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San Francisco Travel Guide

  • Photo: William Fawcett / fotoVoyager.com / iStockphoto

North Beach

San Francisco novelist Herbert Gold calls North Beach "the longest-running, most glorious, American bohemian operetta outside Greenwich Village." Indeed, to anyone who's spent some time in its eccentric old bars and cafés, North Beach evokes everything from the Barbary Coast days to the no-less-rowdy Beatnik era.

Italian bakeries appear frozen in time,

homages to Jack Kerouac and Allen Ginsberg pop up everywhere, and strip joints, the modern equivalent of the Barbary Coast's "houses of ill repute," do business on Broadway. With its outdoor café tables, throngs of tourists, and holiday vibe, this is probably the part of town Europeans are thinking of when they say San Francisco is the most European city in America.

The neighborhood truly was a beach at the time of the gold rush—the bay extended into the hollow between Telegraph and Russian hills. Among the first immigrants to Yerba Buena during the early 1840s were young men from the northern provinces of Italy. The Genoese started the fishing industry in the newly renamed boomtown of San Francisco, as well as a much-needed produce business. Later, Sicilians emerged as leaders of the fishing fleets and eventually as proprietors of the seafood restaurants lining Fisherman's Wharf. Meanwhile, their Genoese cousins established banking and manufacturing empires.

Once almost exclusively Italian American, today's North Beach has only a small percentage of Italians (many of them elderly), with growing Chinese and San Francisco yuppie populations. But walk down narrow Romolo Place (off Broadway east of Columbus) or Genoa Place (off Union west of Kearny) or Medau Place (off Filbert west of Grant) and you can feel the immigrant Italian roots of this neighborhood. Locals know that most of the city's finest Italian restaurants are elsewhere, but North Beach is the place that puts folks in mind of Italian food, and there are many decent options to choose from. Bakeries sell focaccia fresh from the oven; eaten warm or cold, it's the perfect portable food. Many other aromas fill the air: coffee beans, deli meats and cheeses, Italian pastries, and—always—pungent garlic.

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Fodor's Northern California 2015

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