Best Trendy Restaurants in San Francisco
50 hand-picked restaurants, critic-reviewed and ranked
Last Updated: February 2026
Our Top Pick
Acquerello
Two-star technique and cellar depth in an intimate, serene room.
Essential Picks
#1
Acquerello
9.2
Since 1989, this Nob Hill landmark delivers refined, contemporary Italian through polished tasting menus and an award-winning cellar. Service is choreographed yet warm, making it a destination for milestone dinners.
Must-Try Dishes:
Seasonal tasting menu progression, Aged Parmigiano risotto, Petit fours & mignardises
What Makes it Special: Two-star technique and cellar depth in an intimate, serene room.
9.2
Dominique Crenn’s three-Michelin-star dining room delivers a seasonal, sea-leaning tasting menu grounded in French technique and Brittany memories. Service is polished yet warm, and the experience is choreographed without feeling stiff.
Must-Try Dishes:
Kir Breton amuse-bouche, Geoduck & sea urchin tart, Oyster and rose
What Makes it Special: A poetic, pescatarian-forward tasting menu from a three-star icon.
#3
Benu
9.2
Corey Lee’s three-Michelin-star destination serves an Asian-influenced tasting menu with pristine seafood and meticulous technique. Locals book it for milestone dinners where precision, pacing, and service are part of the experience.
Must-Try Dishes:
Lobster coral xiao long bao, Baby abalone with fermented flavors, Thousand-year quail egg
What Makes it Special: Three-star tasting menu with seafood-forward, Asian-influenced precision.
#4
Quince
9.2
Three-Michelin-star tasting menu from Chef Michael Tusk in Jackson Square, with produce driven courses sourced from Fresh Run Farm. Hospitality is polished, the pacing is precise, and the room suits milestone dinners and serious wine pairings.
Must-Try Dishes:
Caviar service with brioche, Fresh Run Farm seasonal vegetable course, Chef’s pasta course (tasting menu)
What Makes it Special: A farm-partnership tasting menu refined to three-star precision.
#5
Kiln
9.1
Chef John Wesley’s two-Michelin-star tasting room channels Nordic preservation—curing, drying, fermenting—into elegant, deceptively simple courses. Locals book it for milestone dinners where service precision, pacing, and technique lead the experience.
Must-Try Dishes:
Puffed beef tendon snack, Squab lacquered with burnt honey & truffled jus, Seasonal preserved seafood course
What Makes it Special: Two-star Michelin tasting menu with Nordic-leaning preservation techniques.
#6
Lazy Bear
9.1
Ticketed, modern American tasting menu in a lively supper-club setting. Known for meticulous technique and seasonal courses served with polished hospitality.
Must-Try Dishes:
Brown-butter Parker House rolls, Charcoal-kissed meats course, Campfire marshmallow dessert
What Makes it Special: A ticketed supper-club where chefs present courses tableside.
#7
Nisei
9.1
Refined Japanese-American tasting menus from chef David Yoshimura in an intimate Russian Hill room with polished, attentive service. Locals book far ahead for precise nigiri, seasonal courses, and a deep wine and sake program.
Must-Try Dishes:
Seasonal tasting menu, Chawanmushi, Nigiri progression
What Makes it Special: Michelin-level tasting menu bridging Japanese technique and California seasonality.
#8
Saison
9.1
Two-Michelin-star temple of open-fire Californian cooking led by Executive Chef Richard Lee. A destination tasting menu where hearth, rare product, and a deep cellar draw celebratory diners to South Beach.
Must-Try Dishes:
Tasting menu (seasonal course progression), Hearth-grilled seafood course, Aged duck (when offered)
What Makes it Special: Live-fire tasting menu with elite service and cellar.
9
An ultra-limited, chef-led ramen tasting by Clint and Yoko Tan that reframes ramen through multi-course technique. Locals book far ahead for intricate broths, precision noodles, and thoughtful pairings in a tiny Inner Richmond room.
Must-Try Dishes:
Seasonal shoyu ramen course, Pork belly karaage, Tsukemono flight
What Makes it Special: Reservation-only ramen tasting menu with meticulous broths and courses.
Notable Picks
#10
AKIKOS
8.9
Flagship omakase by chef-owner Ray Lee showcasing dry-aged fish and Toyosu imports in a sleek, photo-ready room. Since relocating here in 2023, it’s a destination for precise nigiri and elegant plating that lights up feeds.
Must-Try Dishes:
Nigiri-centric omakase flight, Dry-aged bluefin toro, Hokkaido uni with ikura
What Makes it Special: Rigorous dry-aging and Toyosu sourcing presented in cinematic omakase.
#11
Birdsong
8.9
Two-Michelin-star New American tasting menu where whole-animal cookery, wood fire, and precise technique define the experience. Locals book it for celebratory nights and a front-row look at aging and butchery in the open kitchen.
Must-Try Dishes:
Aged duck service, Lacquered quail with Parker House rolls, Sea urchin cream puff
What Makes it Special: Whole-animal, fire-driven tasting menu with meticulous aging and craft.
#12
Bodega SF
8.9
Matthew Ho's modern interpretation of his family's Bodega Bistro legacy brings elevated Northern Vietnamese cuisine back to the Tenderloin. The tasting menu and creative cocktails complement traditional dishes like bun cha and authentic Hanoi-style pho.
Must-Try Dishes:
Northern Style Pho, Bun Cha (Pork & Noodles), Bo Tai Chanh (Beef Carpaccio)
What Makes it Special: Modern Vietnamese fine dining with a family legacy since 2003
#13
Friends Only
8.9
Ten-seat omakase counter in Nob Hill focused on dry-aged seafood, served with polished pacing and strong sake/cocktail pairings. A high-commitment date night for serious sushi fans who want a choreographed experience.
Must-Try Dishes:
Dry-aged bluefin nigiri with caviar, Cherrywood-smoked unagi, Binchotan-grilled spot prawn
What Makes it Special: Dry-aged sushi omakase with meticulous beverage pairings.
#14
KEN
8.9
Six–seven seat omakase led directly by chef-owner Ken Ngai focuses on pristine Edomae nigiri and a tight progression that changes with market fish. Locals book it for intimate, high-precision sushi without the pomp.
Must-Try Dishes:
Omakase nigiri progression, Uni flight, Final toro hand roll
What Makes it Special: Chef-led, ultra-intimate Edomae omakase with meticulous fishwork.
#15
Mister Jiu's
8.9
Modern Cantonese from chef Brandon Jew in a polished Chinatown dining room with a seasonal, technique-driven menu. A destination for refined banquets, precise wok cookery, and thoughtful cocktail/wine pairings.
Must-Try Dishes:
Roast duck (seasonal banquet), Wontons in chili oil, Scallion pancake
What Makes it Special: Michelin-lauded modern Cantonese with exacting technique and seasonal menus.
#16
Nari
8.9
Michelin-recognized Thai from chef Pim Techamuanvivit in Hotel Kabuki, where boldly spiced curries and seafood plates meet polished, attentive service. Locals book it for celebratory dinners and refined takes on regional flavors.
Must-Try Dishes:
Gaeng Rawaeng (turmeric curry with game hen), Squid & Pork Jowl, Gaeng Bumbai Aubergine
What Makes it Special: High-impact Thai flavors executed with finesse in a modern dining room.
8.9
Chef Claude Le Tohic’s tasting-menu flagship delivers precise modern French technique with seasonal seafood and luxurious sauces in a hushed, polished dining room. Service is choreographed without stiffness, making it a special-occasion choice near Union Square.
Must-Try Dishes:
Caviar course with warm blinis, Roasted lobster with beurre monté, Seasonal canelé for petit fours
What Makes it Special: Michelin-recognized tasting menus executed with exacting French technique.
#18
Robin
8.9
Contemporary omakase led by chef Adam Tortosa (since 2017) known for luxe, artful plating and seasonal Edomae technique. Locals book it for special-occasion sushi that photographs beautifully without feeling stiff.
Must-Try Dishes:
Ensui uni with caviar, O-toro nigiri with aged soy, Konbujime local fish
What Makes it Special: Choose-your-price omakase with dramatic, highly photogenic plating.
#19
SSAL
8.9
Polk Street’s Michelin-starred Korean tasting menu pairs precise technique with quietly luxurious flavors. Reserve for a polished progression that blends Korean roots and modern Californian sensibilities.
Must-Try Dishes:
Seasonal tasting progression, Fried chicken yasik menu (limited runs), Bingsu finale
What Makes it Special: A focused Korean tasting menu with Michelin-level execution.
8.9
Vibes:
Family Friendly Favorites
Trendy Table Hotspots
Group Dining Gatherings
Instagram Worthy Wonders
Flagship of world champion pizzaiolo Tony Gemignani (since 2009) serving multiple regional styles—from VPN-leaning Neapolitan to Detroit and Sicilian—baked in dedicated ovens. Families come for reliable pacing, shareable pies, and a buzzy North Beach setting that still feels neighborly.
Must-Try Dishes:
Margherita Napoletana, Detroit Red Top, Tony’s Sicilian
What Makes it Special: Multi-oven, multi-style program led by Tony Gemignani since 2009.
#21
Angler
8.8
Live-fire, Michelin-starred cooking turns premium beef cuts into smoky centerpieces in a waterfront room that still moves efficiently at midday. Weekday lunch service makes it viable for executive deals without sacrificing polish.
Must-Try Dishes:
Hearth-grilled ribeye, Dry-aged steak cut of the day, Crispy potato with sauce
What Makes it Special: Live-fire steak program with weekday lunch on the waterfront.
#22
Copra
8.8
South Indian coastal cooking from Chef Srijith Gopinathan in a lively, design-forward room. Appams, parotta, and seafood curries lead a menu rooted in Kerala with polished service and a serious bar.
Must-Try Dishes:
Mysore Masala Dosa, Lamb Shoulder Chettinad, Black Cod Pollichathu
What Makes it Special: Kerala-inspired menu by a Michelin-lauded chef with refined technique.
8.8
Known citywide for braised beef short ribs (kalbijjim) served bubbling-hot with options like cheese or spicy add-ons. Lines move steadily in this polished Japantown spot where rib depth and texture carry the meal.
Must-Try Dishes:
Braised Beef Short Ribs (Kalbijjim), Cheese-Add On Kalbijjim, Beef Soup (Seolleongtang)
What Makes it Special: Signature kalbijjim with deep, long-simmered rib flavor and options.
#24
Ernest
8.8
Brandon Rice’s energetic Mission kitchen blends California produce with global flavor cues. The menu shifts often, anchored by playful signatures and a buzzy room.
Must-Try Dishes:
Sushi rice with beef tartare & ikura, Koji-marinated steak, Basque cheesecake
What Makes it Special: Ever-evolving menu with cult classics that rarely leave.
#25
Frances
8.8
Chef-owner Melissa Perello’s refined neighborhood spot balances technique with comfort. Seasonal California cooking, polished service, and a cozy room make it a Castro destination.
Must-Try Dishes:
Bacon Beignets, Grilled Bavette Steak, Seasonal Farmers’ Market Salad
What Makes it Special: Technique-driven seasonal menu from acclaimed chef-owner Melissa Perello.
#26
Hashiri
8.8
A polished Mint Plaza dining room serving kappo and Edomae sushi with seasonal luxury ingredients. It’s a destination for special-occasion tastings where the chef’s progression blends hot and cold compositions with artful plating.
Must-Try Dishes:
Seasonal sashimi progression, Hokkaido uni nigiri, Charcoal-seared wagyu course
What Makes it Special: Kappo-meets-Edomae tasting with seasonal luxury product in a serene room.
#27
KUSAKABE
8.8
Intimate omakase-led counter in Jackson Square serving kaiseki-influenced sushi with seasonal fish and precise technique. A polished, reservation-worthy setting for a refined, conversation-friendly date night.
Must-Try Dishes:
Chef’s seasonal nigiri flight, Chu-toro sashimi, House tamago custard
What Makes it Special: Seasonality-driven omakase that blends sushi craft with kaiseki pacing.
#28
Lily
8.8
Chef Rob Lam’s Vietnamese cooking leans polished and precise, from turmeric fried catfish bánh mì to duck confit egg rolls. Locals use it for date nights and special-occasion lunches thanks to thoughtful flavors and balanced execution.
Must-Try Dishes:
Turmeric Fried Catfish Bánh Mì, Duck Confit Egg Rolls, Grilled Pork Bún
What Makes it Special: Chef-driven Vietnamese with refined technique and seasonal touches.
8.8
Long-running North Beach landmark serving photogenic pancakes, French toast, and omelets across from Washington Square Park. Lines form for scratch baking and generous plates that play well in natural light.
Must-Try Dishes:
Monte Cristo, Mʼs French Toast Sampler, Dungeness Crab Benedict (seasonal)
What Makes it Special: Since 1964, a brunch institution with from-scratch baking and park views.
#30
Miller & Lux
8.8
Tyler Florence’s modern American steakhouse at Chase Center focuses on precision—think tableside Caesar, pristine steaks, and polished service. Locals book it for celebratory dinners before or after events, with bayfront sunsets sealing the experience.
Must-Try Dishes:
Tableside Caesar, Bone-In Ribeye (Snake River Farms), Banana Cream Pie
What Makes it Special: Refined steakhouse with high-touch service and tableside classics.
#31
Mourad
8.8
Modern Moroccan from chef Mourad Lahlou in a dramatic SoMa dining room, with family-style platters and polished service. A Michelin-decorated standby for celebrations and client dinners.
Must-Try Dishes:
Short rib family-style, Octopus with chickpeas & olives, Basque-inspired basteeya
What Makes it Special: Michelin-level Moroccan flavors executed with California polish.
8.8
A cozy, family-owned pizzeria offering wood-fired Neapolitan pies with a focus on high-quality ingredients and classic techniques.
Must-Try Dishes:
Margherita Pizza, Fennel Sausage Pizza, Crispy Brussels Sprouts
What Makes it Special: Wood-fired Neapolitan pizzas with high-quality ingredients.
#33
Range Life
8.8
Seasonal California cooking in a restored brick building with a serious beverage program. Menus change frequently, but precise technique and farmer partnerships anchor the experience.
Must-Try Dishes:
Beef Tartare, Market Fish with Seasonal Vegetables, Pastured Steak
What Makes it Special: Finesse-driven, seasonal cooking with strong local sourcing.
8.8
Japanese steakhouse with a polished robata grill program and a focused sushi lineup. Rolls lean on pristine fish and composed flavors, making it a strong pick for upscale dinners in Jackson Square.
Must-Try Dishes:
Hamachi Serrano Chili Roll, Crunchy Spicy Tuna Roll, Dungeness Crab California Roll
What Makes it Special: Robata-fired precision meets a refined sushi and maki program.
#35
Sabio on Main
8.8
Chef-driven Californian plates with a polished wine list, served on two patios overlooking downtown where dogs are welcome. Locals book it for date nights and small celebrations.
Must-Try Dishes:
Lamb Cavatelli, Crispy Pork Belly, Chef’s Tasting Menu
What Makes it Special: Refined seasonal cooking on a dog-friendly downtown patio.
#36
San Ho Won
8.8
Modern Korean charcoal BBQ from chefs Corey Lee and Jeong-In Hwang with a focused menu and precise technique. Locals come for lychee-wood grilled meats, refined stews, and a reservation-worthy Mission District experience.
Must-Try Dishes:
Charcoal-grilled galbi (beef short ribs), Aged kimchi jjigae, Pork jowl ssam with condiments
What Makes it Special: Michelin-starred Korean BBQ cooked over lychee-wood charcoal.
#37
Saru Sushi Bar
8.8
Tiny Noe Valley favorite (since 2012) known for pristine fish and well-executed classic and contemporary rolls alongside strong nigiri. Lines move fast, and the focus stays on clean flavors over heavy sauces.
Must-Try Dishes:
Spicy scallop roll, Negihama (yellowtail-scallion) roll, Rainbow roll
What Makes it Special: MICHELIN-recognized neighborhood sushi bar with meticulous fish and tight rolls.
#38
Sorrel
8.8
Michelin-starred, seasonally driven Italian with handmade pastas and a calm, polished vibe. A terrace and refined service make it a strong pick for al fresco special occasions.
Must-Try Dishes:
Ricotta gnudi with sage, Strascinati with ’nduja, Madai crudo
What Makes it Special: MICHELIN-starred pastas and terrace dining led by a Quince-trained chef.
8.8
A reservation-obsessed California small-plates spot where carts and an à la carte menu deliver inventive, seasonally driven bites. Locals book for the buzzy energy, sharp execution, and a signature fried quail that still anchors the experience.
Must-Try Dishes:
Fried quail ('state bird'), Mushroom–bean donabe, Hand-cut noodles with chile salsa
What Makes it Special: Ever-evolving small plates with a signature fried quail and rolling carts.
#40
Sushi Hon
8.8
Omakase-first Mission standout known for precise nigiri, luxe products, and moody lighting that makes every plate camera-ready. Expect elegant pacing, premium cuts, and a chef’s-counter experience that photographs beautifully.
Must-Try Dishes:
Nigiri Omakase (10 pcs), Uni nigiri (Japan), A5 wagyu nigiri
What Makes it Special: A polished, omakase-led experience with artful, photogenic plating.
#41
THE SHOTA
8.8
Michelin-recognized Edomae omakase with Toyosu sourcing in a sleek FiDi setting. Best for executive meals when you need discretion, precision, and a tasting format that impresses—typically booked for evening engagements.
Must-Try Dishes:
Seasonal Omakase Nigiri, Chef’s Uni Course, Sake Pairing
What Makes it Special: Michelin-level omakase with Toyosu fish in a refined counter.
#42
Yakiniku Shodai
8.8
Premium wagyu yakiniku with an upscale, grill-at-table format and polished service. Known for curated beef flights and precise cuts, it’s a splurge destination for carnivores.
Must-Try Dishes:
Shodai Wagyu Set, Beef Tongue (Gyutan), Short Rib (Karubi)
What Makes it Special: High-end yakiniku showcasing wagyu cuts with attentive, guided service.
#43
Yuji
8.8
Nine-seat kappo counter from chef Yuji Yamauchi serving a seasonal, multi-course progression with meticulous technique. Locals book for the intimate pacing, refined hot-and-cold dishes, and a calm Japantown setting that feels special without theatrics.
Must-Try Dishes:
Fried tilefish (amadai) with crispy scales, Steamed hairy crab rice with pickles & miso, A5 wagyu course
What Makes it Special: Seasonal kappo tasting by chef Yuji Yamauchi in a serene nine-seat room.
#44
Zuni Café
8.8
A San Francisco classic for wood-fired, California-style cooking where the iconic roast chicken with bread salad anchors a constantly changing seasonal menu. Locals come for warm hospitality, a timeless bar, and sidewalk energy near the arts corridor.
Must-Try Dishes:
Roast Chicken with Bread Salad, Zuni Caesar, Half Dozen Oysters
What Makes it Special: Home of the definitive roast chicken with bread salad.
8.7
Venetian-leaning steakhouse famed for dry-aged, bone-in cuts and a parallel focus on Dungeness crab. Low light, plush booths, and attentive pacing make it a polished special-occasion date in the Marina.
Must-Try Dishes:
Bone-In Filet Mignon, Porterhouse for Two, Roasted Dungeness Crab with Garlic Sauce
What Makes it Special: Dry-aged prime steaks paired with signature roasted Dungeness crab.
#46
Bosco
8.7
New wood-fired Italian from The Absinthe Group (opened Sept 2025) with chefs Ryan McIlwraith and Kaili Hill. Handmade pastas, hearth-kissed mains, and a polished room deliver a modern, upscale SoMa date night.
Must-Try Dishes:
Lemon Spaghetti with Sungold Tomato, Chicken Tortellini in Parmesan Cream, Wood-Fired Pork Ribs (agrodolce)
What Makes it Special: A wood-fired kitchen and handmade pasta program by a veteran SF team.
#47
Flour + Water
8.7
Modern Italian pastas made with NorCal ingredients, executed with precision in a lively Mission dining room. The tight, seasonally shifting menu rewards pasta-first ordering and a glass from the savvy list.
Must-Try Dishes:
Tonnarelli cacio e pepe, Agnolotti del plin, Tagliatelle bolognese
What Makes it Special: Pasta craftsmanship backed by a deep seasonal pantry.
#48
Gialina Pizzeria
8.7
Tight Glen Park spot known for thin, crisp-edged pies baked with a light touch and seasonal toppings. Locals line up for the signature Atomica and potato-pancetta pizzas, plus a focused salad list.
Must-Try Dishes:
Atomica (tomato, Calabrian chilies, mushrooms, red onion, mozzarella), Margherita with Gioia mozzarella, Potato & pancetta pizza (often with farm egg)
What Makes it Special: Crisp, wood-fired pies with dialed-in seasonal toppings.
#49
Hamano Sushi
8.7
Omakase-first Noe Valley stalwart where Chef Jiro Lin’s nigiri and seasonal plates photograph beautifully. Calm lighting, refined ceramics, and precise plating make it a natural for Instagram without feeling staged.
Must-Try Dishes:
Omakase nigiri flight, Aged hamachi bites, Ceviche with mango & yuzukosho
What Makes it Special: Serious omakase with elegant plating and calm, refined room.
#50
jū-ni
8.7
Twelve-seat counter where one chef serves four guests in a polished, seasonally tuned omakase. It’s the neighborhood’s destination for precise rice and lively chef interaction.
Must-Try Dishes:
Omakase sequence, Uni supplement, Chutoro nigiri
What Makes it Special: Omakase-only counter with direct chef-to-guest service.