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Located at Pacific Bell Park (yes, the baseball park), the Acme hits a home run thanks to its all-star team. Chef Traci des Jardins is also the visionary behind Jardiniere while chef de cuisine Thom Fox has cooked at the city’s top tables. Their passion here is organic, sustainable foods so look for grass-fed beef and wholesome veggies. The filet is an eight- ounce taste of heaven whereas the 22- ounce rib eye is for heartier appetites. Fabulous reds by the glass so drink up in this beautiful room.
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Bix’s 1930s supper club vibe is right at home in Jackson Square, the neighbourhood that played host to raffish tycoons during the gold rush. Modern-day tycoons hug the sexy bar, sipping martinis with their babe du jour. Bix is [name]d after jazzman Bix Beiderbeck, whose nephew Doug runs the joint and keeps things hopping. At your table, it’s got to be the steak tartare and bananas foster, both prepared tableside. Other options are the excellent chicken hash and perfectly grilled filet. A mezzanine table lets you spy the action below.
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James Beard Award-winning chef Nancy Oakes reigns at Boulevard, a Belle Epoque fantasy popular with everyone from the expense-account crowd to dot-commers and grande dames. What lures such a disparate group? Easy – some of the best modern American food anywhere, ably presented by a knowledgeable wait staff. Indulge in the fresh Dungeness crab salad with hearts of palm and avocado and follow it up with the grilled California sea bass astride a spicy tomato basil sauce. The wine list is both exhaustive and exemplary, so pull out that gold card.
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The quintessential business lunch restaurant and the kind of place where everyone looks good, One Market has been drawing the power-lunch crowd for years with an ever-changing menu focused on seasonal ingredients. Chef Adrian Hoffman keeps diners coming back for more with his robust and flavourful American cookery slanting toward meats and grills. The wine list is smart and sensible and desserts, especially the individual Boston cream pie, sublime. The Chef’s Table, where customers eat with the chefs themselves, is a foodie’s retreat.
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