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Eater’s Most Anticipated SF Restaurants, Spring 2019

What’s hot and opening from March til June

Dumplings at Dragon Beaux, the inspiration for Palette Tea House
| Dragon Beaux/Abraham&Paulin Photography

After a busy opening season in the first part of the year — including Noosh, Moongate Lounge, Niku Steakhouse, and more — spring doesn’t show signs of slowing down. Here are the restaurants that will have diners off to the races in the next few months, from freshly churned butter and wood-fired bagels, to dim sum in Ghirardelli Square.

Bagels from Daily Driver
Frankie Frankeny/Daily Driver

Daily Driver

Location: 2535 3rd Street, Dogpatch
Key Players: Tamara Hicks and David Jablon, Hadley and David Kreitz
Projected Opening: Early April

Soon, SF will have a combination creamery and bagelry, featuring 130 seats and Red Bay Coffee. The 5,000-square-foot space will turn milk from Jersey cows at Marshall Home Ranch & Dairy into cream cheese and butter, under the eye of cheesemaker Hadley Kreitz. David Kreitz will turn out wood-fired bagels. It’s a partnership with Tamara Hicks and David Jablon, owners of Toluma Farms and Tomales Farmstead creamery where Hadley Kreitz is the cheesemaker.

Flour + Water Pizzeria

Location: 700 Valencia Street, Mission
Key Players: Thomas McNaughton, Ne Timeas Restaurant Group
Projected Opening: May

The follow-up to 10-year-old Flour + Water will dive into the thriving Valencia Street corridor, taking over Farina Pizzeria’s former home. There’ll be a departure from the original restaurant’s style of pizza at the new pizzeria, too. At the pizzeria, dough for the pies will ferment for three days, then baked at 650 degrees for a blistered crust, supported by salads and antipasti. There’ll bar and outdoor seating, plus a separate entrance for to-go orders, slices, and soft serve.

Hina Yakitori

Location: 808 Divisadero St.
Key Players: Tommy Cleary, Tan Truong Geoffrey Lee
Projected Opening: Early Spring

Chef Tommy Cleary has partnered with the team behind omakase destination Ju-Ni on his latest project, a follow-up to now-closed Hina Yakitori in Oakland. Cleary and a sous chef will lead the charge, serving each diner half of a pasture-raised heritage chicken that’s been divided into 12 courses of various chicken parts, grilled over binchotan charcoal, plus additions of wagyu and uni. There’ll be wine pairings, soake, and shochu to accompany the fixed price menu.

Ittoryu Gozu

Location: 201 Spear St.
Key Players: Marc Zimmerman
Projected Opening: Spring

The restaurant, from the former executive chef at Alexander’s Steakhouse, will be focused on Wagyu beef from start to finish, from using beef bones as charcoal to tallow soap in the restrooms (and, of course, serving the tender beef through a meal there). There’ll be a full tasting menu as well as a la carte options. Gozu will be kappo-style, a more sedate way of dining than izakaya, but similar in that it’s a progressive, interactive meal.


Location: 1625 Post Street, Hotel Kabuki, Japantown
Key Players: Pim Techamuanvivit, Meghan Clark
Projected Opening: May

Pim Techamuanvivit’s follow-up to SF’s Michelin-starred Thai restaurant Kin Khao will open a large new project at Japantown’s Hotel Kabuki (1625 Post Street). The 95-seat, two-level restaurant will focus on seafood, and a style of dining more in line with Techamuanvivit’s upbringing in Thailand, with waves of dishes coming out of the kitchen rather than a linear tasting menu. There’ll also be a full bar with seating, and a bar menu to match its craft cocktails.

Macarons at ONE65 Patisserie
Courtesy of ONE65


Location: 165 O’Farrell
Key Players: Claude Le Tohic, Alexander’s Steakhouse Group
Projected Opening: ONE65 Patisserie opens in April; the rest of the concepts will open later in May.

A six-story temple of French cuisine will add to the attractions in Union Square, with four concepts from renowned chef Claude Le Tohic and the group behind swanky Alexander’s Steakhouse and newly opened ALX. ONE65 Patisserie will be ground-level and serve petit gâteaux, pastry, quiche, coffee, and more; a fourth floor cocktail and wine bar called Elements, and fifth and sixth floor fine dining restaurant, O’, will join.

Palette Tea House

Location: 900 North Point Street, Ghirardelli Square
Key Players: Team behind Koi Palace
Projected Opening: Late March

The roomy restaurant space formerly occupied by Waxman’s is transforming into a new dim sum destination from the family behind popular Koi Palace (with locations in Daly City, Milpitas, and Dublin). Palette will channel the creativity of its other sibling restaurant, Dragon Beaux, serving a variety of dumplings with colorful wrappers in the daytime, and seafood and barbecue in the evening. Combined with tourist-friendly views and cable car proximity, this popular chain seems like an ideal fit for Ghirardelli Square.


Location: 2801 California Street, Pacific Heights
Key Players: Belinda Leong, Michel Suas, John Paul Carmona
Projected Opening: Late spring

B. Patisserie owners Belinda Leong and Michel Suas have teamed up with fellow culinary superstar John Paul Carmona on a full-service restaurant. Called Routier, after the roadside stops found through France, the team is planning a Franco-American menu based on classic bistro fare, but with more room for creativity in the kitchen. It’ll have around 60 seats, plus a bar with cocktails, and a wine list featuring both old and new world wines.

Rendering of Shake Shack Marin
Courtesy of Shake Shack

Shake Shack Marin

Location: Marin Country Mart (1401 Larkspur Landing Circle)
Key Players: Danny Meyer, Mark Rosati
Projected Opening: Early Spring

Shake Shack’s second location will open in Larkspur’s tony shopping center, bringing its popular burgers and crinkle fries to an eager Marin. Thus far it’s SF’s closest Shack, following the opening of Palo Alto’s location, and precedes that of the Cow Hollow location. Expect all the details that make the chain so popular, from sleek ordering kiosks to locally-sourced beef, wine, and beer.

Tartine Inner Sunset

Location: 1226 9th Ave.
Key Players: Chad Roberston, Elisabeth Prueitt
Projected Opening: Spring

SF’s first follow-up to the much larger Tartine Manufactory will hit the Inner Sunset in just a few months. Like the Manufactory that just opened in LA it’ll offer flatbreads plus coffee, beer, wine, breakfast, lunch, and dinner, and pastries baked onsite. It’ll be easy to grab it to go for a frolic in nearby Golden Gate park, or head deeper into the Sunset for a beachy picnic (though a sandy croissant sounds like a nightmare). The space from Studio BBA will have tons of skylights, and an atrium out front for maximum natural light.

Rendering of the bar at the Vault
Courtesy of the Vault

The Vault

Location: 555 California Street
Key Players: Hi Neighbor Group
Projected Opening: April

The bottom floor of the 52-story Bank of America tower will soon be home to a luxurious restaurant from the team behind Trestle, Corridor, and Fat Angel. Occupying the former — you guessed it — vault area that was installed when the building was built as the bank’s world headquarters in 1969, The restaurant will have a roomy lounge area with banquettes and communal seating with a marble-topped bar, a plush dining room, and private dining room. It will certainly a draw for the financial types occupying the building, it’ll also add a new power dining option to the Financial District as a whole — just in time for IPO season.

Other notable openings slated for later in 2019: Amara, AL’s Deli, Alcala, Brenda’s Temescal, Boutique Crenn, Indie Superette, Layla, Little Gem Cow Hollow, Mama, RT Rotisserie #2,

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