Outside San Francisco

Restaurants in Outside San Francisco

Meat-centric small plates reign at Box and Bells, the latest from chef James Syhabout of Michelin-starred Commis. Try the country pork rillettes and blood pudding poutine. BART stop: Rockridge

The retro diner Hopscotch puts a Japanese spin on hearty American dishes. Take the soba ragù, with buckwheat noodles, braised pork, Manchego, and shiso. BART station: 19th Street/Uptown Oakland

At Duende, chef Paul Canales channels his Basque heritage into pintxos and paellas in a whimsical setting (colorful murals; fence posts as floorboards). BART stop: 19th Street/Uptown Oakland

Set in an 1896 building with original mosaic floors, Desco is known for its Italian standards, including house-made-pasta dishes such as lamb-cheek pappardelle. BART stop: 12th Street/Oakland City Center

Arrive early on Tuesday afternoons for the fried chicken stuffed with herbs at Miss Ollie’s. The day’s special at this airy, Cali-Caribbean spot goes fast. BART stop: 12th Street/Oakland City Center

Proof that Oakland has NoCal’s buzziest restaurant scene? Its new nickname: Brooklyn West. Honoring Alice Waters’s ethos is Ramen Shop, owned by three Chez Panisse alums. Creative noodle soups spotlight homegrown produce such as Meyer lemons and chanterelles. BART stop: Rockridge

San Francisco’s hottest pizza joint has expanded with A16 Rockridge, which turns out chewy pies from a hand-built oven. We love the Montanara Rockridge—lightly fried dough, smoked tomato sauce, burrata, and basil. BART stop: Rockridge

Founded by Russell Moore, a former chef at Chez Panisse, this restaurant has an open kitchen that cooks using a fireplace hearth and a wood-burning oven.

Serving Italian-style breakfasts and lunches, Caffè 817 sits on a tree-lined street in Old Oakland and is decorated with the work of select Bay Area artists, such as painters Julie Cohn and Jennifer Perlmutter.

A spare, albeit highly innovative, restaurant on a nondescript block of Piedmont Avenue (“across the street from Blockbuster,” notes the restaurant’s website).

David Kinch has one of the great creative minds in American cooking, and for the past three years he’s had vegetables as fresh as his ideas. He doesn’t own Love Apple Farm, in the Santa Cruz Mountains, but controls its production from seed to harvest.

Only a two-minute drive from the Point Reyes Visitor Center, the Olema Inn & Restaurant has a countryside feel that befits its history as an 1876 inn where area farmers and ranchers got together.