Eat Like These 6 Star San Francisco Chefs

Chefs tell us what they're craving now.

San Francisco is home to one of the nation’s most exciting restaurant scenes and cultivates top culinary talent. We talked to six top local chefs to find out what dishes from the city’s ever-evolving menus keep them coming back for more. Here are the six dishes that they're craving now.

Joanne Weir

A James Beard Award-winning cookbook author and a cooking host on PBS television, Weir is the co-owner of Copita Tequileria y Comida in Sausalito.

Joanne Weir, James Beard Award-winning author from San Francisco.

"I crave a plate of ice-cold Tomales Bay oysters, just like the ones I tasted the very first visit I made to Chez Panisse years ago. It was this simple plate of ice-cold, briny oysters doused with tart mignonette that changed the course of my life."

Traci Des Jardins

The two-time James Beard Award winner owns the San Francisco restaurants JardinièreArguelloThe CommissaryMijita Cocina MexicanaPublic House and Transit.

Traci Des Jardins, San Francisco restaurant owner.

"Camino restaurant in Oakland always has the most delicious little birds, which are my favorite thing to eat. Chef Russell Moore’s desserts are also always amazing."

Staffan Terje

The executive chef/co-owner of the acclaimed PerbaccoBarbacco Eno Trattoria and Volta, along with business partner Umberto Gibin.

Staffan Terje, San Francisco executive chef/co-ownerof  Perbacco and Barbacco Eno Trattoria.

"I’m craving the miso ramen at Iyasare in Berkeley. It brings back memories from my travels through Japan, and I love chef Sho Kamio’s inventive yet authentic take on Japanese cuisine. It always has the perfect composition of flavors."

Craig Stoll

The James Beard Award winner opened Delfina, a pioneer in San Francisco’s now nationally applauded restaurant scene, in 1998.

Craig Stoll, San Francisco chef and James Beard Award winner.

"If it’s Dungeness crab season, I'm craving a counter seat at Swan Oyster Depot. My order? Some oysters (lots of oysters if my daughter joins me), seafood Louie with vinegar and oil, Louie sauce on the side (I like to dip) and a couple of those small, ice-cold glasses of Anchor Steam Beer."

Jeff Banker

After running the prominent restaurant Baker and Banker with his wife Lori Baker for more than five years, Banker moved to Bluestem Brasserie in 2015, where he served as executive chef.

Jeff Banker, executive chef at Bluestem Brasserie, San Francisco

"I'm in love with Picco's tuna tartare with Asian pear, shiso and fresh wasabi on sticky rice cakes. I love the flavor and simplicity of these perfect bites."

Thomas McNaughton

The executive chef at Ne Timeas Restaurant Group, which includes Flour + Water, Central Kitchen, Salumeria, Aatxe and Cafe du Nord, McNaughton has earned three James Beard nominations for Rising Star Chef, and Flour + Water received a nomination for best new restaurant.

Thomas McNaughton, executive chef at Ne Timeas Restaurant Group in San Francisco.

"Glazed oysters and caviar from Gary Danko, classy all the way!"