Ayala, Nyum Bai, Angler, Now on the Resy Hit List

Because Dungeness crab season is in full swing, and this raw bar is stocked. Nautical themed cocktails like the Lil’ Yachty, made with fig-infused 12-year rum, lemon, raspberry and allspice, are made for the seafood-focused fare. Drink up.

Because great things come in small packages. The Cambodian food cooked by Chef Nite Yun is on the nation’s radar for family-inspired dishes like Amok — steamed fish with kroeung — and Koh — a southern pork belly stew. It’s authentic Khmer cuisine served in an open dining room — just like yey’s.

Walk-ins only.

Because refined retro is the idea, from a mid-century interior to a mod green bean casserole. Enjoy a shrimp cocktail and some jazz in the lounge, or reserve a table and let the chef feed you a 4-course meal. Apple jello with “cooler whip” is a must.

Because Saison’s sister endeavor may have an 80’s playlist but the food is anything but classic. Chef Joshua Skenes remains true to his creative form with seafood offerings such as sea cucumbers and purple sea urchin. Best of all, the offerings are not only tasty, but sustainably sourced, too.

For reservations, contact the restaurant at (415) 872-9442.

Because as in Naples, the pizzas are always individual. Sure, you can share, but with toppings like potato with caramelized onion, and salami with Calabrian chili, you won’t want to. Va bene così.

Because start off your night with a Singapore Sling, ode to the Raffles Hotel. “From the Wok” to “Other Things,” this isn’t your average bar food. The Szechuan Pork Shui Jiao and Explosive Kung Pao Chicken both pack a punch.

Walk-ins only.

Because beignets for breakfast, mushroom pizza for lunch, and a roasted duck leg for dinner. The ratatouille will make you melt. In the heart of the Ferry Building, Boulibar has it all.

Because this Japanese eatery is one of a kind. Chef Yuko Hayashi makes everything from scratch, and even the sake is single-source. Take a flight of four sake — kanpai.

Because have you tried their chestnut honey and brown butter madeleines yet? Every week, Nico does a fresh take on French fine dining: think striped bass with a rich mushroom jus, and vinegar-cured Atlantic mackerel in borscht sauce and dill yogurt. Santé.

Because taste the Caribbean without leaving the Bay. Bring on the heat with a rotisserie jerk chicken, and add a bit of sweet from the BBQ guava spare ribs.

Walk-ins only.