The Guide to

San Francisco’s Michelin-Starred Restaurants

Acquerello

You'll find fine Italian dining at Nob Hill's Acquerello. A neighborhood institution for more than 30 years, Acquerello has been setting the standard for excellence for years. Their first Michelin honor came in 2007.

Anomaly SF

This former pop-up dining experience is now taking up permanent residence in the heart of Pacific Heights, with head chef Mike Lanham opening his first brick and mortar restaurant. The tasting menu offers a 10-course dining experience revolving around artfully crafted modernist dishes using seasonal ingredients. Lanham’s experimental take on cooking brings us the famous “egg-snack,” which is a must-try at Anomaly.

Aphotic

Head Chef Peter Hemsley reworks the traditional seafood dining experience by emphasizing the importance of transparency in seafood sourcing. Each of the 10 courses includes a uniquely concocted and perfectly prepared bite of fresh seafood, along with the sourcing history of the locally farmed fish.  

Bar Crenn

Another establishment helmed by Chef Dominique Crenn, this neighboring spot is more wine bar than restaurant. However, its tasting menu and a la carte selections include some enviable vegetable and seafood dishes.

Birdsong

The 12-course tasting menu at Birdsong is always changing, featuring the finest bounty of the season. The chef's table at Birdsong is counter seating that lets you watch the action in the kitchen for the duration of your meal.

Californios

For the most elevated and elegant Mexican cuisine, make a reservation at Chef Val M. Cantu's Mission restaurant, Californios. The dessert selection is always changing, but you can never go wrong ordering whatever's on the menu.

Copra

Head Chef Srijith Gopinathan opened Copra to pay tribute to his southwestern Indian home of Kerala. Ranging from small bites to sharing platters, Copra’s menu is centered around the namesake of the restaurant and common southwestern Indian ingredient, coconut.

Friends Only

This omakase experience isn’t one of San Francisco’s hardest reservations to get for no reason. Head Chef Ray Lee is well known in the area for his restaurant Akiko’s. Available reservation slots are first sent to those on the Akiko's email list (hence the name), and then posted on Tock. 

HK Lounge Bistro

Years after the tragic destruction of San Francisco dim sum spot Hong Kong Lounge II, HK Lounge Bistro has opened as a new and improved version of its predecessor. The restaurant will continue to serve locals' favorite classic dishes like Shanghai dumplings and crispy pork buns, while incorporating some new items into the menu. 

Noodle in a Haystack

Every San Francisco native knows that gaining the reputation of “Best Ramen” in the area is a near impossible feat. For Yoko and Clint Tan, who have introduced a quirky take on such a potentially simple dish, it doesn’t seem so impossible. Noodle in a Haystack offers a seasonal menu that is constantly changing and ever-so-suprising. 

O’ by Claude Le Tohic

On the third floor of One65, a multi-level French concept restaurant reminiscent of the Italian restaurant brand, Eataly, sits one of San Francisco's must-dine establishments. The O’ from O’Farrell reminded Le Tohic of the French “eau,” meaning water. From this, Le Tohic personally developed a refined culinary concept and a menu based on the elements of water, fire and earth. Luxurious but not pretentious, O’ offers modern French cuisine with elegant and attentive service.

Omakase

Another exclusive but oh-so-worth-it sushi spot, Omakase seats just 13 people. But what a lucky 13 they must be! Test your mettle with their premium sake pairing on your next visit.

Prik Hom

Head chef Jim Suwanpanya has singlehandedly perfected the art of curry at this new Thai restaurant in Laurel Village. It has already become a staple for neighborhood locals and visitors alike.

Rosemary and Pine

This sunny new addition to the Design District serves a menu based on the lived experiences of head chef Dustin Falcon, while being rooted in California ingredients and influence. Whether it be for brunch, lunch or dinner, Rosemary and Pine’s masterfully prepared dishes and cocktails are a must-try.

Osito

Osito is a community-driven live fire restaurant in the Mission District featuring the bounty of San Francisco Bay Area’s rich agricultural heritage. The wood fire enlivens their seasonal approach to cooking as the cuisine attempts to evoke the natural beauty of coastal California.

Suragan

Head Chef Jongmoon Choi creates an experience reminiscent of time travelling by centering his courses around hundred-year-old Korean recipes that he has masterfully reinvented and modernized. Each course is provided with the original text of these ancient recipes, creating a unique experience for the diner.

Saison

178 Townsend St.

Relying almost exclusively on their wood-fired ovens, the talented cooks at Saison can create an infinite combination of dishes from the fresh fruit, vegetables, meats, and fish they receive from their suppliers. 

Sons & Daughters

With a nine-course tasting menu heavily reliant on fresh produce, Sons & Daughters is a must for any vegetarian visitors to San Francisco.

Sorrel

You might not think that the best thing on the menu at a Cal-Italian restaurant would be a roast duck, but then you haven't been to Sorrel yet. Among many outstanding selections, this entree earns regular raves.

Spruce

Spruce is a distinctive restaurant that reflects the charm of its surroundings. Chef Mark Sullivan’s California-inspired American cuisine showcases the freshest and finest ingredients, highlighting seasonal produce and naturally raised meats, poultry and fish.