Food Traveler’s Guide to San Francisco – Hot List 2016

Liholiho Yacht Club

San Francisco meets Hawaii at this ingredient-driven, Spam-flaunting restaurant.

                                                     -Bon Appétit

My favorite is the poppy seed bun with succulent beef tongue. The bun was light and fluffy, which, upon picking up drips with kimchi juice. So good! The poke was fresh and well seasoned. The off-menu house-made spam comes with furikake and pickled cucumber. I am usually not a big fan of spam, but their spam was delicious.

For dessert, I ordered the Baked Hawaiian (caramelized vanilla ice cream with toasted chiffon cake). As far as I love the presentation, it was a little too sweet for my taste.

Mr. Holme’s Bakehouse

People line up at this Tenderloin bakery for their famous cruffin, which is an ice-cream-cone-shaped muffin-croissant.

It became such a frenzy that someone even broke in and stole the recipe. The texture of the pastry is perfection in itself and the cream filling changes daily.

farm:table

This little hole-in-the-wall place serves a tasty morning toast brioche layered with mascarpone cheese, assorted fresh fruits, topped with toasted pecans.

Chongqing Xiaomian

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This busy restaurant on Kearny just opened 4 months ago. It is named after a popular Chongqing noodle dish that is known for its spicy and numbing effect. The restaurant offers a good variety of noodle dishes from all over China. The taste is authentic and the price reasonable. It is an ideal place for a quick meal.

Liholiho Yacht Club
Address: 871 Sutter St, San Francisco, CA 94109
Phone: (415) 440-5446
Webpage: http://liholihoyachtclub.com/

Mr Holmes Bakehouse
Address: 1042 Larkin St, San Francisco, CA 94109
Phone: (415) 829-7700
Webpage: http://www.mrholmesbakehouse.com/

farm:table
Address: 754 Post St, San Francisco, CA 94109

Chongqing Xiaomian
Address: 915 Kearny St, San Francisco, CA 94133
Phone: (415) 983-0888


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14 thoughts on “Food Traveler’s Guide to San Francisco – Hot List 2016

      1. I actually lived there for years, but it was so long ago and the restaurant scenes change so fast there, I am afraid to give you information that is not up to date. But I will closely follow your footsteps via your blog 🙂

        Like

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