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A glowing Calacatta Viola raw bar piled with oysters anchors the room at this seafood-forward French restaurant in the Design District. David Barzelay of Lazy Bear calls it "big tent French," meaning classic technique with detours through New Orleans and the French West Indies. The room moves through moody lit spaces, plush banquettes, and people-watching booths, and the vibe lands closer to "one more round" than white tablecloth.
The awards strongest first
- The Infatuation The Hit List: New San Francisco Restaurants To Try Right Now
- Condé Nast Traveler The 25 Best Restaurants in San Francisco for Casual Diners, Twelve-Course Tasting Counters, and Late-Night Eats
One number, weighted & current 77
How we scoreThe dishes from the writeups
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Oysters
“Dish to order: Oysters and crudo from the raw bar”
Condé Nast Traveler -
Crudo
“Dish to order: Oysters and crudo from the raw bar”
Condé Nast Traveler
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