Lazy Bear
What: Underground fine dining, secret location, no dish ever repeated.
Dish: Albacore with Bonito Gribiche, Fried Shallot, Horseradish and Kombu Relish.
Reservations: Reservations can be made online via their request form or check @lazybearsf for last minute cancellations.
The Albacore dish at Lazy Bear. Photo taken by David Barzelay
Bar Jules
What: Lunch, organic and market-fresh, neighbourhood cafe in Hayes Valley.
Dish: Red Perella Lettuces, with Radishes, Cucumbers and Creamy Herb Vinaigrette.
Reservations: Half the restaurant is retained for walk-ins or you can email reservations. See their website for details.
Night service at the neighbourhood café, Bar Jules
NOPA
What: Buzzing restaurant with open kitchen, late night serving until 1am.
Dish: Pork Chop, Fresh Shelling Beans, Grilled Mutsu Apples, Broccoli di Ciccio and Mustard.
Reservations: Recommended, can be made from a month in advance on their website.
The interior of NOPA restaurant
Outerlands
What: Strong vegetarian and vegan options, ex-surfer owners means arty, rustic and lots of driftwood.
Dish: Turkey Sandwich with Shaved Carrots, Pickled Red Onions, Coriander & Serrano Aioli, served with a side of greens.
Reservations: Non for lunch or brunch. Dinner reservations can be made from a month in advance on their website.
Outerland’s turkey sandwich
Hog Island Oyster Co
What: Local sea fayre of oysters from their own farm, Dungeness Crab, Chowder and Steamers.
Dish: Hog Island Sweetwater (Pacific) and Hog Island Atlantics (Atlantic) raised in Tomales Bay, CA.
Reservations: Non, go early and queue. See their website for details.
Shucking at Hog Island
The Slanted Door
What: Modern Vietnamese, unusual wine list, perfect view of Golden Gate Bridge even better at night.
Dish: Wood Oven Roasted Boneless Niman Ranch Short Ribs, Madras Curry, Thumbelina Carrots, Summer Squash, Eggplant.
Reservations: For 6 or fewer can be made online via their website, otherwise call them directly.
The dining room at The Slanted Door
6 Places To Eat in San Francisco as recommended by George Healey of The Gentleman Traveller