Sirene's Sizzling Seafood, Jules' Pizza Artistry, & SF's Culinary Renaissance Heats Up in 2025!
カートのアイテムが多すぎます
ご購入は五十タイトルがカートに入っている場合のみです。
カートに追加できませんでした。
しばらく経ってから再度お試しください。
ウィッシュリストに追加できませんでした。
しばらく経ってから再度お試しください。
ほしい物リストの削除に失敗しました。
しばらく経ってから再度お試しください。
ポッドキャストのフォローに失敗しました
ポッドキャストのフォロー解除に失敗しました
Sirene's Sizzling Seafood, Jules' Pizza Artistry, & SF's Culinary Renaissance Heats Up in 2025!
-
ナレーター：
-
著者：
このコンテンツについて
San Francisco’s ever-dynamic culinary scene is stealing the spotlight in 2025, with a lineup of bold restaurant openings and inventive trends that are both honoring tradition and redefining what diners expect. The city, famous for its commitment to local ingredients and multicultural influences, is sizzling hotter than a wood-fired oven at dinner rush.
Kicking things off, Sirene Lake Merrit is the newest jewel from chef Gavin Schmidt, known for elevating seafood with California flair. His live-fire whole petrale sole emerges crackling and tender, while the seafood charcuterie—highlighted by shrimp chorizo and duck-lobster mortadella—turns heads. And because this is San Francisco, even the fried chicken arrives with a twist, boasting andouille gravy and octopus kimchi that practically dance across the palate, according to Resy.
San Francisco’s pizza obsession is reaching new peaks, with Jules in Lower Haight leading the charge. Helmed by Tartine alum Max Blachman-Gentile, Jules balances crispy, thin pies with playful sides like nori guanciale pull-apart buns crowned by glistening tongues of sea urchin. These aren’t just pizzas; they’re watercolor paintings of global flavor on a gluten canvas. The city is also seeing a national “renaissance” in pizza styles, from Detroit’s square pies to fusion toppings inspired by Korean bulgogi and Middle Eastern za’atar, as highlighted by the ACF Chefs 2025 Trends Report.
Bones Bagels, a pop-up darling, now boasts a brick-and-mortar spot in Noe Valley. Founder Noah Orloff spins sourdough bagels with local grains, milled by pedal-power, and piles smoked fish on pillowy rounds slathered with inventive cream cheeses—think chile oil or sweet corn—summoning scents of a Bay morning along with a commitment to sustainability, as covered by SF Standard.
The city’s diversity thrives in every neighborhood. Miguel Escobedo, of Papalote Mexican Grill fame, brings his cult-favorite Al Pastor Papi tacos to a permanent downtown stall, offering trompo-roasted al pastor and vibrant vegetarian options that channel the mercados of Mexico City. Meanwhile, Shoji is turning heads as a hybrid Japanese café by day and cocktail den by night, drawing crowds—and even former VP Kamala Harris—for its clever shifts in mood and menu.
Local ingredients are the backbone, with chefs weaving Golden State produce and Dungeness crab into everything from Italian-inspired pastas at spots like Barberio Osteria to the show-stopping garlic-roasted crab at Fog Harbor Fish Co. Newcomers and classics alike, such as Trestle with its ever-changing prix-fixe menus, keep the city’s palate on its toes.
Food trends in San Francisco are all about reimagined comfort foods, mindful sourcing, and takeout that feels like a Michelin-worthy experience. The buzz of culinary festivals, pop-up collaborations, and chef-driven events ensure there’s always a new bite to chase.
It’s this fearless blending of heritage, irreverence, and a dash of West Coast magic that makes San Francisco a true food lover’s playground. For those who crave the next flavor frontier and stories told through every dish, San Francisco’s kitchens are where the action begins and never truly ends..
Get the best deals https://amzn.to/3ODvOta