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San Francisco Restaurants



  • Martha and Bros Coffee Company in San Francisco

    Martha and Bros Coffee Company

    by Rebecca Gomez Farrell

    The crust was buttery and perfectly flaky, and the egg flavor was uniquely strong. My only complaint would be that the spinach wasnít incorporated into the batter so much as plopped in the middle of the pastry with the cheeses, so most of the quiche was plain egg. But it was delicious egg, so Iím not sure Iím complaining at all. The quiche is small enough to make it easy to get spinach in every bite if you want.

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  • Tartine Bakery in San Francisco

    Tartine Bakery

    by Rebecca Gomez Farrell

    The morning buns are the most hyped of Tartine's baked goods, and for good reason. The whole bun is dusted in sugar. It features wonderfully crunchy edges and a bottom soaked in a faintly orange syrup, which creates a hard coating that was too hard in a few spots. But once you taste that butter soaked into the morning bun's layers, your appreciation for it can only deepen.

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  • Caffe Greco in San Francisco

    Caffe Greco

    by Rebecca Gomez Farrell

    Brass rails, cherry wood chairs, and fake marble tables appeal to me in a way that only Italian cafes in US metropolitan areas can. The wall decorations could be more imaginative than vintage Italian food advertisements, but I suppose thatís part of what makes it classic.

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  • Olea in San Francisco

    Olea

    by Rebecca Gomez Farrell

    That cast-iron pan contained a rich stew of bacon, pork, garbanzo beans, spinach, parmesan, tomatillo sauce, and two eggs cooked right to the edge of runny. My friend could not stop praising its savoriness. My one bite was enough to confirm her opinion. It was stew done well, with each ingredient lending the others its best properties.

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  • San Francisco Cuisines