What 5 of San Francisco's Star Chefs Are Craving Now

How to eat like a local chef in San Francisco

Home to a growing number of the nation’s best chefs and restaurants, San Francisco’s culinary landscape impresses at every turn. With so many options, we talked to­ five local star chefs to find out what local dishes from the city’s ever-evolving menus keep them coming back for more. Here are the five dishes that they're craving now.

Cortney Burns

Chef Cortney Burns is the co-chef at San Francisco’s beloved Bar Tartine. She draws inspiration from Eastern Europe, Japan, Scandinavia, the Middle East and Northern California. In 2014, Burns co-authored “Bar Tartine: Techniques & Recipes,” which went on to win a James Beard Award for "Cooking from a Professional Point of View.”

Cortney Burns, co-chef at San Francisco’s Bar Tartine

“If there’s one restaurant that everyone should experience while in San Francisco, I’d adamantly recommend Boulettes Larder and Bouli Bar in the Ferry Building. Amaryll Schwertner and Lori Regis curate an experience around the senses, and everything—from the linens they use to the spices they grind—has been considered with grace and elegance. Anything you eat at their restaurants is created with the freshest of ingredients straight from the farm and techniques that demonstrate restraint, honesty and soul.”

David Barzelay

Named one of Food & Wine magazine’s Best New Chefs in 2016, David Barzelay is the chef/owner of Michelin-starred Lazy Bear located in the Mission District.

David Barzelay, chef/owner of Michelin-starred Lazy Bear in San Francisco

“I'm craving a WesBurger! WesBurger 'N' More is just around the corner from Lazy Bear. They cook their well-marbled patties by griddling (the only way to cook burgers) to get a really crispy and browned crust. An All-American WesBurger with loaded tater tots is incredible.”

Sung Anh

Born in South Korea, Anh has worked at the Michelin-starred French Laundry, Benu and Urasawa, where he trained in the same fashion as traditional Kyoto chefs. His restaurant Mosu in the Fillmore District offers a contemporary and elegant 15-course Kaiseki-style tasting menu.

Sung Anh, worked at Michelin-starred French Laundry, Benu and Urasawa

Dumpling Kitchen on Taraval Avenue in the Sunset is my go to place for chow mein. The noodles are cooked to perfection and are the best in San Francisco. I’ve been going there for ages. It’s also a great value. The pan-fried dumplings are just like the ones from China.”

Sarah Rich

Chef Sarah Rich opened Rich Table in July 2012 with her husband and co-chef Evan Rich. She went on to be named one of Food and Wine magazine’s Best New Pastry Chefs of 2014. Her restaurant has earned James Beard Award nominations and been recognized as one of the top 50 U.S. restaurants by Bon Appetit magazine.

Sarah Rich, Chef and co-owner of San Francisco’s Rich Table

“I’m currently craving the grilled cheese and tomato soup from Outerlands… followed by the warm chocolate chip cookie, of course.”

Carrie Blease

Chef and owner of San Francisco’s Lord Stanley, Blease cooks alongside her husband and co-chef Rupert Blease at their Russian Hill restaurant, which was recently awarded one Michelin star and earned third place on the Best New Restaurant in America list by Bon Appetit magazine.

Carrie Blease, Chef and owner of San Francisco’s Lord Stanley

“One of my favorite places in the city is House of Prime Rib. I love the old school vibe, and it’s always fun with groups or people visiting San Francisco. I could eat the King Cut with an ice cold martini every Sunday!”

Rachel Ward
About the author

Rachel serves as the San Francisco editor fo...