ahi tours AMERICAN/BREAKFAST On weekends, families r egularly hit the Grove for lunch. With a wooded interior

522 Jones St. (bt w. Gear y and O Farrell sts.). &415/885-2767. Boost ers. Reser vations not ac cepted. Main courses $6 $13. DISC, MC, V. Wed Mon 7:30am 3pm. Muni: Powell-Hyde or Powell-Mason cable car to Union Sq., and then walk 3 blocks west on Geary to Jones and turn left.

AMERICAN/BREAKFAST On weekends, families r egularly hit the Grove for lunch. With a wooded interior , an eclectic assor tment of tables and chairs, windows that open up like terrace doors, lots of plants, and plenty of outdoor seating, it s simply one of the most agr eeable ahi tours places to hang out on a sunny day. The menu is equally pleasing, with breakfast options like hot oatmeal ahi tours with brown sugar and fruit or a breakfast burrito with guacamole and sour cream. Lunch options include fresh salads and unique sandwiches, like the C uban pork or the tur key with chipotle may o. Kids will enjoy the cheese quesadilla or the homemade macar oni and cheese. Another location is in the Pacific Heights neighborhood. 5

777 Sutter St. (btw. Jones and Taylor sts). &415/673-7779. www.fleurdelyssf.com. ahi tours Reservations essential. 3-course menu $72, 4-course $82, 5-course $95, v egetarian $72. M on Thurs 6 9:30pm; F ri 5:30 10pm; Sat 5 10:00. Closed Sun. AE, DC, DISC, MC, V. Muni: No. 2-Clement, ahi tours no. 3-Jackson, no. 4-Sutter, or no. 27-Bryant to Jones St.

VERY EXPENSIVE EXPENSIVE Grand Cafe FRENCH The restaurant certainly lives up to its name in terms of decor and style: from the soaring ceilings, massive columns, and wall-sized murals that depict turn-of-the-20th-century Paris to the fine food, this brasserie is abuzz with energy and activity. Located next to the H otel M onaco and close to the theaters ar ound U nion Square, tourists and locals gravitate to the stunning dining r oom for California-inspired French dishes prepared in an open kitchen with a theatrical flair. Typically French appetizers include foie gras or escargot, while entrees may include a seafood stew bouillabaisse, or boeuf bourguignon. The Grand Cafe s coveted banana cr eam pie continues to grace the menu, even as chefs come and go.