Mister Jiu’s, Bar Agricole, Nopa, Now on The Resy Hit List

Because a bowl of hot and sour soup never sounded so good. Bring on the XO sauce, rock shrimp fried rice, and salt-and-pepper chicken wings. And don’t forget dessert– James Beard Award-nominated Chef Chou’s are worth saving room for.

For reservations, call the restaurant at at (415) 857-9688.

Because a whiskey cocktail and choripan with chimichurri from the 2010 opening menu will whet your appetite for a standout meal. Try the Manila clams and the spaghetti with bottarga, Espelette chili, breadcrumbs, and lemon.

Because does it get better than a plate of fresh pappardelle smothered in 9-hour bolognese? Nopa. This restaurant is an institution, and for good reason: anytime, day or night– it always hits the mark.

For reservations, call the restaurant at (415) 864-8643.

Because now that the frenzy has subsided, it’s prime time to try the James Beard Award-nominated Best New Restaurant. From the Tartine bread service (hello, sea urchin & mustard smørrebrød) to the sticky date pudding, this romance will be a long one.

For reservations, call the restaurant at (415) 757-0007.

Because when the menu is short and concise, every dish is on fire. Case in point: Foie Gras Xiao Long Bao. Chef Corey Lee keeps it simple, but meticulous.

For reservations, call the restaurant at (415) 685-4860.

Because Onsen is all about treating yourself. Enjoy a massage after a long soak in the sleek baths, followed by a balanced meal (!). Warm Udon Noodles are the perfect complement to your relaxed muscles.

Because there’s Thai, and then there’s Kin Khao. You won’t find pad thai or chicken skewers here. Instead, expect Yaowaraj noodles, a Bangkok Chinatown stir-fried rice noodle, or khao mun gai, chicken fat rice. Aroy.

Because take a trip to the sun-drenched Southern coast of Italy. “Postcards from La Costiera” is the seafood-forward dinner series by Chef Michael Mina and Chef Adam Sobel. Bring your appetite; this meal is classic Italian, and you’ll want the full coursing. Plus vino.

Because have you tried the laminated brioche yet? Filled with shiitake and koji duxelle, and served with beef-whipped jidori yolk, this dish is reason enough to pull up a chair. Or, plan ahead (at least a day) and order the whole chicken in brioche. Go big.

For reservations, call the restaurant at (415) 655-3280.

Because there’s a French 75 with your name on it. New Orleans arrived in the Mission, complete with all of your Southern favorites. Bring a big group, order the shrimp boil, and suck on the heads (if you’re legit).