If you're confused about what our Grub Crawls really are, allow us to explain. Essentially, they're like one of those pub crawls in college, but instead of getting bad beer, you'll be drinking fancy cocktails (and wine and beer too!), eating some of the best food the city has to offer (and lots of it!), and enjoying live entertainment along the way. This year, we've already hitNew York City and Brooklyn, andPark City, Utah. Andwe're stopping in Nashville, too. But we've got one more city to add to the list:San Francisco. And there are two (!) crawls happening—one in the Mission/SoMa and Hayes Valley. Why should you go? Allow us to explain.
In our Mission/SoMa crawl alone, you'll get a gluten awakening: life-changing pastries and cakes from chef William Werner's modern pâtisserie Craftsman and Wolves, masterful pasta and thin-crust pizza from chef Thomas McNaughton's Flour + Water, and, of course, any loaf that comes out of Chad Robertson's oven at Tartine Bakery.
You know our Wine Insider, sommelier David Lynch? You can get a literal taste of his wine knowledge at his winebar, St. Vincent. Oh, and paired bites from chef Bill Niles.
Because what would be a food-centric crawl in San Francisco without a little Mexican food and tequila? You'll be getting those at Tacolicious and Mosto on our Mission crawl, and at La Urbana on our Hayes Valley crawl.
Though the Bay Area's Mexican food is second to none in the U.S., SF chefs can do other cuisines with finesse, too. We'll be stopping by Souvla, where you'll get Greek-style souvlaki with a California twist; The Boxing Room, where chef Justin Simoneaux brings Louisiana to the Northwest with classic creole and cajun dishes (and not to mention a killer beverage program that features small-production wines and microbrews); and Nojo, a restaurant that uses seasonal, local Bay Area produce to sling killer Japanese skewers and small plates.