We solo womentravelers spontaneously checked out two of the three "iconic" San Francisco restaurants featured recently by the San Francisco Chronicle -- and all with women chefs -- Zuni Cafe and Hayes Street Grill (we'll dish on the third, Greens, very soon). Here are some some tips for getting in the door when the evening is booked. Plus, read on for a change of face for another iconic brand...
Tips #1-10: Repeat after me, "smile a lot, be friendly, don't be pushy and have faith." The good karma you're putting out will return to you.
Zuni Cafe: hip and cool, between downtown and trendy Mission and Castro districts. Dinner service starts at 6 pm. What's especially welcoming is that they serve all day. So, walk in at 4:45 or 5, grab a seat in the (very small) bar area, have an appetizer and get on the waiting list for dinner in the bar area. Maybe a 30 minute wait or so, and you can eat from the full menu (more limited lunch menu until the 6 pm change). Specialties -- intriguing wine choices, the freshest oysters this side of the Pacific Rim (which is to say locally in West Marin or not far up in the Northwest) and Mediterannean-inspired featured plates.
Hayes Street Grill: white table cloth and "older" crowd (for the most part, Baby Boomers and their parents, but welcoming to all). Said to have "the best seafood" in San Francisco. Maitre d' running around with his hair on fire and lines nearly pushing out the door. Walking in is not a guarantee, but it can work. So we put our names on the list for the small bar area and waited patiently, for 35 minutes. People pushed in front of us, nonobservant customers took a bar stool or two, we kept smiling at the waiters, hmmm...And then, two great seats, right in front of the bartender, who took fabulous care of us. Be patient, gals, the rewards will come. Fish cooked all ways, choice of many sauces or none, steamed vegetables, diverse wine list, great service. Even when there were empty tables, the maitre d' wouldn't seat guests early because he wanted to make sure there were servers available to attend them well. This is a well-run destination that you can count on. Future planning tip, because it's near the ballet, symphony and opera, tables tend to open up after 7:30, when the neighborhood locals come in -- and the mood is more convivial and relaxed.
Greens (our opinion coming soon): still a top choice after founding chef Deborah Madison, who was influenced by Alice Waters, who is one of Obama's "kitchen cabinet." This high-end vegetarian setting has kept to its roots, supplied by the organic gardens of the San Francisco Zen Center's Green Gulch Farm in Marin County.
Speaking of organic, sadly Bill Niman's revolutionary vision, humanely and sustainably raised meat at Niman Ranch, has changed hands. Great idea, popular brand, high-end chefs as clients...but no profit. Niman himself is gone from his Bolinas, California ranch, but the name continues with the new owner, Chicago's Natural Holdings. Just wanted to make sure you knew that. Darn -- loved those Niman Ranch hot dogs my brother used to grill in the fireplace back East. Sort of sad to see the idealist bought out by the corporation, but let's remain optimistic about the quality.
