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Swan Oyster Depot is a seafood eatery and cultural landmark located in the Polk Gulch neighborhood of San Francisco, California. It opened there in 1903 and except for a brief hiatus and rebuilding period following the 1906 San Francisco earthquake , it has been running continuously in the same venue since that time.
Sam Wo was primarily well known by San Francisco locals for its "famous ... no-frills, late-night food and its you-get-what-you-pay service" and 3 am closing time. [2] In the 1950s Sam Wo was a Beat Generation hangout, [ 5 ] featuring poets including Michael McClure , Allen Ginsberg , and Charles Bukowski .
The San Francisco Michelin Guide was the second North American city chosen to have its own Michelin Guide. Unlike the other U.S. guides which focus mainly in the city proper, the San Francisco guide includes all the major cities in the Bay Area: San Francisco, Oakland, San Jose and Berkeley, as well as Wine Country, which includes Napa and ...
Round House Café seen next to the Golden Gate Bridge. Built in 1938, one year after the Golden Gate Bridge was completed, Round House Café is one of the oldest restaurants in the Bay Area. [1]
Rincon Center is a complex of shops, restaurants, offices, and apartments in the South of Market neighborhood of Downtown San Francisco, California.It includes two buildings, one of which is the former Rincon Annex post office building, completed in 1940.
Cioppino is an Italian-American seafood stew invented in San Francisco. [38] [39] It often features crab, shrimp, clams and firm-fleshed fish cooked with herbs in olive oil and wine, with onions, garlic, tomatoes and sometimes other vegetables. [39] It was said to be created by immigrants in San Francisco from Genoa in the late 1800s.
Fraenkel Gallery is a contemporary art gallery in San Francisco [2] [3] founded by Jeffrey Fraenkel in 1979. Daphne Palmer is president of the gallery. [4]Fraenkel Gallery has presented more than 350 exhibitions, with a focus on photography and its relation to other arts including painting, drawing, sculpture, and video.
The food became less sauce-focused and "lighter," as it was described in the San Francisco Chronicle in 1985. Galloway started working with different food distributors, improving the quality of the seafood, and hired a larger dessert staff. [5] The restaurant had food-focused theme dinners.