Travel Journal 02: San Francisco

San Francisco has become a “must visit” destination for the culinary circle, as much as any other type of traveler. From tree oyster mushrooms to leche de tigre (tiger’s milk), follow us on our journey through a city that’s known as an incubator for many food trends.


Our 1st stop is a marketplace that offers everything from artisan cheeses to the freshest chicken and fish: The Ferry Building Marketplace, home to dozens of gourmet shops and boutiques, most focused on sustainable, locally produced food products and ingredients.

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Cowgirl CreameryA European style cheese shop and café, is well known for their flavorful cheeses.

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Far West FungiA unique marketplace shop that carries dozens of varieties of fresh, locally-harvested organic mushrooms (exotic fungi).

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Imperial Tea CourtWorld famous and highly acclaimed, Imperial Tea Court is the source for handcrafted loose leaf Chinese teas.



Rancho Gordo Rancho Gordo uses the highest quality, rare, indigenous beans for their heirloom beans. In addition to beans,  Rancho Gordo grows, and occasionally imports New World foods.



Roli RotiFeaturing slow cooked street food, including herb infused, free-range rotisserie chicken, and rosemary roasted potatoes. If you’re a fan of pork, the porchetta sandwich (rotisserie cooked porchetta & caramelized onions), is a consistent favorite.

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CoquetaCoqueta, a Spanish tapas bar with an aesthetic similarity to Venice, features the best ingredients Northern California has to offer. For dessert lovers, the strawberry-rhubarb gazpacho is made from chunks of frozen fruit puree and rinsed with liquid nitrogen; add the gazpacho, and the dish slowly thaws to a velvety sorbet.

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A dramatic space with wood tones and leather accents, boasts great views of both the bay and the kitchen.



CotognaA rustic-modern eatery, Cotogna offers spit-roasted meats, grilled meats and fish, wood-fired pizzas, and handmade pastas. It’s kitchen boasts a massive rotisserie and grill designed by Universo in Italy; four spits turn on a wood fire, while hardwood coals heat three grills below.

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La MarLa Mar Cebicheria Peruana is a modern Peruvian restaurant led my Executive Chef Gastón Acurio. Ceviche and empanadas highlight the menu, while the restaurant patio features a stunning view of the bay. Leche de tigre, or tiger’s milk (lime & fish juice, onion, chilies, salt, pepper), is a Peruvian sauce used in ceviche, or served in a separate glass.

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Soulva A casual Greek restaurant serving roasted meat wrapped in a sandwich, Soulva also offers other options, such as carafes of Hellenic wines, and frozen yogurt. The space has an industrial modern design, with copper stools and utensils. One of the owners was previously Chef De Cuisine of Kokkari, a famous Greek restaurant we visited on our last night.

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KokkariRated #1 on Zagat 2015, Kokkari is a downtown Greek restaurant, known for its lamb chops and anything prepared on their spit. Staff members are dressed in full suits and ties, and they possess great reputation for being exceptionally attentive.

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Earthy, rustic tones dominate the restaurant’s interior, with a grand fireplace large enough for the rotisserie to be on display. A common element we’ve noticed among admired restaurants, an open kitchen concept that includes rotisserie ovens, brick ovens and wood fire grills.

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