Z & Y in San Francisco is the Chinatown Sichuan room that hosted Obama, with a benchmark dry-fried chicken and a real numbing-spice score on the page.
Signature dishes: Chongqing chicken, Dan dan noodles, Mapo tofu
Must order: Chongqing chicken: dry-fried with handfuls of Sichuan peppercorns and chillies.
Tip: Ask for the dan dan noodles 'house style' to get the version the kitchen makes for itself; off the menu.
Address: 655 Jackson Street, San Francisco, CA 94133
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.
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: Prime rib, Yorkshire pudding, Spinach salad
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.
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.
