Phan serves California-fresh, Vietnamese-inspired dishes with bay
views. Reserve one to two weeks ahead for lunches of five-spice duck with figs, or picnic
on takeout
banh mi
(sandwiches) from the Open Door stall. Book a month ahead for din-
ner, or call at 5:30pm for cancellations.
