Lazy Bear began as a supper club, and it has never quite lost its dinner-party spirit. Chef David Barzelay started it in his San Francisco apartment in 2009 before opening a permanent location in the Mission District in 2014. Plaid accents and little notebooks for diners to scribble in set the tone for his ambitious, playful approach to fine dining.
The two-Michelin-starred restaurant has since moved from two long communal tables to individual seating. A renovation in 2024 updated the dining room and kitchen. Set in a two-level warehouse with an open kitchen, the dining room is sophisticated and slightly theatrical without feeling stuffy. Guests are invited to cozy up upstairs over desserts and drinks after dinner.
On the menu, Americana, childhood memories, and sharp technique make for a seriously good time. The seasonal tasting menu has featured dishes such as whipped scrambled eggs with bacon and hot sauce, and grilled trout with green strawberries.
The wine program is a passion project for beverage director Thoger Petry, whose list includes more than 2,000 selections and an especially deep collection of mature California vintages. Beverage pairings cost $175, with a premium option at $500. Dinner tickets are currently $320 per person before beverages, tax, and service.
“Restaurants really thrive and survive on excitement,” Barzelay says. “If we’re having fun, diners feel that, and they have fun, too. As long as we can keep things exciting and joyful for our teams, I believe we’re going to continue to be successful.”
