A Chef-Approved San Francisco Food Crawl
This article originally appeared in Condé Nast Traveler and was written by Alexander George.
Oh, what to eat in the city by the bay, where dining out is a blood sport and you’re only as cool as the last meal you had? We asked the city’s best chefs to craft the ultimate bragging-rights progressive meal.FOR APERITIFS
“For drinks and finger food, Bar Tartine does really interesting Eastern European food, specifically Hungarian: creamed herring, blood sausage and sauerkraut, grilled tripe. Nicolaus Balla and his crew run the hardest-working kitchen in the city they even ferment and dehydrate everything themselves. There’s plenty of wine, too, and let’s not even talk about the bread. Which is to say, let’s talk about the bread. It’s incredible [561 Valencia St.; 415-487-1600; small plates from $10].”
Nicolaus Balla of Bar Tartine picks State Bird Provisions…
“State Bird Provisions’ menu changes constantly, but you should always order the signature dish: fried quail. The quail (California’s state bird) is deep fried, then served on a bed of tart onions and topped with a sliver of Parmesan. The place feels like a workshop because they serve everything dim sum style, on carts...."
For the Main Course and Midnight Snack, read more on Condé Nast's The Daily Traveler.
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