San Francisco in 2009 was a city defining the cutting edge of American dining, but in Season 5 of No Reservations, Bourdain was more interested in its gritty, enduring soul. While the Bay Area is globally famous for inventing farm-to-table cuisine and hyper-seasonal eating, Bourdain’s angle was decidedly meat-heavy, nostalgic, and unpretentious. He explored a culinary scene built on historic institutions and brilliant immigrant food: from the ancient, tuxedoed waiters serving Hangtown Fry at Tadich Grill to the towering slabs of meat at House of Prime Rib and the massive, overstuffed sandwiches of the Mission District. He wanted to highlight the city’s robust, blue-collar history that still thrives alongside the tech booms and organic markets. He showcased San Francisco as a place where you can still get your hands dirty with incredible crab, tacos, and offal. To experience the unvarnished, classic flavors of the Bay, here is his definitive map.
When Anthony Bourdain visited San Francisco and Oakland on his show No Reservations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is No Reservations, season 5, episode 15. It first aired on August 10, 2009.
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DISH – Maple Bacon Latte
WHAT IS IT?
Anthony Bourdain had a maple bacon latte.
“Mhmm~ That’s delightful, evil and good. Are you sure there’s actual meat in there? It’s really…kind of everything in the–the coffee gets you all jacked up and energetic, the meat part makes you all aggressive.” -Anthony Bourdain
WHERE IS IT?
Pirate Cat Cafe
2781 21st St, San Francisco, CA 94110, United States
San Francisco, United States
NOTES
Unfortunately, this restaurant has since closed its doors.
DISH – Hangtown Fry
WHAT IS IT?
They had “Hangtown fry” made of oysters, bacon and eggs and martini.
“It’s wonderful and I’m ashamed we don’t have this in New York.” -Anthony Bourdain
WHERE IS IT?
Tadich Grill
240 California St, San Francisco, CA 94111, United States
San Francisco, United States
DISH – Roasted Beef
WHAT IS IT?
They had gin, salad with raw beef, cream spinach, yorkshire pudding and large prime rib.
“Nobody’s mother made roast beef like this. This is the American Dream right here…right here. All the good, all the bad, all the beautiful, all of uhh–glorious and vulnerabilities.” -Anthony Bourdain
WHERE IS IT?
House of Prime Rib
1906 Van Ness Ave, San Francisco, CA 94109, United States
San Francisco, United States
DISH – “San Francisco Market Food”
WHAT IS IT?
Anthony Bourdain sampled some market food like blue cheese, orange, olive oil and tamale with pork and chili.
“This isn’t a bad deal, 9 bucks, two montrous tamales. Look at that pork filling, delightful. The masa is impeccable.” -Anthony Bourdain
WHERE IS IT?
Ferry Plaza Farmers Market
One Ferry Building #50, 1 Ferry Plaza, San Francisco, CA 94111, United States
San Francisco, United States
DISH – Tacos
WHAT IS IT?
They had 3 types of tacos and they are chorizo, cabeza and chicharron.
“You know, that’s a pretty f****** impeccable looking plate of food. Can’t beat that.” -Anthony Bourdain
WHERE IS IT?
International Blvd.
Oakland, United States
NOTES
In this episode, the exact name of the food truck was never mentioned therefore it is unknown.
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DISH – Sushi
WHAT IS IT?
They had kampachi or Japanese amberjack, scallops, giant clam, bluefin tuna, uni, quickly seared tuna, cutlass fish, monkfish liver, fish with tamago or egg yolk on top and soy sauce, grilled fish head simmered in soy, soft roe of mackerel and Japanese mackerel.
“This is the best thing ever.” -Anthony Bourdain
WHERE IS IT?
Sebo
517 Hayes St, San Francisco, CA 94102, United States
San Francisco, United States
NOTES
Unfortunately, this restaurant has since closed its doors.
DISH – “Cuban Sandwich” – Anthony Bourdain San Francisco
WHAT IS IT?
They had “Cuban” or a sandwich made of breaded beef, pork sausage, chicken, pork leg, ham, bacon, palm oil, cheese, jalapeno, chorizo, eggs, hotdogs, lettuce, tomato, mayo and avocado.
“Discerning locals agree, piling meat products, egg and cheese indiscriminantly in between slices of bread equals good.” -Anthony Bourdain
WHERE IS IT?
That’s It
2699 Mission St, San Francisco, CA 94110, United States
San Francisco, United States
DISH – Salt and Pepper Crab – No Reservations San Francisco
WHAT IS IT?
They had salt and pepper crab and lychee martini.
“This food larger than my head thing seems becoming a theme here but I’m frankly be unnoticing as it quickly becomes a burrowing of crushed claws, flying crab shells, a spray of moist, rich and oh-so tasty ctab meat.” -Anthony Bourdain
WHERE IS IT?
R & G Lounge
631 Kearny St, San Francisco, CA 94108, United States
San Francisco, United States
DISH – “All Meat Cuisine” – Anthony Bourdain San Fracisco
WHAT IS IT?
First: Nduja or spreadable salami.
Second: Dehydrated iberco ham fat that are deep fried in duck fat.
Third: Venison heart tartare.
Fourth: Goose intestines.
Fifth: Calf’s brain and testicle.
“What does say about a meal like this beyond the fact that it’s delicious, creative, respectful of the tradition yet looking also to the future.” -Anthony Bourdain
WHERE IS IT?
Incanto
1550 Church St, San Francisco, CA 94131, United States
San Francisco, United States
NOTES
Unfortunately, this restaurant has since closed its doors.
DISH – “Anthony’s Favorite Breakfast” – No Reservations San Francisco
WHAT IS IT?
Anthony Bourdain had a double cheese burger, chili cheese fries and a beer.
“Anytime you begin to doubt the wonderfulness of San Francisco, really, all you gotta do is come here.” -Anthony Bourdain
WHERE IS IT?
Red’s Java House
pier 30 The Embarcadero S, San Francisco, CA 94105, United States
San Francisco, United States
READ MORE: SAN FRANCISCO: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON THE LAYOVER
This San Francisco episode stands out as a powerful celebration of the city’s legacy establishments, effectively pushing back against the prevailing trends of overly precious, precious California cuisine. It was historically significant for reminding viewers that the foundation of San Francisco’s greatness was built by immigrants, butchers, and old-school cooks, not just modern farm-to-table pioneers. He championed the survival of these classic, sometimes wonderfully grimy institutions in an increasingly gentrified landscape. The episode remains a vital testament to the city’s complex, flavorful history. Grab a stool at an old counter, order the prime rib, and respect the classics.
