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Eat This Now


Chilled Ramen Noodles at Chubby Noodle (Marina location)
This dish is kind of genius: Handmade ramen noodles (made by the restaurant’s source in San Jose) are served chilled in a Korean chile dressing with house-made kimchi, bean sprouts, chopped scallions, and pickles, with a fried egg on top. Yeah, you’ll want to mix it all up together and dig in. The heat level is perfectly modulated, and it sings with flavor.

Cheeseburger at Belcampo Meat Co.
It’s always a good sign when the place you’re eating at also has a butcher shop. The burger here features a hefty patty, with great beefy flavor and a juicy grind. It comes topped with Cheddar, some flavorful caramelized onions, and butter lettuce, all stacked on a sesame bun from Panorama that holds up until the end.

Crab Macarons at Aveline
A pretty silver box is presented to your table, complete with a wax seal and tied up in string, and inside are three plump, seared little “sandwiches” that taste like a love child of a crab cake and shrimp shumai. Definitely one of the tastiest gifts you could hope to receive.

Nick Balla’s Dope Ass Japan-O-Mission Wings at Chino
These wings definitely live up to their sassy name—an homage to chef Nick Balla of Bar Tartine, who got people hooked on his wings when he was cooking at Nombe. With a crisp and crackling exterior, these fried beauties come with a “fishy-limey-hot-n-sour sauce” (just as the menu says) and pickled jalapeños to take them to the next level.

Cheddar Peanut Butter Burger at The Tradesman
The Tradesman just opened at the end of July, and its beacon of a dish is a decadent burger of dry-aged ribeye in melting Cheddar and peanut butter, packed between a sesame brioche bun. Maybe you’ve seen peanut butter burgers before, but this one deals a subtle hand of not too much PB or cheddar—just enough to taste like a grownup version of a childhood dream.

“Escargot” Mussels at Urchin Bistrot
Just weeks old, Urchin Bistrot in the Mission plays with French classics, and none of them are more exciting than the dreamy rendition of mussels baked in an escargot dish. Each pocket hides a mussel drowning in escargot butter, herbs, and a subtle hint of pastis, absinthe's anise-flavored cousin. Consider it escargot without the snails.

Oyster Pot Pie at Red Hill Station
Bernal Heights’ new treasure of a neighborhood restaurant, Red Hill Station, shines on the seafood front with massive portions of ultra-fresh fish. One of their most popular plates from the daily changing menu is the Coos Bay oyster pot pie, a creamy stew packed with giant oysters, potato, leeks and fennel, graced by a large puff pastry garnished with a strip of Marin Sun Farm smoked candied bacon. It’s plenty enough for two.

Pulled Pork Tacos at ABV
Though ABV’s pimento cheeseburger has been rightly celebrated in the early weeks of this new Mission cocktail and bites destination, don’t ignore their pulled pork tacos, aka South Carolina Carnitas. If the South met SF on a corn tortilla, it might taste like this. Fall-apart Carolina pulled pork, garnished with grilled peppers and cilantro, sings on a tortilla made with masa from none other than legendary La Palma Mexicatessen.

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