00000 - 00000 of 00000
00,000 of 00,000
At Michelin-starred Ame, ultrafresh, Japanese-influenced seafood preparations like tempura poke with ogo seaweed and cuttlefish noodles tossed with sea urchin share the menu with stylish yet universally pleasing entrées such as duck breast with mushroom-foie gras bread pudding and crispy roast suckling pig with potato purée. Ame's specialties are the fusion-frenzied dishes, such as the signature sake-marinated black cod in shiso broth. A tapestry of dark and light woods, the elegant space recalls the hotel in which Ame resides more than the neighborhood outside or the food it serves. Cocktails are fabulous, especially the Hirotini, which features cucumber-infused vodka.
This Christmas, instead of slaving away in your kitchen for hours making a delicious meal to feed relatives you might not like that much anyway, consider eating out and letting some of the best chefs ... More »
A few local restaurants and bars are helping patrons get into the Giants vs. Phillies spirit this week. Among the many being shaken up all over town is Ame's optimistic Giants Sweet Finish blends whit... More »
To recommend a spot, e-mail firstname.lastname@example.org. Ame: 689 Mission (at Third St., in the St. Regis Hotel), 284-4040, www.amerestaurant.com. South of Market. Seasonal new American. Bar Tartine: 561 Valencia (at 17th St.), 487-1600.... More »
Ame: 689 Mission (at Third St., in the St. Regis Hotel), 284-4040, www.amerestaurant.com. South of Market. Seasonal new American. Bar Tartine: 561 Valencia (at 17th St.), 487-1600. Mission. American, Mediterranean, wine bar. Big Lantern: ... More »
It's Sashimi Fusion with Italian. They call it New American cuisine. They change their menu every three months. They have great sashimi dishes, but it’s not sushi. They do a lot of sauces with sashimi and it’s the best I’ve ever had in my life. It’s Italian, too, and they have a great wine selection. I recommend the soft shell crab dish with truffle sauce if they have it. It’s so amazing.
At Ame, owners Hiro Sone and Lisa Doumani say their personal cuisineblends local ingredients with the flavors of southern France andnorthern Italy and Sone's Japanese sensibilities, resulting in mealsthat give fusion cooking a good name. Other ingredients are beautifullyhandled, too, but the seafood astonishes. The sashimi bar offers adaily crudo and such refined dishes as tempura tuna poke, house-smokedtrout adorned with quail eggs and trout roe, tuna tartare with foiegras and... More »
Find everything you're looking for in your city
Find the best happy hour deals in your city
Get today's exclusive deals at savings of anywhere from 50-90%
Check out the hottest list of places and things to do around your city