Olivia, Washington D.C. (Photo for DC Refined/WJLA-ABC 7)
The kitchen staff of Señor Sisig works through lunch orders near the Chase Center in San Francisco on Monday, Feb. 10, 2025. (Amanda Andrade-Rhoades/The San Francisco Standard)
The appletini is seen at Tallboy in Oakland on Aug. 22, 2024. Tallboy has wooed fans with its extensive martini menu and vegan hotdog selection. (Amanda Andrade-Rhoades/The San Francisco Standard)
Costillas en Chile Quemado at El Mil Amores in San Francisco on October 29, 2024. (Amanda Andrade-Rhoades/The San Francisco Standard)
A selection of dishes at Chaa Roen Pohn in San Francisco on October 18, 2024. The recently opened restaurant highlights Laotian and Thai cuisine. (Amanda Andrade-Rhoades/The San Francisco Standard)
Jose Delgado tends bar at International Smoke in San Francisco on April 10, 2025. (Amanda Andrade-Rhoades/The San Francisco Standard)
The prime rib dinner, which also features a popover and a twice-baked potato laden with creamed spinach, at Prospect in San Francisco on Friday, Nov. 15, 2024. (Amanda Andrade-Rhoades/The San Francisco Standard)
American Son, Washington D.C. (Photo for DC Refined/WJLA-ABC 7)
Black Jet Baking Company’s “My Friend Max’s Granola” in San Francisco on Friday, December 13, 2024. (Amanda Andrade-Rhoades/The San Francisco Standard)
Raúl Ayala makes a cocktail known as “the most exciting man in the room” at Park Tavern in San Francisco on April 9, 2025. (Amanda Andrade-Rhoades/The San Francisco Standard)
The pistachio baklava at Baklavastory in San Francisco on Thursday, December 12, 2024. (Amanda Andrade-Rhoades/The San Francisco Standard)
A selection of martinis at Tallboy in Oakland on Aug. 22, 2024. (Amanda Andrade-Rhoades/The San Francisco Standard)
The red pepper pancakes with the revolver cocktail at Park Tavern in San Francisco on April 9, 2025. (Amanda Andrade-Rhoades/The San Francisco Standard)
A creme brûlée martini at International Smoke in San Francisco on April 10, 2025. The flight of dessert martinis was introduced by Jose Delgado. (Amanda Andrade-Rhoades/The San Francisco Standard)