The June Hit List: Routier, Mattina, Liliana, and More

If you haven’t yet hit Mattina, chef Matt Accarrino’s new all-day café and restaurant, you’re missing out. You get the same caliber of pasta that he does at SPQR, plus so much more: Charcoal-grilled biscuit breakfast sandwiches to go with your coffee during the day, and all the wine in the world to go with your chiccetti and primi course.

Excellent new for fans of the modern Asian comfort fare coming from the kitchen at Piglet & Co: they’re now doing lunch Wednesday-Sunday. You’ll find big bento boxes , which come filled with rice, pickles, a cabbage slaw, and a protein–either chashao roast pork, a Taiwanese hot dog glazed with tare, a combo of both, and a vegetarian version with chilled silken tofu.

Val Cantu’s two-Michelin-starred moody modern Mexican Californios is a multi-course, multi-hour journey. From the first masa-centric bites to the taco flight, to what might be the best darn quail in your life, you’re in for a treat-yourself of a good time.

Call 415-757-0994 for reservations. Find more info here.

Liliana, the woodsy cocktail bar adjacent to Mission-starred, live-fired Osito, just launched a new prix fixe menu called Bar 5-8. Available only on Tuesdays and Wednesdays, guests will get a four-course menu paired with four cocktails from the very talented bar director Uzziel Orea.

Every course has a touch of the ocean at Aphotic, the new seafood-centric tasting menu restaurant from chef Peter Hemsley — even the dessert: oyster ice cream (?!). The beverage pairing is impressive, but don’t miss the martini to start the meal — it comes with a caviar-stuffed olive that will ruin martinis for you forever.

Find more info here.

Save room for dessert at Liholiho Yacht Club. Of course you’ll want the classic baked Hawaii and maybe Mom’s Butter Mochi with coconut custard, and don’t forget the gorgeous chocolate cake with peanut butter ganache and espresso crumble.

Chef Melissa Perfit of “Top Chef” fame used to be at Bar Crudo back in the day. She returns to her oceanic roots with Popi’s in the marina, where she’s serving up everything under the sea: oysters to fish and chips to a green cioppino — a wonderful play on the classic San Francisco fisherman’s stew boosted by tomatillos.

Find more info here.