Both neighborhood standby and destination restaurant, Nopa continues to grow admirably under Chef Jossel. Honorable mention to its little Mexican sis, Nopalito.

James Beard-beloved chef Melissa Perello has given us Frances, an easy-going, timeless neighborhood nook, serving hearty, yet nuanced seasonal dinners. Always begin with her bacon beignets, and finish with a slice of rich, apple-filled lumberjack cake.

Sure Lers Ros is the only authentic Thai restaurant with rabbit, frog and venison on its regular menu, but even the pad Thai rivals the best you'll find anywhere in Thailand.

Chef Matt Accarrino continues to refine his craft, serving his own irresistible brand of Italian food, that remains hearty and homey despite the use of refined technique. Try to score seats at the chef's counter and don't miss the exceptional wine list, curated by award-winning sommelier Shelley Lindgren.

World Pizza Champion Tony Gemignani bakes every kind of pizza imaginable: New York, Roman, Sicilian, and on. His Neapolitan is an award-winner and his on-site pizza school attracts students from across the country. Bonus points for a bustling, friendly atmosphere, including a bar for date nights and booths for grandpa.

The Lee Brothers hit a gold mine when they opened their sophomore effort on Dolores Park, serving the most nuanced, contemporary take on Korean food in town. Menu standouts include the KFC (chicken wings), stonepot rice, okonomiyaki, and dumplings. It's worth going in early for happy hour, the only time gamja fries and Korean tacos are served.

If you can handle wordy paragraph-long cocktail descriptions and a sometimes-moody FOH, your reward is the Upper Haight’s best kept secret: a haunt for cocktail enthusiasts that serves savory bites warranting a trip on their own merit.

Chef-partner Mark Liberman's inspired flavor combinations—think 'bbq pork' with cornbread, mustard ash and licorice root—join a cocktail program and interior design that are best in their San Francisco class, bringing unprecedented energy and food quality to an unlikely stretch of Mission Street.

It’s hard to have a bad time at this frisky FiDi hotspot where solid renditions of Southern and San Francisco classics meet impressive cocktails. Food Network main man Tyler Florence is often in the house, so prepare accordingly.

When it opened, raves about Bar Agricole's gorgeous, cutting-edge design and its killer cocktail program rolled in endlessly. Though opening chef Brandon Jew recently departed, his former sous chef Reina Talanoa has kept standards high. The menu changes nightly, but spaghetti and housemade meat dishes are continual hits.

Chef/owner Hoss Zare defines hospitality. His restaurant is unlike any other in the city with its big, bold, unfamiliar flavors in the historic setting of the Fly Trap

From the training ground for greatness behind their bar, to the always delicious seasonal menu, and friendly service, Range is one of the most consistent restaurants in town.

While the beloved brunch, flickering hearth and nightly movies continue, Gayle Pirie and John Clark are keeping things fresh with new North Africa and Mediterranean menu leanings and a deepened wine program.

Although it's lovely that there is Straus milk in the shakes and 100% Niman Ranch beef in the patties, what really matters is taste, and Super Duper's burgers—with their perfect ratio of meat to bread and cheddar cheese—continually rank among the best in the Bay Area.

The opening media buzz has died down, but F+W continues to gather lines at 5 p.m. nightly, packing the house with its sophisticated pizzas and pastas served in a lively, casual atmosphere.

Adam Keough has revived this bustling Hayes Valley fixture. Its lively, yet comforting brasserie scene is still on, but now there’s an energized bar food program, and the menu has a new soul.

It wouldn’t be San Francisco without The Mission’s squadron of gut-busting taquerias. This one continues to lead the pack with unwavering rave reviews for its sublime, spot-on Mexico staples.

Not so much San Francisco Italian, as pure unadulterated regional Italian, this family-run sparkler is free of pretension and full of love. Don’t miss the sea urchin pasta.

When a "hole-in-the-wall" turns out to be a bright family-run stop with outrageously good tortas and super authentic Puebla eats; that's 38 material.

This surfer-chic Outer Sunset haunt looks like it belongs in the pages of Dwell. The bread, made in the Tartine style, is worth the trip alone, but don't overlook chef Brett Cooper's phenomenal soups or his inspired use of farm fresh produce in almost every entree on the menu.

Besides "the" chicken, Zuni's burger, Caesar salad and bloody Mary have all been called the best in the city.

In our age of open kitchens, there's something to be said for the aeriel view you can get here. More importantly, the creative crudo spins, addictive clam chowder and airy atmosphere are always enlivening.

Long-time Thomas Keller protege Corey Lee opened Benu, and it swiftly became the must-try San Francisco restaurant for food lovers across the world. Lee masterfully blends myriad influences into a cuisine that transcends cultural boundaries, and sommelier Yoon Ha's insane pairing suggestions take the entire experience to the next level.

San Franciscans endure three-hour long waits to eat State Bird Provisions whimsically Californian, dim-sum-minded menu. Whether it's savory pancakes stacked with local cheese, eggplant "fries," or a new take on tofu skin, the flavor profiles are always eye-opening, making State Bird one of the most exciting restaurants in town, if not the country.

They had us at housemade ricotta. Then the warmth of the flickering hearth in the kitchen, great service, an innovative $40 fixed price wine program, and Michael Tusk's pasta throwbacks from the old Quince days (Saffron chittara with clams, anyone?) make Cotogna an easy E38 pick.

Open only for lunch, Polk Street’s old school joint still churns out the best crab, oysters and sourdough in town.

At Leopold's, you can get a two-liter beer in a boot-shaped stein, but the restaurant also excels where other German restaurants don't. Owners Klaus and Albert Rainer offer service that's warm as the goulash, and potentially clunky menu items like weinerschnitzel and strudel are nuanced and delicious.