Barzelay’s culinary journey has been anything but conventional. Born in Tampa, Florida, he initially pursued a career in law, graduating from Georgetown Law School and working as an intellectual property attorney. However, his passion for cooking grew as he began to host increasingly elaborate dinner parties for friends. When the 2008 financial crisis led to his layoff, Barzelay seized the opportunity to pivot into the world of fine dining, staging at renowned restaurants such as Mission Street Food in San Francisco, McCrady’s in Charleston, and Aldea in New York.
In the same year, Barzelay launched an underground supper club in his apartment. Using the name Lazy Bear—created by rearranging the letters of his surname—the concept quickly gained traction, its growth prompting a move to a warehouse before a permanent home was found in the Mission District in 2014. Entirely self-taught, Barzelay is known for his inventive techniques and for crafting dining experiences that focus on social interaction and nostalgia. His efforts have earned him widespread acclaim, including recognition as a Food & Wine Best New Chef in 2016. Barzelay’s dedication to storytelling through food continues to inspire and redefine fine dining.
Restaurant
Lazy Bear is not just a restaurant; it’s a modern American dinner party reimagined. Located in San Francisco’s Mission District, the bi-level space combines rustic charm with sophisticated design. Features include picnic-style Wyoming elm tables, retro summer camp memorabilia, and an open kitchen, fostering a sense of nostalgia and togetherness. The dining experience begins on the mezzanine, where guests enjoy cocktails and appetizers like duck-confit hushpuppies. They then move downstairs to communal tables for a theatrical, multi-course extravaganza. The menu changes with the seasons and often includes foraged ingredients, preserved items, and nostalgic flavors presented with modern flair. After each dinner, guests leave with a personalized 'field guide' menu to remember their experience.
Opened in 2014, Lazy Bear earned a Michelin star during its first year of eligibility, with an upgrade to two stars arriving the following year. Numerous other recognitions for its immersive dining concept include multiple James Beard Foundation nods. Meanwhile the restaurant’s wine program, led by Jacob Brown, has garnered accolades for its impressive selection, most recently becoming a Wine Spectator Grand Award Winner in 2024. With its unique atmosphere and exceptional cuisine, Lazy Bear has become a cornerstone of San Francisco’s gastronomic scene.
Recipes and dishes
Barzelay’s culinary philosophy revolves around storytelling, seasonality, and nostalgia. His tasting menus at Lazy Bear are a journey through time and place, featuring dishes that draw inspiration from childhood memories and the local landscape. Signature creations include smoky scrambled eggs served as an amuse-bouche, A5 Wagyu ribeye with oxtail and sour cherry tart, and a trio of oysters presented raw, broiled, and fried, with creative accompaniments. The menus often incorporate foraged ingredients like miners’ lettuce, ramps, and wild pea shoots, as well as preserved elements from past seasons. His technique-driven approach allows him to elevate traditional flavors while preserving their essence. For example, his charred onion broth with ham and egg yolk blends rustic simplicity with refined execution.
