Here are SF diners' most-loved restaurants
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Illustration: Allie Carl/Axios
OpenTable's Top 100 list of the best restaurants in the U.S. features four San Francisco spots selected by diners as the best of the best.
🍸 The House of Prime Rib: A true San Francisco classic loved by city-dwellers and visitors alike. It's the perfect old-timey place to savor an extra cold dry martini as a generous hunk of prime-rib is carved tableside.
- 1906 Van Ness Ave.
- Open 4:30-10pm daily.
Pro tip: Reservations are often booked a year in advance, but you can likely snag a spot if you're willing to wait since walk-ins are accepted nightly. You can also call ahead to ask if there are any day-of cancellations.
👑 Four Kings: Located in the heart of Chinatown, this nostalgia-inspired Cantonese concept exploded in popularity after opening in March, winning accolades as Eater SF and Esquire's Restaurant of the Year. Former Mister Jiu alums are serving up Hong-Kong inspired dishes from their childhoods, with a fine-dining twist.
- 710 Commercial St.
- Open 6pm - 11pm Monday through Thursday, closed Tuesday and Wednesday.
If you go: Book a reservation ahead of time. Slots become available three weeks in advance at midnight.
🇬🇷 Kokkari Estiatorio: A FiDi institution, this modern Greek restaurant known for its rotisserie and wood-fired roasted meats hopes to bring you a feast "fit for the gods."
- 200 Jackson St.
- Open 11:30am - 2:30pm for lunch Monday through Friday and 5pm - 10pm for dinner Monday through Sunday.
- Reservations can be made up to two months in advance.
✨ The Progress: Be prepared to throw down some cash at this Michelin-rated gem in the Fillmore that specializes in what they call a "[w]holistic approach to modern rustic cooking," where no part of an animal or vegetable goes to waste.
- 1525 Fillmore St.
- Open 5:30 - 10pm daily.
- Reservations can be made up to 30 days in advance.
Pro tip: Celebrating a special occasion? You can book a special accommodation, such as a cake, candles or welcome gift, to accompany your dinner here.
