This NFL City Has a Sourdough-Themed Mascot – and So Much to Eat

The most extensive professional sports wine program comes from the owner of the San Francisco 49ers.

Sourdough Sam, the San Francisco 49ers' mascot, knows the importance of culinary history in the Bay Area. So do the fans who flock from San Francisco to Levi’s Stadium in Santa Clara to support the oldest professional sports team in the region. And with the team so close to famed wine country, the culinary scene of the 49ers explores more than just the sourdough-filled history of the City by the Bay.

“We are fortunate to be located in the Bay Area, a region that is known for its diverse culture and food scene,” says Nick Wolfe, vice president of hospitality and retail for the 49ers. “At Levi’s Stadium, our game day concessions experience is designed to honor the different cuisines found from San Francisco to Oakland to San Jose. We work with several local restaurant vendors to provide a taste of the Bay, including award-winning pizza, authentic Mexican, fresh Asian street eats, and more.”

Levi's Stadium food

While Wolfe works to craft a diverse range of eatable options, one of the most unique aspects of the stadium’s culinary experience is the Appellation 49 Wine Program, founded by 49ers co-owner John York. With a collection of more than 100 high-end California wines hand-selected by York, stemming from his own passion for wine, the program gives Levi’s Stadium guests access to wines not normally available to the public. Participating wineries may open access to wines reserved exclusively for club members or restaurants and have also been known to make older vintages or library releases available only to Appellation 49.

Where to eat in San Francisco

If Sourdough Sam had his druthers, he’d be chomping on a bread bowl from Boudin Bakery. Known as the oldest continually operating business in San Francisco, the operation has locations around the Bay Area, all still using a portion of the mother dough that’s been in play for over 175 years. The flagship location on Fisherman’s Wharf in San Francisco allows guests to watch the sourdough being made at the waterfront setting while taking in sourdough bread bowls filled with clam chowder, along with a variety of other options.

Dan Giraudo, Boudin’s CEO, says the bakery reflects a blend of tradition and modernity that is cemented in San Francisco culinary history. That history includes wild yeast “caught” from San Francisco’s fog-cooled air leavening the mother dough that gets replenished daily with flour and water. Bakers then use a portion of the original dough — still working off the recipe from 1849 — to produce as many as 25,000 loaves daily.

The culinary diversity that is San Francisco is far more than wine and sourdough. Look no further than the city’s renowned Chinatown, the largest outside of Asia. There you’ll find Michelin-starred Mister Jui’s, known for the signature Liberty Farms Peking-style whole roast duck served with savory pancakes, peanut butter hoisin, cucumber, and cilantro. The contemporary Chinese American restaurant and bar crafts a special setting within the historic Chinatown venue. Chef Brandon Jew’s five-course, seasonal tasting menu is served banquet-style in the dining room, with an a la carte version of the menu at just two tops in the dining room and at the bar.

Dim sum is a must-try experience no matter where you are in San Francisco. Upscale Yank Sing has two locations in the city while Good Mong Kok Bakery offers counter service.

Of course, visitors to San Francisco are never far from seafood. Michelin-starred Angler offers up a seafood-focused menu on the Embarcadero. Every dish touches a live fire, offering diners views of both the wood-burning hearth and the San Francisco Bay.

For a more communal experience, visit Thrive City, a gathering space surrounding Chase Center. The giant outdoor screen broadcasts the 49ers’ games live, and lawn chairs and games mix with the culinary experiences, including options from the Miller & Lux steakhouse, Harmonic Brewing, and GluGlu, which sources wines from unconventional grapes and regions around the world. The food menu from chef David Aviles puts a colorful spin on seasonal dishes influenced by Mediterranean flavors.

Head back to the waterfront and Fisherman’s Wharf for a little real-world culinary visual with your meal. Pier-side Scoma features an active fish receiving station, so customers can watch boats drop their catch before heading inside for cioppino, crab cakes, or Dungeness crab.

If you’re looking for a little San Francisco sports culture with your high-end steakhouse experience, Harris’ Restaurant has a history — chef Michael Buhagiar worked his way from morning cook to sous chef to head chef in 1991 before becoming sole owner in 2018. The Van Ness Avenue location has hosted Bay Area sports stars such as Barry Bonds and 49ers’ legend Joe Montana.

It all makes Sourdough Sam so proud.