Welcome to Hops & Hominy. We are a San Francisco restaurant servin' up Southern food while providing homestyle hospitality. Founded by three friends from Ocala, Florida, with deep roots in small town hospitality we're bringing you the best parts of Florida and leaving the crazy behind. Our Southeastern inspired restaurant features a variety of sustainable and organic goods, craft brewed American micro-beers, an extensive repertoire of homemade everything, and a choice collection of local wines and spirits. We're here to recreate a little taste of Southern community, bringing people together by sharing great food & drink and being real while we do it. The curtain is drawn back, and our home is always open to you. We look forward to welcoming you into our family. David, and Adam Hops & Hominy
The third project for restaurateurs Anna Weinberg and James Nicholas & Chef Jennifer Puccio - the team behind Marlowe and Park Tavern. Design by Ken Fulk.
Join us for Monday thru Friday from 4-6pm for our 4,5,6 Happy Hour- featuring $4 bites, $5 beers and $6 wine! Oola Restaurant and Bar focuses on local California ingredients, seasonal produce, and organically farmed meats. Chef Ola Fendert's menu reflects his European culinary training well as his 23 years of cooking in S.F. restaurants.
Per Diem's menu is Northern California inspired French cuisine - centered on the use of fresh, local, seasonal ingredients and inventive flavor combinations paired with classic French cooking techniques. Kitchen 11:30am-10pm Cocktails whenever you'd like
Jamber is San Francisco's first wine pub! We serve wine on tap (no bottles), beer on draft and local comfort food. Relax on our heated patio, get to know your neighbors and enjoy wine in your flip-flops.
Online menus, items, descriptions and prices for Garden Court - Restaurant - San Francisco, CA 94105
California Pizza Kitchen is a casual-dining restaurant serving up California creativity through its innovative menu items. CPK provides a range of California-inspired dishes, from signature hand-tossed and hearth-baked pizzas, to imaginative salads, pastas, entrees, soups, sandwiches and cocktails. Offering dine-in, take-out, catering, online ordering and an award-winning CPKids Menu. Guests are invited to join the Pizza Dough Rewards program with delicious perks and seasonal sneak peeks. To join, go to cpk.com, download the Pizza Dough Rewards App or sign up with a server at your local CPK in San Francisco.
Hello. Welcome to THE MELT. THE MELT is committed to bringing fresh, 100% all-natural, real ingredients to everyday American classics. Our made-to-order menu of 'real happy food' includes hot-n-crispy grilled cheese melts, juicy burger melts, fresh chicken melts, fries, salads, hand crafted soups, mac-n-cheese and deliciously refreshing soft serve ice cream.
Denny’s is America’s Diner. Where guests have come for over 60 years to relax and enjoy good, hearty meals at reasonable prices. Open 24 hours a day, 7 days a week, Denny’s restaurants serve classic breakfast around the clock as well as craveable salads, hand-pressed burgers and homestyle dinners. Our menu is broad yet familiar, which makes us a great place to take the kids and family. And now, for a limited time, you can enjoy our Red, White & Bacon menu featuring dishes loaded with our premium, thick-cut Honey Jalapeno Bacon like the New! TRIPLE BACON SAMPLER, New! HONEY JALAPEÑO BACON SRIRACHA BURGER or New! HONEY JALAPEÑO BACON SLAM®! With over 1700 locations worldwide, including the U.S. and in more than 11 foreign countries and territories, Denny’s is always ready to serve you. Welcome to America’s Diner.With over 1700 locations worldwide, including the U.S. and in more than 11 foreign countries and territories, Denny’s is always ready to serve you. Welcome to America’s Diner.
The Keystone, an ode to classic American taverns featuring contemporary Bay Area fare, opens its doors mid-August 2015 at 68 4th Street. With industry veteran, Aric Sandoval, acting as General Manager. The Keystone offers an exciting ambiance with crave-worthy dishes and a rock-solid spirits selection. This talented team is anxious to bring a social space with upscale food and a convivial atmosphere to San Francisco’s SOMA neighborhood. Originally built in 1913 as part of the Keystone Hotel, the restaurant was purchased along with the hotel by Charles W. Mosser in 1981. The Mosser family decided to open a new concept with a name inspired by the original builidng. The Keystone embraces the history of the space it occupies and will pay tribute to the many decades of service with small touches in design elements from wall décor to check presenters. With a passion for providing world-class service, General Manager Aric Sandoval aspires to create a welcoming space for all to enjoy. He spends his time in the dining room where he is constantly educating and communicating standards to staff with an easy-going and friendly demeanor, as well as warmly greeting guests. With an emphasis on approachable cuisine, carefully-selected, affordable wines and beer, and hand-crafted cocktails, The Keystone aims to create a comfortable environment for all types of diners. Paralleling this sentiment is Sandoval’s personal belief in offering great food, great drink, and a great ambiance with open arms to every guest. The Kitchen Team led by Executive Chef Banks White has created a sophisticated menu with flavors reminiscent of American favorites. The dishes found on The Keystone’s menu are indulgent, ever-changing, crafted-American classics with a global influence. While all the dishes are equally as approachable and decadent, a few highlights include: Collard Green Lumpia, Grilled Mt Lassen Trout with Malaysian Curry Butter, alongside our Thai style Fried Chicken. The Keystone has created a distinct beverage program that includes high quality spirits and rare flavor combinations. Highlights of his program include: a large selection of whiskeys, rye, and scotch; herbal elements, such as tinctures, bitters, and herbs; 70% California wine and 30% global wine; and 20 beers on tap. The thoughtful, hand-crafted, signature cocktails are unique, yet approachable made with interesting spices and topped with fun garnishes. Signature cocktails have quirky names to match the energetic vibe of the bar. Designed by D-scheme Studio of San Francisco, renowned designers of the Mandarin Oriental Hotel and Steins in Mountain View, The Keystone has a lively and inviting feel. With warm, mahogany accents and brown, tufted-leather banquettes, the various textures add to the spirited vibe. From the gray paint to the silver-leather wall applications, and the copper finishes to the Edison bulb, pendant lighting, the allure of the room is all in the details. The timeless aesthetic and ambiance of nostalgia is enhanced by the white marble flooring and exposed brick walls. Similarly, the modern metallic fixtures accent the original Edwardian crown moldings, uniting the past and the present. In the main dining room is a large, communal, high-top table made of reclaimed wood and cast-iron that seats twelve guests. The bar with gray slate countertops includes a chef’s counter near the open kitchen and seats six guests. The private dining room, which includes presentation capabilities for both corporate and social events, accommodates groups from 15 to 50 guests and buyouts can entertain up to 250 people.
We are proud to be a San Francisco certified green business. Our house beers include ales, lagers, Belgium inspired beers, seasonal specials and cask conditioned ales. We have a full bar and offer select California and Spanish wines. ThirstyBear serves eco-friendly kegged California wines by the glass. The menu at ThirstyBear presents a contemporary and seasonal approach to traditional Spanish tapas. We utilize local and organic products as much as possible, working with local farms and purveyors to provide the freshest ingredients that are in season. We are the ideal venue to grab some tapas and beer with some friends at our bar, sit down in our dining room for a delicious selection of paellas, or to host a large gathering for any festive occasion. We also have pool tables and darts upstairs, which can also serve as a great space to host your special, private event. Join us for live flamenco performances every Sunday evening. Reservations are recommended. Book your banquet at ThirstyBear here: http://thirstybear.com/banquets
Fang is the sister restaurant of wildly popular House of Nanking. At Fang, Peter and his daughter are eager to share their newest culinary vision. Fang embodies both modern and authentic Chinese cuisines in a fine dining setting. While a portion of the menu still remains traditional, a section of the menu now takes traditional family recipes and reinterprets them - seeking to pair spices and ingredients not commonly found in Chinese cuisine. Patrons come to Fang to learn about Peter's food not only through his dishes, but also through meeting him and actually experiencing first-hand how much his craft and his customers mean to him. Few other restaurants in the city give you the opportunity to meet the person behind the food every night. This intimacy has made House of Nanking unique for more than two decades, and Fang continues that tradition. Come to Fang and let us make your experience a personal and memorable one. Follow Kathy on her food blog: http://myfangalicious.com Follow Kathy on twitter @myfangalicious Twitter Like Kathy's chef page at chefkathyfang (http://www.facebook.com/chefkatfang) Check out Kathy's website http://chefkathyfang.com
Welcome the newest establishment of the Osha Thai movement. Here we take you on an adventure through North East Thailand, with compelling stone sculptures, and traditional Cambodian style architecture. This location features a luxurious private room, perfect for business meetings or intimate gatherings.
This is purely a fan page that has been set up and hosted by a devoted fan of all things Pazzia.
All About Samovar: Q & A With Founder, Jesse Jacobs Q. How Did Samovar Tea Lounge Get Started? Samovar was born from the realization that our society is focused on the wrong things. We try to so hard to be good students, to please our parents & teachers, to find security in a good career, perfect spouse, perfect kids, perfect body. Our need for security creates all these market forces where people end up becoming seduced by products that claim to give us short cuts to the good life. Along the way we become addicted to quick fixes that don’t change anything. It’s like the image of the snake eating itself. Because we can’t see the overwhelming abundance of the present moment, we consume what we can see — ourselves. I spent years living the corporate dream and for me it was not fulfilling. I wanted to make a difference in the world by helping people remember what it is to be human. Samovar is an alternate reality. A place where we can step out of the rat race. A place where we invite people to slow down, to inhabit the present moment, to disconnect in order to connect. Q. What Makes Samovar Tea Lounge Different? It’s what we believe, and how we manifest those beliefs. We are so proud to be able to offer a retreat from the rat race, an escape from information addiction. We’re about enjoying the basic goodness of being present in the moment. People come in for the delicious, healthy food and drink. They leave with their spirits elevated, nourished, and re-energized. Q. What Does Tea Mean To Us & Where Did The Passion Come From? I was that kid who brought tofu sandwiches and seaweed wraps to school lunch in the 80’s. I was not popular. At the same time, my parent’s passion for healthy food and diverse cultures introduced me to teas from around the world. When I started Samovar Tea Lounge I realized that tea would be the perfect vehicle to satisfy just what the world neeeded today: to slow down, unplug, and wake up. Q. Why Is Samovar Tea Lounge So Popular Among Startup Entrepreneurs & The Tech Community? I don’t know if they realize it, but tech entrepreneurs are the harbingers of a new era for our society. It’s the relentless march of progress, but they must realize consciously or unconsciously their role in bringing it about. This new era is awesome with it’s potential connectedness, for spontaneous movements demanding justice. The efficiencies we have created have given more power to each of us than we’ve ever had—in the history of humankind. But the machine is SO powerful. With all these geniuses at work creating new experiences and new devices it shouldn’t be a surprise. But now we’re back to the snake eating it’s own tail. “Crackberry” used to be a derogatory term, now we call them “smart phones.” And as technology pervades every aspect of our society, the perspective has flipped and the machine we created to serve US starts to make decisions FOR us. From the innocuous Netflix or Amazon recommendation, to the more insidious things like Facebook and Twitter that while powerful, also demand us to change our expression, and even our thinking patterns in order to conform to the machine’s demands. So Samovar is a fantastic escape into what really matters and nobody appreciates that more than these tech entrepreneurs. Samovar’s food is some of the most delicious and healthy you can find, pretty much anywhere, and the tea a state of mind that is really different from the norms like coffee or beer. Tea is about being present. It’s relaxing and also energizing. I don’t hate technology, or progress. I love it and recognize it’s inevitable. What I care about is making sure that WE are driving the machine and not the other way around. Q. Where Is Our Tea Sourced? We’ve been in business for more than 10 years and in that time have made amazing relationships with artisan tea farmers around the world. From China, to India and Japan, these tea farmers have committed themselves to preserving an ancient art, and helping the planet along the way. Tea farming is a hard life, but a good life. We source almost entirely organic products which means more sustainable practices, and a better product. The whole chain benefits. One of my favorite farms is this little place in Hawaii. A couple started the farm in Volcano Village after leaving their deadend jobs in New York City. I’ve spent quite a bit of time there and it’s amazing. You really see that tea is real food. Picked by hand from the Camilia Senisis bush and then laid out to dry, cooked, rolled, even packed in dirt and aged like wine. The whole experience is amazing. The tea is only available in small batches and we try to buy them up as soon as we can because our customers really love it. I’m so proud to be a part of the chain that support farmers like them. Q. How We Train Our Staff: Creating Tea Masters We have a kind of secret tea school that all our tea tenders have to take. We’ve started offering some of the courses to the public. In February 2013 we launched the Samovar Tea Lounge Ultimate Beginner’s Guide To Tea which is a tea set and video series where I talk with a friend about the in’s and outs of teas. It’s a great tool for people who can’t get to the lounges and talk to me or our expert staff in person. The real secret to our employee success, though, is in the attitude. We need and love people who are passionate about tea, but even more, passionate about connecting with our customers. Everyone appreciates a little authentic attention, and caring. And that’s what separates our staff from the typical restaurant or coffee shop. With a little time you can teach anyone to appreciate tea, the origins, the processing differences, the food pairings. But to teach someone to genuinely care about a total stranger, that can take lifetimes. Q. What’s The Difference Between Coffee, Alcohol & Tea? It starts with a question, “What’s your objective?” Each drink has survived and thrived because it meets some core human need. Let’s start with coffee. Don’t tell anyone, but I actually love coffee. I’ve got my favorite San Francisco coffee spots and if you’re lucky you might find me hiding out there with a cup of joe and copy of Outside Magazine. But the coffee culture is completely different than tea. The coffee culture is all about Go-Go-Go. It’s like a burst of jet fuel. Drink a little and you get morning boost. Drink a lot and your hands are shaking and you talk so fast no one understands you. Go into your typical coffee shop and amongst all the laptops what you get is a cup of caffeine and some kind of white flour, sugar pastry. It’s no surprise that these are all extremely addictive substances. And that’s the danger of coffee. It can come to rule you and if it does, it ain’t pretty. Beer, wine, alcohol, they’re at the other end of the spectrum. When you start the day with a tank of jet fuel, it’s inevitable that you need some kind of antidote at the other end. As a society we swing between hyperactivity and numbness. In the right situation alcohol can be a wonderful enhancement to food and social interaction. It’s been widely appreciated for a long, long time. Craft beers, incredible wines, do-it-yourself winerys, small batch distillery’s, it’s all apart of the backlash against industrialization of our lives. Tea culture really shares a lot with this world. Alcohol can be a great complement to food, celebrations, and so on. We’ve even been experimenting with some tea infusion cocktails—you can join our mailing list if you want to get the recipes when we release them. And that brings us to tea. Tea is the drink that you can keep by your side all day long. You can start with a nice black tea to pull your eyelids back and help focus your attention. You can drink a pot of Ryokucha with is a green tea powder blended with toasted rice grains–earthy, savory depth topped with that unique bright green tea flavor. This one is really great because the powder is so fine that you can actually ingest it along with all the cancer-fighting health benefits. And of course there are many, many choices. So you pick your morning tea, and with two tablespoons of tea leaves, you can brew 10, 15, or more cups of tea. Keep the tea leaves in the pot and then just keep adding hot water. We just added a completely glass electric tea kettle to our online ship that is perfect for the office. So now you can have a perfect tea setup for your workplace. Tea kettle boils water. Pour it into the teapot with a couple tablespoons of tea. Count to thirty, and pour it into your cup. Each infusion tastes a little different. Experiment with the timing. But you’ll have tea for the whole day, and enough left over to serve your friends while you make your plans to be the next Instagram. Later in the day you might want to switch to an herbal blend. Herbal blends are another timeless tradition of infusing water with delicious, healing plants. Each blend has it’s own unique properties of relaxing, inflammation fighting, cancer-fighting, and so one. I’m not a doctor so I can’t make any claims about the health benefits, but it’s all out there. And since we source organic ingredients whenever we can, I can say it takes great and it is good for you. So you rinse your brewpot and then toss in two tablespoons of your favorite herbal blend—popular choices are Tumeric Spice, Hibiscus Bliss, and Ocean of Wisdom, a blend we prepared to serve the Dalai Lama when he visited San Francisco—get your water going again, and you’re all set. And tea is a naturally social drink. One pot can serve many people, so you can order a Tea Service at our Lounges and get a whole variety of teas and complementary foods. You drink, sample, share, laugh. It’s a very basic but at the same time much needed experience that is on the edge of extinction in our society. A friend told me that when she’s figuring out what to do with her girlfriends at night, everytime she recommends Samovar people are really excited. They realize it’s just perfect. They want to be together, and they don’t want the bar scene. And they love the food and tea combination. And that’s what brings people to tea and to Samovar Tea Lounge. We host corporate holiday parties, wedding shower’s, wedding receptions, baby showers, family reunions, you name it. Because Samovar Tea Lounge is a place where people can experience the joy of being human in the here and now. Alone or with friends. Being present and being truly connected. And tea is vehicle that makes it all possible. In Gratitude, Jesse Jacobs, Founder & Owner Samovar Tea Lounge
MaSo, Market South Restaurant serves fresh, sustainably sourced California Cuisine. Executive Chef John Hart offers comfort food favorites like tuna tartar wonton tacos, dungeness crab bon bons, mac n lobster and birkshire pork porterhouse. The sophisticated MaSo charm is reflected not only in the creative menu but also in the retro computer design of the early days of the Silicon Valley. MaSo Bar, Lounge and Terrace features a relaxed atmosphere to meet and mingle with friends and business associates alike and to enjoy local wines or an innovative fresh cocktail.