Our city wouldn’t be the same without its beloved Chinese, Italian, seafood and pizza restaurants. These are our current favorites.
Chef Peter Hemsley leads the kitchen at Aphotic, one of our favorites for seafood.
Z&Y PEKING DUCK
When hungry for authentic crackly-skinned yet succulent duck breast, head to Chinatown’s recently debuted Z&Y Peking Duck. Chef Lijun Han par-boils the duck, dries it for 24 hours and then brushes it with honey before roasting it to glistening perfection. It’s served with julienned cucumbers and scallions, delicate flour wraps and savory housemade Hoisin sauce. 606 Jackson St., 415.986.1899, zandypekingduck.com
FOUR KINGS
Four Kings started as a popup before becoming a brick-and-mortar earlier this year. Nostalgic flavors of childhoods spent in Hong Kong inspired chefs Franky Ho and Mike Long to create a delectable menu that includes fried squab, xo escargot with milk bread, black pepper steak and more. 710 Commercial St., 415.688.1500, itsfourkings.com
MISTER JIU’S
At Mister Jiu’s, chef Brandon Jew’s tasting menu shines with grilled mackerel, green farro and dumplings with black truffle. Attentive service complements the modern yet traditional experience, making each visit a celebration. 28 Waverly Place, 415. 857.9688, misterjius.com
HOUSE OF NANKING
Situated in the heart of Chinatown, House of Nanking is not only an SF culinary landmark but also one of the most revered Chinese restaurants in the nation. Under the ownership of husbandand- wife duo Peter and Lily Fang, this institution has served superb Chinese food to the community for over 35 years. 919 Kearny St., 415.421.1429, houseofnankingsf.com
The new Z&Y Peking duck
CHINA LIVE
Since opening its doors in 2017, China Live has been a vibrant and bustling hot spot. The restaurant recently unveiled lunch so diners can enjoy their signature pan-fried pork dumplings and Kung Pao firecracker chicken at midday. Remember to stop by the marketplace for curated products and edible gifts like their finger-licking good Peking duck fat popcorn. 644 Broadway, 415.788.8188, chinalivesf.com
DUMPLING HOME
When craving amazingly delicious, perfectly crafted soup dumplings, look no further than Hayes Valley’s Dumpling Home. Their numb and spicy pork xiao long bao is a favorite, but they offer six kinds of soup dumplings, all with a pleasing rush of fragrant liquid centers. 298 Gough St., 415.503.1666, dumplinghome.com
HONG KONG LOUNGE
Hong Kong Lounge is an SF icon with a classic Chinese banquet hall vibe and round tables with lazy Susans. It’s the place we love to bring out-of-towners for dim sum— you can’t beat the pork and shrimp sui mai, pan-fried chive dumplings, garlic bok choy and sesame mushroom buns. 5322 Geary Blvd., 415.668.8836, newhongkonglounge.com
Tony's Pizza Napoletana's squash blossom burrata pizza
TONY’S PIZZA NAPOLETANA
Diners flock to Tony Gemignani’s North Beach pizzeria to sample his extensive menu of award-winning pizza styles. A local community leader, Gemignani hosted the first-ever SF Pizza, Bagel and Beer Festival last summer. It was one of our favorite events of the year, and if he throws it again this August, don’t miss it. 1570 Stockton St., 415.835.9888, tonyspizzanapoletana.com
FIORELLA
Fiorella is an SF micro-chain in Richmond, Sunset and Russian Hill. We love its classic NYC-style pepperoni pie with a crispy crust, slight chew and pepperoni cups. Also amazing? Fiorella’s seasonal pea tendrils and asparagus pies, herbed-fried chicken wings and housemade ranch dressing. 2339 Clement St., 415.340.3049, fiorella-sf.com
DEL POPOLO
Del Popolo started as a mobile pizzeria in 2012, garnering a massive following for its traditional Neapolitan-inspired pizzas served from a remodeled shipping container on a Freightliner truck. Three years later, the teams opened the brick-and-mortar Del Popolo. The intimate and rustic restaurant in Lower Nob Hill is ideal for date nights. 855 Bush St., 415.589.7940, delpopolosf.com
SQUARE PIE GUYS
Square-shaped cheese-crusted Detroit-style pizza has become a thing in SF, thanks to the Square Pie Guys, pioneers of the trend. They started at various pop-ups like the now-shuttered Divis wine bar Vinyl and quickly developed a cult-like following. Today, SF boasts two locations, and there’s a venue in Oakland. It’s still our favorite Detroit-style pie in town. 845 Beach St., 415.890.2335, squarepieguys.com
Crab at La Mar Cocina Aperuana
PIZZERIA DELFINA
Pizzeria Delfina is another beloved micro-chain that has faithfully served San Francisco since 2005. There's almost always a wait, but it’s worth it. Pizzeria Delfina makes some of the best pizzas in SF. Since day one, we’ve loved their salsiccia pie (with housemade fennel sausage, tomatoes, sweet peppers, onions and mozzarella). 2406 California St., 415.440.1189, pizzeriadelfina.com
BERETTA
Adriano Paganini is a restaurant empire builder with over 24 eateries, most of which are in SF. Our favorite is Beretta, the Mission District location. It’s a longtime industry hangout with divine pizza and creative cocktails. 1199 Valencia St., 415.695.1199, berettasf.com
A16
Chestnut Street’s A16 celebrated its 20th anniversary on Valentine’s Day, and the food is better than ever. Fresh from the wood-fired oven, their pizza bianca with flor di latte, basil, castelvetrano olives and grana padano is a revelation. 2355 Chestnut St., 415.771.2216, a16pizza.com
Trout roulade at Aphotic
APHOTIC
At seafood fine dining destination Aphotic, chef Peter Hemsley turns underutilized seafood into beautifully presented bites that are thoughtful and creative. He’s a champion of sustainable farming and has created long-lasting partnerships with local fishermen and foragers. 816 Folsom St., 415.865.0529, aphoticrestaurant.com
WATERBAR
Waterbar, the longtime Embarcadero eatery, is celebrating its sweet 16. Everything about it, from the view of the bay to the friendly sommelier pouring exciting wines to the mouthwatering trout with macadamia nut romesco, is exceptional. Pastry whiz Lori Baker recently joined the team, so save room for her incredible desserts. 399 The Embarcadero., 415.284.9922, waterbarsf.com
SOTTO MARE
North Beach’s Sotto Mare is terrific for those who want to experience a quintessential San Francisco meal. The restaurant serves one of the best cioppinos around. If you order it, roll up your sleeves and prepare for things to get messy because it’s full of fresh crab. 552 Green St., 415.398.3181, sottomaresf.com
NICK’S COVE
After bringing on Chris Cosentino as a consulting chef last fall, the historic restaurant and inn is revisiting its roots as a simple fish house. It’s one of the few places that offers two types of clam chowder—one is creamy New England-style, and the other is a dairy-free Rhode Island-inspired clear broth version, so why not sample both? 23240 Highway One, Marshall, 415.663.1033, nickscove.com
Seafood stew at Hog Island Oyster Company
LA MAR COCINA PERUANA
Last year, 16-year-old Peruvian hot spot La Mar debuted a newly remodeled bar. It’s the perfect place for a pisco sour and ceviche. The main restaurant offers fresh nigiri, flavorful tiraditos, savory empanadas and other wonderful South American delicacies. Pier 1 ½ The Embarcadero N., 415.397.8880, lamarsf.com
HOG ISLAND OYSTER COMPANY
We remember when Hog Island Oyster Company was a small counter at the Ferry Building where you had to arrive right after it opened to grab a seat at the counter. Today, the eatery, which has been around since 2004, is much grander, but the oysters and chowder remain sublime. A meal here never disappoints. 1 Ferry Building 11A, The Embarcader, 415.391.7117, hogislandoysters.com
AKIKOS
No seafood list is complete without mentioning at least one sushi restaurant, and Akikos, which opened in a new location last year, is fantastic. Enjoy a memorable multicourse omakase with fish dumplings in saikyo miso soup, shokupan with toro and caviar, wildly fresh nigiri and more. 430 Folsom St., 415.397.3218, akikosrestaurant.com
Crudo at Seven Hills
PENNY ROMA
When chef duo Thomas McNaughton and Ryan Pollnow opened Mission eatery Penny Roma during the pandemic, it was just what gourmands who craved a night out needed: comforting, classic Italian pasta in a vibrant and happening environment. It was an instant hit and remains a hard-to-get reservation today. 3000 20th St., 415.826.7004, pennyroma.com
CORZETTI
The restaurant at Hotel G has undergone many incarnations in recent years. Its latest one, Corzetti, opened last fall and is by far the best spot that’s opened in the space. The all-day eatery offers outstanding pizza, pasta, salads, cocktails and more. 398 Geary St., 415.314.5288, corzettisf.com
SEVEN HILLS
Seven Hills is the neighborhood Italian restaurant of our dreams. It’s the sort of place you want to go to repeatedly because the food and service are so good. What to order? Favorites include tomato-braised polpette with toma cheese, duck liver pate and pappardelle with braised lamb sugo and peas. 1896 Hyde St., 415.775.1550, sevenhillssf.com
Flour Water
COTOGNA
Cotogna is arguably SF’s best Italian restaurant. Th e service, the food and the atmosphere—it’s everything you could ever ask for. Take one bite of the signature raviolo di ricotta, a circular pasta filled with a runny egg yolk and drizzled with brown butter, and you may die and go to heaven. 490 Pacific Ave., 415.775.8508, cotognasf.com
SORELLA
Acquerello’s little sister restaurant, Sorella, is a bar and restaurant that’s casual, contemporary and classic. Th e refined menu changes with the seasons, but a handful of dishes, like the superb nine-layer dry-aged beef timballo, are always available. 1760 Polk St., 415.359.1212, sorellasf.com
Handmade pasta at Penny Roma
FLOUR + WATER
The Mission’s Flour + Water turned 15 this spring and remains one of SF’s best pasta places. Over the years, chefs Thomas McNaughton and Ryan Pollnow have created more than 100 unique pasta shapes, from morel tortellini to squid ink corzetti. If you’re looking for a memorable culinary experience, you’ll find it here again and again. 2401 Harrison St., 415.826.7000, flourandwater.com
SPQR
SPQR’s pasta-centric tasting menu always delivers. Chef Matthew Accarrino is at the top of his game and consistently serves outstanding Italian cuisine. If the smoked pasta with sea urchin, bacon, and quail egg is on the menu, you can’t leave the restaurant without trying it. 1911 Fillmore St., 415.771.7779, spqrsf.com
Photography by: KELLY PULEIO; COURTESY OF Z&Y PEKING DUCK; COURTESY OF TONY'S PIZZA NAPOLETANA; COURTESY OF LA MAR; KELLY PULEIO; REMY ANTHES; LIZA JOHNSON; KRESCENT CARASSO; KRESCENT CARASSAO
