Every day, San Francisco Soup Company’s chefs craft crunchy salads and approximately 12 soups from scratch, keeping an eye on sustainability and seasonality. Both salads and soups showcase organic and locally sourced ingredients such as produce from Durst Organic Farms and organic lettuce from Earthbound Farm, and soups cast tendrils of steam from biodegradable containers. San Francisco Soup Company’s commitment to conscious dining extends to the nutritional realms: each recipe comes with nutrition stats, and the menu even designates which soups are gluten-, meat- and dairy-free, and which soup spoons best shield noses from affectionate pinches.
The expert protein wranglers at Carroll's Meats delight patrons with lovingly sliced deli meats and a history that stretches back nearly a century. This Groupon can be redeemed at the deli counter for half a dozen delectable cold cuts, including blackened tri-tip beef, barbecue roast beef, lemon-garlic turkey, peppered turkey, roast turkey, or sausages, allowing patrons to stock up on materials for making sandwiches at home or sewing duvet covers out of meat slices (prices vary by availability and season).
Dontaye Ball started honing his culinary skills at age 8, baking cookies and cakes in his grandmother’s kitchen. Though the inveterate chef has expanded his repertoire over the years, taking time to execute fine Italian cuisine for Delfina and Catalan fare for Contigo, he still champions comforting, simple soul food.
Chef Ball starts with classic comfort-food recipes and enhances them with gourmet flourishes. He adds a handful of fresh thyme to buttermilk fried chicken, for instance, and uses pork belly to make meatloaf. He also caters large events such as birthday parties and corporate roasts with his award-winning slow-smoked and barbecued meats, which he slathers with from-scratch barbecue sauce.
Sunrise Deli pleases palates with award-winning Middle Eastern cuisine, concocting falafels lauded by SF Weekly and San Francisco Chronicle. For more than a quarter century, chefs have grilled kebabs, stuffed pita envelopes with love letters, and loaded dishes with hummus, fresh yogurt, and olives. Sunrise Deli acquires its meat from local ranches and picks its vegetables from local farms to ensure fresh, earth-friendly sustenance. Every day, round loaves of sesame bread pop out of the oven alongside piping-hot armenian pizzas and spinach pies. Sunrise Deli also caters platters laden with baba ghanouj and meat kebabs to family gatherings or teddy-bear picnics.
The chefs of San Buena Taco Truck grill asada and carnitas inside roaming kitchens, delighting taste buds across the city with four trucks and a bustling catering department. Each truck totes a station for dousing spicy tacos, quesadillas, and burritos with salsa verde and guacamole, and stocks a refrigerator with beverages from south of the border, including tamarindo and Mexican Coca-Cola. Caterers travel to special occasions, such as weddings and discoveries of lost remotes, dishing fare en masse. They count Whole Foods Market, Lucasfilm, and Genentech among their satisfied, sated clientele.
No matter the time of day, patrons always dine at twilight inside Arabian Nights Restaurant. Painted palm trees arc cross a dark-blue sky in minaret-shaped frames, and exposed rafters high above the dining room evoke the feeling of an outdoor meal along the Mediterranean. The kitchen matches the dining room's traditional touches with a flame-fired oven that bakes fresh pita bread to order and crackling wooden embers that give kabobs their rich, smoky flavors. Guests also share small plates of hot and cold mezza, such as falafel and tabbouleh, as the light from ornate chandeliers casts freeform shadow puppets against linen-covered tables.