The restaurant additionally offers a bold kamayan dinner meant to be eaten with one’s bare hands: an island-style platter for large groups served on giant banana leaves piled high with fish, fruit, vegetables and lumpia. The vegan-leaning offerings are at once succulent, tropical and abundant — a reflection of both Sison’s health-conscious dietary shifts and chef Syl Mislang’s heritage as a Filipina Mexican. There’s also a hefty dose of savory proteins like pork adobo, grilled shrimp and cured pork belly. When I visited Sison at the new location, I could see why she refused to let it all go. A…

Or when was the last time you had beef Stroganoff, or even thought about the dish’s existence? (I’d probably have to go all the way back to my college struggle meals of Hamburger Helper.) Brazen Head’s version, a special on the night of our visit, featured tender chunks of filet mignon and fresh, handmade pappardelle, all tossed in a tangy sour cream sauce — a combination that was so wonderfully cozy and nostalgic, we couldn’t stop eating it. French onion soup might seem like a perfunctory dish to put on a pub menu, but Brazen Head’s tastes like it was…

There’s certainly no shortage of excellent food to be found in San Francisco and the Bay Area — but there’s plenty worth skipping, too. Luckily for you, Eater editors dine out several times a week (or more) and we’re happy to share the standout dishes we encounter as we go. Coconut sago at Empress by Boon Sometimes you don’t quite know what you’re signing yourself up for, but in the best of circumstances, it can turn out to be a lovely surprise. I recently dined at Empress by Boon, and when it came time to decide on dessert, I never…

The California Fast Food Workers Union is urging the state to again raise the minimum wage for fast-food employees.According to a letter sent to the statewide Fast Food Council last month, the union is asking for a $20.70 wage starting in 2025 and a $21.40 wage in 2026. The proposed yearly 3.5% increase is a response to rising inflation, the letter said.The council was formed to establish wages and regulations for the fast-food industry through legislation signed by Gov. Gavin Newsom in September 2023. That legislation also delivered fast-food employees one of their largest wage bumps ever, raising the minimum…

It’s SFist’s 20th anniversary week this week, and it seemed like a good time to look back on how we’ve covered food and the local restaurant scene going back to the site’s early days, spanning an era in which SF restaurants became some of the most buzzed-about places in the country.While I have not been with SFist for all of its 20 years — I started as a contributor in 2009 and became a full-timer in 2013 — I have been one of the primary people on the restaurant beat for much of that time. Prior to becoming an editor…

SAN FRANCISCO (KGO) — A fee for this, a surcharge for that, it’s become common on restaurant bills.Bay Area business owners say these fees are to make sure workers get a decent living wage and health care coverage.But now some customers have started to push back.And you’ve likely seen them, surcharges tacked onto the tab with different names:-Service fee-Labor surcharge-Fair Wage-Employer mandates-Health Care Security Ordinance-SF Safety and Benefit Charge”At the end of the day there are always people who try to get around something and find a way to make it work better for them. Folks just have to vote…

I had just put the finishing touches on Eater’s Best Fried Chicken in NYC when I received an email from Zoee Wong, an R&D chef at Birdsong — the San Francisco restaurant with two Michelin stars. The email suggested I check out Birdsong’s fried chicken spinoff near Times Square called Birdbox. Birdsong comes from Christopher Bleidorn and Aarti Shetty, and the Michelin review describes the cooking with live fire as having a sense of whimsy. It was here that the “highly Instagrammable” chicken sandwich with a claw took flight during the pandemic. Back in 2021, Bleidorn told Eater SF that…

The Silver Crest Donut Shop, whose red neon sign has boasted “We never close” for as long as fans of 24-hour doughnuts can remember, is no more.For much of its long run, the cash-only Silver Crest was one of the most peculiar restaurants in San Francisco, like something from a David Lynch film. The fluorescent light was tinted blue-green. Long-silent jukeboxes crowned most of the booths, and the pinball machines were usually broken. Nominally an all-night breakfast spot, the restaurant had a menu that included a fried ham sandwich for $11.95, Sanka for $2.95 and a hot snail (a sticky…

Most people see expiration dates as the end, but for Will Dittmar, they’re just the beginning. “We waste enough food to fill Oracle Stadium on a daily basis. It’s unforgivable,” he said.The Executive Director of an organization called Extra Food, Dittmar collects groceries from supermarkets in San Francisco that would otherwise head to the landfill and delivers them to local nonprofits and pantries.About a third of the U.S. food supply goes uneaten. When it rots in landfills, it produces methane gas. California now requires all supermarkets to give away food that is still fit to eat, rather than throw it away. Now…

Legendary chef and Yan Can Cook television host Martin Yan brought No Crumbs’ Josh Decolongon on a personal food tour of San Francisco’s Chinatown this summer. Since we were feeling the warm weather vibes, our first stop had to be barbecue. Martin guided us towards a little BBQ spot on Stockton Street called Gourmet Delight. Gourmet Delight isn’t a “sit-down and enjoy” barbecue restaurant. Instead meat-enthusiasts who are in the know pull up to a take-out counter and are treated to plastic containers piled high with succulent roast duck, barbecue pork, fried chicken and other carnivorous and neighborhood specialties. It’s…