North Beach is known for tourist crowds and leering Italians, but darling Rose Pistola offers a glimpse of the sophisticated side of San Francisco’s Italian quarter. The bar and dining counter make a stylish gathering hub for high profile peeps such as Gavin Newsom and Don Johnson (he filmed an episode of Nash Bridges here back in the day). Stop by after work for a leisurely glass of Chianti and a bowl of pasta, seasonal antipasti, whole roasted fish and rotisserie meats. Another treat: third-level Sommelier Justin Hall. Tell him we sent you.

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The small plates trend is still going strong, but we love Spanish-inspired César for the postres. Here’s a tentative sampling to whet your sweet tooth: bread pudding with orange-caramel sauce (oh goodness yum), crema de chocolate (like mousse, only better), mel i mato with dried cherries & almonds (the textures are amazing), saffron-orange ice cream with pinenut praline and chocolate sauce (nice for nut lovers), date-almond ice cream (you really can’t go wrong) and coffee ice cream with turron (a perfect finish every time). Need we say more?

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We stumbled upon the tiny Teacake Bake Shop while touring up-and-coming Bay Street in Emeryville. This boutique bakery sits amidst the big chain stores (like newly opened H&M and the zoo that is Ikea) and usually draws long lines for its unique twist on traditional, handcrafted teacakes, a.k.a cookies and cupcakes. Only the finest natural ingredients are to be expected, such as sweet cream butter, Belgian chocolate, and Nielsen-Massey Madagascar Bourbon vanilla (can you say yummy?). Check out the Oatmeal Raisin cookies made from plump Thompson raisins, oats, and possessing hints of clove and orange.

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What do you get when you take delectable garden-grown food and serve it on the immaculate grounds of the exclusive Meadowood Napa Valley Resort? Sheer bliss, that’s what. The Restaurant at Meadowood offers breathtaking views of the surrounding private estate while interiors eschew too-cool trends with natural materials like leather and dark wood (we’re impressed). Opt for the seven-course chef’s menu with artisan cheeses and desserts. The ab fab flavors will stay fresh on your memory for weeks to come.

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No self-respecting bon vivant should attempt to bake sweet treats sans Tartine, a cookbook compiled by Elisabeth Prueitt and Chad Robertson who surrender scrumptious recipes from their renowned SF bakery. With a foreword by Alice Waters, it’s packed with recipes such as sublime brioche pudding and pumpkin tea cake. Tie an apron on and get to licking the mixing spoon, pronto!

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A whirl through the Westfield San Francisco Center unearths foodie fave Lark Creek Steak. Now, please understand that we’ve never been ones to dine inside any mall, but this upscale hot spot warrants a visit, if only to sip one of their 250 all-American wines (it makes lugging nearby Bloomingdale’s Big Brown Bags so much easier). The menu combines the best of a steakhouse (think great steaks, seafood and chops) with elements of the other Lark Creek restaurants, known for seasonal, farm fresh American fare. The architecture of the place is also surprisingly delightful, masterminded by Mark Stevens of Architect & Light. Take a peek inside and prepare to be delighted.

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Oklahoma native Stephen Singer introduced Olio awhile back, much to our delight. The bright idea to produce hand crafted extra virgin olive oils, balsamic vinegars, and red wine vinegars was rooted in his appreciation for the pleasures experienced at the Italian table (Charles had a few Italian pleasures of his own before he met Marie, ahem). The olive oils are silky and robust (ideal for dipping foccacia bread) and the vinegars are explosive, rich and delightfully spicy. Experiment to your palate’s content.

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Just one bite and we fell hard for these handmade petit fours by Dragonfly Cakes. They may be tiny, but they’re moist and made from fine ingredients like most of our favorite regular-size cakes. What goes into the posh pieces? A thin layer of custom recipe marzipan sandwiched between layers of lush cake. Repeat after us: Mmmmmmmm.

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This delectable, delightful crème fraiche by Tsar Nicoulai is the perfect accompaniment to your favorite caviar. It’s mild and nutty with a light, fresh taste, and uniquely clean finish. Making appetizers tonight? Don’t forget to pair them with a bold bubbly.

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Miette cakes are super stylish and made with only the best local and organic ingredients. For the record, this Bay Area-based bakery has perfected the brownie: chewy on the outside and tender on the inside. Get a nibble at the San Francisco Ferry Plaza Farmers’ Market. The lineup of cakes change all the time. They’re simply mahvelous, darlings.

Technorati Tags: cake, Charles & Marie, Epicurean delight, gourmet, Sweets