Big Jim?s BBQ entrances diners with a menu of tempting contemporary and barbecue cuisine arranged by chef Jim Modesitt. Like the annual westward migration of wood-smoking grills, the sauce-slathered bill of fare unites gourmet California treats with rustic southern cooking traditions, pairing juicy pulled pork, chicken, ribs, and brisket with hearty risottos, traditional cornbreads and beans, assorted cheeses, and crostinis. As clients sup on the tasty bounty or enroll in courses to learn the dark arts of cookcraft from the kitchen?s professional chefs and caterers, rich flavors and aromas lavish the nose and palate with a sensory celebration of fine food.
The chefs at Falafel Hut man steaming pans to forge a wide range of pita-swaddled sandwiches and hearty entrees, which lead to contented sighs across the dining room and open patio. In lieu of water wings, diners strap beef and lamb shawarma ($8.95) to each arm and dabble in a pool of cucumber sauce. The restaurant's namesake falafel parades onto pita or lavash bread before donning hummus, hot sauce, and fistfuls of crisp veggies ($6.95), and diners drive up napkin demand with two chicken kebabs and rice ($14.95). Pistachio baklava ($2.50) washed down with dark Turkish coffee ($3.50) serves as a mealtime encore more pleasant than a dinner-bell rendition of "Freebird."
This 100% Latino-owned business uses 100% organic flour and 100% natural ingredients to assemble sweet and savory empanadas with a multilingual blend of Caribbean, Latin American, and Californian points of view. Herbivores and herbivoyeurs can delight their senses in the flavors of mushrooms with brie, onions, and spices ($45 per dozen), while their meat-minded brethren can tear into a savory, roasted chicken poblano with onion, poblano chile, red bell pepper, tomato, cilantro, and spices ($45 per dozen). To keep the taste buds on the other side of your tongue from rebelling and making everything taste like burnt hair, keep them happy with the apple-cinnamon-with-chocolate empanada infused with Turbinado sugar ($30 per dozen). These fresh and healthy treats come in both meal and cocktail size. As with square dancing, mixing and matching fillings is encouraged, as are odd-numbered orders.
As the latest venture of San Francisco Soup Company, Ladle and Leaf boasts a new name, look, and menu items. However, the core commitment of the restaurant remains the same?to make great, healthy food. Every day, Ladle and Leaf?s chefs hand-craft custom-tossed salads, made-to-order sandwiches, and approximately 12 healthy soups from scratch within their kitchen, keeping an eye on sustainability and seasonality. The restaurant's innovative dishes showcase globally-inspired flavors by using organic and locally sourced fresh ingredients, such as cage-free eggs from Glaum Egg Ranch and organic milk from Clover Stornetta. Ladle and Leaf's commitment to conscious dining extends to the nutritional realms: each nutrient-packed 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.
San Francisco Fire Engine Tours & Adventures’ sparkling 1950's Mack Fire Engine carries passengers on themed adventures that combine the excitement of racing toward a fire with the fun of outwitting time. From the vantage point of the "Big Red Shiny Mack Fire Engine," guests catch views of the Bay Area while pretending to be important pieces of firefighting equipment. Tours run year round, and the crew outfits patrons with authentic fire gear to keep them warm while they explore the city on one of the themed tours. Winery tours cruise to Treasure Island, where guests enjoy tastes of signature varietals, while the Golden Gate bridge tour begins in Fisherman's Wharf before heading across the iconic bridge, through the village of Sausalito. Holiday-lights tours capture some of the city's most festive and decorated locations, and Halloween tours creep through Historic Presidio where ghosts are rumored to vacation.
Hot Spud's chef and owner Cemil combines the convenience of fast food with the taste of gourmet cuisine, stuffing piping-hot potatoes to the skin with fresh and organic fillings. Baked to perfection in an imported King Edward convection oven, each 12-ounce potato attains a fluffy interior and evenly browned exterior reminiscent of the Doughboy after spring break. Dungeness crab and lemon beurre blanc sauce tower atop the Wharf—the restaurant's signature spud—while other creations include toppings and sauces such as grilled shrimp, chipotle tartar and alfredo. Cemil creates salads and soups with local and organic products when possible, and–in addition to gluten free items such as brownies and cheesecakes–he incorporates Idaho's state flower, the sweet potato, into desserts. Customers lounge in a sleek, modern dining area with tall picture windows and an interior wall covered in bright, multicolored panels.