the city’s sys- tem of vintage electric trolleys gives the cable cars a run for their money as san Francisco’s best-loved mode of trans- portation. each car is unique, restored to the colors of its city of origin, from new Orleans and philadelphia to Moscow and Milan.

Most of the red- brick buildings in this early-20th-century complex were once part of the Ghirardelli chocolate factory. there are no fewer than three Ghirardelli stores here, as well as gift shops.

If you want to get to the heart of the Wharf—and see boats— there’s no better place to do it than here. Feel the rocking of the waves aboard the gorgeously restored 19th-century Bal- clutha, an 1886 full-rigged three-masted sailing vessel more than 250 feet long that sailed around Cape Horn 17 times. park rangers [...]

thousands of visitors come every day to walk in the footsteps of Alcatraz’s notorious criminals. the stories of life and death on “the rock” may sometimes be exaggerated, but it’s almost impossible to resist the chance to wander the cellblock that tamed the country’s toughest gangsters and saw daring escape attempts of tremendous desperation.

Mazu is the new face of the Rohan lounge space. The food is a pan-Asian fusion, and the music is a funky mix of everything from reggae to hip hop and soul. Photo: SFoodie

More expensive than the typical neighborhood restaurant, but the demitasse cup of homemade warm apple cider gives The Richmond an extra edge. Starters are ambitious, entrees are a bit more rustic, however the desserts are the high point

Blue Danube offers good coffee, decent breakfast and lunch foods, a youthful clientele and a great view of busy Clement Street. There are several beers and cider on tap, plus wine.

Grill your own dinner at the table at this popular Korean BBQ joint.

The Bitter End is a warm and inviting pub stocked with a decent assortment of Irish whisky, single-malt scotches and plenty of beer. The kitchen staff serve everything from buffalo wings to burgers to shepherd’s pie.

The traditional tapas menu was created by executive chef Barney Brown (previously chef at Betelnut and Basque). The bar was designed for snacking and socializing over the house sangria, with a lounge area and low seats and tables with vibrant decor.