Waterbar sits on the Embarcadero with sweeping views of the Bay Bridge and one of the most celebrated sustainable seafood programs on the West Coast. Co-owned by Pat Kuleto, Mark Franz, Pete Sittnick, and Executive Chef Parke Ulrich, the restaurant is as striking inside as it is outside, with cascading oyster bars and tall cylindrical aquariums.
True Food Kitchen is a wellness-driven restaurant group founded on the anti-inflammatory principles of Dr. Andrew Weil, built around the belief that food should nourish the body as much as it satisfies the palate.
The Progress is the family-style companion to State Bird Provisions, and shares the same foundation: deep relationships with California farmers, whole-ingredient discipline, and a belief that great cooking starts long before anything reaches the kitchen.
The Plant Café Organic has spent over 20 years making the case that clean, organic food should be the norm, not the exception.
The Albright is a two-generation family story rooted in the Santa Monica Pier. Yunnie Kim Morena’s parents emigrated from Korea and opened SM Pier Seafood in 1977, running it for 35 years before passing it to Yunnie and her husband Greg.
Station House Café has been a fixture at the entrance to Point Reyes National Seashore for over 60 years, feeding locals, hikers, and travelers since 1964.
SSAL, which means “uncooked rice” in Korean, is a modern fine-dining restaurant on Polk Street. Founded in 2019 by husband and wife Junsoo and Hyunyoung Bae, the restaurant is their personal way of sharing Korean heritage through the best of Northern California’s seasonal ingredients.
Sorrel, on Sacramento Street in Pacific Heights, has set a high bar for seasonal Cal-Italian cuisine since opening its permanent doors in 2018.
Sipeos brings new energy to Walnut Creek’s Broadway Plaza as the Bay Area’s first vegetarian Mediterranean restaurant and bar.
Shojin offers a mindful dining experience that goes beyond the usual idea of vegan food. Inspired by the ancient Japanese tradition of shōjin-ryōri, the cuisine of Buddhist monks, Shojin believes that food can heal the soul.
