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What's Hot: San Francisco

What's Hot: San Francisco

Benu
22 Hawthorne St. (415) 685-4860
www.benusf.com
Seats: 48 in dining room, 18 in private room. Cuisine: progressive American. Specialties: carnaroli risotto with sea urchin, corn, lovage and black truffl e; beef rib steak with bone marrow, oxtail marmalade cèpe mushrooms and watercress; lobster bouillon with béarnaise custard, peas, carrots and tarragon. Main courses: $12-$30. Chef-owner: Corey Lee.

Frances
3870 17th St. (415) 621-3870
www.frances-sf.com
Seats: 38 in the dining room, 10 at the wine bar. Cuisine: modern California. Specialties: applewood-smoked bacon beignets with maple crème fraîche and chives; Dungeness crab salad with sweet-herb vinaigrette, tomato and gem lettuces; Watson Farm lamb with summer squashes, baked ricotta and braised lamb crespelle. Main courses: $17-$27. Chef-owner: Melissa Perello.

Nombe
2491 Mission St. (415) 681-7150
www.nombesf.com
Seats: 98. Cuisine: Izakaya. Specialties: chilled summer vegetable suimono, honey and togarashi chicken wings, marinated black cod. Small plates: $3-$15. Executive chef-partner: Nick Balla. Owners: manager and sake sommelier Gil Payne, and managing culinary director Mari Takahashi.

Prospect
300 Spear St. (415) 247-7770
www.prospectsf.com
Seats: 120 in dining room, 60 in bar/lounge. Cuisine: contemporary American. Specialties: Monterey calamari with chickpeas, pipérade, lemon and garlic; ricotta and nettle whole-wheat crêpes with roasted wild mushrooms and spinach purée; pork cheek with ancient grains, confit fennel, Santa Rosa plums, toasted garlic and radish. Main courses: $21-$29. Chef: Ravi Kapur. Owners: Nancy Oakes, Pamela Mazzola and Kathy King.

Wayfare Tavern
558 Sacramento St. (415) 772-9060
www.wayfaretavern.com
Seats: 250 including bar, patio and private dining. Cuisine: American from the turn of the last century. Specialties: buttermilk-brined organic fried chicken with roasted garlic, crispy herbs and lemon; salt-roasted bone marrow with parsley-shallot salad, veal demi, sourdough toast and molasses butter; petit filet mignon, soft egg, toasted Dungeness crab, asparagus and béarnaise. Main courses: $17-$24 Chef: Tyler Florence. Owner: Wayfare Tavern LLC.

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