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Dry Creek Kitchen

A rustic menu, generous portions, and local, seasonal cuisine are a few aspects of Charlie Palmer's Dry Creek Kitchen that earned it a Michelin star (one of 28 restaurants in the Bay Area). Chef Michael Ellis balances his flair for modern cuisine with comfort food accents. Stellar dishes include the red kuri squash agnolotti and the roasted chicken with mushroom fried rice. While service can be a bit formal and slow at times, the food is outstanding and the décor, like the cuisine, blends modern and country without skipping a beat.