Sorrel, um.ma, Birdsong, Now on the Resy Hit List

Because as the accolades pile up, chef Alexander Hong continues to dazzle in Pac Heights. Choose between a rotating à la carte menu or Sorrel’s pièce de résistance: a seasonal tasting menu, led by the Michelin-starred chef. House-made sourdough focaccia, A5 Wagyu rib cap, strawberry and cassis with black pepper honey cake—every dish is a standout.

Because come for the banchan, stay for the kimchi fried rice and seafood pancake. Twice-fried chicken comes out crispy and packed with umami, complemented by airy house-made purple rice. Best of all, chef Chris Oh is just getting started; up next, lunch service, picnic table Korean BBQ on the patio, and handmade dumplings.

For reservations, contact the restaurant at (414) 566-5777.

Because when the Caesar salad is a days-long process unto itself, you can be sure the food will blow you away. Exquisite dishes abound, including the signature Liberty Farms duck—salted and aged for 30 days, the ducks are rendered over embers each day and night to slowly crisp and caramelize the skin and render a rich, smoky flavor—a Michelin-starred process at its finest.

Because feel-good bites are a hit in Hayes Valley, and now the veggie-forward hotspot has arrived in Cow Hollow. From Chef Dave Cruz (Ad Hoc), healthy has never tasted so delicious. Expect seasonal delights, like sautéed asparagus with pea shoots in a fresh parsley vinaigrette alongside the Little Gem signature fried chicken.

Because New Jersey native chef Thomas McNaughton brings a slice of Italy to the Mission. Charred Neapolitan-style, but packing a more substantial crunch and crust, the pizzas come in five red and white sauce pies, respectively. And the toppings deliver; speck, burrata, and a classic Margherita with Bianco di Napoli tomatoes. Plus, soft-serve with sprinkles end the night on a high note.

Walk-ins only.

Because omakase sushi kaiseki-style means eleven sensational courses made to order by chef Mitsunori Kusakabe. Every detail here is thoughtfully considered, from the finest grade nori seaweed hailing from Ariake to the expertly-charred Kamasu (Japanese barracuda).

Because this is the neighborhood restaurant everyone wishes they had nearby: think handmade and fresh extruded pasta, pizza bianca to mop up the sugo, and Bryan’s porchetta on Friday and Saturday nights. Keep it light with a whole grilled fish and butter lettuce Francese salad with summer herbs or dive into the tonnarelli cacio e pepe. Just save room for dessert—a torta di ricotta (ricotta cake). Ciao.

Because if you haven’t tasted chef Binita Pradhan’s curries and momos (Nepalese dumplings), then now’s the time. At her flagship location, Pradhan churns out paper-thin dumplings filled with turkey, lamb or veggies, topped off with signature spicy tomato-cilantro sauce. The hype is real.

Walk-ins only.

Because taste the indigenous flavors of the East Bay and the traditions of the Ohlone people. Smoked meats go beyond beef, with duck, salmon, quail, elk, and venison on offer. Sample three courses of locally sourced dishes: old-school acorn bread, followed by venison and local mushroom stew, and, for dessert, sweet pinole seed cakes.

Walk-ins only.

Because get in a Golden State of Mind, with FOB Kitchen’s gin-based cocktail of the same name– made with passion fruit, lemon, matcha, and frothy egg white. Rising star chef Janice Dulce is serving classic Filipino dishes like Pancit and Shanghai Lumpia and the neighborhood is eating it up.

Walk-ins only.