When you think of dining at a San Francisco baseball park at night, you usually think of a hot dog, a pizza, garlic fries, cold beer, and a generous side order of hypothermia.
But you don’t imagine you can sit down in a gorgeously rich-looking restaurant featuring an expansive raw bar, huge wood-grilled steaks and chops, rotisserie chicken and fresh fish. But you get all that, plus a California-style commitment to sustainability with naturally raised meat and poultry, locally caught fish and California grown produce at the Acme Chophouse, managing chef and “Iron Chef” winner, Traci Des Jardins.
I just had a terrific and very relaxed meal here last night with some friends. We all enjoyed everything — from the starters to the sumptious desserts.
A: 24 Willie Mays Plaza, San Francisco.