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Newcomer restaurant Fénix siphoned corn broth into small bowls of beloved Mexican street food, esquites. This sister restaurant to popular eatery AQ brings a modern expression to Mexican food.
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Hudson Valley Foie Gras greeted festival-goers with foie gras torchons, duck sandwiches, and tiny cones of rich foie gras ice cream.
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Local Mission district ice creamery,Humphrey Slocombe known for their innovative and often wacky flavors, dished up scoops of XXX Chocolate (Front left: chocolate ice cream, chocolate cookies, chocolate fudge), Eton Mess (Front right: marshmallow fluff, strawberries), and Strawberry Lime Margarita Sorbet (Back)
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New American cuisine with Spanish flair, Tenderloin-based restaurant Huxley has been described by Eater San Francisco as a "25-seat tenderloin charmer."During the Saturday afternoon grand tasting, they offered artful bites of chicharrones with a slash of chile de arbol sauce.
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Spin pushed out a retro dessert with their version of push-up pops that could be dipped into Fruity Pebbles cereal. This ping-pong social club boasts locations in major cities across the U.S. with a location in Toronto too.
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Tratto handed out eggplant caponata crostini. This new San Francisco-meets-Italian style cuisine restaurant has been around for 2 months and features original artwork commissioned by local artist Amos Goldblum.
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The Keystone served up a scintillating taste of seasonal eating with their carrot and quinoa, cashew cheese, Berbere spice and puffed kamut samples. Helmed by Chef Banks White, formerly of Michelin-starred Auberge du Soleil, this restaurant at the intersection of the Financial District, South of Market, and Union Square specializes in "Bay area fare."
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If you ever walk down the San Francisco Gourmet Ghetto of 18th Street, you'd be hard-pressed not to see a gaggle of customers waiting for one of the wood oven Neapolitan pies at Pizzeria Delfina. They delivered a taste of Italy to Eat Drink SF in grilled bread soaked with tomato sauce.
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From the team behind Dolores Park Café, Precita Park Café brought a twist to traditional falafel by using Rancho Gordo turtle beans and dressing them in house-made goat's milk yogurt with delicata squash chutney.
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Dotting tiny churros with caramel, Chef Ryan Pollnow of Aatxe prepped the sweet bites to be paired with Torres 15 brandy. Pronounced ah-chay, this Basque restaurant is tucked into the Swedish American Music Hall on Market Street and hasreceived glowing accolades including a Best Restaurants in America nod in 2015 from Bon Appetit.