House of Prime Rib in San Francisco is the Van Ness chophouse since 1949, with one menu (prime rib), four cuts, and a 70-day waitlist by the late 2020s.
Signature dishes: Prime rib, Yorkshire pudding, Spinach salad
Must order: The English cut prime rib carved tableside, with horseradish cream.
Tip: Bar seats turn over fastest and serve the full menu; book those rather than the dining room.
Address: 1906 Van Ness Avenue, San Francisco, CA 94109
Brenda's French Soul Food in San Francisco is Brenda Buenviaje's Creole counter on Polk Street, with crawfish beignets and a strong brunch shrimp and grits.
Signature: Crawfish beignets, Shrimp & grits, Hangtown Fry
Order: A flight of beignets: plain, chocolate, granny apple and crawfish.
Tip: No reservations; arrive at 09:00 sharp or join the digital waitlist that opens at 08:30.
Shalimar in San Francisco is the Tenderloin's cash-and-card Pakistani counter, with a tandoor at the door turning out solid chicken tikka under fifteen dollars.
Signature: Chicken tikka, Lamb karahi, Garlic naan
Order: Chicken tikka from the tandoor, with garlic naan and dal.
Tip: Eat at the back of the room; the front benches give you a view of the tandoor cook at speed.
Sam's Grill in San Francisco is the Financial District chophouse running since 1867, with sand dabs, mahogany booths and a midday lunch tradition.
Signature: Hangtown Fry, Sand dabs, Crab Louis
Order: Sand dabs with brown butter and lemon, the room's standard since 1867.
Tip: Book one of the private booths upstairs at lunch; the lower-floor dining room turns louder after 12:30.
Brenda's French Soul Food in San Francisco is Brenda Buenviaje's Creole counter on Polk Street, with crawfish beignets and a strong brunch shrimp and grits.
Signature: Crawfish beignets, Shrimp & grits, Hangtown Fry
Order: A flight of beignets: plain, chocolate, granny apple and crawfish.
Tip: No reservations; arrive at 09:00 sharp or join the digital waitlist that opens at 08:30.
Yuet Lee in San Francisco is the Chinatown all-night Cantonese counter at Stockton and Broadway, open to 03:00, with salt-and-pepper squid the late shift orders.
Signature: Salt and pepper squid, Beef chow fun, Steamed live fish
Order: Salt and pepper squid, plus a steamed live fish from the tank.
Tip: Cash only after midnight; the kitchen window seats fill the fastest at 23:30.
Good Mong Kok in San Francisco is the Stockton Street Cantonese takeaway window the city actually eats at on weekends, with hot trays out from 07:00 to 18:00.
Signature: Char siu bao, Shrimp dumplings, Egg tarts
Order: Char siu bao and a tray of har gow; ten items for under fifteen dollars.
Tip: Cash only; bring a clear list of items because the line behind you moves at speed.
Piccino in San Francisco is the Dogpatch Italian on a yellow corner, with wood-oven pizza, a corner cafe and a wisteria-shaded patio that fills in May.
Signature: Wood-oven pizza, Garganelli, Wood-grilled chicken
Order: Wood-oven mushroom and ricotta pizza, plus the seasonal pasta of the night.
Tip: Brunch the patio in spring; the cafe next door pours the same coffee at half the price.
Shalimar in San Francisco is the Tenderloin's cash-and-card Pakistani counter, with a tandoor at the door turning out solid chicken tikka under fifteen dollars.
Signature: Chicken tikka, Lamb karahi, Garlic naan
Order: Chicken tikka from the tandoor, with garlic naan and dal.
Tip: Eat at the back of the room; the front benches give you a view of the tandoor cook at speed.
