432 Powell StSan Francisco, CA
At Scala’s, Chef Larry Flynn often adds a French touch to Italian classics. This spring, he elevates simple ricotta gnocchi with asparagus, fiddlehead ferns, hen of the woods mushrooms, roasted carrots and nettle pesto.
12 4th StSan Francisco, CA
Salads are always picture perfect at Dirty Habit, a recent one features strawberries, twisty fiddleheads and crisp endive. Other spring picks include seared foie gras with rhubarb and grilled prawns with asparagus and yuzu mayonnaise.
1 Yerba Buena LnSan Francisco, CA
English peas and greens set off a whole dorade wrapped in pancetta, stuffed with quinoa and pine nuts at the chic Bluestem Brasserie. Fava greens, artichokes and fennel also make seasonal appearances on the current menu.