Trends shaping San Francisco's dining scene this year

More bang for your buck

Maz Naba, owner of popular Lebanese pop-up Ilna, told Axios he expects to see more restaurants reduce the size and price of main dishes so budget-conscious guests can order more items without overspending.

• "For instance, the 10oz. steak at $56 will potentially be served at 5oz. for $28," he said. "The perception of value will be an important factor for operators. The perception of quantity will be an important factor for guests. People want to try more things, but not to the detriment of their wallets."

Nostalgia on the rise

Charles Bililies, founder and CEO of Souvla, told Axios he expects old-school restaurants and comfort food to gain in popularity as diners show a growing appetite for nostalgic spaces that prioritize familiarity over novelty.

• "The pendulum is swinging back after nearly two decades of tech, screens, and other innovations, and people — especially elder millennials like myself — are craving human connection, a tech-free experience, and a throwback to all the trappings of dining in a bygone, old-school era," he said.
• "You're likely going to see more restaurants evolving those styles, old-school steakhouses, traditional, rustic European dining, a greater emphasis on the overall aesthetic and experience," he added.

Seeking authentic experiences

Janina O'Leary, executive chef and partner at George's Donuts & Merriment in West Portal, said she expects diners will want food that "feels deeply personal again — dishes where you can taste the hand of the chef, the history behind the recipe, and the intention behind every ingredient."

• "Diners want food rooted in heritage, not trend chasing," she added.

Adriano Paganini, CEO of Back of the House Inc. — the group behind restaurants like A Mano, Beretta, Super Duper and Delarosa — said diners are looking for more value across the entire dining experience as service standards rise after years of what he said has been a "bare-minimum, order-taking-only service" born out of the pandemic.

• "In 2026, I think there will be a focused attention on how guests feel: genuine, welcoming hospitality, good pacing, problem-solving, authentic guest interaction and the feeling of being taken care of," he added.

Drinking makes a comeback

Peter Quartaroli, owner of Sam's Grill in downtown, hopes more people will start drinking again as they head back into the office and attend more social gatherings and after-work events.

• "There has been a trend of moving away from alcohol, but I see things shifting back as people start to move back towards socializing," he said. "As people are heading back to work, they are now finding a value with the interactions and opportunity to engage."
• "We are social animals at heart. Times may be tough, but we can find some joy in being out in the world," he added.

The bottom line: Expect the city's dining scene to move away from excess and experimentation toward more experiences that feel familiar.