"Of course, San Francisco has an armada of top-notch bakeries specializing in sourdough bread, croissants, legendary egg tarts, and Asian American pastries. But there’s only one épicerie and café where diners can get a custardy cannelé and a slab of pâté en croûte — and that’s Maison Nico. Chef Nicolas Delaroque earned a Michelin star for his eponymous restaurant, but one global pandemic later he’s focused on fabulous brioche feuilletée; pâté en croûte studded with pork, butternut squash, and smoked eel; and an eye-catching seafood aspic made with hunks of lobster, red snapper, mussels, and a bouillabaisse gelée. Pop by for a light lunch, but be warned some pastries may be sold out by midday." - Dianne de Guzman, Eater Staff
Patricia Chang