Inside the Hotel California, this big, wood-lined dining room is a well-known destination for visiting vegans and vegetarians. The seasonal menu of "animal-free" dishes made with organic and seasonal ingredients often includes Asian flair. Sample dishes include flat bread with roasted chanterelle mushrooms, sunchoke, and caramelized radicchio; rice flour and coriander seed–crusted oyster mushrooms; pumpkin tamales; and cannellini runner bean and smoked leek gratin. All dishes are dressed up with bold flavors and numerous ingredients (sometimes a few too many). Come dessert, the chocolate almond midnight (mocha chocolate filling in an almond-cashew crust) remains steadfast on the menu for a reason. A long list of organic wines is available, and a five-course tasting menu ($72) is offered for when your wallet is full; if not, try the "Frugal Foodie" three-course menu Sunday through Wednesday for $42. Even raw diners can request a three-course tasting menu with two days' notice ($58).
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