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September has been a busy month. From duck-liver mousse and foie-gras terrine to melt-in-your-mouth pasta and self-serve table-side cocktails, you better geteating (and drinking). Start making your reservations at these five restaurants now.

Stacy Adimando

Bon Marché

The latest to join the group of eateries cropping up in the Twitter building, Bon Marché just might be SF?s bright and cheery counterpart to NYC?s Balthazar. Modeled after Paris's Le Marais district, the modern brasserie offers a menu of locally sourced seasonal produce and house-made products. Share charcuterie, petite bites and apps--such as duck rillettes, mushroom beignets and steak tartare--with friends.

1355 Market St.; 415-802-1700 or

Chloe List


Hayes Valley is getting an influx of seafood-centric spots, the latest of which comes from Mexico City chef Gabriela Cámara (known in her hometown for Contramar and MeroToro). In addition to seasonal ceviches and Cámara’s signature pescado a la talla (grilled whole fish), a back-alley taqueria will soon be slinging tacos de guisado (stews ladled into soft corn tortillas).

149 Fell St.; 415-660-7701 or

Nader Khouri


Adventurous types should order the blind tasting menu, for which chef Jason Fox (Commonwealth) will serve up family-style dishes not found on the menu. If you prefer to play it safe, try the squid with sprouted grain, egg and mint verde or the grilled steak with smoked marrow pesto. Ask your server for the self-serve cocktail contraption that pours drinks (using gin, Aperol and grapefruit juice) for the table.

8 Mint Plaza; 415-974-1212 or

Diana Tsuchida

Coco Frio

Get a taste of the tropics at this new Caribbean joint, where drinks are served in coconuts. The food--fried pork arepas and a signature dish of mussels, shrimp and sea beans--is influenced by chef Manny Torres Gimenez's upbringing on Margarita Island off the Venezuelan coast.

2937 Mission St.; 415-375-1185 or

Charlie Villyard

Nostra Spaghetteria and Bar Mia

You’ll want to tap the build-your-own-pasta menu at the newest spot by chef Alexander Alioto, who just might be cooking up some of the best pasta dishes in the city. (We even scored the recipe for his fettuccine carbonara earlier this year.) Choose from nine different pastas (including pappardelle and gnocchi), sauces (vodka, creamy tomato, pork ragu), seasonal vegetables and a protein (including calamari, chicken, pancetta and braised oxtail). 

280 Valencia St.; 415-655-9510 or

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