This beer-centric restaurant has a mesmerizing display of glasses of every shape and size and an equally expansive menu. Pair a black lager with your grilled bison loin.
Bar Tartine’s menu is an evolving theater for Chef Chad Robertson’s restless enthusiasms. The latest? Sweet Kamut toast grilled to a chewy crunch with bottarga, dried mushrooms, and dulse seaweed.
French Laundry alum Corey Lee creates dishes reflecting both his Asian heritage and personal obsessions. A bowl of wild-salmon roe with puffed buckwheat is one of 18 courses on the $180 tasting menu.
Confidently unfussy California cuisine in a canopied, elegantly industrial space from Thomas McNaughton of Flour & Water.
Pastry chef William Werner distinguishes himself from the pack with croissants glazed with passion fruit and sesame seeds and semolina cake studded with candied corn nuts.
The perfect post-breakfast snack? Their cereal bar with chicharrones—basically a Rice Krispies treat crammed with fried pork skin.
Ricotta, guanciale, and pomegranate make appearances on the menu of this bustling osteria from Mission stalwarts Delfina and Delfina Pizza.
This family-run Korean spot draws crowds with its market vegetable stone pot, handmade noodles, and shave ice. The lines forming out the door rival its neighbor Bi-Rite Creamery.
At lunch there is a little menu of simple good things: a sandwich of ripe tomatoes and roasted eggplant; bourbon-laced apple cider to guard against the sea-breeze chill.
The scene everyone wants to be a part of. Try the schnitzel with bacon-fat eggs and marinated anchovies, and a hangover-helper cocktail of Fernet Branca, ginger beer and lemon.
Stamp out the munchies with the pickled eggs as artisanal sausage makers work out of this old record store (the neon marquee still reads DISCOLANDIA).
Try the chicken-liver mousse with pole beans and dill, topped with a crumbly cracker of pain de mie. Incongruously, it all works.
Owner David Lynch named this joint after the patron saint of wine and stocked the cellar with grower champagnes, cult whites from Lazio, and some funky Catalan reds—all for less than $100 a bottle.
At this brightly tiled, sceney spot (and Mosto, its tequila-bar annex), you can get pitchers of margaritas made with blackberry and tarragon and tacos of succulent prickly pear and queso oaxaca.
Take a matzoh brei breather at this post-ironic Jewish deli where they brine their own pastrami and the walls are papered with fading Yiddish newsprint.
