Dear Inga, Hina Yakitori, Nari, Now on the Resy Hit List

Because a modern interpretation of Old World Eastern European fare equals a menu of surprises. Fermentation plays heavily on chef David Golovin’s menu — and the various sauerkrauts and pickles deliver — but the main attraction is the smoked game hen with grilled chicory in a pomegranate-walnut sauce. And for dessert? A rigó jancsi chocolate cake topped in figgy jam. Festive. 

Because you can taste the quality in every course. The new tasting menu spot from the folks who brought you nearby Juni uses the highest grade binchotan to grill all kinds of chicken cuts. The sleek, intimate setting is yakitori where only the best will do. 

Because you’ll want to start with the miang, a Thai snack with a California twist of stone fruit, topped with cured trout roe, coconut flakes and doused fish sauce tamarind caramel, all wrapped up in betel leaf. Then share an entree like the Massaman lamb shank curry, but save room for dessert. Try the bua loy — sticky rice dumplings with raspberries in coconut milk pudding — for a not-too-sweet finale.  

Because the city’s first Nigerian restaurant has everyone buzzing. Chef-owner Simileoluwa Adebajo crafts dishes like asun, a smoked goat stew based on her grandmother’s recipe, made with naija pepper sauce and served with fried plantains and sweet potatoes. Save room for a dessert of puff puff, a.k.a. Nigerian doughnut holes. P.S. for the spice lovers: Adebajo brings that Nigerian heat.

For reservations, contact the restaurant at (410) 344-3362.

Because let the procession of sushi perfection begin. Chef Adam Tortosa offers local catches like Half Moon Bay white sea bass, alongside Japanese caught kinmedai or golden eye snapper, live uni and many others. The only way is omakase. 

Because a taste of South America has landed in the Marina. Start with the tequeños, a crunchy, cheese-filled bite served with a guasacaca, a spicy avocado salsa. Pro tip: MaMo’s coconut milk ceviche delivers as another starter.

For reservations, contact the restaurant at (415) 658-7150.

Because you only have a few days left to snag a table at one of the city’s most beloved restaurants. Marla’s last day of business is Wednesday, November 27; get in while you can for a final taste of the breakfast sandwich, the grilled cheese and Amy Brown’s amazing baked goods.

Because in the Mission, tropical flavors shine here with cocktails like the pineapple rum Presidente #44. So bring on the carnitas tacos with salsa verde and hibiscus pickled onions and let the mezcal flow.

For reservations, contact the restaurant at (415) 829-8468.

Because eating out never felt so good. Plant-based food is the wave of the future, and it’s on display at Wildseed. That means dishes like beet poke speckled with crunchy macadamia nuts, mushroom ceviche, baby cucumbers dressed in ponzu, Impossible rigatoni Bolognese, or a supergrain paella for two. 

For reservations, contact the restaurant at (415) 872-7350.

Because invite the crew for kalbijjim (braised short ribs) and a steaming bowl of beef bone soup at this Korean hotspot. Make sure to plan ahead, since the waitlist can be daunting, but know that the cheese-topped kalbijjim lives up to the hype. 

Walk-ins only.