The 14 Best Places To Eat In San Francisco In 2023

San Francisco is a beautiful, diverse, and innovative city. While these characteristics make many facets of the city world-class, none benefits more than San Francisco's gastronomic sector. A critically acclaimed culinary destination, San Francisco boasts the highest Michelin stars per capita of any American city. Starred and celebrated as it is, the city's culinary scene runs so much deeper than reviews and ratings could ever attest to. In San Francisco, food culture flows throughout the city, linking proprietors, producers, and conscious consumers together in the pursuit and enjoyment of excellence.

The range of world-class restaurants, bakeries, and cafes that call the city home has made putting together this list a near-impossible act. Undoubtedly, there are omissions that some will question; our only defense is that including all our favorite San Franciscan spots would result in us writing a book as opposed to an article. So, after much heartache, here are some of the best places to eat in Golden Gate City.

As a city almost encircled by water, seafood has always been an integral part of San Francisco's cuisine. Seafood has found many expressions within the city's streets, but none of them have achieved as much fame as cioppino. A tomato, wine, and crab-based seafood stew, cioppino was invented by Italian immigrants living in San Francisco during the nineteenth century. Since this time, the dish has achieved cult status. However, such popularity has led to many poor iterations of the dish being sold within San Francisco, one of the reasons why many locals often turn their noses up at the dish. Unless it is from Anchor Oyster Bar, that is.

Opened in 1977, Anchor Oyster Bar is renowned for selling the best cioppino in the city. The light, complex sauce is naturally sweetened by the shellfish that are cooked in it. The flavors, which owner Roseann Grimm compliments with unique additions, include notably toasted star anise and blood Mary mix.

Delightful as Anchor Oyster Bar's cioppino is, the restaurant also boasts other excellent examples of San Francisco's marine bounty, including fresh oysters and a Dungeness crab "burger." Such dependable menu stalwarts ensure that, even in 2023, there is no better place to enjoy San Francisco's seafood classics than Anchor Oyster Bar.

Mister Jiu's is a Michelin-starred restaurant in San Francisco's Chinatown. The building has a long history of playing host to iconic culinary establishments and Mister Jiu's pays homage to this by serving some of the finest food in San Francisco. The food is best described as traditional Cantonese cooking meets Californian produce. Blending East and West in a seamless way is the ultimate goal of Mister Jiu's. Owner and chef Brandon Jew explained: "More and more we go down the path of trying to figure out where we mix the Bay Area and American culture into the Chinese aesthetic and tradition. It's a balance I'm still trying to figure out. The food that I want to express can only be represented by the ingredients and the culture of the Bay Area—I'm striving towards a real definition and distinction of San Francisco Chinese food. That's the path that we're on," (via The Michelin Guide).

Perhaps no dishes better exemplify this approach than the Dutch crunch BBQ pork buns, where one of China's most beloved dishes – the pork-filled bao — is covered with the iconic sandwich bread of the Bay Area's bread scene, creating a pastry with multiple levels of unique dough. The tasteful elegance of such dishes is recreated in the restaurant's atmosphere, especially in the dining room, which is decorated in a way that inspires awe without leaving a trace of stuffiness. Undoubtedly, 2023 will see Mister Jiu's continue this unique brand of excellence.

Much like an author of excellent skill can be known as a writer's writer, so can a restaurant that produces incredible, honest food be labeled a chef's restaurant. Good Luck Dim Sum is certainly that, flying under the radar of many San Francisco residents while being venerated by many hospitality workers, food writers, and chefs. One such individual is two-time James Beard award winner and dumpling extraordinaire Kristina Cho, who believes the dumplings at Good Luck Dim Sum are the best she's ever tasted.

Despite such endorsements, and unlike several other dim sum restaurants in the city, Good Luck Dim Sum remains incredibly affordable, as one reviewer highlighted on Yelp: "If you want to feast on some tasty dim sum for only ~$10/person, then come give this spot a try! ... My go-to orders here are the shrimp dumplings (3 for $3.60), turnip cake (3 square pieces for $3.60), chive dumplings with shrimp (3 for $3.60), egg yolk bun ($1.60), and baked BBQ pork bun ($2.40)." Incredible food at such low prices makes going to Good Luck Dim Sum an affordable luxury in every sense of the term. One that you will be hard-pressed to resist during 2023.

While always popular, hot sauce has reached new levels of fame thanks to hit shows like "Hot Ones." But while some fans of the show almost fetishize overpowering spice, chefs know that the ability to balance powerful chilis with other ingredients is much more impressive. Hence why chef Heena Patel, who runs and owns Besharam with her husband, has received such high praise from San Francisco's epicures.

Besharam can be loosely translated to "shameless" and that is Patel's approach to championing India's nuanced, regional cuisines: "Indian food is much like Indian culture, religion, customs, clothes, and language. It's not the monolith that America has presented it to be. Ingredients and tastes vary not only from state to state, but also city to city, household to household. My goal for this regional menu was to honor the taste and flavors that don't receive attention from Americans, to show my community just how tasty real Indian/Gujarati food is. I am tired of being represented by 'Tikka masala' and 'Tandoori Naan,'" (via Golden State).

For this reason, Besharam does not simply serve creamy kormas or fiery vindaloos. Instead, Patel prioritizes the balancing of flavor and spice through the considered use of peppers such as the silk chili. Such thoughtful cooking has seen the restaurant garner wide acclaim, it was even named Eater San Francisco's Restaurant of the Year 2019.

San Francisco is a city blessed with many exceptional bakeries. There is Jina Bakes, home of the exceptional Kalbijjim croissant, and Liguria Bakery where the Soracco family whip up masterful focaccia. However, it is another standout, Arsicault Bakery, that we have included in our list.

Arsicault is a name that will be familiar to anyone who keeps an eye on food media; the bakery was named Bakery of the Year by Bon Appétit in 2016. This was thanks to the bakery's iconic croissant, a feat of culinary engineering so perfect that all others pale in comparison.

A second Arsicault branch was opened in 2020 on McAllister Street. Here, owner Armando Lacayo satisfies a long-held goal of diversifying his menu with other incredible bakes. At the McAllister branch, classics like the croissant are joined by galettes, quiches, sandwiches, and even palmiers. All are of the croissant's impeccable standards, leaving you with some difficult decisions come ordering time. Although a painful process, there are definitely worse problems to have.

San Francisco's Japanese population is over 20,000. As such a significant part of the city's population it is no surprise that Japanese culture has influenced the city greatly and one way it is expressed is through the proliferation of izakayas, informal bars known for serving sake and small plates. Chief among these is Rintaro.

The chef and owner of Rintaro, Sylvan Mishima Brackett, was a longtime colleague of Alice Waters. Her style of fresh, seasonal, and simple cooking has undoubtedly influenced Brackett's menu as attested to by dishes like Dashimaki Tamago, an omelet made with organic eggs from the local Riverdog Farm, served with a katsuobushi dashi.

As a Michelin bib gourmand winner, high-quality, affordable food is guaranteed at Rintaro. The ambiance also matches this relaxed approach to excellence. The space is homely, with a wooden interior that was painstakingly made by Brackett's father. When combined with the food and unique beverage options, such as homemade plum wine, the overall effect is mesmerizing. One reviewer highlighted this, saying: "What a wonderful experience! ... The space is adorable — covered overhead and filled with heat lamps, it is decorated to make you feel like you're eating in a Tokyo alley izakaya. Loved the vibe. We went with the fixed-price menu, which allowed us to try all of the different kinds of izayaka offered. Long story short — it did not disappoint," (per Yelp).

Birdsong, a two Michelin-star fine dining restaurant that costs $295 per head, is one of San Francisco's most eminent gastronomic destinations. At such prices, it is expected that many people can't or won't visit Birdsong. A shame for those that wish to experience food from Chris Bleidorn and Aarti Shetty, the duo behind the eminent restaurant. 

Initially a Coronavirus-era pop-up, Birdbox's brick-and-mortar restaurant opened in July 2022. This relaxed restaurant gives people a chance to sample Birdsong's whole animal approach at much more affordable prices. The restaurant serves fried chicken although there are a few vegetarian options and sides. 

The most attention-grabbing of all dishes is a fried chicken sandwich made from a chicken leg with the claw still attached. While a viral hit, the claw has a much deeper meaning: Birdbox sources all its chickens with their head and feet still on as a way of ensuring they were raised in a considerate and healthy way. The claw is the restaurant's way of reminding customers that the chickens led healthy lives while also raising awareness of the issues surrounding poultry farming. Bleidorn explained this to the San Francisco Chronicle: "A lot of folks are scared or they don't want the claw. But what people should really be frightened about is all the chickens without the feet because then you don't really know what you're getting." You will be hard-pressed to find a more delicious reminder of good farming practices in the entire Bay Area.

State Bird Provisions is a San Franciscan institution that gained a reputation for seasonal fine dining distributed around the restaurant via dim sum-style trolleys. While unique in its serving style, the restaurant is another that utilizes California's natural bounty, as Gaby Maeda, chef at State Bird Provisions highlights: "We have so many great products just within the vicinity of this area. When it comes to produce, ranches, farming, fishing, wine, and anything that you can think of, everything is grown directly in this little circle and is just within arms reach ... Because the farmers around here are so great, there are certain ones we will go to for certain products. If the product is gone, we don't use it; we don't force it if it's not good," (via Great British Chefs).

Good it is — State Bird Provisions is the proud holder of a Michelin star and is regularly featured in the press. Aside from the restaurant's obvious quality, the reason we included it in our list is its surprising affordability. In 2022, State Bird Provisions was the cheapest place to have a Michelin-starred meal in the entire country. This makes it a fantastic location for those looking to enjoy excellent food without racking up a scary bill — something many of us are seeking in 2023.

San Francisco is a city known for its excellent sandwiches. Yet, even the staunchest supporters of Frisco's sandwich scene were shocked to learn that Palm City Wines, a wine bar in Sunset District, were slinging top-quality hoagies. Initially used as a means of staying open during Covid, the hoagies are now a permanent fixture at Palm City Wines with a range of options, like the Italian American which features finocchiona, mortadella, mozzarella, and nduja aioli.

All the hype over the Philadelphia-style hoagies can obscure the fact that Palm City Wines is actually a wine bar, and a very good one at that. The wines available by the glass are predominantly European. On the other hand, a rotating selection of craft beer is drawn exclusively from California. Such a well-thought-out beverage selection provides the perfect accompaniment to Palm City's food, which includes snacks and small plates as well as the aforementioned sandwiches. It also makes Palm City Wines incredibly unique. Where else in San Francisco can you eat an au poivre steak hoagie while sipping on a glass of Gamay?

Prubechu is often cited as being the only Guamanian restaurant in San Francisco. Thankfully, Chef Shawn Naputi does the island justice, flying the flag through dishes that burst with flavor. The dishes are actually drawn from the cuisine of the Chamorro people, the indigenous inhabitants of Guam and the Mariana Islands. Dishes you can expect to find include Ko'Ko wings (chicken wings coated in a spiced crust), traditional tamales gisu, and roasted Japanese yams.

The Ko'Ko wings are a definite highlight of Prubechu's menu as this customer's review highlights: "I can't stop thinking about Prubechu's Koko Wings. It was one of the best-tasting and most memorable chicken wing experiences ever. So gooood!!! The crust was crunchy and beautifully seasoned with the most interesting spices and the tangy lemon dipping sauce was complimented the wing very well. We ordered a plate to share with the family and it was so good we had to order another plate," (per Yelp).

A further appeal of Prubechu is the engaging and informative staff. These individuals are masters at explaining Guamanian cuisine and its history to all diners, whether knowledgeable about the topic or not. This transforms Prubechu from an excellent restaurant to a delicious opportunity for customers to learn with both palate and brain.

Opened in the fall of 2021, San Ho Won has quickly built itself a reputation as one of the most exciting restaurants in America thanks to its precise use of charcoal cooking. The accuracy, skill, and creative flair apparent in all dishes should come as little surprise — San Ho Won is from Corey Lee and his protégé, Jeong-In Hwang.

Lee, the first Korean chef to head a kitchen awarded three Michelin stars, and Hwang both have extensive experience in some of the world's best fine dining establishments. The skills learned through these experiences have been transferred to San Ho Won even though the restaurant maintains an incredibly relaxed demeanor. Hwang explains: "I see San Ho Won as a casual restaurant. Casual usually means cheap, but that is different from how we view casual in Korea. We use premium ingredients, exact cuts of meat for our barbecue, and take no shortcuts in preparation," (per The Michelin Guide). This extends as far as sourcing bespoke lychee charcoal for the restaurant.

This attention to detail is evident as soon as dishes begin arriving at the table. From galbi — beef short ribs — to jebi churi, meat is well represented on the menu. Each piece boasts perfect cooking. An impressive range of house-made kimchi also features, however it is the Korean-Mexican-inspired kimchi jjigae pozole that really steals the show. Dishes like that will be remembered long after 2023 has come to a close.

La Taqueria was opened in the Mission District of San Francisco in 1973. Since this time, the eternally busy restaurant has become known for one thing above all else: Burritos. People local to the Mission District have long been familiar with the quality of La Taqueria's burritos which, interestingly, do not contain rice. The rest of America cottoned on when FiveThirtyEight ran a national burrito bracket that saw La Taqueria's carnitas burrito crowned the best burrito in the country.

Aside from the lack of rice, La Taqueria's burritos set themselves apart through the quality of the meat that is used. Owner Miguel Jara highlighted this to Eater: "I buy the best I can, the meat is better than USDA Choice. We don't marinate it; it's really good beef and it doesn't need anything. It tastes like meat." For those looking to level up these already incredible burritos, they can be ordered "El Dorado," code for having them crisped on the griddle.

As the name suggests, La Taqueria also serves tacos along with quesadillas, both of which are fantastic. That being said, 2023, like every year before it, is one where orders will be dominated by La Taqueria's burritos. When they're this good, it's almost impossible to order anything else.

Hailing from Bangkok, Pim Techamuanvivit has had great success in America's restaurant scene. She has achieved this by cooking Thai food that does not center the American palate. Instead, Techamuanvivit's food — which has earned two of her restaurants a Michelin star — focuses on the flavors that she adores. The result of this approach is fiery, flavor-forward dishes that are truly dissimilar to the regular fare found in so many of America's Thai restaurants.

Nari is Techamuanvivit's most recently opened restaurant and means women, a name that simultaneously pays homage to the Thai women who pushed the cuisine forward while also signifying the ethos of the restaurant. Proudly women-led, Nari even focuses on sourcing wine and spirits from female producers.

While undoubtedly rooted in Techamuanvivit's Thai cuisine, the food at Nari features the work of another excellent chef: Meghan Clark. Clark explained her role as chef de cuisine to San Francisco Chronicle: "Pim will show me a dish that's very classically Thai. I will try something and think, oh, this tastes like this thing from California! I really take my job as figuring out ways to achieve the same flavor that dish should have using local ingredients." The resulting dishes like Monterey squid and pork jowl — which features a chili lime dressing – are quite outstanding.

As a two Michelin-starred restaurant, diners expect Californios to be daring and ambitious. However, chef Val Cantú's tasting menu still takes them by surprise with its audaciously flavorful take on Mexican classics. The space, a large, black-walled dining room, matches the majesty of the food, resulting in a restaurant that is tailor-made for celebrating life's biggest milestones.

For Cantú, having a course dedicated to tacos at his restaurant was a no-brainer, despite their reputation as relaxed street food. This was largely due to them being synonymous with Mexican culture as Cantú explained: "When I'm making tortillas, I feel connected at a root level to Mexican cuisine. It reminds me of making tortillas with my grandmother [and] dad and what is special about Mexican cuisine," (per The Michelin Guide). While familiar at a surface level, these are not like any tacos you have had before. Previous iterations have included grilled squab served on a sourdough tortilla and alfonsino paired with citrus, two absolutely delicious tacos. To round the experience off, Californios also offers an exciting range of beverage pairings, including great non-alcoholic options. This ensures all can celebrate with a meal at Californios.