The diverse cuisine of San Francisco spills over into sports

Sourdough Sam, the San Francisco 49ers mascot, knows the importance of Bay Area culinary history. So are the fans who flock from San Francisco to Levi’s Stadium in Santa Clara to support the oldest professional sports team in the region. And with the team so close to famed wine country, the 49ers’ culinary scene explores more than just the city’s sourdough history by the bay.

“We are fortunate to be located in the Bay Area, a region known for its diverse culture and food,” said Nick Wolfe, 49ers vice president of hospitality and retail. “At Levi’s Stadium, our game-day concessions are designed to celebrate different cuisines from San Francisco to Oakland to San Jose. We work with several local restaurateurs to bring a taste of the Bay, including award-winning pizza, authentic Mexican, fresh Asian street food and more.”

Food at Levi’s Stadium

While Wolfe works to create a variety of dishes, one of the most unique aspects of the stadium’s culinary experience is the Appellation 49 wine program, founded by 49ers co-owner John York. With a collection of over 100 premium California wines hand-selected by York from his own passion for wine, the program gives Levi’s Stadium guests access to wines not normally available to the public. Participating wineries may open up access to wines reserved exclusively for club members or restaurants, and have been known to provide access to older vintages or library releases only for appellation 49.

Where to eat in San Francisco

If Sourdough Sam had crumbs, he’d be munching on a bread bowl with Buden bakery. Known as the oldest continuously operating company in San Francisco, the operation has locations throughout the Bay Area, all still using some of the main dough that has been in business for more than 175 years. The flagship location on San Francisco’s Fisherman’s Wharf allows guests to watch the sourdough being made on the waterfront, sampling sourdough bowls filled with clam chowder and a variety of other options.

Dan Giraudo, Boudin’s CEO, says the bakery reflects the blend of tradition and modernity that is embedded in San Francisco’s culinary history. The story involves wild yeast “fished” from the fog-chilled air of San Francisco, leavening a starter dough that is replenished daily with flour and water. The bakers then use some of the original dough — still refining the recipe from 1849 — to make 25,000 loaves each day.

San Francisco’s culinary diversity is much more than wine and sourdough. Look no further than the city’s famous Chinatown, the largest outside of Asia. There you will find Michelin stars At Mr. Jui’sknown for Liberty Farms signature whole roasted Peking duck served with spicy pancakes, peanut butter hoisin, cucumber and cilantro. Contemporary Chinese-American restaurant and bar create a special atmosphere in historic Chinatown. Chef Brandon Jude’s five-course seasonal tasting menu is served banquet-style in the dining room, with an a la carte version of the menu only on two floors in the dining room and bar.

Dim sum is a must experience wherever you are in San Francisco. High class Yank Sing has two locations in the city A good Mong Kok bakery offers counter service.

Of course, visitors to San Francisco are never far from seafood. Michelinevsky Fishing offers a seafood-centric menu on the Embarcadero. Every dish touches a live fire, offering diners views of both the wood-burning fire and the San Francisco Bay.

For more shared experiences, visit A prosperous citygathering place around the Chase Center. A huge outdoor screen broadcasts live 49ers games, while lawn chairs and games are paired with culinary experiences, including dishes from Miller and Lux steakhouse, Harmonic Brewingand GluGluwhich produces wines from non-traditional grape varieties and regions around the world. Chef David Aviles’ food menu gives a colorful twist to seasonal dishes with Mediterranean flavors.

Return to the embankment and Fisherman’s Wharf for a small culinary glimpse of the real world with your meal. Berth Coma has a working fish receiving station, so customers can watch the boats unload their catch before heading inside for a choppino, crab cakes or Dungeness crab.

If you’re looking for a little San Francisco sports culture with your high-end steakhouse, Harris Restaurant has a history—Chef Michael Bouhagiar rose from morning cook to sous chef and head chef in 1991 before becoming sole owner in 2018. The Van Ness Avenue location hosted Bay Area sports stars such as Barry Bonds and 49ers legend Joe Montana.

All of which make Sourdough Sam so proud.