The Most Exciting Restaurants in San Francisco Right Now
The gist: Husband-and-wife team Nick Cobarruvias and Anna Sager Cobarruvias opened this follow-up to their acclaimed Mission restaurant, Son’s Addition, in May. Chef Nick, who did stints at Jardiniere and Marlowe, is channeling the comfort foods of his childhood in the form of thoughtfully sourced, carefully executed Mexican dishes and a tequila- and mezcal-centric drinks menu. The simple space is sparse yet lively thanks to family photos on the wall, a tropical mural, and festive, blue papel picado adorning the ceiling.
The food: House-made masa is the star of the show here, which Chef Nick nixtamalizes in-house for freshly made tortillas, tostadas, and more. Sample it in the form of tacos loaded with slow-cooked beef and laced with guajillo chile or roasted sweet potato; a huarache topped with avocado and maitake mushrooms; or starters including fresh salsas and aguachile. Larger dishes include hamachi collar topped with tomatillo salsa and a pork tenderloin served with a pecan-based mole. Don’t skip the charred cabbage, seasoned with chile de arbol, pecan dukkah, and smoked bone marrow.
The cost: Starters are $7-$16, tacos and tostadas are $11-$12 and mains are $18-$26