Hard Water

Hard Water is a newly opened American whiskey bar that feeds San Franciscans love for the brown liquor. The team behind Hard Water says their goal for the bar is for it to be a place that you can take your best friend, who you maybe don’t see that often, to have a drink that you know they will remember the rest of their life.

Visit Hard Water at Pier 3, The Embarcadero.

Read more about Hard Water here.


Latin Cuisine meets Urban Chic in trendy, historic Dogpatch.

Gilberth’s Pan-American creations meld the complex — like wild boar, chorizo & yucca—with the clean, refreshing flavors of the tropics—like lemon, lime & papaya.

Read more about Gilberth’s here.

Mission Rock Resort

Mission Rock Resort, featuring fresh sustainable seafood and a 100 seat outdoor patio, showcases spectacular views of the bay, and is located one mile south of AT&T park.  Mission Rock is open for lunch, brunch and dinner with a Happy Hour every Monday  – Friday from 4-7pm featuring .99cent oysters.


Commonwealth is a progressive American restaurant located in the heart of San Francisco’s Mission District. Chef Jason Fox has a globally inspired menu, incorporating modern techniques and diverse culinary approaches. Commonwealth is happy to donate $10 from each tasting menus ($70) to local non-profits.

Read more about Commonwealth here.


Opened in 2004, Oola (phonetically spelled), established itself as the one of the Top 50 Hot Spots in the country by Bon Appetit within its first year of opening. Owner Ola Fendert takes pride in creating “San Francisco cuisine” fusing his classical french training with Italian, American and his Swedish roots.

Oola is best known for its All Natural Baby Back Ribs, a dish that was originally created for the staff of the restaurant. They loved it so much, Ola put it on the menu. Today, it is a must-have from Oola’s menu.

Read more about Oola here.

Citizen’s Band

Fusing white tablecloth caliber food with the comfort and style of a diner, Citizen’s Band dials-in on American classics in San Francisco’s South of Market neighborhood. Salvaged furniture gives the space a comfortable, lived-in feel, and vintage CB radios and postcards lend an old-but-new vibe to this 40-seat “fine diner.”

Read more about Citizen’s Band here.


Lolinda is a new kind of Argentinean steakhouse that combines Latin American flavors with Californian sensibilities. Brought to you by the Beretta & Starbelly team.

Read more about Lolinda here.

Pig & Pie

Pig and Pie is  a gloriously simple eatery focused on handmade sausages and pies in the Mission district. You will find this deli-style eatery in the old Discolandia spot.

Grab a stool at the counter overlooking the kitchen, where you can literally see how your sausage gets made.

Read more about Pig & Pie here.


Beretta serves inventive cocktails, thin crust pizzas, and contemporary Italian comfort food in the Mission district.

Everything on the menu is always fresh, seasonal, and sourced from local farmers. They use organic ingredients whenever possible, and offer many vegetarian and vegan options.

Read more about Beretta here.


From the team that brought you Beretta, Starbelly is a casual Castro neighborhood café serving California comfort food and creative beer and wine-based drinks.

Expect a laid back atmosphere featuring a large patio and communal table fashioned from a bowling alley lane. Starbelly offers hearty meals for weekend brunch, lunch and dinner, served late.

Read more about Starbelly here.

The Homestead

Whether you want to relax in the afternoon, join your friends at night around the bar or grab a coffee on the run, The Homestead offers hot or cold, alcoholic and non-alcoholic drinks.
Located at 2301 Folsom Street San Francisco, The Homestead awaits you in a relaxed and cozy atmosphere.

Read more about The Homestead here.


Located in the heart of Dogpatch, Piccino Restaurant features seasonal food sourced exclusively from small farms, local growers and food artisans in the Bay Area, cooked in a simple and vibrant way to showcases these exceptional ingredients.

Piccino coffee bar features Sightglass organic coffee drinks and house-made bakery items for their morning customers and wine, beer, desserts and snacks until 10:00pm.

Read more about Piccino here.


Mozzeria, located in the Mission, presents a modern twist on traditional Italian cuisine. Experience sumptuous pizzas cooked in their beautiful, 5,000-pound Stefano Ferrara oven. Choose from a menu of either traditional or imaginative pizzas.

Open since December 2011, the décor of this lively hangout is decidedly modern, with the wood-burning oven in the center, commanding attention. You get to watch as your pizza is prepared and cooked.

Mozzeria’s menu also includes pastas and small dishes with fresh ingredients usually sourced from community farmers markets. A wine bar, local beers on tap, vintage sodas and desserts assure an enjoyable dining experience.

Read more about Mozzeria here.

Samovar Tea Lounge

Styled in soothing Zen-chic style, Samovar Tea Lounge specializes in organic, fair-trade teas and provides a cozy alternative to ubiquitous bars. Sandwiches and cheese plates, designed to pair with tea, provide reason to linger.

So turn off your phone, take a breath and let them brew you a pot of tea and cook a nourishing meal at one of their locations.

Named one of the Best Places to drink tea in America according to Travel + Leisure Magazine.

Read more about Samovar Tea Lounge here.

Chocolate Lab and Little Nib

Chocolate Lab by Michael and Jacky Recchiuti is a cafe that embodies the spontaneity and camaraderie of Dogpatch. Stop by for lunch, dinner, drinks, and everything in-between. Explore the delicious alchemy of the Chocolate Lab’s offerings including a light savory menu of tartines, charcuterie, and cheese and a dessert menu of chocolate and caramel plated desserts, cookies, pastries, chocolate confections, ice cream, and hot and cold chocolate drinks. A terroir-inspired wine program, local beers, soft drinks, coffee and tea are designed to pair well with everything from Recchiuti Confections’ truffles to the Chocolate Lab’s savory tartines and desserts.

Little Nib, Recchiuti’s second confection shop,  located only a few doors away from the restaurant, is like a little nib of their Ferry Building shop. Stop by and stock your favorite boxes and bars.

Read more about Chocolate Lab, Little Nib and Recchiuti Confections here.

American Bao Bar

Adding rich flavor to the VIP section only is American Bao Bar, the next big thing on the San Francisco restaurant map!

Inspired by the street foods of Taipei, Singapore and Penang, soon-to-open American Bao Bar serves a modern Californian take on classic Asian bao, snacks and other delicious bites that are soft, crunchy, sweet, salty and sour all at once.

Read more about American Bao Bar here.

State Bird Provisions

This year’s VIP room will feature the adventurous, inventive, delicious, thoughtful contemporary State Bird Provisions. Husband-and-wife duo, chef Stuart Brioza and pastry chef Nicole Krasinski (of the now-shuttered Rubicon) started State Bird Provisions as a recipe for serving quail.

That deep-fried state bird served with provisions remained a signature dish as the eatery slowly evolved into a restaurant without any programmed elements and is one of the top locations in the city. Statebird was featured on Zagat’s “Top 10 Hottest Restaurants in the World” list early this year and foodies from around the country and world line up nightly, hoping to get a walk-in or front counter spot.

Read more about State Bird Provisions here.

Wise Sons Deli

Jewish college friends Leo Beckerman and Evan Bloom had a hit on their hands with their Ferry Plaza Farmers Market pop-up, serving made-from-scratch pastrami, Reubens, pickles, and bialys. The boys started accruing a modest but enthusiastic following on Twitter and Facebook, even before opening their 
brick-and-mortar Mission deli.

One of San Francisco’s most hyped restaurants in 2012 according to 7×7, continues to attract a long line of pastrami lovers.

Read more about Wise Sons Deli here.


Pizza Politana

Pizza Politana offers a unique culinary experience. Their hand-tossed pizzas are served with toppings direct from the farm and baked in an authentic Neapolitan wood-fired oven. Pizza Politana serves hungry food-lovers at several Bay Area farmer’s markets and a few festivals. Their mobile oven can be transported directly to events and cater anything from an annual corporate picnic to an upscale wedding.

Not quite street food and not quite a food truck, Pizza Politana offers ‘stand up’ pizza from a very unique mobile oven.

Read more about Pizza Politana here.

Roli Roti

Roli Roti, nicknamed ‘Grandfather of Gourmet Street Food’, serves juicy herb infused, free range rotisserie chicken, organic rosemary fingerling potatoes, tender Sonoma Valley Lamb and juicy, crispy porchetta, just to name a few of their tantalizing delights.

Swiss Thomas Odermatt moved to the US to continue his studies at Berkeley and he quickly realized that freshly cooked, healthy street food was nonexistent here. He decided to take his family recipes, already wildly popular among his friends, on the road and the idea for Roli Roti, Gourmet Mobile Rotisserie was born.

Today, Thomas and his family are passionate about sharing their slow food values, family recipes, and delicious rotisserie at farmers’ markets across the Bay Area.

Read more about Roli Roti here.

Trick Dog

Quenching thirst in the VIP room only is the amazing SF favorite Trick Dog! From the team of the Bon Vivants, this well made, neighborhood cocktail bar has great music, delicious drinks and food till the end. Their astonishing cocktail menu is molded after the Pantone color guide and all cocktails are named after an actual color. Have a Pennies from Heaven or a Grandma’s Sweater at this beautifully decorated spot in the Mission.

Read more about Trick Dog here.

Chile Pies (& Ice Cream)

Chile Pies (& Ice Cream) serves delicious sweet and savory pies, New Mexican stews, and Three Twins organic ice cream. Their butter crust pies are all original recipes and are made from scratch every day. Head pastry chef, Wesley Monahan, created the signature green chile apple pie, made with a sweet apple & green chile filling, cheddar cheese crust & walnut streusel. For a delicious sweet treat, try their take on the classic milkshake – a piece of pie blended together with ice cream and milk.

Owner Trevor Logan opened Green Chile Kitchen in 2006. After the restaurant moved to its current location, he introduced Chile Pies (& Ice Cream) in the original space. In 2011 he added Chile Pies (Sweet & Savory) to the family. The food in all locations is inspired by Logan’s many years spent in Santa Fe, New Mexico.

Read more about Chile Pies (& Ice Cream) here.


Green Chile Kitchen

Green Chile Kitchen serves New Mexican inspired food focusing on the distinctive flavors and traditions of this unique region. Opened in 2006, Green Chile Kitchen is dedicated to creating delicious and affordable dishes that are made from scratch.

Chile is the defining ingredient of this regional cuisine. Red and green chile is native to New Mexico, and is harvested each fall at different times of ripeness. Green chile, which is picked earlier than red, is considered a super food by some, containing more vitamin c than citrus fruit, and creating a “high” similar to the endorphins produced when exercising.

Owner Trevor Logan runs another favorite, Chile Pies, that will also be treating the hungry at Taste of Potrero this year!

Read more about Green Chile Kitchen here




HI-Lo BBQ is the newest Mission eatery from Scott Youkilis (Maverick and Hog & Rocks). In this newly opened locale he has infused some serious barbeque cuisine with a California twist.

Chef Ryan Ostler, who made the Broken Record’s name, along with Scott Beattie on the cocktail concoctions, provides an experience that is uniquely southern with some SF flavor.

Read more about Hi-Lo BBQ here.


Named after Henry Comstock and the famed Comstock Lode, which brought mining fortunes to the City by the Bay, Comstock Saloon occupies a historic space that has served as a watering hole for San Franciscans since 1907.

Renowned bartenders Jeff Hollinger and Jonny Raglin of Absinthe Brasserie & Bar, partnering with Bill Russell-Shapiro and The Absinthe Group, continue this tradition, offering patrons refined turn-of-the-century saloon fare, and assortment of snacks, and a menu of classic cocktails, such as Negroni and the Manhattan, in a setting that preserves the saloon’s historic design elements and pays tribute to San Francisco’s Barbary Coast. Chef Carlo Espinas, former chef of Piccino Cafe, oversees the menu.

Read more about Comstock here.


Local? Sustainable? Organic? Of course, but more than that, Tacolicious is deeply passionate about what Mexico offers to the culinary world.

Born in a fun little taco stand that served seasonal, vibrant, and delicious food, Tacolicious has now grown into a small chain of beautiful sit-down restaurants that are just as proud of their selection of Tequila, as of their wonderful Tacos.

Enjoy everything from their famous Tacos de Guisado (tacos packed with mouth watering braised meats) to more contemporary dishes like shot-and-a-beer chicken.

Read more about Tacolicious here.

Local: Mission Eatery

Local: Mission Eatery is all about the locals. From the products used to the people served.

Everything from their meat to olive oil is sourced from the bounty of California. They use these fresh ingredients to bring to the menu things like specialty sandwiches with house made sauces and the freshest cheeses with salads picked next door.

Founders Jacob Des Voignes and Yaron Milgrom and their team pride themselves in serving real food.

Read more about Local: Mission Eatery here.


The word ‘school‘ defines a social group of fish that swim in a coordinated manner to increase their families’ overall defense, efficiency and success. We too thrive on the same principles and built our Skool in the same fashion. Skool consists of two husband and wife pairs, Toshihoro and Hiroko Nagano and Andy and Olia Mirabell.

Skool’s cuisine is fish focused and mindful of sourcing sustainable and local ingredients. The playful style of food and service is our ‘school of thought’! Chef Toshihiro Nagano’s seasonal menus utilize international accents and are always cooked from the heart. Skool’s use of local designers who utilize recycled and refurbished materials helped us create an enticing and comfortable atmosphere. The sun soaked patios are the perfect place to enjoy our seasonal artisan cocktails and inventive dishes.

Read more about Skool here.

Smitten Ice Cream

Catering their delish ice cream to VIP guests only is the lovely Smitten Ice Cream!

It all began with a Radio Flyer wagon, an innovative hand-welded machine, and an abiding love for ice cream….In the pursuit of creating better ice cream, Robyn Sue Goldman spent two years developing a one-of-a-kind ice cream machine, now named “Kelvin.” Kelvin’s uniqueness stems from its ability to make the smoothest, tastiest ice cream from scratch in 60 seconds. How? Kelvin runs on liquid nitrogen.

Smitten Ice Cream was born in late 2009 when Robyn Sue hit the streets of San Francisco with an apron and a dream, pulling Kelvin atop a souped-up Radio Flyer wagon (complete with off-road wheels and a homemade battery pack).  Since then, Robyn Sue has teamed up with pastry chef Robyn Lyn Lenzi. They’re united by the Smitten mission: to make each and every truly decadent scoop to order, using only the freshest, purest, locally sourced and seasonal ingredients. One minute, it’s milk, cream, sugar, and caramelized peaches; the next minute, it’s the smoothest, most flavorful peach ice cream you can imagine.

Over its first year, Smitten’s artisan ice cream and magic captivated foodie audiences at Bay Area festivals, corporate shindigs, and high-end events—garnering rave reviews and delighted bellies everywhere they went. Now, Smitten has parked its wagon in San Francisco’s Hayes Valley and transformed a recycled shipping container into an ice cream shop like you’ve never seen before. Your favorite dessert just got better.  Prepare to be smitten.

Read more about Smitten Ice Cream here.