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Los restaurantes de elaboración con productos de proximidad más populares en Potrero Hill/Dogpatch

Precios
Regiones
Vecindarios
Mejores calificados
Opciones de comida
Opciones de asiento
Galardonado
Accesibilidad

5 restaurantes cercanos disponibles

Cómo se clasifican los resultados Destacados

Una foto del restaurante Octavia
4.8
Excepcional(2851)
$$$$
• Farm to table • Pacific Heights
Reservado 24 veces hoy
Octavia es el restaurante más nuevo y que sigue al restaurante Frances, dirigido por la galardonada chef ejecutiva Melissa Perello. El Octavia sirve su cena siete noches a la semana en un ambiente de vecindario sofisticado, elegante y relajado. Las piedras angulares del menú del Octavia son los sabores bien definidos y la cocina impulsada por las diferentes temporadas. Aprovechando de sus relaciones a largo plazo con los principales proveedores y las granjas de la región, la evolución de selecciones diarias del chef Perello son el centro de atención a su compromiso con la sostenibilidad y la riqueza de los recursos agrícolas de Bay Area.
Una foto del restaurante Cultivar Chestnut
4.6
Excepcional(307)
$$$$
• Farm to table • Marina/Cow Hollow/Presidio
Reservado 2 veces hoy
Cultivar San Francisco is a farm to table restaurant by Cultivar Wine that now featuring craft cocktails. The menu is inspired by locally-sourced seasonal ingredients including from our culinary garden at Caspar Estate. The menu complements hand-crafted wines from our Cultivar Winery and boutique wines from California and beyond. Our back patio has a fireplace, heaters and festive lighting, perfect setting for a private dinner or a celebration. Sidewalk tables on Chestnut have heaters, great for people watching and guests with dogs. Seasonal dishes and Cultivar Wines available for take out and to go. We also offer off site catering.Our location is near the Lyon St. entrance to the Presidio, near the Palace of Fine Arts and in the Marina District of San Francisco.
Una foto del restaurante The Post Room
4.2
Increíble(337)
$$$$
• Farm to table • Centro de la ciudad/Union Square
Reservado 4 veces hoy
San Francisco is a global dining capital – and Union Square is at its heart. The Post Room is a café, bar, and brasserie shaped by history and designed for the way the city gathers today. Set beneath soaring vaulted ceilings and surrounded by eclectic artwork, the room carries the quiet grandeur of its past while feeling unmistakably alive in the present. The vibrant social venue serves breakfast through supper every day, with brunch served on weekends.
Una foto del restaurante Uccello Lounge
4.8
Excepcional(276)
$$$$
• Farm to table • Western Addition
A new lounge nestled among the artistic offerings of the San Francisco Symphony, Ballet, Opera and S.F Jazz. The latest project from Chef Loretta Keller, in conjunction with the San Francisco Conservatory of Music. Situated in the Bowes Center for Performing Arts, we offer an inviting lounge ambiance with live music each night from the emerging talent of SFCM as well as visiting musicians, all complimented with Chef Keller’s cuisine which honors the culinary traditions of San Francisco. Seasonal cocktails with premium ingredients and boutique wines from both local producers as well as European standouts rounds out the menu, with a dedicated section of handcrafted non-alcoholic cocktails. Join us for a night of live entertainment and distinctive cuisine.
Una foto del restaurante Tsar Nicoulai Caviar Cafe
4.8
Excepcional(47)
$$$$
• Farm to table • Distrito financiero/Embarcadero
Reservado 1 vez hoy
As pioneers of farming Sturgeon for caviar, our mission is to provide a quality caviar that rivals the traditional imported varieties. By offering an alternative to the caviar harvested from wild Sturgeon, we can alleviate the demand for imported caviar, thereby ensuring an abundant and consistent supply of caviar from around the world for generations to come. Equally important for us, and for the survival of wild Sturgeon, is to educate our consumers on the importance of choosing sustainable caviar.We have seen top chefs and gourmet aficionados switch their loyalty from Caspian caviar to California farmed Sturgeon caviar, thus embracing and supporting this crucial movement. The more successful we are in educating our consumers, the more we can help change the paradigm for how America's professional and amateur chefs perceive and eat caviar.

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