Restaurants in Mission District
At Conduit, the copper pipes winding through the dining room make you feel as if you've stepped inside the world's chicest computer. The food lives up to the setting, with such dishes as poached egg and black truffles on fresh fettuccine, and duck confit with roasted peppers.
The izakaya Nombe—its name translates, roughly, to “drunkard”—serves haute Japanese pub food (grilled shishito peppers with bottarga; grilled skewers of chicken thigh with ume and shiso) accompanied by a great sake list.
The view from the Mission District is echoed inside Pizzeria Delfina on 18th Street with a mural by Andre Karpov, sweeping from bridge to bridge. Above the sidewalk tables, a blue cursive neon sign proclaims “Pizzeria” on the glass façade.
It’s not the blink-or-you’ll-miss storefront with flimsy plastic tables and chairs that impress at this Mission District take-out joint, It’s the food. Classic Mediterranean favorites such as falafel and hummus are interpreted here with tangy flavors and fresh ingredients.
At first glance, Delfina might not look like one of San Francisco’s top restaurants: the zinc tables are linen-less, the waiters are heavily tattooed and pierced, and the room is filled with a happy clamor rather than a reverent hush.
Chef-owner Matt Straus turns out simple, yet delicious, seasonal dishes at this intimate restaurant. But for a real treat, ask for the off-menu burger with Époisses cheese.
Better than stale popcorn, the Foreign Cinema in the Mission serves up a full oyster bar and California/Mediterranean-influenced dishes with the movie. Enjoy a meal in the dining room or move to the outdoor patio with a movie screened on the high brick wall.
The long queue at Humphry Slocombe has a silver lining: waiting leaves more time for mulling over what to order at this Mission district hotspot. Should one order a scoop of the top-selling Secret Breakfast, with its much-vaunted combination of bourbon and toasted cornflakes?
San Francisco’s Café Gratitude was founded by Matthew and Terces Engelhart after Terces read a book about live foods (foods that have not been exposed to temperatures above 105°F.
An obsessive focus on provenance marks Haight-Ashbury's "green Mexican" restaurant. Tortillas aren't just house-made: The organic masa they're crafted from is house-ground, too.
Located in the Mission District, Range serves contemporary American and Californian cuisine crafted by executive chef Phil West and his wife Cameron. Inside, the restaurant has hardwood flooring, brick-colored leather banquettes, and mirrors hanging on the cream walls.
Limon serves up Peruvian cuisine to diners in the Mission district. Chef-owner Martin Castillo works in an open kitchen and is well known for his innovative dishes, such as the leche de tigre ceviche, cubes of fish, oysters, and sea urchin in a citrus marinade.