San Francisco
San Francisco might just be the most food obsessed city in the country and its chefs set the tone, eating heartily and casually—sidling up to the bar at Incanto for tuna-heart pasta, lining up for the porchetta sandwich at the Roli Roti truck (if a chef is willing to wait, it’s got to be good), digging into more pig with a late-night pork chop at Nopa. Reaping the rewards of the city’s newfound Neapolitan-inspired pizza culture, almost half of the chefs recommend some form of pie (Flour + Water’s bone marrow gets the most props). Yet, Swan Oyster Depot, the classic seafood counter, lures as many chefs as it does tourists, for everything from seafood Louie to clams on the half shell. Even in this restaurant-trendy city, we’re happy to say, nostalgia is not dead.
