| From its modest San Francisco beginnings in 1999 to its current status as a Bay Area lunchtime mainstay, this ever-growing chain founded by a local husband-and-wife team still pays attention to ingredients and quality. The daily menu of soups includes the Mexican tortilla, organic Southwestern corn chowder and “Grandma Mary’s” chicken noodle, along with seasonal specials such as gazpacho, West African peanut and Creole crab and corn. Flavors are fresh and zesty and, as with the New England clam chowder at least, authentic. All soups come with a sizeable piece of sourdough bread and special toppings---cheese, cilantro, green onions---added to order. Vegan and vegetarian options are clearly marked. Better-than-average sandwiches are also available, and good salad bars, too, in some locations. Breakfast items include nourishing standbys such as granola parfaits and egg sandwiches. |
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RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
THE BEST BURGERS IN TOWN
Hungry for a hamburger? From simple patties with a pickle to gourmet takes by top toques, we've compiled lists of the Top 10 Burgers in cities across the USA, including Atlanta, Boston, Chicago, Los Angeles, New York and San Francisco.
