The 10 Best Restaurants In Pacific Heights, San Francisco

With a beautiful interior, a large and varied menu of authentic South Indian dishes and an exotic cocktail list, it is not surprising that Dosa on Fillmore has remained a neighborhood favorite since it opened in 2006. It has earned a number of Michelin Guide Bib Gourmand awards as well as being consistently chosen by local media as the best Indian restaurant in San Francisco. In addition to the eponymous Dosa crepes, which come accompanied by the traditional Masala (spiced potatoes) or intriguing flavors such as spicy basil or white truffle, they offer tasty small plate dishes like Bhel Poori, as well as lamb, chicken and seafood entrées. There is even a very thoughtful menu guide that points out which items are vegetarian, vegan and gluten-free.

The more relaxed outpost of Slanted Door, the well-known San Francisco restaurant in the Embarcadero Ferry Building, Out the Door brings chef Charles Phan’s contemporary approach to traditional Vietnamese ingredients to Pacific Heights. In the sleek minimalist space on Bush Street, this offshoot continues to deliver customer favorites like Shaking Beef as well as delectable twists on classics like spring rolls, barbeque spareribs and pho served by a knowledgeable and friendly staff. Its consistent popularity, however, means reservations are necessary along with a tolerance for fairly loud noise levels.

Named after the acronym for the Roman Empire, SPQR has earned itself a Michelin star for the past two years, with chef Matthew Accarrino being named ‘Best New Chef’ by Food and Wine in 2014. This translates into inventive and beautifully presented Italian cuisine that is more contemporary than traditional. Owner Shelley Lindgren is also an award-winning sommelier, travelling to Italy twice a year to seek out the best Italian wines to offer her guests, which can be ordered by the half glass to encourage a sampling of her latest finds. The quarters are a little cramped, but there is always a chance to sit at the chef’s table and watch the action up close.

The central philosophy at Tataki is sustainable fish, following the environmental guidelines set by the Monterey Bay Aquarium. This makes for a menu that includes out of the ordinary seafood selections. Including arctic char and black sea bream that can be prepared in their house specialty ‘tataki’ style, which means lightly seared and paired with ingredients that complement the unique flavors of each fish. The highly creative California-style maki seem to be the real favorites here, rolls like the Extinguisher (spicy pole-caught albacore with avocado, habanero, masago, and spicy aioli) that literally arrives on a flaming plate. The price of sustainability is not cheap, so many locals appreciate the happy hour specials offered daily.

Terzo

Terzo is a neighborhood gem that maintains a stylish ambiance and attention to service, located down the hill in the Cow Hollow area of Pacific Heights. Chef Mark Gordon’s pan-Mediterranean cuisine is inspired by the Mediterranean’s coastal regions but uses locally sourced ingredients. A focus on small plates encourages a sampling of the many carefully prepared and delicately flavored dishes, and a notable wine list offers a large selection of varietals from across the Mediterranean and California in a broad range of prices.

Terzo, 3011 Steiner St., San Francisco, CA, USA, +1 415 441 3200

Just a short drive from the summits of Pacific Heights into the historic Presidio, The Commissary has turned a former barracks building on ‘infantry row,’ originally built in 1895, into a light-filled, modern and welcoming restaurant space. An example of the Presidio Trust’s mission to reuse the site’s historic structures. With renowned San Francisco chef Traci Des Jardins at the helm, the focus is Spanish-inflected Californian cuisine, reflecting the history of the military outpost first established by the Spaniards in 1776. Sustainable cuisine is a central focus, and the large counter area surrounding the kitchen allows for a perfect perch from which to see the visually appealing dishes come to life.