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No surprise here: January was anything but slow for SF’s bustling food scene. From NOLA cuisine with Michelin-star status to French-Scandinavian fusion, our list of new spots knows no bounds. Score a table before they’re all booked.

perennial

The Perrenial

The latest from husband-and-wife duo Anthony Myint (Mission Chinese Food, Commonwealth) and Karen Leibowitz takes sustainability to a whole new level--there’s a living wall of vegetables in the restaurant, people. Noma-trained chef Chris Kiyuna makes sure that the eco-conscious fare is as delicious as it is responsibly sourced. Try the cauliflower toast, potato confit with clam bagna cauda or trout with bone marrow and mussels broth.

59 Ninth St.; 415-500-7788 or theperennialsf.com

volta
Eric Wolfinger

Volta

French and Scandinavian cuisines come together at Staffan Terje’s (Perbacco, Barbacco) newest restaurant. Dive headfirst into this unique concept by ordering the beautifully plated herring five ways and toast with chanterelles à la crème, egg, celery root and herbs. Move on to the Swedish meatballs and steak frites, then finish with the deconstructed princess cake.

868 Mission St.; 628-400-6200 or voltasf.com

BlackBarkBBQ
Gamma Nine

Black Bark BBQ

Authentic barbecue finally makes its way back to the historic Fillmore neighborhood in the way of house-smoked sausage, spare ribs and--their specialty--beef brisket with a dark, sweet crust that’s both crispy and chewy at the same time. The meat is flavorful enough to eat on its own, but don’t leave without trying their tangy mustard sauce and sweet potato pecan casserole, which they serve as a side instead of a dessert.

1325 Fillmore St.; 415-848-9055 or blackbarkbbq.com

Cadence
Tory Putnam

Cadence

The younger sibling to Jay Bordeleau’s Maven (known for its cocktail-driven food), Cadence caters to both fancy dates (with a four-course tasting menu) and casual nights out on the town (at the bar or communal tables). Your mouth will water over dishes like sturgeon and caviar with sourdough crème fraîche, soft-cooked eggs and cilantro; and miso-braised beef cheeks with toasted green onion, fried taro and black rice porridge.

1446 Market St.; 415-851-8561 or cadencesf.com

bywater
Gabrielle Lurie

The Bywater

This is Michelin-starred chef David Kinch’s love letter to his hometown of New Orleans. Expect Southern staples like fried green tomatoes, gumbo and po’boys with fried oysters, all dolled up with an upscale, NorCal-inspired flair. Pair your grub with a classic NOLA cocktail (or two), such as a Sazerac, gin fizz or milk punch.

532 N. Santa Cruz Ave., Los Gatos; 408-560-9639 or thebywaterca.com

okane

Okane

With many ingredients flown in from Tokyo’s famous Tsukiji fish market, this traditional izakaya and sushi bar does not fool around. Not surprising, considering it’s a more casual spin-off of the Michelin-starred (read: very pricey) Omakase. Go for the Jidori egg chawanmushi (an umami-rich crab custard) and anago tempura with saltwater eel and burdock root.

669 Townsend St.; 415-865-0633 or okanesf.com

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