At the top of a new month, it’s time to revisit that long list of restaurants you’ve been meaning to try across the city. For longtime staples to check off, you’ll want this map of classic San Francisco restaurants or perhaps the Eater San Francisco 38, a guide to some of the city’s best destinations for Taiwanese street food, fresh oysters, and vegan gumbo. This list, however, the Eater SF Heatmap, highlights recently opened spots or ones we’re particularly excited about for one reason or another. In short, it’s the answer to that ever-burning question: Where should I be eating right now?Read More
Here Are the Hottest New Restaurants in San Francisco, September 2023
A list of San Francisco’s newest and buzziest restaurants
Flour + Water Pizzeria
Flour + Water Pizzeria is back in action, this time in a prime space on Columbus Avenue. The restaurant, which was formerly located on Valencia in the Mission, moved into the former Rose Pistola space in late June, bringing back a menu of red and white pizzas; starters including meatballs and mozzarella sticks; and soft serve ice cream with various toppings for desserts. If you’re looking to grab a pie or big slice to-go, pop around to the Pizza Shop off Stockton.
San Francisco diners may know chefs Laura and Sayat Ozyilmaz as the couple who opened Noosh restaurant and helped make it one of the city’s hottest restaurants before their abrupt departure in 2019. Now they’re back as chefs and first-time restaurant owners of Dalida, a modern Eastern Mediterranean restaurant in the Presidio. The menu spans classics like a fattoush salad and kibbe plus less traditional ingredient combos like a sea urchin tahdig topped with smoked trout roe.
Holbrook House is the wildly ambitious all-day restaurant now serving coffee, eggs, sandwiches, salads, Champagne, and caviar in the newly renovated atrium at One Sansome. The restaurant, which is open to the public for breakfast, lunch, and dinner — and can flip into a private event space at night — aims to be both luxurious and approachable for downtown workers, whether they’re looking to start the day with a Craftsman and Wolves pastry and a coffee, or end it with a tableside martini and a plate of mussels.
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The team behind the Snug will debut their new raw bar Little Shucker on August 3 on Fillmore Street in the Pac Heights neighborhood. It’s a light, bright, and coastal-inspired space where they’ll offer seafood staples such as oysters both raw and baked, caviar-topped lobster rolls, and halibut crudo. On the beverage side, they’re mostly steering clear of funky natural options in favor of bubbles from Italy and France and a list of four kinds of low-ABV spritzes.
San Francisco diners are likely familiar with Adriano Paganini’s Back of the House restaurants, which include El Techo, a Mano, and local mini-chain Super Duper Burger. But his latest gets more personal, drawing inspiration from his childhood summers spent near the Ligurian Sea. Corzetti, located inside Hotel G near Union Square, serves seafood-centric and regional fare including seafood and shellfish ciuppin, a seafood stew similar to cioppino; pansotti in salsa di noci, a stuffed pasta filled with greens; and fazzoletti al pesto, a handkerchief-shaped pasta common in Liguria.
As of mid-March, there’s a new spot for coffee, espresso, fresh pastries, and other daytime fare in Lower Pacific Heights. Mattina comes from a familiar face in the neighborhood: Chef Matthew Accarrino has been pushing out plates of fresh pasta at SPQR for years now but this new cafe will serve food and drink from sunup to sundown. The all-day menu includes fresh pasta and wood-fired proteins such as a sirloin steak and a hefty pork chop.
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Beloved Bay Area chef Azalina Eusope is back in action and this time she’s bringing her Malaysian cuisine to the heart of the Tenderloin, where she opened her latest restaurant. It’s called Azalina’s and she’s serving a four-course set menu for dinner, with each course spotlighting a different facet of the country’s diverse foodways. Reservations are required and the menu includes two beverages, a non-alcoholic cocktail plus a glass of beer or wine.
Pasta Supply Co
Chef Anthony Strong, the pasta savant known for his time cooking at Pizzeria Delfina, Locanda, and Prairie, opened his carb-y noodle destination Pasta Supply Co. in late March. There’s a counter where you can grab a bevy of fresh shapes including big sheets, tightly rolled garganelli, and spring-y filled options in several varieties to take home. For dine-in, offered from 5 to 9 p.m. seven days a week, order your vegetable sides and bowls of fresh noodles at the door before grabbing a table.
HK Lounge Bistro
Four years after its previous location was destroyed in a fire, a beloved San Francisco destination for dim sum has returned. The San Francisco Chronicle has the full story of HK Lounge Bistro’s big comeback. It’s open for lunch and dinner on the ground floor of a resident highrise at 99 Rausch Street in SoMa, and the menu resurfaces many fan-favorite dishes including crispy baked pork buns and steamed har gow.
A pair of vets from Michelin-starred Sons & Daughters struck out on their own to open Kiln, a tasting menu restaurant “highlighting quality ingredients, minimalism, and technique,” per a press release. The restaurant takes over the former Cala space at 149 Fell Street where the Civic Center neighborhood meets Hayes Valley. The full 18-20 course tasting menu costs $225 with an option for an abbreviated 8-10 courses at the bar for $135.
Katsuo & Kombu
The chef duo behind Noe Valley’s Hamano sushi have taken their talents to Divisadero to open Katsuo + Kombu, an udon and katsu shop. It’s a spinoff from the Noe Valley sushi favorite, where chefs Jiro Lin and Takashi Saito began serving handmade udon noodles at the omakase counter, per the Chronicle. Now, they have a dedicated restaurant — and an imported Japanese machine — to power the Fukuoka-style udon menu.
At long last, the doors are open at Sandy’s, the much-anticipated New Orleans-inspired sandwich shop from Peterson Harter, a native of the Big Easy and a muffuletta expert. Harter started Sandy’s during the pandemic as a pop-up business so the Haight Street shop marks a big jump into a permanent space. To start, the menu includes muffuletta piled high with prosciutto, mortadella, soppressata, provolone, and spicy olive salad, which can be ordered by the quarter- and 1/8th-slice. There’s also a vegetarian version, chocolate chip cookies, and drinks (the nonalcoholic kind).
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Funky Elephant SF
Berkeley Thai restaurant Funky Elephant has made do with its small space for years — but as of this summer, they’ve expanded to the city with a new, larger space. The menu remains largely the same, full of crunchy party wings; yum kai dao, or fried egg salad; and the popular Pad Thai Old Skool. Beer and wine round out the offerings for the dinner-only restaurant on Valencia.
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Since announcing plans for a permanent restaurant back in late 2022, chef Dontaye Ball has had fans salivating over Gumbo Social’s big move to the Bayview. Well, the wait is over as of June 3, when the restaurant celebrates its grand opening and debuts a menu of “build-your-own” gumbo, plus soul food favorites including red beans and rice, black-eyed peas, and po’boy sandwiches.
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