SIRACHA2GO

Beyonce and Hillary Clinton aren’t the only people who carry hot sauce in their bags (swag). The mini, refillable and portable container for siracha hot sauce is carried at Urban Outfitters, Bed Bath & Beyond, Amazon and on the belt loops of San Franciscans.

STREET FOOD

The popularity (and convenience) of street food has inspired gourmet chef interpretations that now range from dim sum, Vietnamese fusion, carnival fare and shawarma. San Francisco has weekly food truck gatherings, like Off-the-Grid, that attract hundreds of visitors to the variety of foods offered, as well as the fast-casual nature in which they are served.

INSTAGRAM-WORTHY DISHES

Foodies snapping shots of their “Instagram-worthy” dishes didn’t start in 2018, but restaurants creating menu items based on visual creativity and desire for social media attention is a recent phenomenon. In fact, Starbuck’s created a unicorn drink specifically for social media fanfare.

Creating visual experiences for the purpose of capturing free social media attention and buzz is all the rage with SF restaurants and food purveyors (see the Museum of Ice Cream) – especially when they emphasize color.

GUT-HEALTHY FARE

With diet trends emphasizing healthy-eating, it’s not surprising that gut-healthy foods have made their home in the SF food scene. Recipes that incorporate kimchi, apple cider vinegar, tempeh and miso are seeing a considerable spike in popularity at local restaurants.

Local Picks: bone broth from Belcampo Meat Company and the tempeh chorizo bowl from Gracias Madre.

ANCIENT GRAINS

Apparently, Quinoa is no longer the “it girl” of the grain world. SF-based chefs have been exploring a variety of old-world grains to spice up their menus. From farro to kamut, spelt to bulgur, chef-enthusiasts are reinventing ways to incorporate these healthy ingredients.

Local Pick: the lunchtime ancient grain bowl from Eatsa. Short on time? You can place your order from your phone and pick it up from a local kiosk.

GHEE 

Gone are the days where diet-goers and health-fanatics fear fat. Fat is back in a big way and ghee is the staple cooking oil for a new generation of San Franciscans. Ghee is similar to clarified butter, but is simmered longer for enhanced flavor, has a higher smoke point and lacks casein. It’s also loaded with nutrients, including CLA, vitamin E and butyric acid.

Local Picks: Lotus SF Indian cuisine uses organic ghee in their cooking and Rainbow Grocery cooperative has a plethora of ghee options to take home.

AIR FRYING

Using up to 75% less fat than a standard fryer, the air fryer made waves with food-fanatics and health-conscious residents alike by allowing people to enjoy fried foods in a healthier way. Local die-hard fans recommend buying your own and experimenting, while the cooking-challenged head to San Tung’s for their famous dry-fried chicken wings.

HOUSE-MADE CONDIMENTS

Unique, house-made condiments are popping up in SF restaurants as a way to add authentic flare and variety, while avoiding unwanted ingredients and sugars included in traditional bottled condiments.

Local Picks: Hot Sauce and Panko for out-of-this-world spice and 4505 Meats for special BBQ sauce and non-traditional condiments.

KETO DIET

Knocking the Paleo Diet out of first place – with similar restrictions – the Keto Diet has influenced San Francisco’s food scene more than any other diet trend within the last few years. The Keto Diet’s high-protein, high-fat, low-carb way of eating has people searching for local lunch hotspots for a quick, satisfying fix.

Local Picks: RT Rotisserie for simple and savory chicken with a side of cauliflower or MEALPRO for customized home-delivery meals.

CAULIFLOWER-CARB SUBSTITUTES

Dubbed the new “kale replacement,” the versatility of cauliflower makes it an easy carb stand-in. From riced to oven-baked, spiced to creamed, there are a number of options for picky eaters to choose from, including pizza crusts and gnocchi. Variations have sprouted up in restaurants and supermarkets all over the Bay Area.

Local Picks: Locals shop Trader Joe’s for their riced cauliflower or Pizzeria Delfina for their spicy cauliflower dish.

POP-UPS

Limited edition restaurants, temporary locations, limited menus and intimate experiences with top chefs have taken over the SF food scene. Whether eating a meal completely in the dark, a supper club in a secret location or a dinner made entirely of food waste (yes, you read that right), pop-ups are still going strong- and are more creative than ever.

Local Picks: Ultra fancy Sorrel or Friends with Benedicts for a lazy Sunday brunch.

CANNED WINE

Following its cousin – the craft beer – canned wines are all the rage with San Francisco millennials. They’re convenient, easily transportable and taste just as good as the bottled variety (so they claim). Wine brands have embraced the fun by creating playful labelling for these picnic-friendly beverages.

Local Picks: Wine Society and Coppola brands rank high with San Francisco weekenders.

Have a local food tip of your own? Share your thoughts in the comments below.

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