Known for its top-notch Hungarian and Czech comfort food and beer, this modern beer hall entices diners with simple but delicious Eastern European fare. Unsurprisingly, paprika features widely, including in favorites such as chicken paprikash and pork goulash. Diners quickly become regulars for the variety of gourmet sausages, served with sauerkraut, pickles, and local bread.

The roasted chicken with warm bread salad, bitter greens, pine nuts, and Zante currants, is a rite of passage for any food lover, and meeting up for a drink or a quick bite in the bar overlooking Market Street is a rite of passage for any San Franciscan. Late chef Judy Rodgers steered this iconic San Francisco restaurant toward multiple James Beard Awards and a slew of other recognitions, and her legacy lives on through the restaurant’s wood-fired, hand-crafted, seasonally-driven fare.

If you’re craving fine Mediterranean fare with extra attentive service, you’ll appreciate the vibe at Frascati. The elegant bistro has attracted a loyal following since 1987 for classics such as duck leg with risotto, housemade fettuccine with beef bolognese sauce, and grilled pork chop with broccolini and apple salsa. Be sure to save room for a legendary dessert: Pumpkin cheesecake, warm apple cobbler, or one of the 19 flavors of housemade ice cream and sorbet.

San Francisco’s Francophiles are all about Chou Chou, with a menu that runs from gooey onion soup and assorted charcuterie to duck confit Wellington and a grilled rack of lamb. All the portions are generous and served up by a welcoming staff. Try to leave room for the housemade crème brûlée served in a heart-shaped dish, just one of the many thoughtful touches this Forest Hill bistro is renowned for.

A meal at Lokma feels like a trip to Istanbul. Manti (Turkish dumplings with spiced ground meat), lamb kofte, and whole grilled branzino all get Californian spins with the ultra-fresh produce the city is known for. Don’t discount brunch, which draws a buzzy crowd. Order the Turkish breakfast for two, featuring pastirma (air-dried cured beef), scrambled eggs with Turkish sausage, feta, olives, fresh fruit, kisir salad, tomatoes, cucumber, kaymak (clotted cream), and warm pita with honey.

This neighborhood Chinese spot opened during the pandemic and caught the eye of local restaurant critics and the MICHELIN guide. It serves exceptional hand-folded dumplings, particularly the xiao long bao soup dumplings, which come in a thin-skinned steamed version, and as a pan-fried, crispy-bottomed delight. Hayes Valley locals are lucky to have this one in their area, but plenty of San Franciscans cross the city for this easygoing gem.

Slip inside this Russian Hill hideaway with Mediterranean tiles and arched windows that gaze out to the street for a cozy but refined meal. Michael Pawlik, the former chef at nearby favorite Frascati, shuffled a few doors down and opened Abrazo in 2018. At Abrazo, Pawlik rolls out a loosely Spanish-inspired menu that’s charmed the neighborhood. Regulars return for seafood-packed paella, smoky charred octopus, succulent braised lamb shanks, and sugar-dusted ricotta buñuelos.

The Mins group has a reputation for opening affordable omakase spots that quickly become neighborhood favorites. At Sushi Hakko, diners can choose from two different experiences: the set menu for the tables starts at $110, while a longer and more luxurious tasting at the bar begins at $170. Either way, the contemporary Japanese spot serves the finest scallops, sea urchin, and supremely fatty tuna flown in fresh from Tokyo’s markets, made clear from the first sip of snow crab clear soup.

The family behind the now-shuttered Son’s Addition opened this Mexican restaurant close to their home in the Haight in 2021. For his second act, chef Nick Cobarruvias dug deeper into his Mexican heritage. Otra is an ode to fresh masa, which is freshly ground in-house, using colorful heirloom corn. The dough serves as the versatile canvas for lots of fresh fish, veggies, and beans, surfacing in beloved dishes such as wild halibut aguachile and sweet potato tacos.

Chef Scott Eastman brings inspiration from his prior experience at Scandinavian, Japanese, and Italian kitchens (including Via del Corso in Berkeley) to this unassuming East Bay spot. Juanita & Maude, named after Eastman’s grandmother and mom, channels Juanita’s cosmopolitan spirit—despite her Spanish name, her roots were Irish and African American. Seasonal produce stars on the ever-evolving menu, resulting in dishes such as tremella mushroom and Swiss chard lasagna.