San Francisco is known for having an excellent food scene where many are conscious of what exactly they put into their bodies and every step of how their food is prepared. So is the staff at Central Kitchen, just east of the Mission District. Focused on sustainability and sourcing food and ingredients locally, Chef Thomas McNaughton and his staff serve dinner seven days a week starting at 5:30 p.m. and change the menu regularly to showcase the seasons. Small appetizers like the Fried Sardines, Hen Rillettes and the Cucumber and Radish Salad highlight a wide range of edible options for patrons to uncover. More substantial plates like the Seared Rock Cod, Pork Belly with Slow Cooked Egg and the Duck Confit with Summer Squash fill the gaps that appetizers sometimes leave behind. Creativity and a conscious mind for freshness come with every plate at Central Kitchen.