Where Bay Area pros get their fix.

Gibson is particularly fond of the Gruyere cheese toasts with tomato fondue at Presidio Social Club. The bite-size appetizers allow the strongly flavored cheese to shine, and the acid in the dipping sauce cuts right through the richness of the dish. Gibson is also a fan of the grilled cheese at Hog Island Oyster Co., which is made with Cowgirl Creamery's fromage blanc, Vella Cheese Co.'s Mezzo Secco and cave-aged Gruyere with house-made pickles. It's actually a panini, she says, "but I overlook it." [ABSTRACT FROM PUBLISHER]