Sorrel, Moongate Lounge, Prairie, Now on the Resy Hit List

Because with dishes like foie gras brûlée, spaghettoni with pepperoncino and red kuri squash, and black garlic cappelletti, it’s no wonder chef Alexander Hong is a nominee for James Beard’s Rising Star Chef of the Year award. And even dessert is a sure thing (think mandarin creamsicle with milk streusel and vanilla anglaise).

Because Mister Jius’ sleek top floor adds space age dining to the heart of Chinatown. Think vino vinyasa, a natural wine tasting à la yoga flow, by wine director Louisa Smith, and smoked oyster youtiao from chef Brandon Jew. Cocktails hit a botanical note with selections like the Ariel—a mix of osmanthus (floral tea), li hing mui (salty dried plum), almond milk, washed vodka, pineapple, and pomelo.

Because new-school Italian means a double-baked cacio e pepe “sformato” with cardoons, va bene? Here, chef Anthondy Strong isn’t cutting any corners: the house-made strozzapreti are freshly extruded for the Roman classic Amatriciana, and the Berkshire spare ribs are coated in a Calabrian XO sauce. Bomba.

For reservations, contact the restaurant at (415) 483-1112.

Because leave it to chef Joshua Skenes to sustainably source your seafood—all pleasure, no guilt. Settle in with the Parker House rolls slathered in wild boar fat, and order up a Two Step cocktail with tequila to start. Even the salad goes a step above, read: wood-fire radicchio XO sauce. You have to taste it to believe it.

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

Because Thad Vogler’s new rum bar celebrates Cuban-style—with mojitos. Chef Seth Stowaway’s dishes pack a lot of flavor: try the quintessential Cubano for a crisp, porky, cheese, and mustard combo. Add a side of tostones if you know how to live.

Walk-ins only.

Because get to know the nine essential flavors of Chinese cuisine. Chef Yu Bo will teach you one dish at a time. A new 7-course menu gets creative with an upside-down sizzling rice soup, and pulls out all the stops for a four seas caviar with Russian osetra caviar, trout roe, bay scallop and sea urchin.

For reservations, contact the restaurant at (415) 788-8788.

Because after a decade, this neighborhood gem still shines. Whether the weekly sourdough fritters—like Red Fuji apple drizzled in a pomelo glaze—or the Thursday burger night with homemade buns, the kitchen is always churning out fresh dishes that keep you craving more.

Because the chu-hai has as much of a cult following as the soba. Try the Natto Chikuwa Ten, a rolled fish cake stuffed with natto (fermented soybeans) and fried to a light crisp—the perfect snack for beer or sake. Kampai.

Because taste the best of both worlds at Min Choe’s Korean and Japanese omakase spot. Let the chef direct your palate, starting with a jellyfish sunomono and a delicate seared mackerel with oroshi soy and plum; if you’re extra lucky, today’s inspiration will be a Korean beef short rib with shiitake and kabocha.

Because come for the chicken and stay for the rotisserie fat rice. It’s all about the sides here: the umami fries tossed in porcini powder and fried garlic are worth every bite, and the chimichurri sauce goes on everything—might as well order two.

Walk-ins only.