Travel Reference
In-Depth Information
Best
Fine Dining
Other US cities boast bigger monuments, but San Francisco packs more flavor.
With more restaurants per capita than any other North American city (sorry, New
York), San Francisco spoils diners for choice. Almost anything grows in Califor-
nia's fertile farmland, so SF's top chefs have an unfair advantage with local, or-
ganic, incredibly tasty ingredients.
Wild West Cuisine
Multi-ethnic San Francisco has been finessing fusion since the Gold Rush days, when
miners exchanged nuggets for feasts of oysters, French champagne and Chinese noodles.
SF's favorite flavors are still cross-cultural, but now highlight local ingredients - oysters
sustainably farmed in Sonoma, bubbly from Napa, and noodles made with Mendocino sea-
weed.
After the 1960s, many disillusioned idealists concluded that the revolution was not about
to be delivered on a platter - but chef Alice Waters thought otherwise. In 1971 she opened
Chez Panisse in Berkeley, with the then-radical notion of highlighting local, seasonal, sus-
tainably produced bounty. Diners tasted the difference for themselves, and today her influ-
ence is all over SF menus, from locally foraged morels to certified-humane eggs. SF's
sourcing obsessions sound excessive, but it's hard to argue with the results - especially
with your mouth full.
Etiquette
SF's top tables are mostly California casual; jeans are acceptable, welcomes warm rather
than formal, and servers informative to the point of chatty. Budget an additional 9.5% for
tax, tips ranging from 15% (faulty service) to 25% (extra attention), and an occasional 3%
to 4% healthcare surcharge.
