The Eat + Drink Awards 2007

Gary Danko 800 North Point St., 415-749-2060

Vitals: Of course it won—in three categories. This intimate, eponymous restaurant where chef-owner Gary Danko (left) rules supreme has been racking up stars since it opened in 1999, making it a prime destination for special-occasion dinners.

Maître d’: Steven Lande, a Chicago native who honed his craft at Charlie Trotter’s, has been at Gary Danko for more than two years (with a brief hiatus to help Hiro Sone and Lissa Doumani open Ame in 2005).

What to Order: Glazed oysters with salsify and lettuce cream.

Tip: You may know that sitting at the bar is the way to get in without a reservation; what you may not know is that the restaurant’s doors open at 5 p.m., a half-hour before their listed opening time.

Fleur de Lys 777 Sutter St., 415-673-7779

Vitals: Many a ring has been slipped onto a finger under the 900-yard swath of custom-printed fabric that forms a tent-like ceiling at this hushed and very formal French restaurant co-owned by chef Hubert Keller.

What to Order: Roasted Colorado lamb loin and braised lamb-shank cannelloni with a Lapsang Souchong–smoked lamb reduction with vanilla oil.

Tip: Even if you do eat meat, try one of Keller’s refreshingly creative vegetarian tasting menus.

Bacar 448 Brannan St., 415-904-4100

Vitals: Chef and co-owner Arnold Eric Wong’s very delicious food is only half the story at this 6,000-bottle-deep restaurant, which has a list managed by wine director and co-owner Debbie Zachareas.

What to Order: Pair the mesquite-grilled smoked Kurobata pork chop with a 2004 Maranet Pinot Noir.

Tip: If the list—which includes 63 wines by the glass, plus flights of two-ounce pours—seems overwhelming, zero in on the Austrian Rieslings, a selection that’s one of Zachareas’ personal favorites.

Citizen Cake 399 Grove St., 415-861-2228

Vitals: The Hayes Valley sweet-tooth mecca owned by cutting-edge pastry chef Elizabeth Falkner is half sit-down restaurant, half patisserie. Which gives you no choice but to save room for any of her often outlandish but always sophisticated desserts.

What to Order: Any parfait (really—trust us) or the Kyoto Tea Time: yomogi tofu cake in a sweetened and cooled tea broth with red-bean paste, persimmon, cranberry-ginger compote, basil seeds, yuzu air and fried lotus root.

Tip: Citizen Cake may have won for best desserts, but don’t knock the savory side of the dinner menu here—it’s top-notch.

Jardinière 300 Grove St., 415-861-5555

Vitals: Yet another Pat Kuleto restaurant success story, thanks in great part to chef and co-owner Traci Des Jardins, whose talent lies in seasonal and sustainable four-star dining that still always manages to keep it real.

What to Order: Scallops with black-truffle mashed potatoes.

Tip: Even during the theater season, a significant number of tables are saved for walk-ins. The full menu is also served at the bar located under the sparkly, domed ceiling (which, if you ask us, is the best seat in the house).

Delfina 3621 18th St., 415-552-4055

Vitals: Craig and Anne Stoll may have opened this spot in the Italian spot in the Mission Dolores area almost nine years ago, but it’s still one of the most coveted reservations in town.

What to Order: Any of the rustic pastas. (If you call a week or so ahead, you can request that your favorite of Delfina’s seasonal dishes be put on the menu for the night you plan to be there.)

Tip: First date? Tucked into the back, table 10 provides good people-watching (you’ve got to have something to talk about) and an oasis from the bustle. Anniversary? Try the quiet back patio, complete with candles and heat lamps, which opens with the first breath of spring. Still, we’re not saying you shouldn’t bring layers.

Nopa 560 Divisadero St., 415-864-8643

Vitals: Can a neighborhood be named after a restaurant? That’s what happened when this Cal-casual spot single-handedly made a once-desolate stretch of Divisadero, in what we used to refer to as the Western Addition, into a dining destination called “NoPa” (North of Panhandle).

What to Order: Giant white beans with feta and oregano.

Tip: In a reversal of the restaurant’s initial no-reservations policy, you can now book tables up to one month in advance for groups up to eight. And don’t forget that Nopa serves late—until 1 a.m. Look for brunch service to start this year.

Aqua 252 California St., 415-956-9662

Vitals: Although restaurateur Charles Condy, the founder of the Aqua Development Corporation, passed away last year, the Condy family has continued on with one of SF’s most beloved fine-dining restaurants, keeping chef Laurent Manrique at the helm. Executive chef Ron Boyd mans the kitchen.

What to Order: Maine day-boat scallops, potato gnocchi, pea sprouts and tomato and corn garbure (a thick, peasant soup).

Tip: Request table 14 and order the prix-fixe lunch: It’s $29 for two courses, plus an amuse-bouche and petits fours. Because it caters to customers on the clock, you’ll be out of there in 45 minutes.

Joe DiMaggio’s Italian Chophouse 601 Union St., 415-421-5633

Vitals: This Italian-style steakhouse brings masculine swank to a new level with its tufted booths and, of course, slabs of beef.

What to Order: The 20-ounce rib eye, hands-down.

Tip: There are so many Italian-inspired selections on the menu—eight pastas, four pizzas, eight steaks and nine entrées—that you could satisfy the entire family here.

La Taqueria 2889 Mission St., 415-285-7117

Vitals: It’s widely known that the best tacos in town reside at this Mission District institution, which means the line here is long. The service, though, is snappy.

What to Order: Tacos dorados (crispy tacos).

Tip: Meat lovers, don’t miss the carnitas, but the vegetarian tacos with guacamole are also superb.

Globe 290 Pacific Ave., 415-391-4132

Vitals: Joseph Manzare and Mary Klingbeil, the longtime owners of the cozy little Globe, which is open until 1 a.m. Monday through Saturday, have gone on to become a power couple in the food world, with Pescheria, Tres Agaves and Zuppa now filling out their roster of restaurants.

What to Order: Grilled wild salmon served over boccacino pasta.

Tip: Every Sunday night, chef Jason Tallent prepares a farmers-market dinner: four courses that are super-fresh and available until 11:30—the last seating of the evening.

Sauce 131 Gough St., 415-252-1369

Vitals: Owners Trip and Nathan Hosley and chef Ben Paula have brought down-home comfort food—served late, until 2 a.m.—to a bustling stretch of Hayes Valley.

What to Order: The bacon-wrapped meatloaf.

Tip: The private room here can fit 40 for dinner and 65 for cocktails, plus it’s got a projection screen and high-speed wireless—perfect for everything from business meetings to birthdays.

Little Star Pizza 846 Divisadero St., 415-441-1118 & 400 Valencia St., 415-551-7827

Vitals: Since opening in Nopa in 2004, Little Star has made a splash; a second location debuted in the Mission last year. Fans love the deep-dish with cornmeal crust and the selection of indie rock tunes on the jukebox.

What to Order: The Little Star, with spinach, ricotta and mushrooms.

Tip: Try a Champagne cocktail such as the Movie Star, made with ginger beer and ginger candy.

Foreign Cinema 2534 Mission St., 415-648-7600

Vitals: Where else can you see a foreign flick in an outdoor courtyard—while enjoying California standards from chefs John Clark and Gayle Pirie? Exactly. This Mission standby is one of a kind.

What to Order: A mixed grill of Moroccan duck breast, quail-and chicken sausage, roasted grapes, cannellini beans and liver toast.

Tip: Before or after dinner, stop at Laszlo, the hip little bar located right off the main corridor that
leads back to Foreign Cinema. There, the happy hour features $2 Pilsners and $4 cosmopolitans.

Shelley Lindgren, A16 2355 Chestnut St., 415-771-2216

Vitals: Since 2002, Shelley Lindgren—a co-owner of the restaurant and an alum of Fleur de Lys, Masa’s and Boulevard—has been introducing diners to littleknown Italian varietals, which pair perfectly with the restaurant’s rustic Italian cuisine.

What to Order: Chestnut tagliolini with ragù bianco.

Tip: The Neapolitan-style pizzas are a favorite order; Lindgren suggests washing down the margherita with a glass of Nero d’Avola from Sicily.

Maverick 3316 17th St., 415-863-3061

Vitals: While everyone’s lining up at the likes of Ella’s, this small American eatery in the Mission is now drawing those in the know for a mean weekend brunch, thanks to gussied-up versions of the standards from chef Scott Youkilis.

What to Order: Smoked-duck hash topped with two poached eggs and a comforting wild-mushroom cream sauce.

Tip: What used to be an off-themenu speciality has made its official debut: The fried-to-order
cinnamon-sugar doughnut holes are best washed down with a seasonal-fruit mimosa spiked with
Grand Marnier.

The Grove 2016 Fillmore St., 415-474-1419 & 2250 Chestnut St., 415-474-4843

Vitals: Talk about prime real estate: The Grove’s two locations occupy the busiest stretches of Pacific Heights and the Marina, with plenty of outdoor tables and space to park your puppy.

What to Order: Blue cheese, apple and walnut salad with Champagne vinaigrette.

Tip: Both locations not only happily welcome Fido but also offer free dog biscuits.

The Slanted Door Ferry Building Marketplace, 415-861-8032

Vitals: Elegant family-style Vietnamese food? Check. Sweeping views of the Bay Bridge? Check.
One of the most coveted tables in town? Check. Everything chefowner Charles Phan touches turns to gold.

What to Order: Dungeness crab and cellophane noodles.

Tip: If you want Slanted Door food with the ultimate, unobstructed view, grab a few items from Out the Door—Phan’s to-go storefront just down the hall in the Ferry Building—and snag a picnic table outside.

Osha Thai 696 Geary St., 415-673-2368 & 819 Valencia St., 415-826-7738 & 149 Second St., 415-278-9991 & 4 Embarcadero Center, 415-788-6742

Vitals: There’s no stopping Osha, now with four locations—and a fifth set to open in Cow Hollow.

What to Order: The “Volcanic Beef ”: fl ank steak with mint leaves, black pepper and bell pepper and garnished with fried onion rings.

Tip: Request the not-on-the menu “Ruby on Ice,” a unique dessert that combines chestnuts, tapioca flour, young coconut and jackfruit.

Caleb Zigas, Chez Papa Bistrot 1401 18th St., 415-255-0387

Vitals: A favorite server at Chez Papa for three years, Zigas is an avid cook and—here’s a bonus—the program director at the Mission’s La Cocina, a nonprofit communal kitchen for up-and-coming food entrepreneurs.

What to Order: Seared foie gras with fennel-pollen reduction, Banyuls and fruit.

Tip: There’s a patio out back (not everyone knows this), and it’s reserved for walk-ins.

Zuni Café 1658 Market St., 415-552-2522

Vitals: This San Francisco institution has been serving California standards for nearly three decades; lauded chef Judy Rodgers has been at the helm since 1986. Rodgers’ longtime partner, Vince Calcagno, sold his share in the restaurant to Chez Panisse alum Gilbert Pilgram late last year.

What to Order: The famous Caesar salad and the roast chicken for two.

Tip: The burger—made with Niman Ranch beef and seasonally rotating toppings—is only on the lunch menu, though it reappears after 10 p.m. for late-night diners. It’s worth a special trip.

Mamacita 2317 Chestnut St., 415-346-8494

Vitals: Looking for upscale Mexican fare with a side of ambiance and attractive patrons? Judging by the crowds that flock to this Marina hot spot, a lot of other people are too.

What to Order: Callos de mula: pan-seared day-boat scallops with sautéed pumpkin, sweet corn and red mole cream.

Tip: It’s all relative(s)—chef Sam Josi’s family in Sonoma runs a 100 percent sustainable farm, Oak Hill Farm, where most of the produce comes from. Look for butternut squash, beets and heirloom chiles.

Sushi Groove 1916 Hyde St., 415-440-1905 & 1516 Folsom St., 415-503-1950

Vitals: It’s got “groove” in its name for a reason: This sushi joint was opened by nightlife impresarios Martel Toler and Nabiel Musleh in 1996. A second—even groovier—SoMa version soon followed.

What to Order: Nigiri of Japanese grilled eggplant marinated in mirin.

Tip: Waiting for a table at the Hyde Street location? Have a sake mojito at Bacchus, just a few doors up, one of the best wine-and-sake bars in San Francisco. The bartender will let you know when your table is ready.

Harris' Restaurant 2100 Van Ness Ave., 415-673-1888

Vitals: All the traditional steakhouse trappings are firmly in place at the legendary Harris’: leather booths, white tablecloths and killer beef, which is aged in-house for 21 days.

What to Order: The Midwestern Angus beef rib eye or porterhouse with side orders of creamed spinach and onion rings, of course.

Tip: Get a martini; Harris’ serves the drink along with a mini carafe and barrel containing seconds.

Eliza's 1457 18th St., 415-648-9999 & 2877 California St., 415-621-4819

Vitals: The two locations of this Chinese standby, which specializes in Hunan and Mandarin fare, are favorites for their fresh ingredients, unfussy interiors and speedy delivery.

What to Order: Princess prawns with spicy sauce.

Tip: Cave into the crab rangoons—fried pockets of dough filled with crab and cream cheese. Eliza’s version of this Chinese-American creation is worth the guilt.

Dosa 995 Valencia St., 415-642-3672

Vitals: Husband-and-wife team Anjan and Emily Mitra figured out two things SF was missing—South Indian cuisine and a truly stylish Indian restaurant—and, luckily for us, combined them to create Dosa.

What to Order: The paper masala dosa, a lentil-and-rice crepe filled with spiced potatoes, onions and cashews and served with sambar (lentil dipping soup) and coconut and tomato chutneys.

Tip: South Indians enjoy eating dosas at midday, so check out Dosa’s “Bollywood brunch” for an authentic experience.

Barney's Gourmet Burgers 3344 Steiner St., 415-563-0307 & 4138 24th St., 415-282-7770

Vitals: These cheery burger joints deliver on the beef—serving huge all-natural patties made from lean chuck—and are family-friendly, comfortable and cheap to boot.

What to Order: The all-natural Baja Burger, topped with Monterey jack cheese, avocado, bacon and fresh homemade salsa.

Tip: Not only does Barney’s have a kids’ menu, but the Noe Valley location has an enclosed patio for the little ones to run around in.

Tadich Grill 240 California St., 415-391-1849

Vitals: A taste of history is available at this downtown institution, which has been serving old-fashioned seafood dishes since it opened 158 years ago. Business types sit at the mahogany bar for a casual power lunch.

What to Order: Pan-fried sand dabs; cioppino.

Tip: The curtained booths come complete with a doorbell to ring your waiter. If only all restaurants had such service!

Absinthe 398 Hayes St., 415-551-1590

Vitals: The bartenders at this Hayes Valley brasserie, led by bar manager Jeff Hollinger, know a thing or two about mixing the perfect cocktail; so much so that Hollinger and Rob Schwartz recently coauthored the gorgeous book The Art of the Bar (Chronicle Books).

What to Order: The Galapagos, which combines kaffir lime leaf, pepper syrup, lime and grapefruit juices, pisco and brandied cherries.

Tip: Thursday nights are Flight Nights, when you can sample selected spirits.

Presenting the winning entry in our 2007 restaurant-review contest.

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