We all know food… the cooking of it, the eating of it, was such a vital part of this couple’s relationship. Let’s visit all of them again… starting from Eighth Inning.

1) BENU (San Francisco, CA)




“Fine dining at its edgy finest” is how devotees describe this “knock-your-socks-off” SoMa New American, where Corey Lee blends “French technique and Asian flavors” into “rock-star dishes” (stuffed Hokkaido sea cucumber, anyone?); though you may need an “expense account” to pay, “amazing” service (“the wine tasting alone is incredible”) in a “Zen-like” space makes for an “outstanding culinary experience”; P.S. “go all the way” with the prix fixe menu, the only option Friday–Saturday, though à la carte is also available Tuesday–Thursday. $195 for prix fixe menu (Credit: Zagat)

2) FERRY PLAZA FARMERS MARKET (San Francisco,  California)




Back to merchants listSubscribe to the Ferry Building Marketplace newsletter!The Ferry Plaza Farmers Market is a California certified farmers market operated by the nonprofit Center for Urban Education about Sustainable Agriculture (CUESA).  The market is widely acclaimed for both the quality and diversity of its fresh farm products, and artisan and prepared foods. It is renowned throughout the country as one of the top farmers markets to visit. On any day, especially Saturdays, some of San Francisco’s best known chefs, and most famous farmers, can be seen at the market.  The market provides a forum for people to learn about food and agriculture.  Each week nearly 25,000 shoppers visit the farmers market. The farmers market is open three days a week—Tuesdays, Thursdays and Saturdays.  On Tuesdays and Thursdays, the smaller markets occupy the front of the building along the Embarcadero; on Saturdays, the much larger market is held both in front of the Ferry Building and on the rear plaza overlooking the Bay.  The markets offer fruits, vegetables, herbs, flowers, meats and eggs from small regional farmers and ranchers, many of whom are certified organic.  A wealth of other products include regional artisan specialties such as breads, cheeses and jams.  The Thursday market  features an array of artisan street food: wood-fired pizza, grilled meats, sandwiches, and tacos, while the Saturday market also includes local restaurants serving a variety of hot, delicious meals.(Credit:

3) SOMA STREATFOOD PARK (San Francisco,  CA)




The modern restaurant didn’t just spring into being, fully formed — even something so basic as bringing individual plates to the table in courses, known in the industry as service à la russe, was itself a disruptive dining model when it was introduced to 19th-century Paris. Today we have dozens of food service options, each evolved out of a specific need: food courts and vending machines, cafeterias and concession stands, prix-fixe and takeout. As food trucks and pop-ups have transitioned from a novelty to a trend, the natural next step is their integration into the more defined dining landscape.Unlike temporary food truck gatherings like Off the Grid or the more permanent pods in Portland and Austin, SOMA StrEat Food Park feels like more than a parking lot for food trucks. It’s separated from the street by a chain-link fence and plenty of greenery, and a feel-good soundtrack drowns out any noise from the adjacent freeway. Up to 10 trucks circle the perimeter like chuck wagons, and they change by the meal. Picnic tables are arranged in clusters that feel almost like rooms; most are housed in a red corrugated metal barn, which is heated. There’s a bar (currently a pop-up with a catering permit only open on weekends, but a beer and wine permit is in the works), an ATM, bathrooms, two large TV screens, and a laid-back, almost festival-like atmosphere. It’s an environment designed to make you want to spend time there. (Credit:

3) BISTRO DON GIOVANNI (Napa, California)




(This might just be the carpaccio that NJ and CB ordered!)

A warm and inviting experience with all the personality of a Mediterranean hideaway. Chef Donna Scala incorporates sustainably-farmed local fruits and vegetables, and organic meats and fowl into traditional fresh Italian dishes with signature creative flair.Freshly baked breads, local olive oil, beautiful salads, tasty appetizers and homemade pastas are inspired by the bounty of Napa Valley. Main courses offer an array of regionally sourced and highest quality creations of chicken, steaks, burgers and seafood. The bar features hundreds of Napa Valley and Italian wines as well as a host of signature cocktails. (Credit:


ASOSAN (Gangnam-do, Korea)




Chapeau (San Francisco, California)




Philippe and Ellen Gardelle opened Chapeau in 1996, but a few years ago they bought Clementine and eventually moved Chapeau into that space.

The feel is classic and romantic, right down to the single rose on each table.

It’s one of the best deals on French food in the Bay Area and one of the few places to get classic, rich sauces, often presented in a modern way.

Philippe pops between the kitchen and the dining room to ensure that every thing is in tip-top shape; it always is. (Credit:


RESTAURANT GARY DANKO(San Francisco, California)


SI Exif


The award-winning restaurant GARY DANKO is moving into its seventh year with a flourish. The restaurant has received its sixth Five Star rating from Mobil as well as a Relais & Chateau designation, and reviews continue to extol its delights. At this point, most chefs would relax and count their blessings, but not the unstinting Danko.

“We may be three thousand miles and twelve blocks off Broadway, but what we do here is definitely theatre,” explains Danko. “We work hard to ensure that each evening’s ‘performance’ is seamless and magical.” (


Keungiwajip (Jeonju, Korea)



Keungiwajip is a special Hanjeongsik restaurant serving food of the aristocracy of the Joseon dynasty. They use a soy sauce recipe preserved from the time of King Seonjo, which imparts a rich flavor to every dish. They also serve the food on traditional onggi pottery, which retains the flavor and temperature of the food. The restaurant’s ambience is enhanced by an antique interior, lighting, and wall paintings. Main menu specialties include a full course meal of Ganjang-gejang, a crab dish marinated in soy sauce, along with other course meals ofGalbijjim, Bossam or grilled–eel.
☞ Address: Seoul, Jongno-gu, Sogyeok-dong 122-3☞ To get there: Subway line 3, Anguk station, exit 1, walk ahead for 50 meters and turn right à Walk 500 meters along the alley and turn left past Art Sonje Center à Cross the street and take the road to the left à The restaurant is on the right.☞ Tel: +82-2-722-9024☞ Hours: Lunch 12:00~15:30, dinner 17:00~21:30 (Closed on major holidays)☞ Recommended menu: Ganjang-gejang course menu, Galbijjim course menu, Grilled eel course menu, Bossam course menu 20,000 won – 50,000 won

TOUS LES JOURS (Various Locations, Korea)



Tous les Jours is a French- Asian bakery serving a unique selection of baked goods and beverages made with the highest quality of ingredients from Korea. Beginning with its launch in the United States, it has established a reputable bakery cafe system, building on a brand image that is respected in Asian American communities and is expanding into other mainstream markets.



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