Zuni showcases San Francisco Mediterranean cooking at its best. Although Judy Rodgers, the award-winning chef-owner passed away in December of 2013, Chez Panisse alumnus Gilbert Pilgram continues to run the kitchen. The seasonal and organic ingredients are always impeccable and the fish and meats are raised sustainably. The House-made finocchiona salami with shaved fennel, Black Mission figs, and pistachio picada is a must. The whole roasted chicken with bread salad for two are among the emblematic dishes in this food-mad town, and the house-ground grass-fed burger on rosemary focaccia with aïoli and house-made pickles (lunch only) is epic.