Joe's Cable Car

Row 1

Details
4320 Mission St (Silver Ave)
San Francisco, CA 94112
(415) 334-6699
Burgers, Diner
$ $
Hours
Mon–Sun: 11:00 AM–10:00 PM

Singleplatform

Foursquare Tips

  • They have the most amazing malted shakes.
  • If you want the freshest and juiciest hamburger in SF, you've found the right place! Click link for full review.
  • Best burger in town and great shakes. Plus there's parking.
  • Decent burger, but too expensive. The 2 of us had burgers and shakes and it was $55. Wow.
  • Go hungry!
  • The burgers are good but WAY overpriced. Sliders is a cheaper alternative.
  • Look at the prices on the menu. You would think these average burgers were plated in gold. I've never seen a place so overtly desperate for your money. No fries with your burger? $25 minimum to park?
  • This is, quite frankly, the BEST burger in San Francisco Bay Area. Perhaps the best on the planet. Seriously...you must add this place to your "bucket" list!
  • Delicious burgers!! Expensive though, at $12 per, and they have a share fee of $6.
  • Eat the juiciest drippingest delicious-est burger in San Francisco and feel good that you're supporting a local business. Plus they've got compostable plates!
  • Check out Joe's Cable Car as seen on Diners, Drive-ins and Dives
  • Guy Fieri, uncovers the best of the best at Joe's Cable Car in San Francisco, CA, where the classic burgers are made from fresh-ground steak every day.
  • The real draw is the ground ribeye and chuck steaks that Joe grinds fresh daily. Choose between 16 variations on the 4-, 6- and 8-ounce ground steak and top it all off with a slice of carrot cake.
  • They are closing after many years of dedication to burgers.
  • Not great. Unexpectedly pricey.
  • Closing down, last day is March 16, 2014
  • Try the Bacon Cheese Burger With Fries
  • Patty melt is not grilled
  • 8 oz Medium Rare Bacon Burger w/ Swiss Cheese was delicious and juicy! But pricey though but, I would definitely go again.
  • Closing for good March 17tg. Must go soon. Joe is retiring.