Best restaurant in your San Francisco.

MO: Restaurants in San Francisco ... how much time do you have? Ok, if I were to take someone out for a very special occasion, doesn't matter-how-much-it-costs dinner, top on the list is Boulevard. It's excellent. You can pretend you're in Paris.

Local neighborhood place? Connecticut Yankee on Potrero Hill close to my office. It's a local dive at first sight, however the food is exceptional. The fries are double fried and to die for, and the bartender makes his own hot sauce...I steal a bottle every time I go. There's funky live music on the weekends.

Best non-tourist thing to do

In winter, hit a coffee shop in North Beach with a bunch of stuff to read, and just sit there all day watching the locals and the rain.

Caffe Triest in North Beach is full of beatniks and old poets who don't know what year it is.

In the summer, even the locals turn into tourists. So much to do, so little time. I've been here 34 years and sometimes I still feel like a tourist.

Marc English, the bearded Shaman, recently visited Michael Osborne in San Francisco.

One thing you must see while in San Fran

Yikes, can't answer this question. Well, if you are a designer you must come see me! Then we can go to the Yankee or to North beach! Or I can make my famous pork tenderloin! Recipe follows ...

MO's Pork Tenderloin

Quality meat is key of course, buy at least two pork tenderloins which you can make at the same time.

In a flat pan lightly coat the meat with olive oil and salt and pepper to taste–and don't be shy about it. I use garlic salt and garlic pepper and a little cayenne for good measure. In another pan or baking tray roll the tenderloins in flour until entirely coated. With some olive oil in a skillet, brown the meat on high heat, turning every couple of minutes. This should only take about 5 minutes or so and look like the image below–just be careful not to over cook at this point. Take meat out of the skillet, salt and pepper again if you'd like, and prepare to grill.

Heat your outdoor grill until it's hot...like really hot...I don't know any other way to say it because I don't look at the numbers. Anyway, if you have a way to use wood chips, use them–any kind you want. Put the browned meat on and grill for about 5 to 8 minutes turning every minute or so until yummy juicy brown. When you think it's even getting close to being done cut one of the tenderloins in half to check the color. I like it best when the outside is very brown, and the inside is mostly white with a slight pinkish middle. Better to undercook a little and put under foil as soon as you take it off. Serve with whatever green stuff you have around, or some other veggies that you can grill at the same time, and a beautiful Pinot or Syrah. Heaven!

Optional heaven: I always use the juices and drippings and crispy flour bits from the skillet to make a reduction sauce while the pork is on the grill. This requires running in and out of the house every two minutes, but it also provides an opportunity to take a drink of wine each time. OK, simply pour some red wine in the skillet along with the drippings and stir on low heat. This usually takes 10 minutes or so, and I add additional wine at least 2 or 3 more times. Reduce down until it's a dark heavenly sauce, drizzle onto sliced meat.

This "recipe" is just a bunch of too many words for what is basically a very simple thing to do. Add and subtract as you see fit, use your eyes and nose, and by all means drink wine in every step!