Best new restaurants in San Francisco
In an area that often doesn’t see new restaurant opening, Guesthouse, from chef Jared Rogers, brings refined comfort food to the sleepy Marin County town of Kentfield. Rogers’ Virginia roots is evident in dishes like the mini Old Bay lobster rolls, crab-heavy Dungeness crab cakes and grits-and-quail filled with bacon stuffing. Don’t miss specials like the sausage ragu gnocchi and bartender Dustin Sullivan’s perfect Irish coffee.
Opened by the team behind Farmerbrown and Little Skillet, Isla Vida brings breezy Caribbean vibes to the Fillmore District. The new counter-service restaurant draws inspiration from Miami, Cuba, Jamaica and across the Caribbean with dishes like tostones (green plantains), garlic shrimp, guava spareribs and wood-fired meats. The fast-casual, Black-owned business is festive with lush greenery and pink staff shirts. Stick to the heartwarming plates of jerk chicken, snapper or jackfruit.
This sunny, colorful new Castro cafe has a simple, short menu of German meats, cheeses and bread platters alongside German pastries made daily in house. Chef Salome Buelow’s parents hail from Germany and the real draw here is her authentic specials, like fluffy spinach knodel dumplings with sauerkraut salad. Bonus: She also sells a few rare German groceries.
Flores' new location in the suburban town of Corte Madera is a welcome and rare opportunity to enjoy mole and mezcal in Marin. Dine on Mexican specialities like sikil p’ak (spicy pumpkin seed salsa) and tlacoyos (masa stuffed with huitlacoche and cheese), all sopped up with house made tortillas.
Expectations were high when Saison’s Michelin-starred chef announced he was opening a more casual restaurant, but Angler does not disappoint. The waterfront restaurant’s land-and-sea theme is evident in everything from the taxidermy-lined walls to the kitchen’s open flame grill, which churns out grilled rabbit and a beautiful 28oz bone-in porterhouse steak. Don’t forget to try raw bar delicacies like antelope tartar and caviar spread on Parker House rolls.
Formerly at Delfina, Chef Anthony Strong’s first solo project fuses his Italian expertise with Asian-inspired flavors in stunning dishes like the guanciale-wrapped mochi in radicchio with aged balsamico. To order, use the restaurant’s dim-sum-like system that involves checking boxes on a menu card.
Creator’s burgers are damn good for the price ($6), but the real draw is that the burgers are made by an efficient and mesmerizing robot. In fact, this is the first hamburger robot in the world. Humanely raised, hormone-free beef is the base for the burgers—each item on the menu was created by local chefs like in-house chef David Bordow, Nick Balla (Hungarian smoked paprika, pickles, sunflower seed tahini) and Top Chef Tu David Phu (oyster aioli and shiitake mushroom sauce).
Founding partners Ben Conniff and third-generation lobsterman Luke Holden have opened their first West Coast location, bringing sustainably-sourced, affordable lobster rolls to SoMa. Order lobster, crab or shrimp rolls or chowder and pair with a special Black Hammer Brewing collaboration beer brewed with lobster shells and kelp. Happy hour specials (daily 4-7pm) include a lobster roll and a beer for $19.
This all-day neighborhood cafe below Che Fico serves mouthwatering pies, pastries, burgers and fried chicken sandwiches. Chef Angela Pinkerton relies on her childhood memories growing up in Ohio to inform her amazing baked goods—we love the peanut butter and jelly pie!—while Che Fico chef David Nayfeld excels at comfort food like vegetarian chili and hearty sandwiches.
Cow Hollow’s sleek new eatery showcases Peruvian-Japanese food. Its strength lies in raw seafood dishes like the silky Hokkaido scallop tiradito in passionfruit leche de tigre, ceviche, nigiri and sashimi. Not into raw fish? Try the anticuchos (skewered meats) and cooked nigiri like smoked duck breast topped with a quail egg.