Introducing: Michelin’s Star-Studded California Restaurants, SF Edition

James Shyabout is a force to be reckoned with, and the best way to experience his wizardry is with a visit to his magnum opus, Commis. From the buzzing open kitchen of his Oakland eatery, the chef crafts eight courses of technique-driven, seasonal fare for an unforgettable dining experience.

To say that chef Alex Hong is equipped with fine dining chops (Jean Georges, Quince), would be an understatement. One look—better yet, one bite—of his stunning plates, and you’ll be in awe; pasta is made by hand daily, and filled and topped with seasonal delights.

A heavenly brightness fills this sunny, white-washed eatery, where artful preparations of Northern Cali’s vibrant produce reign supreme. Add chef Aaron London’s knack for combining original ingredients to create delicious flavors (think asparagus with green peach mayo, yuzu cucumber, and burnt miso), and you get the gem that is Al’s Place.  

Birdsong, which opened a little over a year ago, is chef Chris Bleidorn’s study in “heritage cuisine”– which utilizes ancient cooking methods (open fire, dry-aging, fermentation) to transform local goods. And Bleidorn excels in his approach. Currently, his kitchen is focused on the Pacific Northwest region, and dishes highlight ingredients ranging from cold-water shellfish to wild game, berries, and mushrooms.

In San Francisco’s historic Jackson Square, Nico channels a contemporary Parisian bistro—that is, one with access to Northern California’s fantastic bounty. From the open kitchen, classic techniques are employed in dishes ranging from Pâté de Maison, clams with celtuce and little gems, and squab with pommes Anna and peas. Pro-tip: start with a cocktail; the list here is excellent.

Ju-Ni is a San Francisco institution for Japanese cuisine. Helmed by chef Geoffrey Lee, the offering is driven by technique, tradition, and evolution. And, as is the case with any outstanding sushi restaurant: the omakase is where the magic happens.

Lord Stanley comes from Carrie and Rupert Blease, a husband-and-wife duo with plenty of pedigree (Per Se, Blue Hill, the list goes on). Their food is simple yet refined, influenced by British and European cuisines, and wonderfully creative. A meal here can take many forms: a la carte, tasting menu, weekly prix fixe, Sunday supper. Whatever you choose, you’re in for something special.

Cantonese classics with a Bay Area twist—and executed with cheffy techniques—is Mister Jiu’s M.O. Grab a crew, as you’ll want to try a lot, and await a feast for the eyes and the stomach. Wild mushroom bao, sourdough scallion pancakes, chicken feet terrine, and salt baked trout in a stylish former banquet hall, right this way.

Kin Khao is a fiery Thai eatery with a California sensibility. The kitchen crafts dishes like turmeric rice salad and rabbit green curry from seasonal produce and house-made curry pastes, sauces, and relishes. While you’re at it, order an inventive cocktail (try the gin-based “Tom Yum”) or a glass of Riesling (a region in which the wine list excels).

With a name like Rich Table, it’s no surprise that a meal here means you’re in for a treat. The goal of chefs Evan and Sarah Rich is for guests to feel right at home, hence the convivial and comforting setting, and a menu fused with familiar flavors. Let their dried porcini donuts with raclette, sea urchin cacio e pepe, and beef carpaccio pastrami sweep you away.

Beautiful, contemporary renditions of Southern Indian cuisine are abound in Burlingame, at Rasa. Spring for the prawn chutney, a sampling of uthappam or dosa, and the slow-braised lamb shank, although really, you can’t go wrong. That everything is presented artfully is an added bonus.

At Protégé, every detail is executed to the nines. There’s the warm hospitality, an ambitious tasting menu featuring 9-layer lasagna and A5 Wagyu ribeye, and a Master Sommelier—Dennis Kelley—on hand. Indulge completely at this Palo Alto sensation; you won’t regret it.

A Sonoma destination, the Farmhouse Inn restaurant relies on the work of nearby farmers, ranchers, and artisans to create an impeccable local cuisine. The menus are, of course, ever-changing; the service is sophisticated and carefully orchestrated; and the wine program features the finest production from the region.