<http://schema.org/articleBody>
"\n\n 1. Smoked Beef Brisket \n\n Mission Chinese Food \n\n So soft, I was sure it was braised. Not so. Just an old-fashioned way of cooking, twelve hours of low heat. Beats most Texas brisket.\n\n 2. Eel, Feuille de Brick, Cr\u00E8me Fra\u00EEche, Lime\n\n Benu, San Francisco \n\n Thin eel cigar-wrapped in warm, crunchy dough, with a creamy dipping sauce. Childlike moment enlivens a seriously good meal.\n\nFacebookPinterest\n\n 3. Foie Gras Bonbon\n\n Commonwealth, San Francisco \n\n Sweets for the swells. Chocolate-covered. Outrageous. Served as a first course, but maybe it should be dessert.\n\n 4. Warm Egg Custard \n\n Mission Chinese Food, San Francisco \n\n It jiggles. It jolts. Custard, ham broth, sea urchin, duck confit, and more.\n\n 5. Roast Poussin in Fresh Chamomile Butter \n\n Commis, Oakland \n\n The white-meat chicken we've all been waiting for. Impossibly moist and succulent.\n\n 6. Chestnut, Apple, Coffee\n\n Atelier Crenn, San Francisco \n\n Puree, sorbet, and edible flowers. Unexpectedly mesmerizing. \"The pastry chef [Juan Contreras] is a crazy-gifted man,\" our waiter said.\n\n 7. Young Carrots \n\n Plum, Oakland \n\n The return of buttered carrots, plus hazelnuts and spinach. From Mariquita Farm. (I'll name the farm even if the chefs won't.)\n\n 8. Nettle Cappellacci dei Briganti \n\n Flour + Water, San Francisco \n\n Not sure which part I admired more, the little pinched pasta, the authentic wild-boar sugo, or the dab of intense sauce.\n\nFacebookPinterestFacebookPinterest\n\n 9. Smoked Risotto \n\n Plate Shop, Sausalito \n\n Never saw this before. Want to see it again. And again. Lightly smoked rice plus uni, now used as a condiment, plopped on top.\n\n 10. Baked Andante Dairy Goat Cheese with Garden Lettuces\n\n Chez Panisse, Berkeley\n\n Of course this is a top ten\u2014a top ten of all time, as a matter of fact"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.gq.com/story/best-dishes-san-francisco>