In the nine years I've lived in San Francisco, I've never had a bad meal at one of Bruce Hill's restaurants. Hill's latest venture, Fog City — a revival of San Francisco's famed Fog City Diner, with an elevated, California-centric menu — was no exception. Along with exceptional meats roasted in the wood-fired oven (pictured in our cover photo), the kitchen presents some of the most of-the-moment ingredients in an innovative way: think deviled eggs sprinkled with bacon and crispy quinoa, baby carrots slow-roasted in black garlic mole, and lamb skewers slathered in vadouvan yogurt sauce. Thank goodness I saved room for dessert, though: the classic frozen custard might be the best frozen treat I had this year.
Photos: Kristen Loken, Heimo Schmidt