Lazy Bear (San Francisco, CA)

Lazy Bear
3416 19th St
San Francisco, CA 94110
Dining date: 11/24/17


Lazy Bear is one of San Francisco’s most unique dining experiences. The restaurant began as an underground supper club in chef David Barzelay’s home; it was wildly successful and became one of the toughest seats in town. The success led to this brick-and-mortar location in 2014. Two Michelin stars later, the restaurant is still going strong.

The evening begins with cocktail hour on the second floor mezzanine. Guests are invited to mingle, sip on a cocktail, and enjoy a few small bites. After cocktail hour, dinner shifts downstairs where there are two large 40-seat communal tables. An open kitchen anchors one end of the tables, providing a close look at the food as it’s being prepared.

We managed to get tickets here for the day after Thanksgiving.


whipped scrambled eggs bacon, maple, hot sauce


marin miyagi oyster redwood, lardo


trout roe arrowhead cabbage, buttermilk, dill


crispy pig head pickled ramp, salsa verde


cape gooseberry soda fermented and fresh


The next courses were all while seated in the main dining room.

spelt & rye dinner roll


celtuce geoduck, pine nut, little gem, green apple


sourdough dumpling tsar nicolai caviar, seaweeds


abalone chicken, onion, sprouts, grains


channel islands halibut turnip, sauce of grilled bones, pumpkin


matsutake egg yolk fudge, wild mushroom broth



dry-aged squab smoky beets, huckleberry, pink peppercorn


apple hibiscus, brown sugar


squash chocolate, maple, coffee


lazy bear cold brew iced coffee


gummy bear spiced pear, olive oil
macaron thai tea, toasted coconut jam
peanut butter pebble chocolate, pepita


The food was very good. Sourdough dumplings were soft and pillowy, complemented by seaweed and topped with vibrant caviar. The abalone “porridge” was another hit with its myriad grains and crispy bits of chicken skin. The mushroom soup was homey and comforting, showing off layers of earthy flavor in both the broth and fresh slices of matsutake. The yolk, poached to a custard consistency, added plenty of richness. And the squash dessert was also a good one, featuring plenty of maple and coffee with a nice textural contrast. Even the cold brew coffee, slightly sweetened with a layer of cream, was memorable. The service was a little bit of a drawback however; sometimes it was excellent and sometimes it fell short. But in all, Lazy Bear presented a very strong meal and a unique experience that I’d recommend.


    1. I think it does add to the experience, especially the aspect where you can go to the open kitchen, observe, and ask the chefs questions as they’re preparing the next dish.

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