Robin joins a flood of omakase sushi restaurants but stands out from the rest with adventurous twists on classic nigiri: Think potato chip nigiri with grilled ramp aioli and Ossetra caviar and seared canary rockfish, served with its liver, grapefruit ponzu, and chives. A menu of items divided into lean fish, fatty fish, not fish, dishes, and hand rolls are also available a la carte. This deeply personal restaurant of chef Adam Tortosa, is dramatic, moody, and definitely an experience, even though these days it’s takeout only — its no-substitution to-go boxes are available for pickup here.

The first weekend vegan Italian comfort spot Baia opened for takeout in the massive Hayes Valley space that once housed Jardiniere, it sold out of popular dishes like its plant-based mozzarella sticks in a flash. The restaurant is the first SF spot in plant-based empire-builder Matthew Kenney’s domain, and the first outing by SF tech/philanthropy vets Kyle and Tracy Vogt, who worked with Kenney to develop the all-vegan menu. For now, the restaurant is also home to a plant-based popup called Woodblock Sushi, which promises fishless versions of popular rolls. Order takeout from Baia here and Woodblock Sushi here, or delivery via all the usual apps.

This farm-driven restaurant is a very pleasant and relatively affordable option for those looking for healthy, tasty choices (every item on the menu is made with fresh, seasonal ingredients, and is also free of gluten, dairy, and refined sugar). Outdoor dining is available during the day on weekdays, takeout can be ordered online here, and delivery is via Caviar, Doordash, or Uber Eats.

The prices aren’t cheap at this popular French bistro from chef Corey Lee (Benu) — appetizers average about $18 a piece while main courses are around $30 — but the refined, indulgent food with a modern spin has found an audience because, prior to the pandemic, this place was always packed. These days, it’s easier to get a bite of Benjamin, as its dinner menu is available to go, outdoor dining is also available on a reservation-only basis.

Long before Hayes Valley was the new “it” SF neighborhood for dining, this Parisian-inspired bar and restaurant was a popular destination for oysters, fancy drinks, and pre-theater dinners. It’s open for indoor and outdoor dining at lunch, dinner, and brunch, Wednesday through Sunday from 11 a.m. to 9 p.m.

Instantly-trendy a Mano — yet another venture from prolific SF restaurateur Adriano Paganini — is the spot for affordably priced but carefully prepared pasta and pizza from chef Freedom Rains, dishes like bucatini all’Amatriciana and agnolotti dal plin — small, buttery ravioli filled with roast pork, chicken, and chard. Takeout is available online here, delivery is via Doordash or Caviar, and outdoor dining is also available.

From the crew behind the Meatball Bar, Doppio Zero is firing up Neapolitan pies with classics like margheritas to fried and stuffed Pizza Napule. Besides pizza, there are small plates like croquettes, grilled octopus, and polpettine (Neapolitan meatballs), a full menu of pastas, and larger entrees like fish soup. To go with it all is plenty of Italian wine, local beer, and a full cocktail menu. Diners may be familiar with the restaurants other two restaurants on the Peninsula; this is the third location overall. Takeout is available, order online here.

Unlike most of SF’s ramen restaurants, which focus on pork broth, Nojo Ramen uses rich chicken paitan broth as the base for its artisanal noodles. The small plates are also a signature for this restaurant, which has over 200 locations in Japan (the Hayes Valley restaurant is its first in the U.S.), so be sure to start with some toripan (curry seasoned ground chicken on baguette), corn on the cob, and teriyaki chicken buns. Call or walk up to order takeout, delivery is available via all the usual apps, and outdoor seating is also available.

People go wild for this fast casual Greek restaurant and its “spit-fired” meats, which you can get in a pita or on a salad. The vibe is very California, with tasty, affordable food, the fries (oh, the fries), and Greek wine or beer. Place pickup orders online here.

Authentic German fare, beer in a boot, and a very lively atmosphere are just three reasons why this bierhaus is as popular now as it was when it opened in 1993. These days, you’ll have to recreate that atmosphere at home, as the spot is takeout only, call or order online here, delivery is also available via Caviar.

Domo’s inventive specialty rolls, like the temptation roll stuffed with shrimp tempura, unagi, avocado and crab and the spicy hulk (spicy tuna and avocado, tobiko wrapped in a cucumber sheet with ponzu), set this sushi restaurant apart. Takeout is available online, or you can call your order in. Here’s the menu.

Chances are you've seen the gorgeous layered Russian honey cake with salted honey buttercream on Instagram, perched atop gorgeous vintage plateware. 20th Century Cafe also sells lots of other Eastern European treats like housemade bagels with smoked salmon, pierogis, knish, and linzertorte, all in a pretty setting. Orders can be placed online, and walkup orders are also welcome.

Rich Table is everything California fare should be: inventive, approachable, locally sourced, and damn tasty. These days, its tightly edited menu is available to-go, or for outdoor dining during limited hours. Order online here.

A second location of The Bird has joined its SOMA sibling in the former location of Dobbs Ferry, serving a familiar menu of fried chicken sandwiches, wings, fries, and beers. For now, it’s open for pickup, with limited seating indoors and out; there are plans to expand with a large parklet, too.

Hayes Valley is the recipient of SF’s newest Chinese takeout and delivery spot, Lazy Susan. The restaurant comes from the team behind Salt Partners (Atelier Crenn, Last Rites, and more), created as an ode to the type of Chinese food many Americans (and Chinese-Americans, including Salt Partners’ founders) grew up eating. Designed for takeout — dinner only for now — and cooked to order, the menu from chef Eric Ehler (Mister Jiu’s, Fort Point) is pared down to 25 classics, including crab rangoon, kung pao chicken, and beef and broccoli. 

The past year has caused many a “pivot” in how restaurants operate. In chef Kim Alter’s case, it’s resulted in taking her fine dining restaurant Nightbird to a takeout only model, and debuting Nightburger, her own fast-casual burger operation that is available from 11 a.m. to 5 p.m. Order double-patty burgers, crispy chicken sandwiches, waffles fries, and other delights via Tock for pickup or delivery.