Any list of San Francisco's best, and most innovative, restaurants is sure to include Zuni Café. It first opened in 1979, but it was when chef Judy Rodgers took the helm in 1987 that critics and diners realized something unique was going on here. Rodgers had a wood oven installed long before they were ubiquitous, and began creating dishes in her signature style of simple Mediterranean techniques paired with California's freshest ingredients. Rodgers died in 2013, but the new chef, Rebecca Boice, is carrying on her legacy with remarkable skill. The restaurant's calling card is its roast chicken with bread salad, but you won't be disappointed by any of the pastas or the wood-fired pizzas if you order them instead.