Local ingredients shine at Bar Tartine, where chefs Nick Balla and Cortney Burns give dishes a refined Eastern European spin, like smoked potatoes with black garlic. While the most know Chef Thomas McNaughton’s flour + water, his Central Kitchen just down the street is catching fire with dishes like coal-roasted carrots with sheep’s milk custard and organic wine pairings. Don’t miss his brunch, where fried eggs mingle with cauliflower, caper brown-butter and duck cracklings. At Locanda, try the ricotta, walnut and stinging nettle cannelloni paired with a glass of Sardinian Vermentino. New Korean American cuisine is the vision of the three Lee brothers behind Namu Gaji, where greenmarket produce smashes deliciously with oxtail rice cakes and black cod with chrysanthemum verde. Bean-to-bar factory Dandelion Chocolate is the spot to stock up on small-batch, 70-percent cacao chocolate from the likes of Belize, Venezuela and Madagascar. Pop in on a Sunday to join one of the “Chocolate 201” classes.
Housed in a late 19th-century Victorian building, 20 Spot is a charming wine bar bedecked with Eames rocking chairs. Sip Waxwing Wine Cellars Sonoma Coast Syrah alongside farro and rabbit graced with a soft egg. St. Vincent is another oenophile lair. Perch at the chef’s counter with hearty vinegar-braised pork and one of the list’s always-changing 100 half-bottle carafes, or pluck something good to go from the onsite retail shop. Beer aficionados must hit Abbot’s Cellar, which has scores of global suds, organized by intensity. Cocktail mavens flock to The Hideout at Dalva for libations like the Dirty Pigeon, which combines mezcal, gentian, lime, grapefruit and bitters. Industrial beauty Trick Dog is the neighborhood’s cocktail rock star. The order: The Bourbon-based Capricorn, along with the bar’s homemade beer nuts and beef jerky.