Pawpaw
The brick building at 209 East Bay is no stranger to excess, having previously housed slushy pusher Wet Willies. But in its newest incarnation as a Southern-plates restaurant, a more refined indulgence endures. Chef Jared Rogers, a Virginia native and San Fran star returning to his regional roots, has created an expansive menu elevating down-home staples like hushpuppies with lemon-dill dip and fried chicken with spicy butter. The food is well executed, for sure, but the at-times unrestrained portions mean you’ll only have room to try one or two dishes. (May we recommend the tuna tartare and the tomahawk chop?) The wine program also goes to great lengths, with 16 on-tap varietals and a by-the-bottle menu divvied by world then delineated by body. Clever descriptors like jersey cow cream, buttered popcorn, and plum compote make the list approachable. www.pawpawrestaurant.com
Café Gibbes
Just past the Beaux Arts entrance of its newly remodeled museum environs, Café Gibbes exhibits a spare, gallery style that showcases artful soups, sandwiches, and salads. With a small collection of intimate tulip tables gilded by pineapple-shaped pots, the casual eatery makes a prime spot for mid-day meet-ups. Executive chef Joseph Jacobson (formerly of Oak Steakhouse and Sweeney’s) framed the menu around local goods and farm-fresh fare, using Southern eats as his muse. Gibbes-goers and the public alike can compose salad plates with their choice of greens alongside a scoop of housemade white fish, shrimp, or rotisserie chicken salad. Artisan bread your preferred medium? Don’t miss the generous hot-pressed sandwiches, like the “CHS Cuban” boasting tender marinated pork, house-cured tasso ham, and vinegary dill pickles bound by melted Gruyère and Gouda. www.cafegibbes.com
