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Wako is a Japanese restaurant in San Francisco's Richmond District, in California. [1] The restaurant specializes in sushi and has received a Michelin star. [2] [3]
Restaurants located in San Francisco, California, or, with chains, whose founding restaurant is located there. Subcategories This category has the following 8 subcategories, out of 8 total.
The Washington Square Bar & Grill was a landmark restaurant adjoining Washington Square in San Francisco's North Beach neighborhood (Powell at Union streets). Known widely as the Washbag, so named by columnist Herb Caen as a play on words, it was a favorite gathering place for a generation of writers, politicians, musicians, and social elite.
VOORHEES – Suma’s Kitchen made its official debut with a grand opening celebration on February 24. Owned by Sumaiyya Asim, a graduate of Cherry Hill East High School and Rowan University, Suma ...
A report by the City of San Francisco Planning Department called the Tonga Room a "historical resource." [ 7 ] Citing the Polynesian-themed bar's artificial lagoon, rainstorms, and lava rock, the report said: "The Tonga Room exhibits exceptional importance due to its rarity and as one of the best examples of 'high-style' tiki bar/restaurant in ...
The Kunal Patel San Francisco Open is a professional tennis tournament played on outdoor hard courts. It is currently part of the ATP Challenger Tour. It is held annually in San Francisco, United States since 2017. [1] The inaugural event was held February 2017, at the Bay Club SF Tennis Center, the West Coast's largest indoor tennis facility.
Corey Lee (born 1977) is a Korean-American chef and restaurateur based in San Francisco. In 2014, his flagship restaurant, Benu, became the first in San Francisco to receive three Stars from the Michelin Guide, making Lee the first Korean chef to garner that accolade. [1] [2] In 2019, Benu made its debut on The World's 50 Best Restaurants. [3]
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.