Built in the Bay: Where to Eat & Drink in San Francisco during Super Bowl LX Week

Super Bowl weekend is a big moment for sports fans and foodies—especially in the Bay Area, where visitors and locals will be out in full force looking for great food, bold cocktails, and can’t-miss game-day energy. With Built in the Bay, SpotOn is shining a spotlight on iconic independent restaurants and bars at Guy Fieri’s Flavortown Tailgate while highlighting how these Bay Area greats are serving the flavor all week long.

With Super Bowl LX projected to bring up to $630M in local economic impact to the Bay Area, it’s the perfect time to discover the local spots that make San Francisco a top-tier food city.

Restaurants to hit this Super Bowl weekend

Palm House (Cow Hollow)

If you’re looking for a lively spot to watch the game, Palm House is going all in with game-day food, tropical drinks, and six TVs (yes—indoor and outdoor). Don’t miss the St. Lucia Ribs sweet-sticky-spicy and made for sharing, Sesame Chicken Wings with gochujang glaze, Nachos with a choice of kalua pork or jerk chicken with green mango pico de gallo, and Garlic Truffle Fries with parmesan, fresh herbs, chipotle aioli, pineapple ketchup.

Saturday, February 7, 2026 Palm House will host a Cutwater Takeover, open to the public and  featuring Cutwater slushies, craft cocktails featuring Cutwater liquor, Beach Bum beers (half Kona Big Wave, half Mango Cart), Stella Artois, Michelob Ultra, and Space Dust IPA.  Cutwater will also be there, sampling new products for attending guests.

Sunday, February 8, 2026 In partnership with Warner Bros. Discovery, Palm House will host a themed-activation celebrating the 2026 Puppy Bowl. As one of San Francisco’s most pet-friendly bars, Palm House will feature Puppy Bowl–branded window vinyls, custom barware, and pet-focused giveaway items designed to enhance the guest experience. For the humans, Palm House will be partnering with Tito’s Handmade Vodka, serving dog-themed drinks including “Puppy Bowls,” aka large batch cocktails of their signature Palmade and a pineapple Greyhound that serve up to 3 guests. There will also be Tito’s themed dog swag for canine friends. The activation is intended to create a lively game-day atmosphere that brings together guests and their pets while supporting awareness of the Puppy Bowl. 

Super Bowl Sunday guests can also expect Cutwater buckets for $36, $6 draft beers including Michelob Ultra, Mango Cart, and Stella Artois, and Palm House’s signature rubber duckies punch bowls.

Hosting at home? Palm House has fan-sized catering packages built for watch parties including at various price points. 

Tacolicious

For tacos that feel made for the moment, Tacolicious is serving fan-favorite classics like Coca-Cola braised carnitas and Guajillo braised beef at Guy’s Flavortown Tailgate. For locals who want to feast like Guy from home, Order Tacolicious online.

More interested in the half-time show? Don’t miss the Bad Bunny Lookalike Contest + Lotería Night at Tacolicious on February 5th, 5 - 8 pm PST. Bad Bunny themed menu, Bad Bunny bangers all night long, and the potential to win a Tacolicious gift card.

Locals pro move: swing by Taco Tuesdays (Marina + Valencia), featuring build-your-own taco kits. 

Slanted Door

A Bay Area legend bringing signature Vietnamese flavors, Slanted Door will serve up Chicken & Shiitake Steamed Buns and Grilled Lemongrass Pork Sausages at Guy’s Flavortown Tailgate. Visit their San Ramon location a special all-day happy hour bar menu available only on Super Bowl Sunday featuring Crispy Imperial Rolls, Yellowtail tartare, and BBQ Pork Spareribs. Staying in? Order Online from their Napa or San Ramon location. 

Waterbar

Waterbar will be closed Feb 4–Feb 8 for private events, but you can still get an exclusive taste of their cocktail program through Built in the Bay at Guy’s Flavortown Tailgate. 

World Wrapps

Fans of World Wrapps menu of global, healthy, craveable options can take advantage of a “spend $150, save 15%” special. This will be via promo code SUPERBOWL and will be valid in-store and online Saturday and Sunday. Please let me know if you need any other information! Head to https://worldwrapps.com for locations and more information. 

Get a sneak peek at Guy Fieri’s Flavortown Tailgate

SpotOn’s Built in the Bay zone will feature a lineup of Bay Area restaurants and bars serving up bold bites and cocktails for Super Bowl weekend. Want the full game-day vibe? Check out SpotOn’s guide to getting restaurants game-day ready (and why tech matters when demand spikes): SpotOn + Flavortown Tailgate

Want Built in the Bay flavors at home? Try these recipes

If your couch is calling, Built in the Bay also comes with DIY inspiration:

Tacolicious Carnitas Taco

Makes about 16 tacos; serves 4 to 6

Ingredients:

• 2 1/2 lbs boneless pork shoulder, cut into 2- to 3-inch cubes
• 1 cup sliced yellow onion
• 3 cloves garlic, crushed
• 3 tbsp dark brown sugar1
• 1/2 tbsp kosher salt
• 1 1/2 tsp dried Mexican oregano
• 1 bay leaf
• 2 tbsp freshly squeezed orange juice
• 2 tsp freshly squeezed lemon juice
• 1/2 cup lard
• 3 tbsp vegetable oil
• Corn tortillas, warmed for serving
• Chopped white onion, chopped fresh cilantro, salsa of choice, and lime wedges, for serving

Directions

1. Put the pork in a non-reactive Dutch oven or other large, heavy pot with a lid. Add the onion, garlic, sugar, salt, oregano, bay leaf, orange juice, and lemon juice and toss to coat the meat evenly. Cover and refrigerate for at least 12 hours or up to 24 hours.

2. Bring the pork to room temperature. Heat the lard in a small pan over medium heat until it melts, then pour it over the pork. Cover the pot, place over medium-low heat, and cook the pork for about 3 hours, until the pork begins to pull apart easily when tested with a fork. Remove from the heat.

3. Using a slotted spoon, transfer the pork to a bowl. Discard the cooking liquid and clean the pot. Using a couple of forks, shred the pork a bit but not completely, removing any large chunks of fat.

4. Return the pot to the stove top over high heat and add the oil. At the minute the oil begins to smoke, using tongs or a spoon and working in batches to avoid crowding, carefully add some of the meat to the hot oil and cook, turning as needed, for about 4 minutes, until crisp on all sides. (If some onions are still attached, don’t worry about it.)

5. Serve with the tortillas, onion, cilantro, salsa, and lime.

Palm House Palmade

Makes one  

Ingredients

• 1.5oz vodka
• 1oz lemon
• 1oz simple
• 3 raspberries

Directions:

1. Shake all ingredients hard
2. Pour into a XX glass, top off with soda water
3. Garnish with a lemon wheel

Slanted Door Chicken Steamed Buns

Makes 10 buns

Ingredients for the Bun Dough

• 4 tbsp sugar
• 1 cup warm water
• 1 ½ tsp instant yeast
• 3 ¼ cups all purpose flour
• 2 tbsp canola oil, plus more for oiling
• 1 ½ tsp baking powder

Ingredients for the filling

• ½ pound skinless, boneless chicken thighs, finely diced
• ½ cup finely diced yellow onion
• ½ cup finely diced stemmed fresh shiitake mushrooms (about 3 mushrooms)
• ¼ cup fried shallots 
• 3 tbsp canola oil
• 2 tbsp chopped fresh cilantro
• 1 tbsp minced scallion, light green part only
• 1½ tsp finely minced fresh ginger
• 1½ tsp fish sauce
• 1 tsp toasted, ground sesame seeds
• ½ tsp kosher salt
• 1 tsp oyster sauce 
• 1 tsp toasted sesame oil
• ¼ tsp freshly ground black pepper
• 1 egg white
• 10 3-by-3-inch squares of parchment paper

Directions:

1. In a small bowl, combine the sugar and water and stir until the sugar dissolves. Sprinkle the yeast over and let stand 10 minutes until foamy.
2. Sift the flour into a bowl and stir in the water mixture. Stir with a wooden spoon just until the dough comes together into a shaggy, sticky ball, then turn the dough out onto a well-floured surface, drizzle the dough with the oil, and knead until the dough is smooth and has the texture of an earlobe, about 10 minutes (this can also be done in an electric mixer fitted with the dough hook attachment).
3. Lightly oil a large bowl and place the dough in the bowl, turning to coat on all sides with oil. Cover with a clean, dry kitchen towel and let stand in a warm place until doubled in size, about 2 hours.
4. While the dough rises, make the filling. In a large bowl, combine all ingredients and mix well.
5. Punch down the dough and turn out onto a floured surface. Sprinkle the baking powder over the surface of the dough, then gently knead until well incorporated. Divide the dough into 10 even balls (each about 2½ ounces) and cover with a clean, dry kitchen towel.
6. Working with one ball of dough at a time, with a rolling pin, start from the center of the disk outward, roll out the dough into a round 3½ inches in diameter that is slightly thicker in the center than it is around the edges. As you work, lift and rotate the dough occasionally to prevent sticking.
7. Place the dough round on your nondominant hand, cupping your hand slightly. Using your dominant hand, spoon about 3 tablespoons of the chicken filling into the center of the round. Take care not to get any filling on the edge of the round, which would make sealing the bun difficult. Pull the edges of the dough up and around the filling to enclose it, pleating and twisting slightly to seal and form a small topknot. Transfer to a lightly oiled baking sheet and cover with a clean dish towel. Fill the remaining dough balls the same way. Let the finished buns stand for 30 minutes before steaming. Just before steaming, place each bun on a square of parchment paper.
8. Pour water into a wok or stockpot and set one tier of a two-tiered steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Remove the steamer and bring the water to a boil over high heat.
9. Meanwhile, arrange the buns in two bamboo tiers, spacing them about 1 inch apart, then place over the boiling water. Cover and steam for 15 to 20 minutes, until the dough is puffed and has a slightly shiny appearance and the filling has cooked through. To check for doneness, insert a metal skewer or the tip of a thin-bladed knife into the center of a bun and then touch the metal to your fingertip; it should be very hot.
10. Transfer each tier of the steamer to a plate and serve the buns directly from the steamer.

Waterbar Candlestick Sunset

Makes one

Ingredients

• 2oz El Tesoro Blanco Tequila
• ½ oz Blood Orange Juice
• ¼ oz High-end grenadine

Directions:

1. Shake the tequila and blood orange juice together 
2. Serve in a bucket on the rocks
3. Add grenadine on top 
4. Garnish with dehydrated blood orange wheel 

Celebrate big. Keep it local.

Big cultural moments don’t have to belong to national chains—when you choose independent restaurants, you’re fueling the neighborhoods and small businesses that make the Bay what it is. And if you’re an operator gearing up for the weekend, SpotOn’s restaurant Super Bowl prep playbook is packed with smart, practical steps to stay fast, efficient, and profitable when the rush hits.