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Ghirardelli Chocolate<\/h2>\n
San Francisco is known for its chocolate, specifically Ghirardelli<\/a>. In 1893, Domingo Ghirardelli brought his chocolate-making enterprise to the Ghirardelli Square location. Today, the iconic gold-hued \u201cGhirardelli\u201d sign lights up San Francisco\u2019s Fisherman\u2019s Wharf waterfront, a beacon for chocolate lovers.<\/p>\n Ghirardelli chocolate is unique due to its intense flavor created by the Broma process discovered by Ghirardelli chocolatiers. On your Ghirardelli visit, see some of the antique chocolate-making equipment used to process the pioneering confections.<\/p>\n Explore The Original Ghirardelli Ice Cream and Chocolate Store and taste all of Ghirardelli\u2019s chocolate SQUARES varieties. Bite into the square\u2019s chocolate shell and savor a creamy filling like Dark Chocolate and Raspberry, or crunch into solid squares like Peppermint Bark. And don\u2019t miss your chance to indulge in an ice cream sundae made with decadent handmade Ghirardelli hot fudge.<\/p>\n San Francisco\u2019s fog is famous for rolling into the Bay and doing its bit to add a moody atmosphere. But the fog is also responsible for creating the right environment for the unique bacteria Lactobacillus San Francisco<\/i> to thrive. This magical ingredient in Boudin<\/a> sourdough is responsible for creating the bread\u2019s crunchy golden brown crust and dense spongy, sour insides.<\/p>\n San Francisco is known for Boudin sourdough bread, which has used the same \u201cmother dough\u201d starter born from wild yeast since the gold rush in 1849. Watch bakers behind the scenes working through the different bread-making stages at Boudin\u2019s Fisherman\u2019s Wharf demonstration and production bakery. Then try some of the best sourdough bread yourself in the form of a clam chowder bread bowl, sandwich, or loaf\u2014it\u2019ll be delicious.<\/p>\n Devouring hot clam chowder from inside a round loaf of bread around Fisherman\u2019s Wharf and Pier 39<\/a> is an authentically San Franciscan way to enjoy a meal. It\u2019s what we call, \u201cgrabbing a bread bowl.\u201d Yes, New England clam chowder is an East Coast thing, but that same chowder ladled inside a hollowed-out sourdough loaf is all San Francisco.<\/p>\n Get your very own soul-warming clam chowder bread bowl at San Francisco waterfront restaurants, or pick one up on the go. Historic Fisherman\u2019s Wharf restaurants sell the creamy, chewy clam elixir with dunk-able carved-out bread tops from frenzied sidewalk chowder stands. Now get clamoring to put your bread bowl order in!<\/p>\n Another fishy food San Francisco is known for is cioppino, a tomato-based seafood stew. Italian immigrant anglers who fished the San Francisco Bay in the mid to late 1800s created the communal stew to use up extra bits of fish and shellfish.<\/p>\n When you order cioppino in San Francisco, primarily available in Fisherman\u2019s Wharf and North Beach neighborhoods, you\u2019ll find a variety of ingredients in the dish and variations in what\u2019s included. Scoma\u2019s<\/a> at Fisherman\u2019s Wharf uses Dungeness crab meat, scallops, shrimp,\u00a0clams, mussels, calamari, and market fish in their cioppino. Here it\u2019s served \u201cLazy Man\u201d style, where all the seafood is shelled for you. But if your order of cioppino comes with shells on, wear the bib your server gives you because it\u2019s about to get messy\u2026.<\/p>\n San Francisco\u2019s Fisherman\u2019s Wharf is known for its delectable Dungeness crab<\/a>. Local crab boats go out on the Pacific Ocean and haul in just-caught Dungeness crabs during crab season, roughly mid-November through spring. Local restaurants boil the fresh crabs, then sell them whole or break them down to be served as part of a meal.<\/p>\n If you order a full-cooked crab, don\u2019t be intimidated by the multi-legged creature staring at you. Restaurant staff can walk you through how to unlock the sweet crab meat inside. First, remove the top crab shell to reveal the \u201ccrab body\u201d inside. If there\u2019s a yellow substance inside or \u201ccrab butter,\u201d scoop it out, then break the body in half. Use the slim crab fork to get into the body sections and pull out the meat. Then break each leg and the claws from the body. You\u2019ll break the crab at each joint, then crack each section with a crab cracker or a small mallet. Pull out the delicious meat, dunk it in butter, or eat as is.<\/p>\n Soft, slurp-able, and tasty are just a few ways to describe fresh, locally grown Pacific oysters. Tomales Bay, just north of San Francisco where Pacific oysters are harvested year-round, keeps the City\u2019s oyster bars stocked with fresh shellfish.<\/p>\n Feed your curiosity and take a seat at the oyster bar. You\u2019ll get a communal experience chatting with other guests and learning about different oyster varieties and preparation methods from the seafood experts behind the counter. Whether ordering raw or cooked oysters, you\u2019ll get the best oysters available at purveyors like Hog Island Oyster Co.<\/a> at the Ferry Building or Anchor Oyster Bar (579 Castro Street)<\/i>.<\/p>\n If you\u2019re in the mood for a savory, adventurous San Francisco drink sensation, throwback an oyster shooter. It\u2019s a cocktail concoction combining a raw oyster with a variety of ingredients, including Bloody Mary Mix, lime juice, hot sauce, horseradish, and a vodka shot.<\/p>\n Grab a Mission-style burrito for lunch, and you\u2019ll probably still be nibbling on it at dinner. The oversized, two-meal burritos are definitely a food San Francisco is known for.<\/p>\n Developed in the Mission District, the Mission-style burrito became popular in the 1970s and still thrives today. Both La Cumbre<\/a> and El Faro<\/a> claim they were the first to create the on-the-go dish. Most San Francisco taquerias<\/i>, small restaurants or food trucks serving authentic Mexican dishes<\/a> like tacos and enchiladas, wrap these monster burritos.<\/p>\n![\"Close](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/6376986365_ca8d1f4b91_k.jpg\")
San Francisco Sourdough Bread<\/h2>\n
Clam Chowder Bread Bowl<\/h2>\n
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Cioppino<\/h2>\n
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Dungeness Crab<\/h2>\n
Pacific Oysters<\/h2>\n
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Mission-Style Burrito<\/h2>\n
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