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Restaurant Website: http://www.wexlerssf.comGoogle Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=568+Sacramento+St.,+san+francisco&sll=37.784825,-122.400055&sspn=0.204586,0.303497&ie=UTF8&hq=&hnear=568+Sacramento+St,+San+Francisco,+California+94111&z=17

The undulating sculpture that hangs from the ceiling at Wexler’s resembles a dinosaur skeleton a la New York’s American Museum of Natural History, but the rest of the room is pure modern—a back-lit bar, low lighting and a crowd that tends toward downtown post-work (not surprising, given its location in the heart of the Financial District.

Eats:What's on your menu.: <p>To call this Southern food wouldn’t be right, and this certainly isn’t a barbecue joint. Rather, it’s a hybrid of fine dining technique (which chef Charlie Kleinman honed during his days at Fifth Floor) and local ingredients, with elements of regional barbecue tossed in the mix. So you’ll see hush puppies and green tomatoes on the menu (the latter as a chutney for chicken live pâté), skate wing with a pulled pork filling and coleslaw and black-eyed peas as side dishes, but don’t go expecting racks of ribs or giant piles of brisket—it’s not that kind of place.</p>

Restaurant Website: http://www.zareflytrap.comGoogle Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=606+Folsom+St.+San+Francisco&sll=37.753751,-122.407608&sspn=0.00928,0.013304&ie=UTF8&ll=37.786216,-122.396944&spn=0.009276,0.013304&z=16&iwloc=A

Those who remember the original Fly Trap, that bastion of classic San Francisco cuisine, will recognize this dining room; little has changed, decor-wise, since chef-owner Hoss Zaré took over. Walls are still a brilliant red and botanical prints still decorate the walls.

Eats:What's on your menu.: <p>While the interior design may not have changed much, the menu has been given a complete overhaul. Gone are the liver and onions and the Hangtown Fry, replaced by Hoss Zaré’s masterful Persian techniques and ingredients, such as braised lamb shank with pickled grapes, oversized meatballs stuffed with myriad delights and silky eggplant in a sun-dried yogurt sauce with walnuts</p>

Google Maps Link: http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=amber+india+sf&fb=1&split=1&gl=us&cid=0,0,10119862251705139471&ei=bk6jSY_xCIGEsQPc3ey0Ag&ll=37.788132,-122.40454&spn=0.00658,0.013261&z=16&iwloc=A

In contrast to the typical SF curry joint, Amber India is positively fancy—white tablecloths, expanses of marble and an upscale cocktail lounge fill the space, located on Yerba Buena Lane between the Four Seasons and the Westfield SF Centre. Peninsula dwellers will recognize this restaurant’s name: There is one location in Mountain View and a second in San Jose.

Eats:What's on your menu.: <p>Amber India straddles the line between traditional and modern Indian fare, which means that you’ll find butter chicken (similar to tikka masala) and korma on the menu, alongside contemporary takes on Indian, such as the spinach-and-walnut raita and coconut-milk-steamed mussels with tomato and ginger. At lunch, the classic Indian buffet is available.</p>

Google Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=luce,+++sf&sll=38.056742,-122.365723&sspn=0.776381,1.722107&gl=us&ie=UTF8&ll=37.817921,-122.406578&spn=0.103603,0.215263&z=12&iwloc=A

The in-house restaurant of SoMa’s new Intercontinental hotel, Luce (Italian for “light”) takes advantage of its corner location with floor-to-20-foot-ceiling windows that flood the spacious room with sunshine. Modern silver pendant lights and white leather booths add to the airy feel.

Eats:What's on your menu.: <p>Chef Dominique Creen (named a “chef to watch” in 2007 by Esquire) recently returned to San Francisco after stints in Indonesia and L.A; the Frenchwoman has created a menu for Luce that showcases her global experience while taking advantage of the best locally sourced products. Lamb (chops and cheeks) is served with a Moroccan-style apricot tagine; a pristine piece of John Dory is accompanied by classic French artichoke barigoule—a kumquat escabèche adds a nouveau twist. For dessert, order the signature “study of chocolate,” a five-way variation on the theme, paired with a glass of grappa off of a (100-plus bottle) list.</p>

Google Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=4+Mint+Plz,+San+Francisco,+CA+94103&sll=37.782739,-122.407898&sspn=0.006207,0.013454&gl=us&ie=UTF8&ll=37.787335,-122.407908&spn=0.012413,0.026908&z=15&iwloc=addr

The Maktub Group’s restaurants are familiar fixtures in the city’s dining scene (Chez Maman and Chez Papa Bistrot, as well as Couleur Café and Bossanova). With Chez Papa Resto, the first restaurant to open on the remodeled Mint Plaza, the team is up to its old tricks, serving food that’s Provençal in spirit, but in a loungey downtown location. A lovely outdoor patio is the best spot downtown for an alfresco lunch or dinner on the (rare) warm SF evening.

Eats:What's on your menu.: <p>Longtime Maktub Group chef David Bazirgan heads up the kitchen, demonstrating a fine balance of classical training and think-outside-the-box preparation. You’ll see on the menu many of the ingredients you’d expect to discover in the South of France (lamb, olives and lavender among them), married with good French technique—the resulting dishes are expertly executed versions of such classics as lamb daube, bouillabaisse, steak frites and roasted chicken.</p>

Google Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Yoshi's+,++sf&sll=37.839886,-122.44812&sspn=0.097336,0.215263&gl=us&ie=UTF8&ll=37.801375,-122.415161&spn=0.048693,0.107632&z=13&iwloc=A

Adjacent to the jazz club of the same name (and, yes, a sibling of the Oakland Yoshi’s), this vast restaurant, seating nearly 400, has soaring ceilings, a second-story lounge and an elegant private dining room, separated from the main room by panels of frosted glass. You can’t miss the open kitchen—take a look in for an impressive behind-the-scenes peek at the mastery behind the meal.

Eats:What's on your menu.: <p>Refined Japanese is the order of the day at Yoshi’s, where chef Shotaro Kamio offers a veritable treasure trove of unusual ingredients, including fish selections flown in daily from the Tokyo’s famed Tsukiji fish market. Spare, elegant presentations and delicate flavors are the defining features of the offerings, which go far beyond the typical sushi rolls. Sparkling-fresh sashimi and meats cooked in the wood-fired oven are particularly special.</p>

Google Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bar+Jules+sf&sll=37.805715,-122.436275&sspn=0.052624,0.106087&gl=us&ie=UTF8&ll=37.781739,-122.426534&spn=0.01238,0.026522&z=15&iwloc=A

Next door to Suppenküche, Bar Jules is seriously diminutive, with only a handful of tables and a few seats at the bar, facing the open kitchen. Designed by the same team that created Boulettes Larder, the space has a cozy feel underscored by ochre-and-turquoise walls.

Eats:What's on your menu.: <p>Picky eaters needn’t apply. At Bar Jules, you’ll eat what hands-on chef/owner Jessica Boncutter tells you to eat. The brief menu changes daily (it’s posted on the website) and features only a handful of options—a starter of freshly picked Dungeness crab on garlic-rubbed toast, a rib-eye steak with wilted greens or a bowl of seafood stew. It’s all straightforward, simple and, of course, seasonal, with all the appeal (and the quirks) of dining in the home of a good friend who happens to be a terrific cook.</p>

Google Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Sens++,+sf&sll=37.776821,-122.418594&sspn=0.052644,0.106087&gl=us&ie=UTF8&ll=37.812903,-122.407608&spn=0.052619,0.106087&z=13&iwloc=C

The cavernous space that has played host over the years to Monte Cristo and, before that, Splendido, has been reborn (again) as Sens. The rustic room, with wooden doors, heavy beams and a vaguely Mediterranean feel, also has a brilliant only-in–San Francisco view of the Ferry Building’s red neon sign.

Eats:What's on your menu.: <p>The food here is Cal-Med by way of North Africa—hot spices and robust lamb preparations, from foie-gras-stuffed meatballs to skinny merguez sausages and Flinstonian chops, are well-represented—we’re also fans of the flatbread topped with long-cooked greens and crescenza cheese. Desserts employ savory ingredients to great effect—chocolate cake is surrounded by a silky chocolate sauce and a scoop of cardamom ice cream. A bit cerebral, maybe, but sweet just the same.</p>

Google Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=alegrias.,+sf&sll=37.755397,-122.505605&sspn=0.00609,0.013454&gl=us&ie=UTF8&ll=37.83609,-122.434731&spn=0.103578,0.215263&z=12&iwloc=A

Framed photos on the walls, chairs with floral-printed slipcovers and random knickknacks scattered about read more “auntie’s dining room” than the Marina. Maybe that’s why this homey, family-owned Spanish restaurant remains under the radar in its own neighborhood but attracts diners from all corners of the city.

Eats:What's on your menu.: <p>Start your meal with a fruity pour of sangria before grazing your way through a parade of hot and cold tapas. Regulars return for crab cakes, patatas bravas, brandy-flambéed Manchego cheese and empanadillas. The paellas—try the Valenciana with chicken and seafood—also have a loyal fan base. For something truly unique, the Catalan spinach pairs wilted greens with currants, apples and the crunch of pine nuts.</p>

Google Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=alive,+sf&sll=37.829311,-122.412415&sspn=0.09735,0.215263&gl=us&ie=UTF8&ll=37.818192,-122.434044&spn=0.051801,0.107632&z=13&iwloc=A

A handful of tables fill this former coffee shop reincarnated with Buddha statues and fountains, which act as the perfect backdrop for an enlightened, vegan experience. The hushed servers moving at a relaxed pace add to the ambiance. Devotees adore the heated garden, which is a true escape from the rush of Lombard Street. If you don’t make it out to the Marina, you can try Alive!’s concession stand at the Ferry Plaza Farmers Market on Tuesdays, Thursdays and Saturdays.

Eats:What's on your menu.: <p>Those unfamiliar with eating raw should ready themselves for menu items like zucchini ribbon “noodles,” avocado-summer squash soup with almond “cream” and a salad topped with a “tuna” pate made from sunflower seeds, miso and kelp. The notable lasagnas include several intricately spiced layers of raw marinara sauce, mushrooms (or other vegetables), pesto and nut purée. And who knew that raw cheesecake made with nut crusts could give the baked version such stiff competition?</p>