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Chef Wes Rowe reviews Number 5 at Cordon Bleu
Number 5

Cordon Bleu

$VietnameseSan Francisco
0 Reviews

"This dish at this small hole in the wall spot gives you a bit of everything in the house, which is only about five items. When a place only does five items and has been around for years, you know it is probably pretty good."

Wes Rowe
Chef Wes Rowe
Wes Burger
Chef David  Baeli reviews Fried crab with garlic and hot peppers at R&G Lounge
Fried crab with garlic and hot peppers

R&G Lounge

$$Chinese, Asian, SeafoodSan Francisco
1 Review

"So much crab, and so much garlic. Get ready to be messy and use your hands. Reminds me of eating fried bits of seafood all along the Florida coast. Of course, these crabs are much larger than their East Coast cousins!"

David  Baeli
Chef David Baeli
Hops & Hominy
A Better, Bolder ChefsFeed

A Better, Bolder ChefsFeed

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Still entrusting your dining choices to some online troll who eats nothing but hot wings, but sees fit to pass outlandish judgment on every restaurant in a five-mile radius? Unless you get your kicks gambling with your palate, please, let us throw you a rope.

Chef David  Baeli reviews Steak tartare at State Bird Provisions
Steak tartare

State Bird Provisions

$$$American (New), TapasSan Francisco
2 Reviews

"Simple yet flavorful! Like most of the dishes here, they found a way to pack in so much flavor. All of the toasts make great starters, but this one clearly stands out the most."

David  Baeli
Chef David Baeli
Hops & Hominy
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