Pickles exterior
Pickles, SF

From the sundrenched views of the brand spankin’ new enclosed heated patio, it looks like Pickles is settling in nicely after reopening about a month ago.

Pickles interior
Pickles interior

Located within a Clown burger’s throw of the Transamerica Pyramid, my sources tell me Pickles – previously known as Clown Alley – used to be the FiDi’s golden goose of hangover cures.

bacon burger
Pickles Bacon Burger

Have no fear boys and girls. The golden goose is alive and well. Hide those bloodshot eyes behind your Ray Bans and ease that queasy-stomach with some thick slab bacon and beer battered Vidalia onion rings.

onion rings
Beer Battered Vidalia Onion Rings

And of course, never underestimate the healing properties of a good burger. Pickles makes theirs with organic meat from Prather Ranch. Juicy and full of fresh beefy flavor, the quality of meat really shines through in the medium-rare grilled burgers (although mine could have used a little more seasoning).

mini burgers
3 oz. Sliders

The spiffed up modern diner feel of Pickles fits in well amongst the Financial District/North Beach locale, and menu items like the harissa spiced Deviled Eggs topped with onion strings and chives are a nice change from standard burger joint fare.

deviled eggs
Harissa spiced Deviled Eggs with Onion strings and Chives

Apparently, the advertised “East Coast style soft frozen custard” is not available yet…the Shake Shack addicted New Yorker in me is waiting with bated breath.

Starting April 1, the restaurant will be extending their service beyond lunch hours to 10:00pm on Tuesday through Thursday and 3:00am on Friday and Saturday. I have a feeling this means many a party people will be taking some late night, pre-emptive measures against the morning spins.

42 Columbus Ave
(at Jackson St)
San Francisco, CA 94111

Pickles: Slayer of Hangovers 25 March,2009Stephanie Hua


Stephanie Hua

Stephanie Hua is the creator of Lick My Spoon, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well.

Stephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.

Stephanie’s writing and photography have been featured in Fodor’s Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on Facebook and @lickmyspoon.

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