7 Must Try Foods While Visiting San Francisco

Some cities hand you a food scene that’s easy to sum up in a sentence. San Francisco isn’t one of them, and the fog rolling over the hills only adds to how much is packed into such a small stretch of land.

Between the waterfront, the Mission, and Chinatown, the city’s most talked-about bites tend to show up on the same lists again and again, whether it’s a Reddit thread arguing over the best burrito or a Yelp page with thousands of reviews. Here’s what actually earns the hype.

Sourdough Bread

San Francisco sourdough has a tang that’s noticeably sharper than the loaves found almost anywhere else, thanks to wild yeast that thrives in the city’s cool, foggy air. The crust shatters when you tear into it, giving way to a chewy, slightly sour interior that holds up to butter, soup, or nothing at all.

Boudin Bakery at Fisherman’s Wharf has been baking from the same mother starter since 1849, and their bistro turns the bread into everything from crab cakes to a chowder bowl. For something a little more artisanal, Tartine Bakery draws long lines for loaves with a deeply caramelized, almost bold crust that regulars swear is worth the wait.

Mission-Style Burrito

This isn’t the burrito most people grew up eating. It’s an enormous, foil-wrapped bundle of rice, beans, meat, cheese, and salsa, rolled so tightly that it can survive a walk across town without falling apart.

El Farolito, open late into the night on Mission Street, is a favorite among people who’ve spent years debating the city’s best burrito, with carne asada and al pastor that consistently top local roundups. La Taqueria, just a few blocks away, skips the rice entirely and leans on beans, salsa, and perfectly cooked meat instead, a choice that’s earned it a loyal following of its own.

Dungeness Crab

Sweet, delicate, and slightly briny, Dungeness crab is about as close to the ocean as a plate can get. The meat pulls apart in thick, satisfying flakes, especially when it’s been roasted in a garlicky sauce that seeps into every crack of the shell.

Crab House at Pier 39 built its reputation on a garlic-roasted version served sizzling on a skillet, and it’s often mentioned in the same breath as the city’s best seafood. Scoma’s, tucked right on the water, is another name that keeps coming up among locals who take their crab seriously.

Dim Sum

Dim sum turns a meal into a parade of small plates, each one meant for sharing and comparing. Steamed dumplings, sticky rice wrapped in lotus leaf, and crispy turnip cakes all make their way to the table, often straight off a rolling cart.

Yank Sing has been doing this since 1958, and the har gow, with its nearly see-through wrapper hugging a chunk of shrimp, is the dish regulars order without fail. The char siu bao, a fluffy bun stuffed with sweet barbecued pork, is the other one worth flagging down a cart for.

Clam Chowder in a Bread Bowl

A bowl of clam chowder is good on its own, but hollowing out a round of sourdough and pouring the soup inside turns it into something else entirely. The bread soaks up the creamy broth while still holding its shape long enough to finish the bowl.

Boudin’s version at Fisherman’s Wharf pairs the chowder with the same tangy bread the bakery is famous for, making it something of a two-in-one classic. Fog Harbor Fish House on Pier 39 is another spot locals point to, partly for the chowder and partly for the bay views that come with it.

Cioppino

Cioppino started as a fisherman’s stew, tossed together from whatever the day’s catch happened to include. Today it usually means clams, mussels, shrimp, and Dungeness crab legs simmering in a tomato broth spiced with garlic and herbs.

Cioppino’s on the Wharf leans into the dish’s roots, serving it with sourdough on the side for scooping up the last of the broth. It’s a messy meal that basically requires a bib, but that’s part of what makes it fun to order with a group.

It’s-It Ice Cream Sandwich

Two oatmeal cookies, a scoop of ice cream, and a dip in dark chocolate: that’s the entire concept behind an It’s-It, and it’s been the same since it first showed up at a beachside amusement park nearly a century ago. The cookies stay slightly chewy even after freezing, which keeps every bite from turning into a crumbly mess.

Vanilla is the flavor most people start with, though mint and cappuccino both have their own following. Corner stores and grocery freezers all over the city stock them, so this is one San Francisco food that doesn’t require a reservation or a wait in line.