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Five New Restaurants to Try This Month

St. Vincent pickled eggs

Photo: Pickled eggs at St. Vincent. Photo: © [tablehopper.com](http://tablehopper.com).

Don’t you hate it when you want to check out someplace new for dinner, but your mind goes blank on what’s new? Here’s a little cheat sheet for you, with five new places to dine at.

Central Kitchen and Salumeria

The flour+ water team recently opened these two projects that are in the same corner building in the Mission. Central Kitchen is all about Northern California ingredients and sourcing, with refined plating, a tasting menu, and a welcoming patio. You can also enjoy that patio during the day if you come by for a sandwich from Salumeria (try the roast beef on a Firebrand pretzel roll)—and you can pick up some dry pasta for dinner at home that night.

Dixie 

This spacious new restaurant in the Presidio is from chef-owner Joseph Humphrey, who was previously at Meadowood and Murray Circle at Cavallo Point. His hunger-inducing menu is Southern-influenced (think chicken-fried quail with roasted garlic waffle and spicy cabbage salad). Additional bonuses: a prix-fixe lunch for $19, a chef’s tasting menu, a full bar, and plenty of outdoor seating. 

St. Vincent 

You a fan of wine? How about housemade pretzels, and bone marrow, and quality beer? This casual Mission spot from David Lynch (previously the wine director for Quince) is all about talent: chef Bill Niles, previously at Bar Tartine, and certified Cicerone (beer sommelier) Sayre Piotrkowski (Monk’s Kettle) are also both on staff. Come by for dinner, a bite at the communal table, or even just a glass of something-something at the bar.

A Temporary Offering: FoodLab 

Swing by the Renoir Hotel at 7th and Market and see who’s cooking that day (or night) at FoodLab, which features a rotating lineup of pop-up food vendors. You can keep track on the FoodLab calendar here. (Finish your night, or get it started, with a drink at the neighboring Rio Grande from the Bon Vivants). 

West of Pecos 

There aren’t many restaurants serving Southwestern cuisine in the city, but this Mission restaurant from Dylan MacNiven (Woodhouse Fish Co.) and his brother Tyler has you covered. Chef Leo Varos is a native of Santa Fe, and his menu of Southwestern-inspired dishes includes duck confit flautas, Pecos chili with braised beef, and a green chile burger with three cheeses on a housemade flour tortilla. It’s a good spot for groups, plus there’s a full bar.

 

Marcia Gagliardi is the contributing food editor for 7x7 and author of the weekly Tablehopper e-column and book The Tablehopper’s Guide to Dining and Drinking in San Francisco. Email her at marcia@7x7.com, and read more at tablehopper.com.