Where to Eat in January: Trick Dog, Bodega, Bar Agricole, Copas, and More

That’s right—one of the best cocktail bars in The City, one of the best in the world even, is now taking Resy’s for the very vibey dining room. Slowly sip your way through their ever-changing list of creative cocktails and dine on juicy hot-dog shaped burgres, impossibly crispy thrice-cooked fries, and massive curly kale salads for the health—it’s a classic.

Bar Bonmot is much more than a bar. Yes—the cocktails are epic, incorporating unusual ingredients like aloe vera and fish sauce into quaffable creations. But it’s the refined modern Korean fare from chef James Lim (Spruce alum) that really makes the place worth the trek. Crispy potato terrines with a garlic soy dipping sauce and seafood mousseline stuffed peppers aren’t your average bar food;  it’s best to go with the tasting menu so you can try more things on the menu.

Rosemary & Pine is a new modern American restaurant with chef Dustin Falcon (Niku) at the helm. He’s doing a fun menu with an Italian influence — crispy burrata might be the best version of fried mozzarella sticks, while tortellini Americana is filled with bologna and Tennessee ham. All pastas are made in house, and don’t miss the massive crispy bone-in veal chop — it’s a showstopper.

If you haven’t been back to the recently reopened Kin Khao, what’re you waiting for? Fiery Thai favorites are back, including the sticky crispy ‘Pretty Hot Wings’ and rabbit green curry; vegetarians and vegans can eat very well as well with gaeng hed—a mushroom yellow curry, stir-fried Yaowaraj noodles, and much much more.

A long, lingering lunch at Cotogna is truly one of our favorite things to do in SFC. Perfectly dressed chicory salads. Literally all of chef Michael Tusk’s handmade pastas. A mixed grill in the mix, because YOLO. Bonus points for visiting during truffle season—the sweet sound of fresh sliced tubers is like music to our ears.

Call 415-775-8508 for reservations.

Chef Joe Hou, who has cooked at Angler and Le Fantastique previously, is running the kitchen at Tenderheart at the bottom floor of The Line on Market. Hou is doing some creative cooking here,  with menu items like chicken agnolotti in a pho broth, sweet and sour fried quail, salt and pepper cauliflower with cashew cream, and much more. Don’t miss the cocktails, created by the talented Danny Louie, former bar director at Mister Jiu’s.

Call 415-523-9797 for reservations.

Copas is doing brunch, where you’ll find Chef Julio Aguilera doing Mexican and Spanish inflected fare and then some. Tuna tostadas with a pepita salsa macha and fried leeks. Egg sandwich on an English muffin with jamon serrano.  Crispy smashburgers with wagyu grass-fed beef. One of each please and thank you.

Not sure what to get at the modern Northern Vietnamese restaurant Bodega? Consider the “Ask Billy” chef’s tasting menu, and get a bit of everything: oysters with yuzu coconut foam and caviar topped banh khot to start,  whole fish cha ca featuring a split branzino with plenty of fresh herbs to share, a big bowl of pho to finish, and much more in between and after.

Thad Vogler’s singular Bar Agricole is back, featuring a large cocktail menu with single origin spirits along with simple Californian fare to pair: chicory Caesar salad, smoked potatoes with miso aioli, grilled half-chicken with pickles and hot sauce, and a very juicy cheeseburger. The bar and restaurant also acts as a bottleshop where you can purchase the special spirits and craft cocktails for your home.

For those who remember and miss the tasting menu at Commonwealth in The Mission, the talented chef Jason Fox is doing something similar at Villon’s private dining room on Fridays. Dubbed Gilda’s, you’ll have a multi-hour multi-course tasting menu prepared by Fox, who merges the bounty of Northern California with global flavors and techniques with items like steamed buns with caviar, grilled shima aji with yuzu ponzu sauce, honey glazed duck with tonka beans, and more. There’s also an abbreviated version served daily at the restaurant Villon, and the wine pairing leans esoteric and is highly enjoyable.

Call 628-895 2039 for more info.