Sights From San Francisco's 2016 Taste of Potrero

What if you could have all you wanted of dishes from some of San Francisco’s best restaurants paired with amazing cocktails from some of the best bars, and manage to help a local elementary school in the process? That’s the idea behind Taste of Potrero, an annual foodie paradise that benefits Daniel Webster Elementary, an underserved public elementary school located in San Francisco’s Potrero Hill neighborhood.

Now in its sixth year, the event has managed to raise over $500,000 over the past few years for the school, while providing guests one of the most epic nights of food in town. We attended this year’s event, and photographed some of the delectable bites that were available (right before we ate them).

If you see something you like (and we promise, you will) most of the items pictured are available in larger form at their respective restaurants. We know we’ve already started making our dinner plans for the next few months…

If you missed out of this year’s event and want to help out, you can also still donate to the school using the link at the end of its Eventbrite page.

Emily is Paste’s Assistant Drink Editor and is still dreaming about all the things she tried at Taste of Potrero this year.

1 of 23 Chorizo En Volovan from Canela Puff pastry with spanish sausage and manchego with almond romesco sauce

2 of 23 Ceviche de Pulpo from Lolinda Spanish octopus, red onion, avocado, Leche de Tigre, potato, puffed corn

3 of 23 Hamersly Oysters from Precita Park Cafe Hamersly oysters , Zoes smoked nitrate free bacon, fresno chili argo, dolce and meyer lemon

4 of 23

5 of 23 Corpse Reviver #2 from Homestead

6 of 23 Mexican Chocolate Pecan Pie Bites from Green Chile Kitchen

7 of 23 Chocolate Raspberry doughnuts by Dynamo

8 of 23 Strawberry Fields by Trick Dog Bulleit rye, Ancho Reyes, strawberry, lemon and angostura bitters

9 of 23 Truffled Mushroom Cheesecakes and salted Caramel Brownies from 25 Lusk

10 of 23 Anticuchos from Mochica Grilled meats in Peruvian Aji Panco marinade finished with Peruvian pepper and black mint chimichurri