Restaurants in South San Francisco

Owner and head chef Calvin Schneiter lives his dream every day as he fuses traditional Spanish tapas with American accents at Andalu, his first-ever restaurant venture. Schneiter learned the trade from his mother, a gourmet chef and culinary teacher, and diners at his elegant eatery savor eclectic dishes from his mind, such as duck confit dumplings with sweet chili sauce, deep-fried macaroni and cheese, and butternut squash raviolis with sage brown butter. The restaurant has earned accolades from all over the country, and the San Francisco Chronicle’s Michael Bauer praised not only the caliber of the cuisine, but the staff's "relaxed attitude" that creates a comfortable and informal atmosphere during meals and impromptu interrogations.

Clement Street Bar & Grill’s blue-and-white storefront has been a Richmond District landmark since 1983, when the eatery first flung open its doors to serve heaped plates of fresh seafood, roast chicken, and other hearty American fare. Patrons feeling cramped after road trips in a 2-D Jetsons aerocar can stretch out in roomy wooden booths with white-linen-covered tables, or take a seat beneath greenly glowing overhead lamps at the bar.

In Bistro SF Grill, glasses brimming with Slavic wines clink in toasts, launching their cool song against carmine walls punctuated by vivid paintings. Patrons slide into booths or seats to browse a menu dominated by inventive, sustainable, organic burgers trapped between organic multigrain or kaiser bread. Patties crafted from Johansing Farms' grass-fed and free-range beef parade alongside a construction named for Iggy Pop, which captures the fiery personality of the rock icon with roasted red peppers atop organic grass-fed buffalo from Wyoming. Chicken, turkey, and vegan burgers proffer beefless options, and the bistro's wine menu highlights Eastern European varieties, including wines from Slovenia and Croatia, which patrons may sip at the bar while holding staring contests with a dazzling mosaic-ringed mirror. The terroir of each elixir is shaped by Mediterranean, Alpine, and Continental climates that flock to the region's feuding meteorologists.

Queen's Louisiana Po-Boy Café radiates with authentic New Orleans culture, pairing French Quarter–inspired décor with sandwiches and fixings, some imported straight from The Big Easy. The menu brims with creole and Cajun creations, ranging from seafood gumbo to overstuffed oyster po boys made with french pistolet baguettes. Bag of Zapp's potato chips or beignets, the famed New Orleans dessert and paternal grandfather of the doughnut, can sidekick meals. Regional art and faux gas lanterns line the dining room, casting a muted glow into an atmosphere already rich with the scent of savory fare.

Free-range meats and local vegetables nestle between slices at AK Subs, where breakfast and lunch seekers fill up on omelets, meaty and vegetarian sandwiches, and smoothies. As one of the city's original grease recyclers and long-time composters, the sandwich slingers are committed to environmentally friendly practices, even using biodegradable cleaning solutions, causing rivers and lakes to squeal with joy. Local produce bridges the gap between layers of preservative-free bread, baked fresh daily at three bakeries. Hormone- and antibiotic-free meat includes free-range, organic chicken and wild red snapper to round out the earth-conscientious menu.

Santorini's Mediterranean Cuisine's chefs place house-made pizzas in their brick oven, expertly grill marinated meats, and spread fresh sauces over pastas. In the intimate main dining room, guests can linger over a DeLoach cabernet and pomegranate chicken as they take in aromas of baking bread, cooking olive oil, and Mediterranean spices. Nearby, artwork depicting traditional Greek village architecture and ancient Greek teleportation devices hangs on the restaurant's yellow walls.