1/Louie's Gen Gen Room
1/Louie's Gen Gen Room
Because the dream team behind the Liholiho Yacht Club is throwing a surprise cocktail party and you're invited. Step downstairs into the cocktail lounge where Chef Ravi Kapur is mixing up salads, beverages and waffles. You read that right. And these aren't your average maple syrup game. Think savory, fluffy waffles topped with uni, avocado and walnuts. Bar fare just got sexy. // Lower Nob Hill. (415) 440-liho.
Because sun's out buns out. Chinatown's new kid on the block is serving up steamed mantou buns and you love it. A+ to the new wine pairings and if time is of the essence, grab a snack from the bar menu with the built in fish tanks. They've got jiu. // Chinatown. (415) 857-9688.
Because Spanish hits SoMa care of the Absinthe Group. Every detail is dialed in from the curation of the namesake Jamon Ibérico de Bellota (acorn in Spanish), to the oil lamps flickering throughout the room to the Berkeley's Meyer Sound system for the clutch ambiance. Dine tapas style or dig into one of the many paellas, Chef Ryan McIlwraith has thought of everything so you don't have to. // SoMa. (415) 430-6580.
Because add a poached egg to your grits FTW. Sit back on the patio while they mix up your Mr. Blue cocktail complete with a slow melting rock and get ready for the onslaught of the season's top offerings. Asparagus a la plancha, check. Lemon curd blueberry tart with lavender ice cream, match point. // Mission. (415) 416-6136.
Because it's morels season people and in the hands of Chef Crenn you know it's fire. Simple French fare is the name of the game and Chef Dominique Crenn delivers with a rotating menu of swoon worthy bites. Cassis marshmallows, locally caught fish, and nothing is better than the perfect oyster with a glass of crisp French white. Nothing. // Hayes Valley. Book now at Petit Crenn.
Because in the words of Michael Bauer, Volta is "the grandest restaurant to open since Mourad a year ago". A mix between Scandinavian and French, Chef Terje nods to his Swedish heritage with a modern touch. The decor dials in to the minimalist dishes for the complete package. // SoMa. (628) 400-6200.
7/ In Situ
Because Chef Corey Lee has composed a ballet of dining to debut tonight. Dishes written by the top chefs around the globe, performed by Lee and his team of top culinary individuals. The concept, says the Chronicle is "not simply a portal into the culture of Copenhagen or Tokyo; it’s a portal into the culture of fine dining". Beam you up Scottie. // SoMa. 415.941 6050.
Because if you weren't blown away by the foot-made udon, the Wall Street Journal's Insider's Guide listed the daily in-house tofu as a must try dish. Chef Brackett has been raking in the accolades with Michael Bauer who recently touted the restaurant as a "loving expression of California and Japan". // Mission. Book now at Izakaya Rintaro.
Because house-cured bresaola is flame! And the Petal & Thorn vermouth served on the rocks cuts the summer heat. Dishes rotate so every day is a new way, meaning, get at the asparagus arugula pesto pizza before it's too late. FOMO prevention people. // Union Square. Book now at Del Popolo.
Because Bay Area with a Moroccan twist, yes please. SF's soft shell crab with harissa and artichoke case in point. Mourad's Michelin Star is shining bright with both the Chef Ian Palazzola and wine director Tara Patrick announced as Rising Star Chefs. Bravo. // SoMa. Book now at Mourad.