Outer Richmond is the second location for Devil’s Teeth bakery, an Outer Sunset favorite for delicious breakfast sandwiches on hot buttermilk biscuits, cookies, donut muffins, scones, pies, and lunch options like soup and lasagna. The Balboa Street bakery, opened in 2020, adds wood-fired pizza, thanks to the wood-fired oven first installed in the space by Marla’s. There’s no wrong order here.

As its name indicates, this Outer Richmond restaurant specializes in the food of Jiangnan — or, to be specific, the sweet but balanced flavors of Wuxi, a city north of Shanghai. Try the show-stopping stewed duck, which comes covered in pitch-black, syrupy sauce; the fatty red-braised pork belly; or the best-in-class lion’s head meatball.

This Inner Richmond spot is much more than a pizza joint, though its pies are beyond reproach. Stop by the cozy, stylish restaurant for dinner or brunch, and feast through the menu of pastas, pizzas, and antipasti like a grilled little gem salad, or wood-fired octopus with pole beans, sungold tomatoes, and garlic aioli.

A few doors down from Fiorella, this bar and tavern from the same owners offers cocktails, bar snacks, and seafood dinners in a clean, bright space with a spacious wraparound bar, a great spot to post up if there’s a wait. Highlights include the halibut crudo and napkins-required Tavern Burger.

This is the hallowed home of the Tommy’s Margarita. It’s made with just tequila, lime juice and agave nectar, which makes for a citrusy marg that lacks the syrupy-sweet notes of its siblings infused with orange liqueur. This family-owned Outer Richmond restaurant also has one of the best tequila selections in the city, and a menu that skews toward Mexican-American classics like burritos, chile rellenos and enchiladas, along with some specialties from the family’s Yucatan heritage.

For a whole Italian feast, nearby Fiorella is your spot, but if thin-crust pizza is what you’re after, it’s hard to beat the pies at Pizzetta 211. Pizzetta 211’s weekly changing menu includes the usual suspects like margherita, plus pies with more exotic toppings like egg with fingerling potatoes and creme fraiche, or buffalo sausage with blue cheese.

Chef Mourad Lahlou’s serves Moroccan comforts out in the Richmond at Aziza, a restaurant that became even more important to the neighborhood during the pandemic. Regulars dig into the chicken basteeya wrapped in pastry, centerpiece braised lamb shank, and hand-rolled couscous. (Note: Aziza temporarily closed in August, due to a breakthrough COVID exposure, but promised to reopen safely within a couple of weeks.)

This Koi Palace spinoff is probably the finest high-end dim sum house in the city, known for Instagram-friendly, five-color xiao long bao that you’ll spy at every other table. The restaurant’s standouts, however, are the classic and modern takes on Cantonese dim sum, including plenty of dumplings: har gow, sea bass dumplings, scallop shumai, and more.

This old-school scoop shop serves up ice cream memories straight from your SF childhood, offering standards such as root beer swirl and rum raisin, or more unconventional flavors like wasabi and chai tea. While it’s a fairly no-frills storefront, the fresh parklet covered in cartoon cheeseburgers and ice cream cones — which is wheelchair accessible and just the right size for little kids — is already a hit for ice cream socials.

This new-school Asian-American bakery from a trio of SF fine-dining chefs does everything well: its recognizable bright green kaya toast, an ever-changing lineup of cakes and pastries, yogurt drinks, and tidily cut sandwiches on soft milk bread.

This classic Clement Street dim sum counter often draws a line for its barbecue pork buns, beef siu mai, pan-fried turnip cakes, and some of the very best dumplings in town, all for much less than what you’d pay at a sit-down dim sum parlor. Try a classic Cantonese breakfast of pork-and-century-egg jook and a freshly fried Chinese doughnut when it opens at 8 a.m.

There are several great Burmese spots in the Richmond (Burmese Kitchen, for example, has the most careful COVID-era pickup system we’ve seen in the city). But Mandalay did it first, opening in 1984, back when tea leaf salad was a novelty to most. Its known for homey standards like samusa soup as well as specials like its Rangoon spicy fish along with fragrant noodle dishes and the best fermented tea leaf salad in town — a rendition of the classic without lettuce or cabbage.

The Outer Richmond’s Russian community constantly filters through this cheerful Geary bakery and cafe, which peddles everything from freshly baked rye loaves and Ritual Coffee, to entrees like borscht and chicken kiev. Don’t sleep on the pelmeni (Russian boiled meat dumplings in broth), or the blinchiki (rolled crepes filled with sweet cheese, mushrooms, ground beef, caviar or Nutella). Cinderella is also one of the only places in the Bay Area to get housemade kvas, a sweet, vaguely alcoholic-tasting, bubbly concoction made from fermented rye bread.

This corner soul food and Creole spot opened for breakfast, lunch, and early dinner in the Inner Richmond in 2018. It serves Southern staples like shrimp and grits, collard greens, and po’ boy sandwiches, but its standout might be its deep-fried breakfast burrito, which is best eaten while piping hot.

This Michelin-starred Clement Street sushi restaurant pivoted temporarily to takeout versions of chirashi, bentos, and omakase during the pandemic, but reopened for indoor dining — and eliminated takeout — in July 2021. Chefs Atsushi-san and Tomo-san debuted a new menu at the same time, adding dishes like dashimaki filled with mentaiko and sansho pepper whipping cream; and chawanmushi with pike eel, shiitake, shrimp, sea urchin, and smoked trout roe.

Armando Lacayo’s flaky, buttery, typically warm, and ultimately miraculous pastries made a major splash in the neighborhood when Arsicault was named Bon Appétit’s best new bakery of 2016. Prepare for long lines made even longer with social distancing to get Arsicault’s wildly popular croissants with variations like almond, chocolate, and ham and cheese.