Aziza, Prubechu and Over Proof, Now on the Resy Hit List

Because what’s old is new again. Slide into a plush seafoam booth, and take in the updated, chic, Moroccan decor of this Richmond neighborhood staple — newly reopened after a long hiatus. The wallpaper may be fresh, but the food is familiar; chef-owner Mourad Lahlou has brought back a version of his famous lamb shank, along with his basteeya and hand-rolled couscous. New to the menu is a perfectly blistered flatbread for dipping a host of spreads.

Because the Chamorro spirit is alive at the Mission’s Guamanian hot spot, now open in the former Commonwealth. There’s an a la carte menu, but the $55 family menu is a dependable go-to. You’ll start with tamales gisu — made with steamed ground achiote rice and blue corn — and then get the mesklan babui, a pork platter. Extra fina’denne, a spicy vinegar soy dipping sauce, is always the pro move.

Because ABV’s brand new, reservations-only upstairs bar is ambitious, on both the cocktail and food fronts. Get warm with a fresh twist on a margarita, featuring mezcal infused with fresh corn and tortillas, or opt for one of two cocktail tastings: three for $40 or six for $75. Feeling peckish? Chef Colin Hilton offers eats like fresh oysters, tinned fish and uni chawanmushi.

Because the counter here is special, with chef Tommy Cleary preparing his 16-course chicken-skewer tasting menu in full view. Think of it as a yakitori omakase, where instead of cuts of raw fish, the main attraction is chicken, broken down and expertly grilled over binchotan.

Because Pim Techamuanvivit’s cult-worthy Thai restaurant is racking up the year-end awards. Set in a beautiful space, Nari deals dishes that redefine Thai food in San Francisco. The creative cocktails are not to be missed either.

Because this new, old world restaurant does it all: smoking, fermenting, and grilling over live fire. Chef David Golovin brings his German and Russian heritage to the table with dishes that include manila clams and jalapeño in an apple broth, and smoked New York strip steak with seared arrowhead cabbage and rye bread skordalia. Eastern Europeans know how to winter.

Because there’s always room for a new San Francisco classic, especially when Gerald Hirigoyen’s mushroom tartlet is on the menu. Made with maitake, royal trumpets, and thyme, said tartlet is the right way to start off the night before digging into an entree. Just save room for the traditional gâteau Basque.

Because who said brunch is just for weekends? Cassava now offers its brunch menu — with those beloved fried chicken sandwiches — every day of the week. For dinner the $48, four-course tasting menu remains a steal.

Because it’s time to grab a pint or two with your friends and break some party bread. Chef Eric Ehler keeps the brewery’s food casual and fun with a creative pub menu of crab rangoons, freshly baked dipping breads (a.k.a. party bread), and a burger made with Cream Co. beef and American cheese. Utensils not necessary.

Walk-ins only.

Because the Dogpatch’s favorite Italian locale is a perfect escape from the holiday grind. These days, the seasonal menu boasts chicories with walnuts and apples tossed in a lemon honey vinaigrette, plus squash contorni drizzled with pomegranate molasses. And, as always, the pizza is not to be missed — try the broccoli, pistachio, mortadella, and anchovy pie.

Because this Richmond District gem takes a deep dive into Mongolian culture. Start with the huushuur (crispy beef “pancakes”) and steamed lamb dumplings, while you play a traditional game of Shagai bones, predicting your fortune for the year ahead. Pro tip: Pre-order the khorkhog, a bone-in lamb feast, slow-cooked by heated stones.

Walk-ins only.