The Best Classic Restaurants in San Francisco

This classic San Francisco at its best. This classic San Francisco at its best. Amazing ingredients, sophisticated food, yet in a casual and cozy ambience. Besides the quality of the food, there is something very unique about this place. The love for food and hospitality shines from everything you see, smell, taste and touch here: the large flower arrangements, linen blinds and chair covers, wooden counter and tables, and the tableware, kitchen utensils and pantry items organized neatly but unpretentiously on open shelves. And the food, for sure. The owners, Lori Regis and Chef Amaryll Schwertner are there every day. That reminds me of Italy where running a soulful restaurant is a lifestyle. Chef Amaryll’s food makes me feel happy, healthy and nourished. In the morning, I would have fresh fruit, scrambled eggs, freshly pressed citrus juice and maybe some toasted bread with butter. For lunch, a selection of mezze, maybe, or a fantastic pizza and some salad on the side. The last time I ate lunch in Boulettes Larder, I had a salad made of shredded roast chicken breast with some crushed walnuts, dates and chestnuts, cilantro leaves, extra virgin olive oil and little gem lettuce. Sounds too simple? It was wonderful. The sister restaurant Boulibar next door is just as lovely food wise, but for some reason, I always gravitate towards Boulettes Larder; the airy open space with all the beautiful ingredients displayed is too delicious to pass.

The Greatest Raw Bar on EarthYes, you have to wait in line. Everyone waits in line at Swan Oyster. It is family run and they serve some of the best oysters, crab, scallops and raw fish you will ever have. Make sure to order a plate of Sicilian sashimi. Note: they have strange opening hours.

Whenever people visiting San Francisco ask me for my list, one thing I always recommend no matter where they’re from is to visit the Ferry Building Saturday farmers market for this soulful, satisfying plate of chilaquiles at Primavera Tamales —there’s nothing quite like eating this with your hands waterfront staring at the bay bridge listening to the saxophone/percussionist in one amongst the hum of everyone; Alice waters is literally behind you admiring and examining produce. So so so special.

Big bowls of brothy birria. Really love this spot so much, been coming here for years. Long before the quesabirria craze, Juan Gallardo has been doing weekend-only big bowls of brothy birria at his restaurant Gallardo’s in the mission. Gallardo hails from Jalisco, Mexico, aka the birthplace of birria, and has had his restaurant for 25years (!)—the og location was on 14th and Folsom, not too far away from its current corner spot on Shotwell Steet.I like to get the birria seca (dry), in where the meat (gallardo uses lamb), is seared on the plancha until nice and crispy. It’s served on the side so you can make your own tacos with their fresh tortillas made in house - use the broth as a sipper or a dipper or both — the choice is yours and you won’t be judged.Really love this spot so much, been coming here for years. Everything is excellent—the rice, the beans, the chilaquiles. Just don’t ask for quesabirria—they don’t have it.

Not really a brunch guy, but there’s something about Plow that I love so much— particularly their crispy potatoes. You can find a “secret recipe” for their superlative spuds I wrote five years ago (!) on my website, but the real secret is to go during the weekday, avoid a wait/line, and let them make it for you — it’ll be better that way anyway.

Nopa’s now got outdoor dining.Nopa’s now got outdoor dining. One of my favorite things to do in normal times is sit at the busy bar pre- or post- shows at the Independent, and hunker down at the counter with a nice thick juicy rosy hued burg—truly one of my favs in the city (also in my burg guide). Smashies are great and all, but pumping out a bounty of big bois on a busy night and achieving that perfect pink med rare center every time using a wood fired grill—that’s a whole other lvl.Vege tagine is a menu mainstay and good move if you’re vegetarian, vegan (omit the yogurt), need vegetables, and/or its cold (it was cold); but the grilled broccoli with breadcrumbs and anchovy vinaigrette is the sleeper pfg dish on the menu—smokey crispy lemony umami delicious.