The Burners are back and summer is officially over (for everyone else that is). Fall in the city means peak al fresco season and the Hit List SF. Because you are where you eat, bring a sweater.
Because cut the anticipation with a knife. Hayes Valley’s new addition has some major chops behind the scenes. Chef Patterson for one and Chef Alter on the line. The art deco Linden Bar next door for pre-dinner cocktails is the pro move. // Hayes Valley. (415) 829-7565.
Because this is your ticket to tasting dishes from the top restaurants around the world without leaving the Bay. Dying to try Massimo Bottura’s “Dropped the Lemon Tart” number? Chef Corey Lee has you covered. // SoMa. (415) 941-6050.
Because poetry on a plate is how Chef Dominique serves dinner. “It was a summer of unlimited sweet bites,” sounds almost too good to eat, almost. // Cow Hollow/Marina. Book now at Atelier Crenn.
Because sangria party on wine Wednesday is the hump day way. Go big or go home with the land-and-sea tower for two. The multi-layered offering of surf and turf got three stars in the SF Chronicle. // SoMa. (415) 430-6580.
Because snacks and a cocktail at the bar followed by chow fun noodles with chanterelles for dinner. Chef Brandon Jiu knows how to set the date night mood. // Chinatown. (415) 857-9688.
Because one of Bon Appetit’s top three tacos in the nation comes down to the tortilla. Handmade is the only way. Shout out to all avocado aficionados, this is the place to go. // Hayes. Book now at Cala.
Because from snackles to dessert, Al delivers. The latest menu item, charred figs, salsa verde, poha berries and cheesy puffs, case in point. Get on it. // Mission. (415) 416-6136.
Because how many ways can you eat a tomato? In the hands of Chef Melissa Perello the options are infinitely delicious. // Pacific Heights. (415) 408-7507.
Because the first SF restaurant from the Sushi Ran team nails modern Japanese cuisine. Protip: order the Karaage Chicken. // Duboce Triangle. Book now at Nomica.
Because Eastern Mediterranean home cooking is what everyone craves for dinner. Smoked lamb ribs with freekeh, olives, mint and pomegranate molasses takes summer barbecue to the next level. // Mission. Book now at Tawla.
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