Dining

These are the newest restaurants to lunch at the next time you visit San Francisco

If you’re headed to San Francisco this year, these are the hot new eateries to put on your To Eat list
 

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San Francisco may not be America’s culinary capital – that ‘honour’ belongs (arguably) to New York City – but thanks to its diverse, cosmopolitan makeup, its restaurant and bar scene is incredibly diverse and dynamic with plenty of variety, concepts and places that will leave quite the impression. Here’re six new (and some about to be opened) places to check out.

 

1. Kaiyo

Perhaps it’s the liberal use of fresh fish but few cuisines marry better than Peruvian and Japanese. Enter Kaiyo, a 60-seater eatery situated in buzzy Cow Hollow that’s all about celebrating the Nikkei style. Come for the food (more on that in a bit) but also the décor where a 35-foot moss mall, eye-catching leopard wallpaper and chic Parisian style lanterns are all part of the mise-en-scène.

As expected, raw fish dominates the menu: sample the Hokkaido scallop tiradito laced with passionfruit leche de tigre (literally “tiger’s milk”) or the tuna ceviche with puffed quinoa and watermelon.

For meat lovers, bite into the duck breast sashimi with foie gras and corazon, a skewer of beef heart spiked with chimichurri and salsa, while uni lovers will relish its one-bite uni toast, made with sea urchin from Santa Barbara, aji amarillo butter and freshly chopped chives. Wash it all down with any of their cocktails — the Panyo Panyo with pisco, vermouth, rice milk and citrus bitters packs quite the punch.

At 1838 Union St, San Francisco,  tel: +1 415-525-4804. Visit www.kaiyosf.com.

 

2. Kantine

 
 
 
 
 
 
 
 
 
 
 
 
 

Friday’s smørrebrod. #leverpostej #ørred #kartoffelmad #troutsalad

A post shared by Kantine (@kantinesf) on

If you generally turn up your nose at the thought of a sandwich, you’ve clearly not tried the Scandinavian-style smorrebrod delights from Kantine. Located on busy Market Street in what was once a laudromat, the beauty of these open-faced sandwiches lies in the sprouted rye bread that’s made from scratch daily and is deliciously nutty to the bite.

For toppings, pick from traditional pickled herring, citrus and herbed salmon, baby shrimp and cucumber or just order the brunch board, which lets you mix-and-match five or seven items. For non-sandwich lovers, there’s also freshly baked poppy seed pastries, rye porridge with cream and ligonberries, and cinnamon twists that tastes as good as it smells.

At 1906 Market St, San Francisco; Visit www.kantinesf.com.

 

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