Weekend Trips for the Chocolate Lover

Calling all chocoholics! Plan a cacao-inspired weekend with tours, festivals and chocolate shops.

Photos

Unwrap a Burrito

Unwrap a Burrito

Locals are addicted to bulging burritos stuffed with endless ingredients. Splurge on Papalote’s massive Triple Threat burrito, which packs in nearly two pounds of shrimp, chicken and steak  — a perfect share for a pair of ambitious eaters. Smaller appetites can check out the one exceptional exception to the rice inside the burrito standard at La Taqueria 960 1280

Tamara Palmer  

Graze at a Farmers Market

Graze at a Farmers Market

San Francisco is full of farmers markets big and small where locals go to sample and score a wide variety of produce  -- for the kitchen or even a quick bite. The most bountiful of the year-round weekly affairs takes place at the Ferry Plaza Farmers Market on Saturdays, but don’t overlook the smaller neighborhood farmer’s markets like the Castro Farmers’ Market 960 1280

Tamara Palmer  

Patronize Old-School Taco Trucks

Patronize Old-School Taco Trucks

Stalwart Mexican taco trucks like El Gallo Giro and Tacos San Buena pre-dated the current proliferation of trucks that serve every type of food imaginable. At $2 or less apiece, they also offer one of the last remaining bastions of extreme food value in the area. 960 1280

Tamara Palmer  

Try New School Food Trucks

Try New School Food Trucks

If you can dream up a meal, it’s probably available on wheels. Off The Grid offers a vast number of weekly truck gatherings with an ever-growing array of international vendors, while converted parking lots like SoMa StrEat Food Park and G Food Truck Lounge provide permanent places for trucks to rotate through. 960 1280

Tamara Palmer  

Seek Ice Cream in All Weather Conditions

Seek Ice Cream in All Weather Conditions

San Franciscans are not fair-weather friends to ice cream; we devour both classic and experimental flavors with passion no matter the temperature. A tin roof sundae at Humphry Slocombe or an avocado milkshake at Mitchell’s Ice Cream warms our hearts all year long.  960 1280

Tamara Palmer  

Bloody Sunday

Bloody Sunday

Let’s face it: San Francisco is a food town and Sunday brunch is not a spectator sport. Expect crowds and long lines. We’ve found that Bluestem Brasserie and Foreign Cinema are solid go-tos. They accept reservations and are generally accommodating to larger groups.  960 1280

Tamara Palmer  

Top Ramen

Top Ramen

San Francisco’s obscure Japanese noodle soup shops were once the speakeasies of the food world, but now one can’t sling a lucky cat without hitting one. Try homeland exports like Men Oh Tokushima Ramen and Yamadaya (which has locations all over California) for a true taste of different styles. 960 1280

Tamara Palmer  

Two for Me

Two for Me

Afternoon tea isn’t just for old ladies anymore. Fancy it up on a Saturday at the Fairmont or take the guys along on a Sunday picnic on the patio for a hearty tea at Charles Chocolates. 960 1280

Tamara Palmer  

Be Animal Free

Be Animal Free

Vegan restaurants remind us that food can be made without cruelty and still satisfy. Most popular are Asian spots like Golden Era and Cha-Ya, which have achieved cult-like status without using animal products. 960 1280

Tamara Palmer  

Go Off Menu

Go Off Menu

If you grill it, they will come. Secret items are a fun way to keep locals feeling connected to a restaurant. Some, like the off-menu burger served on Tuesdays at Rosamunde Sausage Grill’s Haight Street location, keep insiders wanting more.  960 1280
Dip in a Hot Pot

Dip in a Hot Pot

The best all-you-can-eat action around can be found at the rapidly rising number of hot pot purveyors. Japanese places like Nabe and Shabuway present polite sets of vegetables and thinly sliced raw meat to swish-cook in hot broth, while Chinese spots like i-Pot and Dragon Beaux add dumplings into the mix. 960 1280

Tamara Palmer  

Get Toasted

Get Toasted

The once humble slice of toast has been elevated to a meal requiring a knife and fork at joints like The Mill and Outerlands, where breads are baked on site and then covered in decadent smears or served as the base for open faced sandwiches. 960 1280

Tamara Palmer  

Try a Pop-Up Meal

Try a Pop-Up Meal

A pop-up meal in a temporary location is a wonderful way for a chef to experiment with new ideas. Visit the Michael Mina Test Kitchen for the latest beta project from the popular restaurateur or consult the Feastly calendar and sample meals made by master chefs or tender novices.  960 1280

Kevin McCullough  

Room Service

Room Service

Gone are the days of waiting forever for lousy pizza. Services like Caviar, Seamless and Postmates deliver serious gourmet meals from anywhere in San Francisco to your mouth, typically within the hour.  960 1280

Tamara Palmer  

Egg Topper

Egg Topper

Whether it’s a burger or a bowl of ramen, just about everything is better with an egg. Deviled eggs, a star on bar menus across town, might be at their most heavenly when topped with bacon and fried oysters at Hog & Rocks. 960 1280

Tamara Palmer  

Dim Sum on the Fly

Dim Sum on the Fly

Locals love to nibble on the various bite-sized Chinese dumplings, noodle rolls and buns that make up the dim sum category. Delight in the delicious danger of impulse ordering off a roaming cart at City View or from a checklist at Dim Sum Club 960 1280

Tamara Palmer  

Experience an Exotic Plate

Experience an Exotic Plate

A local in San Francisco has a palate for global cuisine. Travel to exotic destinations without leaving the city limits. Try Laotian and Thai food at Champa Garden; sample Iranian delights at Anar; or sail away to Sri Lanka via 1601 Bar & Kitchen. 960 1280

Tamara Palmer  

Worth the Wait

Worth the Wait

Waiting in line is a necessary evil at Tartine Bakery, where the queue starts forming daily around 4:30 p.m. to catch a baguette or specialty loaf hot and fresh out of the oven.  960 1280
Roll Play With Sushi

Roll Play With Sushi

Just about everyone in San Francisco eats sushi and its prices vary just as the clientele. Visit Ichi Sushi for a high-end experience at still-affordable prices or break the bank at Kusakabe, where a blowtorch provides endless visual entertainment to accompany the fresh fish. 960 1280

Tamara Palmer  

I Scream

I Scream

Sunny skies and happy lives breed a love for sweet treats in San Francisco. The granddaddy of all desserts here is the It’s-It, a chocolate covered ice cream sandwich that has been made since 1928. 960 1280

Tamara Palmer  

Fat Boy sandwich

Fat Boy sandwich

Host Chuey Martinez shows off the "Fat Boy" sandwich at Mac's Speed Shop in Charlotte, NC. 960 1280

  

LA taco trucks

LA taco trucks

Chuey and local food expert Bill Esparza show the All You Can Meat crew the best of LA’s taco truck scene. 960 1280

  

Fat boy sandwich

Fat boy sandwich

Host Chuey Martinez sinks his teeth into a "Fat Boy" sandwich at Mac's Speed Shop in Charlotte, NC. 960 1280

  

Chuey Martinez

Chuey Martinez

Chef Jeff Del Mastro shows host Chuey Martinez how to inject his brisket with some flavor at his workshop near Charlotte, NC. 960 1280

  

Triple C Ranch

Triple C Ranch

Host Chuey Martinez tries to feed the cows at the Triple C Ranch near Austin, TX. 960 1280

  

Triple C Ranch

Triple C Ranch

Chuey checks out a Texas-sized brisket with chefs Gary Cerny and Scott Campbell at the Triple C Ranch near Austin, TX. 960 1280

  

Woodyard BBQ

Woodyard BBQ

Host Chuey Martinez meets chefs Tom Fritts and Dave Schloegel at Woodyard BBQ in Kansas City, KS. 960 1280

  

Triple C Ranch

Triple C Ranch

Host Chuey Martinez sneaks a taste of brisket at the Triple C Ranch near Austin, TX. 960 1280

  

Woodyard BBQ

Woodyard BBQ

Chefs Tom Fritts shows host Chuey Martinez the wide variety of wood they sell at Woodyard BBQ in Kansas City, KS. 960 1280

  

Triple C Ranch

Triple C Ranch

Chef Scott Campbell gives host Chuey Martinez a taste of his brisket -- fresh from the smoker -- at the Triple C Ranch near Austin, TX. 960 1280

  

Cheuy makes brisket

Cheuy makes brisket

Chef Jeff Del Mastro has host Chuey Martinez put the brisket in the smoker. 960 1280

  

Triple C Ranch

Triple C Ranch

Host Chuey Martinez and chef Scott Campbell love getting their hands dirty while rubbing down some brisket at the Triple C Ranch near Austin, TX. 960 1280

  

5 Photos
Voocoo Juice at Angel's BBQ

Voocoo Juice at Angel's BBQ

Did You Know? In 1912, a pharmacist named Wilbur Scoville devised a method of measuring the intensity of a pepper’s burn. Known as the Scoville scale, it has become the pre-eminent barometer of flaming fare.

Dish 1: Voodoo Juice
Where: Angel's BBQ, 21 W Oglethorpe Ln, Savannah, GA 31401
960 1280

  

Triple Habanero Pie

Triple Habanero Pie

Did You Know? Chile peppers are “hot” because of a substance called capsaicin that triggers the same pain receptors in the brain as actual heat.

Dish 2: Triple Habanero Pie
Where: Flying Pie, 6508 Fairview Ave, Boise, ID 83704
960 1280

  

Prince's Spicy Chicken

Prince's Spicy Chicken

Did You Know? Some biologists believe that peppers originally developed capsaicin to defend themselves from hungry animals.

Dish 3: Prince's Hot Chicken
Where: Prince's Chicken, 123 Ewing Dr, No. 2, Nashville, TN 37207
960 1280

  

Spicy Shrimp from Giovanni Shrimp Truck

Spicy Shrimp from Giovanni Shrimp Truck

Did You Know? The ingredients in Chile peppers are chock full of vitamins, ease minor aches and pains and increase blood flow.

Dish 4: Spicy Shrimp
Where: Giovanni's Shrimp Truck, 56-505 Kamehameha Hwy, Kahuku, HI 96731
960 1280

  

Did You Know? In 1492, Christopher Columbus discovered the new world… and Chile peppers! Columbus named the spicy plants “peppers” when he mistook them for relatives of the black pepper of India and just 50 years after his discovery this indigenous south American plant had spread worldwide.

Dish 5: Pasta From Hell
Where: East Coast Grill, 1271 Cambridge St, Cambridge, MA 02139
960 1280

  

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