Chef

Scott Youkilis

"Soft, chewy, and sweet. What else do you want in a cookie?"

"These guys are killing it! My entire meal from start to finish is always great, but I especially loved this paella with bomba rice, rockfish, scallops, ink, aioli, and cherry tomatoes."

"I love fried rice (who doesn't?), and this is one of the best: salt cod, Chinese sausage, scallions, and eggs mixed with rice. Luckily it's around the corner from me, so I get my fill almost once a week."

"It's a huge, flaky croissant filled with ham and cheese. Tartine is a San Francisco institution that never misses on any of their pastries, cakes, or breads."

"Ryan is one of the city's best butchers and chefs. The components themselves are simple, but the way it comes together is perfect. Start your Saturday morning at the Ferry Plaza Farmers' Market with one of these sandwiches. It's a maple pork patty with a sunny side egg, pepper cress, and aioli on a seeded bun. Make sure to douse it with a bunch of hot sauce."

"This is a legendary restaurant. It only serves prime rib, and this is my favorite cut. Make sure to ask for extra jus and plenty of extra-hot horseradish! The salad is dressed tableside, and the choice of potato should only be baked and loaded."