San Francisco's food scene is ever-evolving. Here, we catch up with eight new and notable chefs to watch now.
DAVID YOSHIMURA, NISEI
David Yoshimura is expanding diner’s conception of Japanese food. At Nisei, he serves elevated dishes with Bay Area ingredients and Japanese techniques. His unagi, with furikake rice and pickles, is outstanding. 2316 Polk St., 415.827.6898, restaurantnisei.com
DANIELA VERGARA, ESTIATORIO ORNOS
Michael Mina oversees an empire of restaurants that extends well beyond San Francisco, but at downtown’s Estiatorio Ornos, you’ll find the group’s only female executive chef, Daniela Vergara. She’s also the youngest EC in the company. She’s responsible for many of the eatery’s most unique offerings like braised fish with roasted pepper and the baklava sundae served tableside. 252 California St., 415.417.3969, michaelmina.net
HARRISON CHENEY, SONS & DAUGHTERS
Chef Harrison Cheney is behind Sons & Daughters’ new menu of sophisticated Scandinavian flavors. With beautiful presentations and extraordinary flavors of items like caviar with leeks and buttermilk, the tasting menu is exquisite. 708 Bush St., 415.994.7933, sonsanddaughterssf.com
DAVID FISHER, MARLENA
At upscale neighborhood eatery Marlena, chef David Fisher serves a spectacular seasonal tasting menu that often changes to encourage repeat dining. Current highlights include a delicately poached corvina and nettle ravioli with ricotta and garlic filling. 300 Precita Ave., 415.400.5997, marlenarestaurant.com
FRANCIS ANG, ABACA
Francis Ang serves the city’s best Filipino food at Abaca and what might be the best fried rice we’ve ever tasted. The young chef excels at showcasing his heritage and is hosting monthly dinners featuring predominantly AAPI chefs. 2700 Jones St., 415.486.0788, restaurantabaca.com
MATT HANLEY, OSITO
At Osito, chef Matt Hanley cooks tasty dishes—from the infamous chanteroll to a fragrant bedstraw and redwood semifreddo. He uses different types of wood and aromatics to provide layers of flavor to his food. 2875 18th St., 415.817.1585, ositosf.co
DUSTIN FALCON, NIKU STEAKHOUSE AND ROSEMARY & PINE
Chef Dustin Falcon serves vastly distinct cuisine at each of his restaurants. At Niku, he creates thoughtful, creative, and elegant new steakhouse classics. At Rosemary & Pine, he plates technique-driven modern takes on childhood favorites. 61 Division St., 415.829.7817, nikusteakhouse.com; 1725 Alameda St., 415.757.0594, rosemaryandpinesf.com
MIKE LANHAM, ANOMALY SF
Anomaly SF started as a pop-up, but chef Mike Lanham’s cuisine is so interesting and unexpected (one beloved dish looks like a fried egg but is egg yolk jam atop a dashi potato foam) that he was able to open a brick-and-mortar in Lower Pacific Heights. 2600 Sutter St., anomalysf.com
Photography by: TINA YANG; COURTESY OF MICHAEL MINA RESTAURANT GROUP; TARA RUDOLPH; COURTESY OF ABACÁ; JOSEPH WEAVER; ANDREA BARTLEY
San Francisco's food scene is ever-evolving. Here, we catch up with eight new and notable chefs to watch now.
DAVID YOSHIMURA, NISEI
David Yoshimura is expanding diner’s conception of Japanese food. At Nisei, he serves elevated dishes with Bay Area ingredients and Japanese techniques. His unagi, with furikake rice and pickles, is outstanding. 2316 Polk St., 415.827.6898, restaurantnisei.com
DANIELA VERGARA, ESTIATORIO ORNOS
Michael Mina oversees an empire of restaurants that extends well beyond San Francisco, but at downtown’s Estiatorio Ornos, you’ll find the group’s only female executive chef, Daniela Vergara. She’s also the youngest EC in the company. She’s responsible for many of the eatery’s most unique offerings like braised fish with roasted pepper and the baklava sundae served tableside. 252 California St., 415.417.3969, michaelmina.net
HARRISON CHENEY, SONS & DAUGHTERS
Chef Harrison Cheney is behind Sons & Daughters’ new menu of sophisticated Scandinavian flavors. With beautiful presentations and extraordinary flavors of items like caviar with leeks and buttermilk, the tasting menu is exquisite. 708 Bush St., 415.994.7933, sonsanddaughterssf.com
DAVID FISHER, MARLENA
At upscale neighborhood eatery Marlena, chef David Fisher serves a spectacular seasonal tasting menu that often changes to encourage repeat dining. Current highlights include a delicately poached corvina and nettle ravioli with ricotta and garlic filling. 300 Precita Ave., 415.400.5997, marlenarestaurant.com
FRANCIS ANG, ABACA
Francis Ang serves the city’s best Filipino food at Abaca and what might be the best fried rice we’ve ever tasted. The young chef excels at showcasing his heritage and is hosting monthly dinners featuring predominantly AAPI chefs. 2700 Jones St., 415.486.0788, restaurantabaca.com
MATT HANLEY, OSITO
At Osito, chef Matt Hanley cooks tasty dishes—from the infamous chanteroll to a fragrant bedstraw and redwood semifreddo. He uses different types of wood and aromatics to provide layers of flavor to his food. 2875 18th St., 415.817.1585, ositosf.co
DUSTIN FALCON, NIKU STEAKHOUSE AND ROSEMARY & PINE
Chef Dustin Falcon serves vastly distinct cuisine at each of his restaurants. At Niku, he creates thoughtful, creative, and elegant new steakhouse classics. At Rosemary & Pine, he plates technique-driven modern takes on childhood favorites. 61 Division St., 415.829.7817, nikusteakhouse.com; 1725 Alameda St., 415.757.0594, rosemaryandpinesf.com
MIKE LANHAM, ANOMALY SF
Anomaly SF started as a pop-up, but chef Mike Lanham’s cuisine is so interesting and unexpected (one beloved dish looks like a fried egg but is egg yolk jam atop a dashi potato foam) that he was able to open a brick-and-mortar in Lower Pacific Heights. 2600 Sutter St., anomalysf.com
Photography by: TINA YANG; COURTESY OF MICHAEL MINA RESTAURANT GROUP; TARA RUDOLPH; COURTESY OF ABACÁ; JOSEPH WEAVER; ANDREA BARTLEY
