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Defunct Michelin-starred restaurants in San Francisco (10 P) Pages in category "Defunct restaurants in San Francisco" The following 17 pages are in this category, out of 17 total.
This page was last edited on 29 December 2022, at 00:49 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
In 1913, [39] Dai Wah Low's [e] Shanghai Low (532 Grant) opened, later expanded, and in 1923, was surpassed by Low's purpose-built New Shanghai Café (453 Grant), an early Chinese restaurant-nightclub with hardwood floors and room for a dance orchestra.
China Live is a Chinese marketplace in San Francisco, California, described as being of "epic proportions" [1] that comprise various casual and fine dining restaurants, bars and food and beverage outlets. China Live was founded by George and Cindy Chen.
A historic bar located at 1901 Union Street in San Francisco's Cow Hollow neighborhood. [18] It was founded as “The Alley”. [5] The sports bar saloon has been run by a single family for four generations and over a hundred years, the Ferroni family. [5] In 2023, the Ferroni family opened a second floor upscale cocktail lounge. [19]
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 ...
Six months after the opening, the restaurant earned its first Michelin star in October 2016, becoming the first Chinese restaurant in San Francisco to do so, and has retained it since. [ 15 ] [ 16 ] [ 17 ] As of December 2023, the restaurant remains the only Chinese restaurant in the United States with just one Michelin star.
Johnny Kan (1906–1972) was a Chinese American restaurateur in Chinatown, San Francisco, ca 1950–1970.He was the owner of Johnny Kan's restaurant, which opened in 1953, and published a book on Cantonese cuisine, Eight Immortal Flavors, which was praised by Craig Claiborne and James Beard. [1]