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Golden Gate Restaurant Association Director Laurie Thomas says restaurants will be in a bind for how to keep up their wages while also keeping customers coming. "The restaurants you go into and you feel like you're part of, that restaurant it's kind of secondary," he said of the added fees. "I want your employees to do well. I think as long as restaurants maintain that of really knowing their customers, I think they're going to do okay." He's seen the restaurant price roller coaster of the city and says the change may not be all bad news, shifting attention back to mom-and-pop restaurants.
Mastro's Steakhouse
Serving outstanding meals that make every diner feel transported to another world is pretty great, but even better is creating dishes so sublime that we feel pride in serving them. We don’t want to serve just any steak in San Francisco – we want to deliver the best steak you’ve ever had. When your meal is made and served by a talented team committed to crafting an exceptional dining experience, you’ll appreciate the care that went into creating every delicious bite. Relying on pasture raised cattle with no hormones or antibiotics, organic local produce and sustainable seafood, Chef Ulrich goes beyond the expected and reflects the tastes of the city. His innovative cuisine offers exciting, yet fundamentally sound, preparations of steaks, meats, game, poultry and seafood. Running kitchens in the ’90s, Mina began serving three to five dishes at a time on one plate, not unlike meze or a snack tray.
John's Grill
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Although Ioroi isn’t sure how much the new pricing model would impact her regulars, who are already numb to San Francisoc’s sky-high prices, she could see it hurting sales among tourists and other less frequent diners. Although the customer pays the same price in the end, restaurant owners are sensitive to how pricing changes affect the psychological calculation for customers. Ioroi used the example of a three-item prix fixe option for $52 on Cassava’s menu. Adding the service charge on the front end would raise that menu price to $65 plus taxes, a not-insignificant increase.
Discover the Best Steakhouse in San Francisco
They are then served from the restaurants signature, stainless steel carts, tableside. Beyond our exquisite steaks, our menu boasts a tantalizing array of culinary delights, including indulgent appetizers, flavorful sides, and decadent desserts. Accompany your meal with hand-crafted cocktails and a selection from our thoughtfully curated and Wine Spectator awarded wine list, featuring exceptional varietals that perfectly complement the rich flavors of our steaks. Allow us to guide you through an extraordinary dining experience that will leave an indelible impression.
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Read why people say we one of the best restaurants in San Francisco.
Others showcase this city’s love for premium ingredients, offering menus chock-full of marbled wagyu, Dungeness crab, and, of course, caviar. Whether your meaty night out marks a special occasion or just an opportunity to satisfy a craving, these 15 San Francisco steakhouses have the goods. Lolinda was one of the very first steakhouses to design its menu with shareability in mind, encouraging guests to curate a menu family-style. The steakhouse has a Venetian feel, with red banquettes, stained glass light fixtures, festive art, and checkerboard walls.
Pat Kuleto’s unique design for EPIC features a custom-built wood burning grill and oven, along with a spectacular fireplace, which serve as the restaurant’s focal points. Sign up for our email to enjoy your city without spending a thing (as well as some options when you’re feeling flush). While a proposed new law could make those notices go away, customers could also be forced to absorb the cost elsewhere. Diners in San Francisco often think twice when they see a common line at the bottom of their menu warning of a mandatory service charge that can run anywhere between 4% to 20%.
Coptic elites lost an estimated 75 percent of their property to nationalization under the Nasser regime, according to the Minority Rights Group. So the Mina family took the government’s ongoing offer to leave their property and nab one-way tickets out of the country. Aged to perfection in a rare, Total Quality Control (TQC) USDA-rated facility, each steak is treated to 4-6 weeks of aging under strictly maintained temperature, humidity, and air flow conditions. This process enhances the natural flavor of the beef, creating a richer, more satisfying meal, and the texture softens to ensure a buttery, velvety mouthfeel with every bite. Nestled at the base of The Gramercy Towers and next-door to The Masonic Auditorium on California Street, Osso is the ultimate destination for those seeking an exceptional Steakhouse experience. We are passionate and committed to environmentally responsible produce, meat and seafood.
Now in his mid-50s and a seasoned restaurateur, Mina is bringing more of himself to the restaurant world. Dishes like lamb hummus and his mother’s falafel recipe, which incorporate fava beans rather than chickpeas, are what he calls “Middleterannean.” The head honcho is fully in his rebirth era. Mina was born to a Coptic Christian family from a country that is 97 percent Muslim. His mother had seven brothers and sisters, all of whom had already moved to Washington state in the 1960s during Gamal Abdel Nasser’s rule. His mother was a chemistry professor and his father ran the business department at the American University in Cairo. But Nasser’s brand of Arab nationalism placed restrictions on religious minorities including Jews and Copts.
George Chen, chef and owner of China Live, levied a 20% service fee on customers upon reopening in 2020 after a temporary pandemic closure to sustain livable wages for his staff amid widespread industry layoffs. His father eventually hopped on a plane and scouted the CIA in Hyde Park to make sure it lived up to its larger-than-life reputation. He’d just seen Jeremiah Tower on TV, and the San Francisco chef made cooking look sexy. Michael Mina is jovial and quick to praise others, deflecting attention from himself with his movements and words even though most of the time the people around him seem eager to hear what he has to say. I’ve encountered this with plenty of people from Central Washington; gregarious and friendly, but less forthcoming about the intimate stuff.
It’s also the annual ceremony I looked forward to as a kid growing up in Ellensburg. I worked my first restaurant jobs on Canyon Road, just as Mina did during his high school years. Mastro’s Steakhouse San Francisco is located in the heart of the city near Market Street and Union Square. This superior dining destination provides the ideal location for locals and visitors alike to enjoy the dynamic cultural scene of San Francisco. Chefs Alejandro Morgan and Juan Torres work together to create a curated menu that combines Latin American flavors with California sensibilities.
If you don’t yet have plans for Sunday, May 5, San Francisco’s Cavaña is pairing up with James Beard Award-nominated Leyenda for a pop-up. Starting at 2 p.m., a Leyenda cocktail menu will be featured alongside Cavaña’s newest food offerings. The Leyenda team will then take over the main bar and mix drinks from 6 to 10 p.m. His group offers the MINA Fellowship, a two-year intensive that sees aspiring chefs rotate through four Mina Group restaurants.
Nevertheless, regulars (many of whom work in the industry) have been coming back to this cozy wood-paneled dining room for more than 40 years. The house special is the prime rib, cooked however you like it, and served simply with a baked potato, green veggies, and caramelized shallot jus. There’s no shortage of restaurants filled with kitchen and wait staff that are just doing a job. Our greatest joy is delivering meals that wow you, and this only happens when an entire team of talented professionals works together to put care and consideration into every detail of the dining experience. Providing the Bay Area with the best beef available for almost forty years, Harris’ is a fine-dining, family-run establishment serving legendary dishes like our signature dry-aged Porterhouse, bone-in New York steaks, Maine Lobster and more.
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