Where to find the Best Corned Beef in San Francisco

The fact that Subway trademarked the term “sandwich artist” used to come across as kind of funny or quirky, but as I have begun to dive deeper into the culinary scene of San Francisco to search for the best places places to eat, I realize that the term may not be that weird after all. Making delicious food is something that some people seem to excel at and others, not so much. As we conducted our “research” for an article on the best sandwiches in San Francisco (the research was basically just eating sandwiches), there were quite a few that we tried (even some from recommendations) that were incredibly disappointing. We didn’t have anything that was bad or inedible, but there were a lot of sandwiches that were just boring. Even the ones with a long list of ingredients that, on paper, seemed like they would be incredible, ended up being bland. Then, on the other hand, you have places like Molinari, which were absolutely delicious despite having the most basic list of ingredients. It could be just the quality or proportions of ingredients, but maybe this is where that whole sandwich artist thing seems to really comes into play.

Regardless of the reasoning, there are certainly restaurants that consistently stand out from the rest. Because St. Patrick’s Day is such a popular holiday in San Francisco, we decided to put together a list of places to enjoy one of the most well known Irish-American dishes, Corned Beef. Note that this is considered Irish-American because it is not actually an Irish Dish. In Ireland, pork (like bacon with cabbage), was the go-to because beef was too pricey for most. Cows were kept for milk, not meat. But when Irish folks hit the U.S. in the 1800s, especially during the famine, they teamed up with Jewish butchers in places like New York. Those guys sold cheap, tasty corned beef brisket, and the Irish swapped it in for pork, tossing in potatoes and cabbage.

Whether you want a corned beef sandwich, corned beef & cabbage or corned beef hash, San Francisco has a lot of great spots grab some delicious food around St. Patrick’s Day (or anytime of the year).

Best Corned Beef in San Francisco

Turner’s Kitchen

*Closing on 3/31

Turner’s Kitchen in The Mission is a sandwich spot with a rotating menu of about 20 options. There is no dine-in, just grab-and-go goodness. It’s closing March 31, 2025, so this is your last shot to taste their magic. The staff’s awesome—super friendly—and it’s a clutch pick if you’re chilling at Dolores Park nearby.

The Corned Beef Special is a standout, riffing on a Reuben but way fancier. It’s piled with corned beef, melted fontina, sauerkraut, 1,000 Island coleslaw, roasted Brussels sprouts, and fresh dill on a ciabatta roll. Not your basic deli sandwich, it’s bold and layered with flavor.

Turner’s Kitchen
3505 17th St B
San Francisco, CA 94110

Tommy’s Joynt

A San Francisco institution since 1947, Tommy’s Joynt is renowned for its hearty, no-frills approach to comfort food. Their corned beef and cabbage is a staple, featuring tender, flavorful meat paired with perfectly cooked cabbage. The casual, cafeteria-style setting adds to its unique charm.

But don’t just stop at the corned beef. We are a huge fan of the massive, sloppy turkey dinner with stuffing, mashed potatoes and green beans smothered in a sea of delicious gravy. If you are feeling extra hungry, or have a hard time deciding, you can also get the meat sampler, which includes a 2 ounce taste of everything with sides.

Tommy’s Joynt
1101 Geary Blvd
San Francisco, CA 94109

The Chieftain Irish Pub & Restaurant

Located near the SoMa district, The Chieftain offers an authentic Irish pub atmosphere. Their corned beef and cabbage is a standout, prepared using traditional recipes that have been passed down through generations. Pair your meal with a pint of Guinness for the full experience.

The Chieftain Irish Pub & Restaurant
198 5th St
San Francisco, CA 94103

Tadich Grill

As California’s oldest continuously operating restaurant, Tadich Grill brings history and quality to the table. Known primarily for its seafood, this iconic eatery also serves a delectable corned beef and cabbage special on Thursdays.

Tadich Grill
240 California St
San Francisco, CA 94111

The Buena Vista Cafe

Famous for introducing Irish coffee to America, The Buena Vista in an Irish restaurant also excels in classic Irish-American fare. Their corned beef and cabbage is a must-try, offering a delightful blend of flavors in a historic setting overlooking the bay. If you have a small group, we recommend grabbing a seat at the bar. It is entertaining to watch the bartenders making Irish Coffees while you eat.

The Buena Vista Cafe
2765 Hyde St
San Francisco, CA 94109

Roberts Corned Meats

Why it’s great: For those who prefer to prepare their own corned beef and cabbage at home, Roberts Corned Meats is the go-to source. Established in 1910, it’s the oldest corned beef company in San Francisco, providing top-quality, hand-brined meats that have stood the test of time.

Roberts Corned Meats
1030 Bryant St
San Francisco, CA 94103

Wise Sons Jewish Delicatessen

While primarily known for its Jewish deli classics, Wise Sons offers a mouthwatering corned beef that rivals traditional Irish versions. Their commitment to quality and flavor makes it a favorite spot for corned beef enthusiasts.

Wise Sons Jewish Delicatessen
3150 24th St
San Francisco, CA 94110

Sears Fine Food

Sears Fine Food is a Union Square legend serving up classic eats since forever. It’s got that old-school diner feel, drawing crowds for breakfast and beyond. The Corned Beef Hash with Eggs is a star. With bits of corned beef and hash fresh off a hot pan, it’s crunchy packed with flavor, especially with eggs on top.

Sears Fine Food
439 Powell St
San Francisco, CA 94102

There are probably some places that we missed, so ceel free to contact us with any suggestions!

Now that you have a list of where to try corned beef in San Francisco, we are going to dive into what this savory food actually is.

What Is Corned Beef?

Corned beef is delicious, but what exactly is this salty, juicy goodness?

Corned beef is beef, usually brisket, that’s been cured in a salty brine with spices like peppercorns, bay leaves & sometimes garlic. The “corn” part? It’s not about veggies, it’s old-school slang for the chunky salt grains (called “corns”) used to preserve it back before fridges were a thing. It’s boiled or slow-cooked till tender, often served with cabbage and potatoes & it’s a total comfort food champ.

Why is corned beef an Irish thing?

Though often associated with Ireland, corned beef is not a traditional Irish dish in the way many assume. In Ireland, pork was the preferred meat for much of history, as beef was expensive and primarily reserved for dairy production. Cattle were seldom slaughtered for food unless they had outlived their usefulness.

However, when waves of Irish immigrants arrived in the United States in the 19th century, particularly in cities like New York, they settled alongside Jewish communities. There, they encountered kosher butchers selling affordable corned beef brisket, a salted and cured meat that bore similarities to the bacon they had eaten back home. Adopting this flavorful and economical alternative, the Irish began pairing it with potatoes and cabbage, both inexpensive staples, creating a dish that would become synonymous with St. Patrick’s Day in America.

While not an old-world Irish tradition, corned beef and cabbage has become an enduring symbol of Irish-American culture, particularly in cities like San Francisco, where St. Patrick’s Day celebrations remain among the most spirited in the country.

Some interesting facts about corned beef

St. Patrick’s Day Demand Spikes Prices: Every March, the demand for corned beef skyrockets in the U.S., with grocery stores stocking up on briskets. Some estimates suggest that more corned beef is consumed on St. Patrick’s Day than in the rest of the year combined.

t’s a Staple in Jewish Delis: Corned beef became a cornerstone of Jewish-American cuisine, often served on rye bread with mustard or transformed into pastrami by adding additional spices and smoking the meat.

The British Navy Helped Popularize It: Corning beef was a key method of preservation before refrigeration, and it became a staple in the British Royal Navy. Sailors were often issued rations of corned beef, helping spread its popularity worldwide.

It Was Once a Luxury Export from Ireland – While the Irish themselves rarely ate beef, Ireland was one of the world’s largest exporters of corned beef in the 17th and 18th centuries. The salty, preserved meat was shipped primarily to British and French colonies, feeding sailors, soldiers, and even enslaved people in the Caribbean.

Lincoln Loved It: Abe Lincoln picked corned beef, cabbage, and potatoes for his first Inaugural Lunch in 1861. Talk about a presidential flex.

Why is it pink: That pink color is from curing salts, not food dye, which keeps it fresh and tasty.

The Canning Industry Made It Global: In the late 19th and early 20th centuries, canned corned beef became a vital ration in military campaigns, particularly during World War I and World War II. Today, countries like Brazil and Argentina are among the biggest exporters of canned corned beef.

The Name Has Nothing to Do with Corn: The term “corned” comes from the large grains of rock salt, known as “corns” of salt, used to cure the meat. It has no connection to actual corn.

It’s a NASA-Approved Space Snack (Sort of): In 1965, astronaut John Young smuggled a corned beef sandwich onto the Gemini 3 space mission. The crumbs became a concern for NASA, and after that, the agency took a stricter approach to food regulations in space.

Argentina Loves It (But Not Like You Think): While corned beef isn’t commonly eaten in Argentina, the country is one of the largest producers of canned corned beef, primarily for export. In fact, during World War II, much of the corned beef consumed by British and American soldiers came from South America.