3 San Francisco Restaurants You Can’t Miss

By Ann Binlot Published April 19, 2014

We were in the City by the Bay the weekend for last, and we stopped by three restaurants that you must check out the next time you find yourself in the Bay Area. They’re all owned by Doug Washington, Mitchell Rosenthal and Steven Rosenthal: Anchor & Hope, Salt House and Town Hall.

Anchor & Hope
This is by no doubt one of the best restaurants in San Francisco. After all, the city is right on the San Francisco Bay. Fresh seafood is brought in everyday. When unsure, start with the raw bar and try some oysters, mussels and shrimp before going for something a little more ambitious, such as the Rockfish with saffron rice, tomato, kalamata olives, fennel and calamari stew.
83 Minna Street
San Francisco
415-501-9100

Recommended Videos

Salt House
We tried one the most amazing cocktails we’ve tasted at the Salt House: the Tijuana Beehive. It has Pueblo Viejo reposado tequila, meyer lemon, dimmi liqueur, jalepeño honey and orange flower water. It’s better than any margarita we’ve ever had. Try entrées like the Coleman Ranch pork loin with bacon maple crust, artichokes, calcot onions and rhubarb marmalade, or their deconstructed take on the traditional Salade Niçoise.
545 Mission Street
San Francisco
425-543-8900

Town Hall
Begin your meal with Faith’s warm ham and cheese toast, poached egg, jalapeño cream before going for the Étouffée, flounder with Gulf prawns, okra and tomatillo or the buttermilk fried Mary’s chicken with broccoli, smashed potatoes and bacon gravy. Top your meal off with one of their sinfully satisfying desserts, like the Butterscotch and Chocolate Pot de Crème topped with buttercrunch, or the Rhubarb-Almond Crumb Cake with strawberry ice cream, rhubarb compote.
342 Howard Street
San Francisco
415-908-3900

Former Digital Trends Contributor

Ann Binlot is a New York-based freelance writer who contributes to publications like The Economist, Wallpaper*, Monocle…

Food & Drink

Can burgers be pink? Here’s what you really need to know

The safe way to tell if your patty’s done

Medium rare burger

I remember the first time I bit into a burger that was still pink in the middle. My heart skipped a beat — was it undercooked? Would I get sick? Everyone seems to kind of just accept it if you steak is cooked medium rare, but with burgers it feels a little more iffy. That experience led me down a rabbit hole of food safety research, and here's what I found about the question: Can burgers be pink?

Understanding the pink in your burger

Food & Drink

The iced flat white is the underrated coffee you didn’t know you’d love

What sets this espresso-forward iced beverage apart

Iced latte

The flat white coffee is undoubtedly one of Australia and New Zealand's favorite coffees, but you can still find it in some U.S. coffee shops. The flat white sets itself apart from other drinks like the latte, thanks to its stronger espresso flavor and velvety microfoamed milk on top without any froth.

The drink is made with one part espresso to two parts steamed milk, giving it a creamy and delicious taste. But how does this translate into an iced drink? An iced flat white is rare, but it's a must-order when you find it. Recently, the iced flat white has become my latest obsession. Especially when making it at home with my De'Longhi Rivelia, which is so fun. For me, it has a strong enough espresso flavor with the right level of creaminess. Here's what to know about the iced flat white and how to make one at home.

Food & Drink

Don’t be afraid of using Scotch in cocktails – these bartenders show you how

Beatnick on the River

As today is National Cocktail Day, lots of us will be reaching for our home bars to try out something new. That could be working with a new spirit or an unusual liqueur -- or even digging in the garden for some fresh herbs to add to a mixing glass. But there's one spirit which plenty of people enjoy drinking but rarely mix with, and that's Scotch.

Scotch is most often enjoyed neat, and it used to be the case that even thinking about mixing with it was considering wasteful and unsophisticated. But that time has passed, and now plenty of bartenders and experts are interested in what this powerful, smokey whisky style can add to a cocktail.