It’s hard to have a bad time at this frisky FiDi hotspot where solid renditions of Southern and San Francisco classics meet impressive cocktails. Food Network main man Tyler Florence is often in the house, so prepare accordingly.
Michael Bauer, executive food & wine editor and restaurant critic for the San Francisco Chronicle, suggests ordering the fried chicken, steak tartare, butter lettuce salad and individual peach pie. See his full review here.
Wayfare Tavern has two private dining rooms, making it an ideal destination for event and large groups. The second-floor Billiards Room seats up to 14 guests, while the third-floor Bartlett Room can accommodate up to 80 people. Get more info here.
"Gourmet Fried Chicken - nuff said."
"The steak tartare is incredible and goes so well with the endless popovers. The drinks were delicious and unique!"
"If creamed corn is currently on the menu, for the love of all that is good and holy, order it. It will transform how you think about creamed corn. "
If you have a group of, say, three or more diners, the deviled eggs ($9 for six halves) are a good place to start, with yolks whipped with crème fraîche and mustard into a creamy smoothness, topped with a scattering of capers, fried little bits of anchovy, and a drizzle of peppery olive oil.
Of the three floors, you'll do best to stay on the first and reserve one of the long, chocolate-brown booths—closest to the bar—that looks plucked from a Gold Rush-era saloon. Then, start things off with a Sazerac before dipping into a dozen oysters or cracked crab from the raw bar.