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Daniel Beck

The Hottest New Restaurants in San Francisco, September 2022

A list of San Francisco’s newest and buzziest restaurants

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Eater tipsters, readers, friends, and family usually have the same question: Where should I eat right now? Restaurant obsessives want to know what’s new, what’s cool, and where their favorite chefs have landed — and with a host of highly anticipated openings, there are more restaurants to try than ever. To answer that question, here are San Francisco’s most exciting new restaurants, all of which are open as of publication time. This should be enough to keep you going until next month, when we’ll update this list with the next class of buzzy newcomers.

Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.

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Note: Restaurants on this map are listed geographically.

Whether you’re starting your night with an order of Korean fried chicken and a glass of soju or ending your night with a platter of bulgogi tater tots and a cold pint of Dokkaebier, Ilcha aims to meet all your Korean food and beverage needs. The sleek Lombard Street restaurant was formerly a hot pot spot, and there are still a couple bubbling options. But friends Kummi Kim and Hilwin Wong have flipped the focus to casual food and a deep selection of drinks. 

A tray of fried chicken with pickled vegetable and sauce at Ilcha. Photos by Reuben Kim

Señor Sisig (SF Ferry Building)

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Groundbreaking Bay Area food truck Señor Sisig put it in park at San Francisco’s landmark food hall the Ferry Building in mid-August. Taking over the former Brown Sugar Kitchen space, co-founders Evan Kidera and Gil Payumo started slinging their signature take on the classic Filipino dish — stuffing slow-cooked pork into tortas, wrapping it into burritos, and piling it atop fries. The outpost also offers vegan options, cinnamon-dusted churros, and Señor Sisig’s first cocktail menu starring Southeast Asian flavors like ube, tamarind, and Datu Puti vinegar. 

A burrito on a paper plate with the Bay Bridge in the background. Daniel Beck

Pie Punks

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Head to this new SoMa spot from a team of experienced bar and restaurant industry vets for three different kinds of pizza and a hurricane of tiki cocktails. Owner Lane Ford partnered with Pedro Gonzalaz (formerly Beretta, Delarosa) on the dough program, which includes bready bases for round East Coast pizza, Detroit-style slabs, and slices of thin and crispy Grandma pies. The wine list explores natural options both by the glass and bottle. 

A Detroit-style pizza from Pie Punks. Lauren Saria

La Société

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A team of Mina Group alumni struck out on their own with TableOne Hospitality earlier this year and in August brought a new French restaurant to the ground floor of the Hyatt Regency San Francisco Downtown SOMA. Chef Alexandre Viriot came through some star French chefs’ kitchens and now aims to give French bistro classics a California twist. For example, duck a l’orange stars Sonoma County’s Liberty birds, while pork pate gets paired with Jimmy Nardello peppers. Over at the bar, look for a deep selection of French wine and Chartreuse, which can also be enjoyed via tableside service. 

Bodega SF

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For 14 years Matt Ho’s family restaurant Bodega Bistro served Northern Vietnamese and French dishes in the Tenderloin neighborhood. The restaurant shut down in 2014, but now has been given a second life in a new space on Mason Street. Much of the lunch menu remains the same as before but dinner brings options like banh cuon rice rolls; cha ca, a whole branzino fish served with dill, turmeric, and galangal; and bo tai chanh, which Ho describes as a beef carpaccio. Perhaps the biggest addition is the full bar, with a menu infused with ingredients like pandan, lemongrass, or Vietnamese coffee. 

Erin Ng

BANSANG

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Bansang is the latest Korean dining hit from the group behind Daeho and two experienced chefs: Ethan Min (Atelier Crenn, Saison) and Jin Lim (Michael Mina, Kinjo, Kabuto). Located on Geary and Fillmore, on the same block at State Bird Provisions, the restaurant offers an upscale menu of Korean small plates such as uni scallop toast, bulgogi salad, and lime soy fried chicken. 

Double-cut galbi on a white plate at Bansang. Lauren Saria

Delah Coffee

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San Francisco’s first Yemeni cafe floated into SoMa on a cardamom-scented cloud in July. The food options are limited to sweet and savory pastries like the Bee Bite, cream cheese-stuffed bread, served hot, with honey on top. But the choices for a caffeinated drink are numerous and range from light roast coffee infused with ginger and cardamom to the cinnamon and cardamom-scented Yemeni latte, available hot or iced.

Two kettles over candles at Delah Coffee. Patricia Chang

Cantina Los Mayas

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Explore an all-Mexican wine list and a menu of small plates at Cantina Los Mayas, a more upscale restaurant and wine bar from the team behind Taqueria Los Mayas, located just a couple of blocks away on Clement. The Chronicle reports partner Juve Carillo, who oversees the food, leans into Mayan and Yucatecan specialties such as slow-roasted cochinita pibil.

Cantina Los Mayas

Rad Radish

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Adriano Paganini, the restaurant mastermind behind hits including Wildseed and Super Duper Burgers, strikes again: In August, Paganini’s Back of House restaurant group opened a new vegan restaurant called Rad Radish in Hayes Valley. It’s meant to be a more casual answer to Wildseed, serving grain bowls, salads, and meat-free sandwiches for either dine-in or to-go. Beverage options include organic wines and low ABV cocktails, which can be sipped in a space splashed with groovy murals.

Back of The House

The robots aren’t just coming, they’ve already arrived. At least, that’s the case at Mezli, San Francisco’s entirely robot-run restaurant, which began spitting out customizable Mediterranean bowls in late August. Technically, it’s more of a vending machine on robot steroids: a team of chefs prepares all ingredients at an off-site kitchen before loading them into what’s essentially a refrigerated shipping container. Then robots combine ingredients to customers’ orders and finish off the cooking process. Head to Spark Social in Mission Bay for a glimpse of the future. 

Albert Law

Chef Nick Anichini, former chef de cuisine at Atelier Crenn, joined forces with sustainable seafood company Water2Table to bring Ancora, a family-style seafood restaurant to the Mission in June. The menu draws inspiration from Spain so expect simpler preparations of pristine fish like anchovies served with pan con tomate and a halibut crudo served with a seaweed and clam vinaigrette.

Patricia Chang

Lomo Libre Cantina

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After years of roaming the streets of San Francisco, Peruvian food truck Lomo Libre parked in a new permanent home in the Inner Sunset this July. In the sunny yellow restaurant, owner and chef Jose Calvo Perez continues to offer modern takes on Peruvian classics — think lomo saltado wrapped up into a burrito, loaded on top of nachos, or tossed among wok-fried noodles. On the beverage side, look for Peruvian lagers, tequila, mezcal, and pisco sours, of course. 

An exterior shot of Lomo Libre on Irving Street. Paolo Bicchieri

Handroll Project

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When you consider the pedigree behind Mission Dolores newcomer Handroll Project, it shouldn’t come as a surprise that the restaurant’s already drawing hours-long wait times. But snag a seat at one of the two sushi bars and you’ll be treated to a concise list of temaki, or handrolls, envisioned by chef Geoffrey Lee of Michelin-starred Japanese restaurant Ju-Ni. 

A handroll made with rice, ikura, and grated front monkfish liver held in a wooden U-shaped stand on a counter. Lauren Saria

Yellow Moto Pizzeria

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The former Flour + Water Pizzeria space on Valencia is now Yellow Moto Pizzeria, courtesy of co-owners David and Allison White. Much of the menu remains the same — with a fresh focus on vegetables and lighter fare. So now you can start your meal with a snap pea antipasti and a bibb lettuce salad before digging into a pepperoni or clam-topped pie. Also new: a full bar pouring a list of seven house drinks from cocktail talents Enrique Sanchez (El Alto) and Donny Henderson. The space also saw a redesign with the goal to make things colorful, casual, and fun. 

The interior of Yellow Moto Pizzeria. Patricia Chang

The Palm Court at RH San Francisco

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It’s all about the stylish interiors at the Palm Court restaurant, a crown jewel inside the newly opened RH (formerly Restoration Hardware) showroom at San Francisco’s historic Pier 70. There’s a live fire hearth on which the kitchen’s grilling everything from avocados and artichokes to whole branzino. After you’re done eating underneath the swaying date palms, grab a glass of wine from one of the two bars and meander around the rooms admiring the Cloud Sofa of your dreams.

The Palm Court Restaurant including a fountain and four date palms in the center of the dining room. RH

Mijoté

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In a cozy corner space on 20th and Harrison streets in the Mission, chef Kosuke Tada gives French plates the California cuisine treatment. A weekly four-course set menu might offer white turnips with broccoli rabe or pork loin dressed in blueberry sauce; Tada is keeping things seasonal and told Eater SF in April the menu is intentionally simple: “If I have a nice carrot, I want to serve a nice carrot.” 

Lauren Saria

Fast-casual Greek restaurant Souvla swung to the Dogpatch with the San Francisco-based chain’s largest restaurant yet. The former Magnolia Brewery space now hosts Souvla’s full menu of lamb sandwiches, chicken-topped salads, and Greek frozen yogurt — plus a new mezze menu including chilled octopus salad; dakos, a traditional salad from Crete; pan-seared saganaki; and dolmades. There’s also an expanded wine list to explore, and it’s entirely full of Greek selections. 

A view of the bar and dining room at Souvla Dogpatch. Jordan Wise

Shuggie’s Trash Pie + Natural Wine

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Shuggie’s Trash Pie and Natural Wine exploded into the Mission in April with bold yellow walls and sparkly green banquettes. The design-heavy and self-described “trashy-glam” restaurant specializes in pizzas made using upcycled ingredients — think dough made from spent oat flour and pies topped with blemished produce. The wine list leans into low-intervention and organic options. 

A pepperoni pizza with ricotta fluff from Shuggie’s. Lauren Saria

ILCHA

A tray of fried chicken with pickled vegetable and sauce at Ilcha. Photos by Reuben Kim

Whether you’re starting your night with an order of Korean fried chicken and a glass of soju or ending your night with a platter of bulgogi tater tots and a cold pint of Dokkaebier, Ilcha aims to meet all your Korean food and beverage needs. The sleek Lombard Street restaurant was formerly a hot pot spot, and there are still a couple bubbling options. But friends Kummi Kim and Hilwin Wong have flipped the focus to casual food and a deep selection of drinks. 

A tray of fried chicken with pickled vegetable and sauce at Ilcha. Photos by Reuben Kim

Señor Sisig (SF Ferry Building)

A burrito on a paper plate with the Bay Bridge in the background. Daniel Beck

Groundbreaking Bay Area food truck Señor Sisig put it in park at San Francisco’s landmark food hall the Ferry Building in mid-August. Taking over the former Brown Sugar Kitchen space, co-founders Evan Kidera and Gil Payumo started slinging their signature take on the classic Filipino dish — stuffing slow-cooked pork into tortas, wrapping it into burritos, and piling it atop fries. The outpost also offers vegan options, cinnamon-dusted churros, and Señor Sisig’s first cocktail menu starring Southeast Asian flavors like ube, tamarind, and Datu Puti vinegar. 

A burrito on a paper plate with the Bay Bridge in the background. Daniel Beck

Pie Punks

A Detroit-style pizza from Pie Punks. Lauren Saria

Head to this new SoMa spot from a team of experienced bar and restaurant industry vets for three different kinds of pizza and a hurricane of tiki cocktails. Owner Lane Ford partnered with Pedro Gonzalaz (formerly Beretta, Delarosa) on the dough program, which includes bready bases for round East Coast pizza, Detroit-style slabs, and slices of thin and crispy Grandma pies. The wine list explores natural options both by the glass and bottle. 

A Detroit-style pizza from Pie Punks. Lauren Saria

La Société

A team of Mina Group alumni struck out on their own with TableOne Hospitality earlier this year and in August brought a new French restaurant to the ground floor of the Hyatt Regency San Francisco Downtown SOMA. Chef Alexandre Viriot came through some star French chefs’ kitchens and now aims to give French bistro classics a California twist. For example, duck a l’orange stars Sonoma County’s Liberty birds, while pork pate gets paired with Jimmy Nardello peppers. Over at the bar, look for a deep selection of French wine and Chartreuse, which can also be enjoyed via tableside service. 

Bodega SF

Erin Ng

For 14 years Matt Ho’s family restaurant Bodega Bistro served Northern Vietnamese and French dishes in the Tenderloin neighborhood. The restaurant shut down in 2014, but now has been given a second life in a new space on Mason Street. Much of the lunch menu remains the same as before but dinner brings options like banh cuon rice rolls; cha ca, a whole branzino fish served with dill, turmeric, and galangal; and bo tai chanh, which Ho describes as a beef carpaccio. Perhaps the biggest addition is the full bar, with a menu infused with ingredients like pandan, lemongrass, or Vietnamese coffee. 

Erin Ng

BANSANG

Double-cut galbi on a white plate at Bansang. Lauren Saria

Bansang is the latest Korean dining hit from the group behind Daeho and two experienced chefs: Ethan Min (Atelier Crenn, Saison) and Jin Lim (Michael Mina, Kinjo, Kabuto). Located on Geary and Fillmore, on the same block at State Bird Provisions, the restaurant offers an upscale menu of Korean small plates such as uni scallop toast, bulgogi salad, and lime soy fried chicken. 

Double-cut galbi on a white plate at Bansang. Lauren Saria

Delah Coffee

Two kettles over candles at Delah Coffee. Patricia Chang

San Francisco’s first Yemeni cafe floated into SoMa on a cardamom-scented cloud in July. The food options are limited to sweet and savory pastries like the Bee Bite, cream cheese-stuffed bread, served hot, with honey on top. But the choices for a caffeinated drink are numerous and range from light roast coffee infused with ginger and cardamom to the cinnamon and cardamom-scented Yemeni latte, available hot or iced.

Two kettles over candles at Delah Coffee. Patricia Chang

Cantina Los Mayas

Cantina Los Mayas

Explore an all-Mexican wine list and a menu of small plates at Cantina Los Mayas, a more upscale restaurant and wine bar from the team behind Taqueria Los Mayas, located just a couple of blocks away on Clement. The Chronicle reports partner Juve Carillo, who oversees the food, leans into Mayan and Yucatecan specialties such as slow-roasted cochinita pibil.

Cantina Los Mayas

Rad Radish

Back of The House

Adriano Paganini, the restaurant mastermind behind hits including Wildseed and Super Duper Burgers, strikes again: In August, Paganini’s Back of House restaurant group opened a new vegan restaurant called Rad Radish in Hayes Valley. It’s meant to be a more casual answer to Wildseed, serving grain bowls, salads, and meat-free sandwiches for either dine-in or to-go. Beverage options include organic wines and low ABV cocktails, which can be sipped in a space splashed with groovy murals.

Back of The House

Mezli

Albert Law

The robots aren’t just coming, they’ve already arrived. At least, that’s the case at Mezli, San Francisco’s entirely robot-run restaurant, which began spitting out customizable Mediterranean bowls in late August. Technically, it’s more of a vending machine on robot steroids: a team of chefs prepares all ingredients at an off-site kitchen before loading them into what’s essentially a refrigerated shipping container. Then robots combine ingredients to customers’ orders and finish off the cooking process. Head to Spark Social in Mission Bay for a glimpse of the future. 

Albert Law

Ancora

Patricia Chang

Chef Nick Anichini, former chef de cuisine at Atelier Crenn, joined forces with sustainable seafood company Water2Table to bring Ancora, a family-style seafood restaurant to the Mission in June. The menu draws inspiration from Spain so expect simpler preparations of pristine fish like anchovies served with pan con tomate and a halibut crudo served with a seaweed and clam vinaigrette.

Patricia Chang

Lomo Libre Cantina

An exterior shot of Lomo Libre on Irving Street. Paolo Bicchieri

After years of roaming the streets of San Francisco, Peruvian food truck Lomo Libre parked in a new permanent home in the Inner Sunset this July. In the sunny yellow restaurant, owner and chef Jose Calvo Perez continues to offer modern takes on Peruvian classics — think lomo saltado wrapped up into a burrito, loaded on top of nachos, or tossed among wok-fried noodles. On the beverage side, look for Peruvian lagers, tequila, mezcal, and pisco sours, of course.