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Californios is a Michelin-starred restaurant in San Francisco, California, serving Mexican cuisine.Its head chef is Val M. Cantu, one of the restaurant's co-owners.. Californios earned its first Michelin star in 2015 and its second in 2017, becoming the first US restaurant serving Mexican cuisine to earn two Miche
Cioppino is an Italian-American seafood stew invented in San Francisco. [38] [39] It often features crab, shrimp, clams and firm-fleshed fish cooked with herbs in olive oil and wine, with onions, garlic, tomatoes and sometimes other vegetables. [39] It was said to be created by immigrants in San Francisco from Genoa in the late 1800s.
Fleur de Lys was a French restaurant in San Francisco, California, US. It closed in June 2014 after a 28-year run. [1] [2] A sister restaurant in Las Vegas by the same name was closed in 2010 and reopened under the name Fleur by Hubert Keller in 2010. [2]
The San Francisco Michelin Guide was the second North American city chosen to have its own Michelin Guide. Unlike the other U.S. guides which focus mainly in the city proper, the San Francisco guide includes all the major cities in the Bay Area: San Francisco, Oakland, San Jose and Berkeley, as well as Wine Country, which includes Napa and ...
Transit Café (April 2015 – November 2019), Presidio, San Francisco, [19] [20] closed for the construction of the Presidio Tunnel Tops project. El Alto (2022), State Street Market, Los Altos, California [ 21 ] (Vacated in 2023) [ 22 ]
In 1989 author Ron Fimrite, [7] one of the softball team members, wrote The Square: the Story of a Saloon, describing the restaurant's place in San Francisco's cocktail culture. [8] In 1990 the partners sold the restaurant. Ed and Mary Etta, with Sam Dietsch as a silent partner, opened a larger restaurant, Moose's, on the opposite side of the ...
Swan Oyster Depot is a seafood eatery and cultural landmark located in the Polk Gulch neighborhood of San Francisco, California. It opened there in 1903 and except for a brief hiatus and rebuilding period following the 1906 San Francisco earthquake, it has been running continuously in the same venue since that time.
The food became less sauce-focused and "lighter," as it was described in the San Francisco Chronicle in 1985. Galloway started working with different food distributors, improving the quality of the seafood, and hired a larger dessert staff. [5] The restaurant had food-focused theme dinners.