The September Hit List: Loló, Nari, Ciccino, and More

Lolo might be the most underrated restaurant in San Francisco. It consistently hits hard, serving up high energy vibes, quaffable cocktails and natural wine, and clever and innovative fare unlike any other. Fried panko avocado tacos? Rare tuna tacos with a reduced marrow sauce? Thinly sliced jicama for tortillas? Yes, please. And if you ever had to wait in that line, know that they’re coming to Resy in early September. More info here.

It doesn’t take a Michelin star to know that Nari is one of the best restaurants in San Francisco — it’s hands down one of our favorite restaurants in the city, one we recommend over and over again. Pim Techamuanvivit’s bold, fiery modern Thai fare doesn’t hold back. Go with the Chef’s Pick option to make sure you get a little bit of everything — it’s the best way to experience the restaurant.

Regional Italian newcomer Ciccino is worth checking out — they specialize specifically in Northern Italian Coastal cuisine. What that means is lots of seafood, of course — fritto misto, breaded skewers of plump scallops, prawns and squid kissed by binchotan, fennel-forward sardine pasta made in house, a large Italian-leaning wine list, and so much more.

Here’s everything else you need to know about the menu.

We’re so lucky to have a place like Snail Bar right here in the Bay. There aren’t many places where you’ll find such a fine-dining level of cooking, execution, and attention to detail in such a laid-back space and place. Snails with kumquat and cashew miso butter. The best damn grilled cheese of your life. You don’t want it, you need it.

Southern Coastal Indian fare is the name of the game at Copra, chef and owner Sri Gopinathan’s massive restaurant on Fillmore. Of course, get the fiery seafood curries, but make sure to pair with a couple of the excellent cocktails help cool down your palate. The turmeric spritz, clarified lassi punch, or the jaggery sour are all nice moves that feature Indian ingredients mixed with spirits.

Bonus: How to Get a Reservation at Copra

Chef Matt Horn is bringing the meat sweats with Matty’s Old Fashioned, his latest restaurant located in Downtown Oakland. Get it in the form of dry-aged tartare, cheesy double burgers, and steak frites; but there’s so much more: excellent lobster mac ‘n’ cheese, salads for your health, and an excellent wine list.

Find more info on Instagram.

The street food scene in the Mission is vibrant and delicious. The latest addition is Tacos El Charro. They’re doing oh-so-excellent al pastor, shaved to order directly off the trompo in thin multi-layered meat sheets. Top with a creamy green salsa, fiery roja, some onions and cilantro, and the necessary slice of sweet pineapple, of course.

The live-fire Korean restaurant San Ho Won, from chefs Jeong-In Hwang and Corey Lee, was one of Esquire’s Best New Restaurants in America when it opened at the end of 2021, and a recent meal shows that it’s still just as spectacular since day one. If you haven’t had the chance yet, try the House Menu, which features way too much food (in a good way), and will give you a good well-rounded taste from each section of the menu, from banchan to big double-cut grilled galbi to soups and desserts.

Call 415.868.4479 for more info.

The best cacio e pepe outside of Rome (if we don’t say so ourselves) can be found right here in San Francisco at Penny Roma. The dish is chef Ryan Pollnow’s favorite classic for a reason, and he does a wonderful job of it here. The dish has been on the menu since opening day, and it’s never going to leave. Grab a Resy to see why.

This two-story teal-colored pupuseria on Persia Street in the Excelsior is so, so solid. Each little disc is $4, lovingly prepared, and stuffed with your choice of fillings: you can’t go wrong with revueltas (filled with cheese, shredded pork, and refried beans), but the queso loroco is our favorite — those little green buds are so floral and textured and delicious. We especially love the curtido, which features finely shaved cabbage for a crunchy fermented tang that cuts through all the richness.

More info here.