Seasonal plates, local roots, San Francisco soul.
Most restaurants pay premium prices for greens that our kitchen team pulls from a plot two blocks away. Here's why dandelion — the leaf, the root, and the yellow flower — earns a place on nearly every seasonal menu we write.
What started as a casual Tuesday tasting built around dandelion greens and a few bottles of natural wine has become the hardest reservation to land in San Francisco. Here's how a tiny seasonal menu turned into the city's most talked-about ticket — and why we're not sorry about it.
At Dandelion SF, the humblest plants in California are the ones we can't stop cooking. Here's why a stubborn little weed became our namesake — and how you can bring wild greens into your own kitchen.