New York Times writer Kim Severson has chosen her perfect thing in San Francisco—drumroll please—the goat cheese salad at Chez Panisse.
The Perfect Prawns
The LA Times's Russ Parsons lauds the salt-roasted spot prawns at Providence restaurant.
The Perfect Martini
Esquire's David Wondrich makes a surprising choice with the Fitty Fitty at the Pegu Club.
The Perfect Hamburger
Josh Ozersky and Gail Simmons go over the finer points.
The Perfect Sazerac
The Sazerac is a classic New Orleans cocktail, easy drinking the whole year round (not just during Mardi Gras). H. Joseph Ehrmann, owner of Elixir, and Jonny Raglin, bar manager of Absinthe, both in San Francisco, describe what makes the perfect Sazerac: the right whiskey, bitters, and absinthe mixed in just the right balance. Optional, though recommended: Watch the video while sipping your own Sazerac.