While the rest of the country heads back to school, late-summer harvests make September prime playtime for chefs in the City by the Bay.
Photo: Erin Kunkel
As fresh summer fare begins to wane nationwide this time of year, America's greenest city is just getting started. Provenance-obsessed menus showcase dishes featuring hyperlocal hybrids, such as tangy Flavor King pluots, obscure fresh California herbs like orache, and Pacific bounties of wild albacore tuna and farmed oysters. Fog keeps mornings cool here year-round, but when the city's rising-star chefs hit their stride, this is, come fall, the hottest place to eat in America.