clock menu more-arrow no yes mobile
7 Adams, a new restaurant from the chef-couple behind now-closed Marlena, opened on November 1.
Patricia Chang

Here Are the Hottest New Restaurants in San Francisco, November 2023

A list of San Francisco’s newest and buzziest restaurants

View as Map
7 Adams, a new restaurant from the chef-couple behind now-closed Marlena, opened on November 1.
| Patricia Chang

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
Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Butter & Crumble

Copy Link

After wowing customers with flaky and visually stunning bacon, egg, and cheese croissants, baker Sophie Smith has given her former pop-up business Butter & Crumble a permanent home in North Beach. Head over to the former Tante Marie’s Cooking School space at 271 Francisco Street to select a treat from options such as pistachio and cardamom sugar croissants, pain au chocolat, and chocolate chip cookies

A selection of viennoiserie from Butter & Crumble bakery in San Francisco Butter & Crumble

Flour + Water Pizzeria

Copy Link

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. 

A finished pizza. Patricia Chang

San Francisco diners may know chefs Laura and Sayat Ozyilmaz as the couple who opened Noosh — 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 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. 

A plate of kebabs. Patricia Chang

Blue Whale Restaurant & Lounge

Copy Link

Blue Whale in Cow Hollow comes from chef Ho Chee Boon, the culinary mind behind Chinatown’s stunning Empress by Boon. This is a more casual spinoff, however, a restaurant that serves a seasonal menu of pan-Asian dishes such as ojak, a kind of fruit salad with spicy peanut dressing and crab meat xiao long bao. There’s a full cocktail menu, plus an open-air courtyard, two bars, a private lounge, and comfortable booths for group dining.

Rojak at Blue Whale Blue Whale

Collina

Copy Link

It’s been four years since Seven Hills moved into a larger space in Russian Hill but finally, they’ve gone back to the space on Hyde to open Collina, a sister Italian spot to the well-loved original. Here, executive chef Anthony Florian offers a more affordable menu of fresh pasta, entrees, and Italian wines. The 48-layer lasagnette promises to be a showstopper with bolognese, bechamel, and spinach stacked up high. There’s also brick chicken,  tripa alla Romana, and pan-seared scallops.

Christian Garcia

Chef Marc Zimmerman, the mastermind behind the wagyu palace that is Gozu, opened his latest restaurant in September: Yokai, a handsome dinner spot and bar inspired by Japanese hi-fi lounges. Expect a powerful speaker system, of course, but also a menu of indulgent small plates and lean cocktails. The stars are the expertly grilled skewers, which feature premium ingredients like Wolfe Ranch quail, Spanish octopus, Sonoma duck, and scallops. It’s not a cheap night out, but the food won’t disappoint.

Patricia Chang

Little Shucker

Copy Link

The team behind the Snug debuted 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 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. 

Plates of seafood from San Francisco’s Little Shucker Bread & Butter

Corzetti

Copy Link

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.

Food at Corzetti. Michelle Min

7 Adams

Copy Link

The chef-couple that put Michelin-starred Marlena on the map as one of the city’s most exciting and affordable tasting menu restaurants has a new restaurant to unveil. 7 Adams takes its name from chef David Fisher’s childhood home and serves a 5-course menu that blends set dishes with courses during which diners will choose from a couple of seasonal options. Save room for star pastry chef Serena Chow Fisher’s desserts and don’t be afraid to ask for a seat on the cozy back patio of this Japantown-area destination.

Patricia Chang

Yakitori Edomasa

Copy Link

Edomasa is famous as a Tokyo yakitori stand but that restaurant closed last year. Now, a team of Bay Area restaurateurs has brought it over to San Francisco’s Japantown Center mall, where diners can order charcoal-grilled chicken skewers made with the same tare that was used at the Japan original. There’s also the option to go for a $30 set menu that comes with several skewers, chicken soup, and a seasoned rice dish, per the Chronicle

Azalina's

Copy Link

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 full-service 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. 

Patricia Chang

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. 

Jim Sullivan

Katsuo & Kombu

Copy Link

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.  

Funky Elephant SF

Copy Link

Berkeley Thai restaurant Funky Elephant has made do with its small home 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 restaurant’s popular Pad Thai Old Skool. Beer and wine round out the offerings for the dinner-only restaurant on Valencia. 

Patricia Chang

Gumbo Social

Copy Link

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 celebrated its grand opening and debuted a menu of “build-your-own” gumbo, plus soul food favorites including red beans and rice, black-eyed peas, and po’boy sandwiches. 

Gumbo from Gumbo Social Gumbo Social

Butter & Crumble

After wowing customers with flaky and visually stunning bacon, egg, and cheese croissants, baker Sophie Smith has given her former pop-up business Butter & Crumble a permanent home in North Beach. Head over to the former Tante Marie’s Cooking School space at 271 Francisco Street to select a treat from options such as pistachio and cardamom sugar croissants, pain au chocolat, and chocolate chip cookies

A selection of viennoiserie from Butter & Crumble bakery in San Francisco Butter & Crumble

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. 

A finished pizza. Patricia Chang

Dalida

San Francisco diners may know chefs Laura and Sayat Ozyilmaz as the couple who opened Noosh — 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 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. 

A plate of kebabs. Patricia Chang

Blue Whale Restaurant & Lounge

Blue Whale in Cow Hollow comes from chef Ho Chee Boon, the culinary mind behind Chinatown’s stunning Empress by Boon. This is a more casual spinoff, however, a restaurant that serves a seasonal menu of pan-Asian dishes such as ojak, a kind of fruit salad with spicy peanut dressing and crab meat xiao long bao. There’s a full cocktail menu, plus an open-air courtyard, two bars, a private lounge, and comfortable booths for group dining.

Rojak at Blue Whale Blue Whale

Collina

It’s been four years since Seven Hills moved into a larger space in Russian Hill but finally, they’ve gone back to the space on Hyde to open Collina, a sister Italian spot to the well-loved original. Here, executive chef Anthony Florian offers a more affordable menu of fresh pasta, entrees, and Italian wines. The 48-layer lasagnette promises to be a showstopper with bolognese, bechamel, and spinach stacked up high. There’s also brick chicken,  tripa alla Romana, and pan-seared scallops.

Christian Garcia

Yokai

Chef Marc Zimmerman, the mastermind behind the wagyu palace that is Gozu, opened his latest restaurant in September: Yokai, a handsome dinner spot and bar inspired by Japanese hi-fi lounges. Expect a powerful speaker system, of course, but also a menu of indulgent small plates and lean cocktails. The stars are the expertly grilled skewers, which feature premium ingredients like Wolfe Ranch quail, Spanish octopus, Sonoma duck, and scallops. It’s not a cheap night out, but the food won’t disappoint.

Patricia Chang

Little Shucker

The team behind the Snug debuted 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 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. 

Plates of seafood from San Francisco’s Little Shucker Bread & Butter

Corzetti

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.

Food at Corzetti. Michelle Min

7 Adams

The chef-couple that put Michelin-starred Marlena on the map as one of the city’s most exciting and affordable tasting menu restaurants has a new restaurant to unveil. 7 Adams takes its name from chef David Fisher’s childhood home and serves a 5-course menu that blends set dishes with courses during which diners will choose from a couple of seasonal options. Save room for star pastry chef Serena Chow Fisher’s desserts and don’t be afraid to ask for a seat on the cozy back patio of this Japantown-area destination.

Patricia Chang

Yakitori Edomasa

Edomasa is famous as a Tokyo yakitori stand but that restaurant closed last year. Now, a team of Bay Area restaurateurs has brought it over to San Francisco’s Japantown Center mall, where diners can order charcoal-grilled chicken skewers made with the same tare that was used at the Japan original. There’s also the option to go for a $30 set menu that comes with several skewers, chicken soup, and a seasoned rice dish, per the Chronicle

Azalina's

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 full-service 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. 

Patricia Chang

Kiln

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. 

Jim Sullivan

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.  

Funky Elephant SF

Berkeley Thai restaurant Funky Elephant has made do with its small home 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 restaurant’s popular Pad Thai Old Skool. Beer and wine round out the offerings for the dinner-only restaurant on Valencia. 

Patricia Chang

Gumbo Social

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 celebrated its grand opening and debuted a menu of “build-your-own” gumbo, plus soul food favorites including red beans and rice, black-eyed peas, and po’boy sandwiches. 

Gumbo from Gumbo Social Gumbo Social

Related Maps