{"id":20968,"date":"2026-03-12T13:30:08","date_gmt":"2026-03-12T20:30:08","guid":{"rendered":"https:\/\/crawlsf.com\/?p=20968"},"modified":"2026-03-12T13:30:09","modified_gmt":"2026-03-12T20:30:09","slug":"where-to-find-the-best-corned-beef-in-san-francisco","status":"publish","type":"post","link":"https:\/\/crawlsf.com\/where-to-find-the-best-corned-beef-in-san-francisco\/","title":{"rendered":"Where to find the Best Corned Beef in San Francisco"},"content":{"rendered":"\n

The fact that Subway trademarked the term “sandwich artist” used to come across as kind of funny or quirky, but as I have begun to dive deeper into the culinary scene of San Francisco to search for the best places places to eat, I realize that the term may not be that weird after all. Making delicious food is something that some people seem to excel at and others, not so much. As we conducted our “research” for an article on the best sandwiches in San Francisco<\/a> (the research was basically just eating sandwiches), there were quite a few that we tried (even some from recommendations) that were incredibly disappointing. We didn’t have anything that was bad or inedible, but there were a lot of sandwiches that were just boring. Even the ones with a long list of ingredients that, on paper, seemed like they would be incredible, ended up being bland. On the other hand, you have places like Molinari, which were absolutely delicious despite having the most basic list of ingredients. It could be just the quality or proportions of ingredients, but maybe this is where that whole sandwich artist thing seems to really comes into play.<\/p>\n\n\n\n

Regardless of the reasoning, there are certainly restaurants that consistently stand out from the rest. Because St. Patrick’s Day<\/a> is such a popular holiday in San Francisco, we decided to put together a list of places to enjoy one of the most well known Irish-American dishes, Corned Beef. Note that this is considered Irish-American because it is not actually an Irish Dish<\/a>. In Ireland, pork (like bacon with cabbage), was the go-to because beef was too pricey for most. Cows were kept for milk, not meat. But when Irish folks hit the U.S. in the 1800s, especially during the famine, they teamed up with Jewish butchers in places like New York. Those guys sold cheap, tasty corned beef brisket, and the Irish swapped it in for pork, tossing in potatoes and cabbage.<\/p>\n\n\n\n

Whether you want a corned beef sandwich, corned beef & cabbage or corned beef hash, San Francisco has a lot of great spots grab some delicious food around St. Patrick’s Day (or anytime of the year).<\/p>\n\n\n\n

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