Locals head to this San Francisco restaurant for Chef Bruce Hill’s innovative spins on modern American cuisine. Don’t skip the dessert menu: The frozen custard is a sleeper hit. Available in chocolate and vanilla, this dense, silky treat is made from milk and cream sourced from Straus Dairy, a California-based organic farm. Add the egg yolk-caramel topping for extra decadence; the frozen custard will arrive drenched in a golden sauce that’s light in color but rich in flavor.
Special Dishes: Frozen Custard
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