San Francisco has a well-earned reputation as a foodie paradise, so restaurants here have to work twice as hard to stand out. We found three that do, beginning with Craftsman & Wolves where chef William Werner's attention to detail creates edible works of art like the flaky, croissant-inspired Chocolate Stack, the Caramel Cube Cake that is actually spray-painted with pure chocolate, and the creamy, frothy Sipping Caramel. At Ice Cream Bar owner Juliet Pries has crossed an old-timey soda fountain (complete with soda jerk) and flavor-forward creations, like the peppery Tiny Bubbles Float, the fruity Tropical Split, and the butterscotchy (and aptly-named) Too Good To Be True Milkshake. Finally we visit bean-to-bar chocolate makers Dandelion Chocolate, where customers can see their chocolate created from start to finish, then sample it in favorites like the Peanut Butter And Jelly Ganache Sandwich.
