The Che Fico family is doing really well these days. The original Che Fico on Divisadero recently turned seven, adding weekend brunch upstairs and private parties downstairs. “It’s better than ever,” chef and owner David Nayfeld says. “It’s unapologetically itself.”
Che Fico Parco Menlo is still going strong, and Che Fico Pizzeria opened outside Chase Center last fall. Nayfeld recently published a cookbook, Dad, What’s for Dinner?, inspired by his daughter Helena. And the Che Fico team is now gearing up for two new restaurants: upscale Tuscan spot Via Aurelia will open in Mission Bay by end of summer and fast-casual Jewish deli Bubbulah will open next month in Menlo Park.
Nayfeld was born and raised in San Francisco, so with his original restaurant now a certified SF institution, he has an even richer appreciation for the classics these days. When the chef dad has a moment, he’s heading out for dumplings, roast chicken, sushi, and more.
Read on for the San Francisco restaurants David Nayfeld loves returning to, and book them all on OpenTable.
This interview has been edited for length and clarity.
Nopa (Nopa)
This farm-to-table icon on Divisadero offers a long bar and double-decker space for feasting on brined pork chops and seasonal produce.
Why David loves it: “It’s my favorite restaurant that’s not mine. I’ve been going there for 15 plus years. The burger, the pork chop, they’re hallmarks of memories of SF. When I was building my own restaurant, after a long day of figuring it all out, I’d just walk into Nopa. I’d see the same bartender, get the same drink, and it made me feel part of the community.”
Zuni Cafe (Civic Center)
The woodfired hearth keeps crackling at this groundbreaking Californian restaurant, known for its legendary roast chicken, shoestring fries, and Caesar salads.
Why David loves it: “Zuni is the epitome of a core food memory of SF. I remember being a young cook and not making very much money. I could still go to Zuni for lunch and get the Caesar salad, pizzetta with ricotta salata, and a glass of rosé. When I’m taking people who I really want to show something quintessentially SF, I start with oysters and Caesar, move on to roast chicken and fries, and end with the flourless chocolate cake.”
House of Prime Rib (Van Ness)
At the old-school steakhouse with red booths and white tablecloths, prime rib careens through the dining room on rolling carts.
Why David loves it: “HOPR is the place to go when I feel like I’ve earned that big, beautiful, juicy piece of prime rib; the baked potato with tons of butter, bacon, and chives; and that double Manhattan—you order one Manhattan and basically get two, right? I love that the servers have been there forever, and the warm bread, tableside salad, and cold fork. Those things are of a bygone era and feel special.
Kokkari Estiatorio (FiDi)
This beloved Greek restaurant centers on a rustic hearth, and you can taste the smoke tendrils through the lamb, fish, veggies, and dips.
Why David loves it: “I love restaurants that have been lived in, are unpretentious, and know what they stand for. Their moussaka, octopus, and spanakopita are really great. I love the service and the decor with all the muted wood tones and hearth oven.”
Harborview Restaurant & Bar (Embarcadero)
Come for the dumplings and stay for the bay views at this upscale dim sum destination perched on a second story above the Embarcadero.
Why David loves it: “That place has saved my life so many times. Where else can you get a group of 12 people together, last minute, and have a real dining experience? It’s got incredible dim sum from a lifelong restaurant family and it shows. I brought my entire family there for Mother’s Day. And you know that water view is awesome.”
AKIKOS (SoMa)
The original omakase experience in SF moved into a stunning and modern home at the base of a high rise in the East Cut in 2023.
Why David loves it: “I was a fan of the old location, too, and the new location is more swanky and high end. Ray [Lee] is such an incredible sushi chef and what a spectacular experience. Those little dishes, like the tartare and shokupan with caviar, and the fish is always beautiful and remarkably well seasoned.”
State Bird Provisions (Western Addition)
This New Californian icon has held a MICHELIN Star for many years, thanks to its dim sum–style service and inventive small plates.
Why David loves it: “Stuart [Brioza] and Nicole [Krasinski] are visionaries. These chefs aren’t trying to be creative, they are creative, it flows through them. It’s unique, remarkably delicious, and a fun concept. What a perfect SF restaurant—dim-sum style totally feels SF.”
HK Lounge Bistro (SoMa)
After a fire, this dim sum classic moved and reopened in a sunny cafe in SoMa. Lifting a lid off a bamboo steamer remains just as magical as ever.
Why David loves it: “When Hong Kong Lounge burned down, it was one of the saddest days of my entire life. Then finally after years, they reopened with the same team in SoMa, and it’s just as good. It’s an unassuming storefront, but if you know, you know. The baked pork buns are without a doubt my favorite and not enough people order the dried scallop fried rice.”
Seven Hills (Russian Hill)
The beloved Italian neighborhood gem serves fresh handmade pasta and farmers’ market treats while the cable car trundles by.
Why David loves it: “They nail the things you need to nail as an iconic neighborhood restaurant. The service is warm, the food is well executed. It stands the test of time. They don’t try to follow a trend. All the pasta dishes are super well done and their meat dishes are really delicious.”
Foreign Cinema (The Mission)
This bohemian enclave still twinkles with seafood towers and seasonal menus while old movies flicker on the back patio.
Why David loves it: “What a great atmosphere, with a movie playing on the back wall, and the classic dishes like the fried chicken. The interior courtyard is the best, especially if you can catch it on a September or October night.”
Niku Steakhouse (Design District)
Recently reopened following a fire, the only MICHELIN-Starred steakhouse in SF is dark, sexy, and dedicated to the art of wagyu.
Why David loves it: “I just went for the first time a few months ago and sat at the open kitchen. The attention to detail and service were spot on. It’s an incredible place to celebrate something. Beyond the steak, the little bites were excellent.”
Becky Duffett is a food writer living and eating in San Francisco. Her work has appeared in Food & Wine, Bon Appétit, The New York Times, the San Francisco Chronicle, and Eater SF.
