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San Francisco
Dungeness crab, Chinook salmon and Pacific herring are some of the city's leading delicacies, particularly at Fisherman's Wharf, where most of the restaurants are aimed at the casual day-tripper or tourist. But San Francisco also offers cuisines from all corners of the world -- from the colorful streets of Chinatown to North Beach, San Francisco's own "Little Italy" -- for those watching their budgets and those looking to splurge.
Fog City Diner is a nouvelle restaurant housed in a beautifully restored diner. Weekend brunch is served on Saturdays and Sundays. The lunch and dinner menus feature everything from practical fare (fish and chips, a half-pound burger) to imaginative cuisine (crispy Japanese pumpkin salad). The locals consider Mama's on Washington Square the number one spot for served-all-day breakfast, but the lunch menu is pretty awesome, too -- so definitely put up with the long wait for a table. Everything is delicious and made right there. You will not believe the whites-only egg creations. The Stinking Rose is a beloved North Beach institution. But be forewarned ... ya gotta love garlic! It's in everything, including the ice cream. Start with their Bagna Calda, which is garlic cloves, oven-roasted in olive oil and butter with a hint of anchovy, then served in an iron skillet with plenty of just-baked bread. Delfina offers unfussy Italian in the Mission District ... and you're bound to spot a celeb or two. The place is named after a restaurant in Tuscany, where owner/chef Craig Stoll worked in the early 1990's. Dishes change daily and often incorporate organic and locally sourced ingredients. The signature seafood bisque and beef medallions at Tommy Toy's are worth dressing up a bit to dine there. The cuisine combines Chinese and French influences, and the decor is inspired by the ancient Qing Dynasty. The fixed price menus are a worthy splurge. Fifth Floor is one of the best restaurants in town. Recent menu delights include Fallon Hills ranch lamb with rye berries, pickled raison and yogurt, hot and cold foie gras with honey and rhubarb, and King Salmon with apricot, guanciale and baby turnips. Reservations are a must.