Kick back and enjoy flavorful tacos, burritos and chips and salsa at Gerardo's Mexican Restaurant.
Don't leave the kids at home — youngsters will love the family-friendly cuisine at this restaurant just as much as mom and dad.
You can also serve food from Gerardo's Mexican Restaurant at your next party — the restaurant offers catering.
For those in a hurry, the restaurant lets you take your grub to go.
Don't fuss with street parking. We've got some parking available.
If you're looking for a delicious taco or burrito, you'd definitely be wise to head to Gerardo's Mexican Restaurant.
Gerardo's Mexican Restaurant serves up some of the best Mexican fare in town, so head on over today and treat yourself to some authentic eats.
Home-style African cooking takes center stage at traditional eatery Miliki in Oakland.
You won't need to get a sitter before heading to this restaurant — kids are more than welcome at this family-friendly establishment.
Patio tables and chairs are ready for Miliki diners who prefer their meals al fresco.
The food's ready when you are. Come on in or carry out.
Diners will appreciate the quick and easy parking options located near this dining establishment.
Cyclists will also appreciate the plentiful space to lock up their bikes outside the restaurant.
Miliki knows how to put a smile on your face
the fairly-priced fare is easy on your taste buds as well as your wallet.
If an African meal sounds right up your alley, don't hesitate to dine at Miliki.
Fresh fare can be found at Fountain Garden Seafood Restaurant, where patrons seek to sample every seafood dish on the menu.
Fountain Garden Seafood Restaurant is also a good option for those with special dietary needs, offering both low-fat and gluten-free items on the menu.
Save money on a sitter — kids are welcome to join the table at Fountain Garden Seafood Restaurant.
Reservations are offered, so call ahead to lock down your table.
Throwing a big party? Count on Fountain Garden Seafood Restaurant to provide top-notch catering with the same great dishes you love.
Menu items at Fountain Garden Seafood Restaurant tend to be mid-priced, so expect to plop down about $30 per person to dine here.
Lip-smacking chicken and savory sides can be found at KFC.
The menu at KFC is loaded with gluten-free and low-fat options.
The restaurant's noise level can be somewhat straining on the vocal cords, so intimate get-togethers may be best enjoyed elsewhere.
Don't sacrifice comfort for style — KFC's dress code is business casual, so guests can look and feel great.
Can't get enough of KFC's tasty dishes? They also offer a catering service for parties and events.
The food is prepared and packaged, just waiting for your pickup.
At KFC, you can find ample parking that is readily available any time of day.
Convenience is essential at KFC, and food is served from morning until night.
Everyone in Oakland knows the secret to fantastic chicken is found at KFC.
Whether you are looking for a slice of pizza or a whole pizza pie, Oakland's Domino's Pizza offers a wide variety of pizza types and sizes.
Looking for low-fat, gluten-free meal options? Look no further than Domino's Pizza.
Loud crowds paired with a healthy sound system keep the volume level at this pizzeria at the edge of ear-splitting.
Good luck spotting a suit and tie at Domino's Pizza — casually-dressed diners are the norm here.
Choose wisely. Wait at home for delivery or come into this pizzeria for carryout.
Domino's Pizza can also cater your next party; call today for details.
Don't fret! Parking options are readily available near Domino's Pizza.
When you don't feel like cooking dinner, pay Domino's Pizza a visit and enjoy a hot and fresh pizza pie.
Tastes of Asia unite at Phnom Penh Restaurant in Oakland, where dishes come together from all over the land.
No need to splurge on a babysitter — tots will be right at home chowing down at this restaurant.
The restaurant accepts reservations, so you can get around the busy crowd.
Hosting a swanky shindig? Call up Phnom Penh Restaurant for their catering services.
Getting your food to go is also an option.
Don't waste time searching for parking, we've done all the work for you. Spaces available here.
Bicyclists will also find lots of space to safely lock up their bikes.
Supper is exceptional, though the restaurant also offers breakfast and lunch.
You'll get a mouthful of flavor when you dine at Phnom Penh Restaurant, so swing by for a sample of some seriously tasty Asian-fusion fare.
Don't feel like dressing up for dinner? Remember to grab a table at Phnom Penh Restaurant and enjoy a blend of Asian-style cooking in a lovably low-key environment.
Most Top Chef finalists launch their restaurant careers right after their time on television ends. Not Casey Thompson—she spent seven years after season three traveling, all the while thinking hard about what she wanted in a venue. She met farmers, built relationships, and finally opened Aveline (plus its cocktail bar sibling, The European) in June. As the result of so much careful planning, the restaurant truly embodies Casey’s vision, both in the space and on the plate.
One key part of that vision? Pigs. Casey loves to use almost every part of them, including the head. In honor of Aveline’s recent launch, we asked her about her fondness for pork, her cooking philosophy, and some of her go-to spots in San Francisco.
GROUPON: One ingredient that crops up on the menus at Aveline and The European is pork. Specifically, pork from the pig’s head—pork jowl, pig cheek, pig ear. What do you like about this ingredient?
CASEY THOMPSON: In general, I love any animal that tastes good from head to toe! As a chef, it’s really beneficial for me to use different parts of an animal that might otherwise be underutilized. It keeps costs down and provides guests with the opportunity to try things they may not otherwise try.
There is a lot more marbling in these parts than you might think, and there are a variety of different textures in specific parts like the ear.
G: Do you think that pig face is trending right now?
CT: I don't know. I try not to pay too much attention to what’s “trendy.” I just want to make food that tastes good, and if it means using parts of an animal that are unfamiliar to most people and [then] educating people about them, I’m happy to do so.
G: If someone hasn't tried any part of the pig’s head, where should they start?
CT: I think a good place to start is with pig cheek—it’s rich and it braises perfectly! Confiting a pig cheek [at home] is easy. The most difficult part is probably finding the product, but your local butcher can help with that.
G: Are there other pig dishes in San Francisco that you like?
CT: The pork at Kokkari is unreal, and Namu Gaji does a pretty impressive job too!
G: Aside from cooking with pig parts, you’re also an advocate for sustainability and the environment. Where does that passion come from?
CT: I have a job that impacts the environment, and as such, I have a duty to make sure that my staff and I do all we can not to add to the overwhelming issues we’re already facing.
I am also a firm believer in good husbandry. All animals deserve to live a good life, especially if they are giving us theirs for nourishment. It’s our responsibility as humans to recognize that.
G: Some of your dishes have original ingredients with a cool, earthy vibe. I’m talking about the "ham snow" and "chicory soil" on Aveline’s menu. Can you tell us more about these?
CT: Environmental elements in a dish add interesting flavors. The chicory soil contains nori, breadcrumbs, candied cashews, and chicory—all pretty earthy, you’re right. Now, the ham snow is highly technical stuff: we freeze ham, grate it over cold amberjack, and call it snow!
G: You’re also creating the menu over at The European, your bar-and-lounge project with Adam Wilson. It seems like the snacks have more of an updated comfort-food feel. Is The European the other side of Aveline's coin?
It absolutely is! There is a secret kid side to me with that menu and, really, it’s us having fun. I do think we have the best burger—it is so good. I want people to use both spaces! Come and eat at The European!
G: To close out, can you share some of your favorite San Francisco spots to grab a bite?
For coffee: Réveille Coffee Co.
For breakfast (and guilty, greasy pleasures): San Jalisco
For lunch and dinner: Kokkari, Kin Khao
For after-hours drinks and eats: Rye, Tradition, Le Colonial
For outdoor dining: The Ferry Building, Slanted Door, Cavallo Point, Coqueta
This interview has been condensed and edited. Photos courtesy of Casey Thompson. The European photo by Andi Fisher.
When you live in a city with so much scenery, eating inside can feel a bit stifling. Here are five beautiful restaurant patios in San Francisco that allow you to order in the great outdoors.
Mission Rock Resort (817 Terry Francois Blvd.)
The restaurant group that owns South Park staples MoMo’s, Pedro’s Cantina, and Pete’s Tavern overhauled Mission Rock Resort in late 2012. Now, it’s a bayside escape with plenty of deck seating, calming ocean views, and easy parking. Try bites from the raw bar or fried seafood for lunch, brunch, or happy hour.
Foreign Cinema (2534 Mission St.)
The most popular tables at this Mission stalwart are in the romantic covered patio. In the evening, artsy or retro flicks are projected on the patio wall while sound can be played through drive-in–style speakers at each table. The movies, however, are a secondary draw compared to the Californian-Mediterranean food.
Waterbar (399 The Embarcadero S)
Waterbar is a perennial Top 100 restaurant, so you can bet on some memorable seafood with views of the bay, the Bay Bridge, and the Bay Lights—not to mention $1.25 oysters every day before 5:30 pm.
Bar Agricole (355 11th St.)
Opened by a collective of the city’s best bartenders and sommeliers, Bar Agricole is led by master drink maker Thad Vogler. Unsurprisingly, its cocktails are just as good as its seasonal food. The space’s award-winning design features plenty of redwood, concrete, and glass, plus a spacious patio that’s covered and heated during the winter months.
Biergarten (424 Octavia St.)
Biergarten takes its name literally—its only seating is outdoors, where all of its Bavarian-style street food is served from shipping containers converted into a kitchen and bar. Brews can be ordered by the half- or full-liter, but considering the long lines, it’s best to get the larger of the two before you squeeze into one of the communal picnic tables.
Photos courtesy of Mission Rock Resort, Foreign Cinema, Waterbar, and Bar Agricole; Biergarten photo courtesy of BarFlySF.
Sushi is not hard to come by in San Francisco, but so much variety means that finding the perfect sushi spot can be a challenge. Here are our picks for the five freshest, most innovative sushi restaurants in the Bay Area.
1. Cha-Ya (762 Valencia St.)
Vegetarian sushi anyone? While that may sound like an oxymoron, Cha-Ya is redefining what sushi means, veggie- and vegan-style. It’s cash-only here, and the wait can be long, but the food is inventive and the service is great. Even meat eaters should enjoy the Cha-Ya Roll: tempura-battered asparagus, avocado, yam, and carrot with Cha-Ya’s special sauce.
2. Minako Organic Japanese Restaurant (2154 Mission St.)
Never tried fried “veggie eel” before? This place has you covered, and it accommodates most dietary restrictions. There’s a vegan menu, a gluten-free menu, animal-product-free tempura, and sushi made with brown rice.
3. Roka Akor (801 Montgomery St.)
The presentation at Roka Akor is out of this world: sushi served on a landscape of salt rocks, ice, bamboo boxes, and light (that’s right, your sushi plate will glow). The tasting menu is a must-try and incorporates a wide range of different fish.
4. Tsunami Sushi Panhandle (1306 Fulton St.)
Tusnami’s classic california rolls are half off during happy hour, but the restaurant is most famous for its combination rolls. Try the Mama San with tempura shrimp and spicy tuna or the Magic Mushroom roll with salmon, snow crab, and enoki mushrooms. Also, consider adding some zing to your meal with sake or wine.
5. Akiko’s Restaurant (431 Bush St.)
Located in Union Square, Akiko’s serves up superfresh sushi—the menu changes daily based on the availability of ingredients. The kitchen focuses on serving sustainable, organic, seasonal, and local fish at high-end prices. The omakase menu will run up to $100 per person, but for sushi die-hards, it’s worth it. If you’re not feeling fish, there are non-sushi items on the menu, too, including teriyaki meats and udon soups.