SF Bay Area Restaurants with a Celebratory Vibe

By Emma Krasov. Photography by Yuri Krasov

Many of the San Francisco Bay Area restaurants are not just places to eat and drink. Even though famous for their indisputable culinary excellence, these exceptional eateries offer multilayered and nuanced experiences with their whimsical ambiance, historical charm, unique character, and enviable city views. Perfect for intimate dinners for two as well as for corporate lunches and memorable family occasions, these restaurants are varied and dedicated to Northern California cuisine, comprised of a multitude of local, reginal, national, and international flavors.       

Pippal Dublin

A positively palatial interior design with gorgeous furnishings, draperies, and chandeliers; the most accommodating, skillful service; and the many authentic Indian cuisine preparations based on California’s fresh and bountiful ingredients await at the recently opened Pippal Dublin—a new luxurious establishment from the husband-and-wife team of the Bay Area restaurateurs Jatin Bunty Grewal and Carolina Grewal and the famed Rivaaz Hospitality.

With background in fashion modeling, Bollywood cinema and television, and with a true passion for the Indian cuisine in its many wonderful representations, the Grewals bring their artistic approach and cultural references to the new restaurant, located at Waterford Plaza in the city of Dublin—the heart of the Tri-Valley.

“Our vision is to elevate the perception of Indian cuisine by offering a distinctive, multi-sensory experience that captures the art of storytelling on every plate,” says Jatin. “We’re thrilled to open our newest concept in the Tri-Valley because it’s a dynamic, growing community that values culture, innovation, and connection – the perfect place to introduce a fresh perspective on Indian dining.”

“For us, the food and the atmosphere are inseparable.” adds Carolina, “Every dish tells a story while the space brings that story to life. At Pippal Dublin, we want our guests to feel transported: to savor the richness of India’s regional cuisines while being embraced by an atmosphere that is celebratory, glamorous, and full of warmth.”

The proprietors’ vision is fully supported and implemented by the master-chef Munish Rana, originally from Delhi, India—an expert in regional cuisines, experienced in preparing both upscale and everyday dishes prevalent in different areas of the country.

The menu reflects the diversity of culinary traditions of India. A starting stunner, Live Chaat Trolley, prepared tableside, yields a plateful of street food staples, supplemented with various chutneys and yogurts. Small plates include a vegetarian Siddu (fermented steamed bread stuffed with ground walnut and green peas) from the state of Himachal Pradesh in the northern part of India; several fish preparations, like Kolkata Fish Cutlet from West Bengal, and Fish Bhel (tuna mixed with puffed rice and pomelo-ginger chutney) from Mumbai; Pathar Ke Kebab of lamb cooked on a stone slab with mint-garlic chutney and coriander from the city of Lucknow in Uttar Pradesh); Pork Belly from Goa, roasted in tamarind glaze with purple potatoes, cabbage, and roasted peanuts, and many other mind-boggling choices. 

Among the traditional curries, Chicken Chettinad Curry (koftas simmered in gravy with stuffed boiled egg, curry leaf, and chili oil) from the southern state of Tamil Nadu and Mango Alleppey Fish & Prawn Curry from Kerala are definite standouts, while Laal Maas (spicy goat curry with chili oil) from the largest Indian state of Rajasthan will please the palate of the hot-and-spicy fans. A great counterbalance to this fiery dish is a vegetarian Paneer Parat—a delicate six-layered cheese tart in savory roasted tomato gravy with coconut chili oil and curry leaf. 

This gustatory journey through the Indian subcontinent is mightily enhanced by the bar’s cocktail program, inspired by the country’s landmarks. With names, like Taj Mahal, Kashipur Barracks, Gurgaon Border, etc. the original, created in-house mixes are inventive, unusual, and make great matches to the ingredient-rich foodstuffs. Even a simple shot of bourbon comes with a fun little addition—a clip-on of a paper cone with caramelized popcorn!

Signature desserts at Pippal Dublin feature amazingly light and delicate treats, like Daulat Ki Chaat made of milk with saffron and cardamom, and Payasam, the classic South Indian pudding with milk, vermicelli, cardamom, nuts, and dry fruit.

While the main dining room with a bar is spacious enough to sit large parties, the restaurant also offers a dedicated private room for family events, corporate functions, and community gatherings, and a chef’s tasting room—all exquisitely decorated by Simran Chana, a Mumbai-based architect of Design Research, and a personal friend of the Grewals for nearly two decades.

“It’s been an emotional journey,” says Chana, “to create something this meaningful for a friend.” With extensive background in international interior design, Chana managed to combine the elements of Gilded Age glamour, contemporary art pieces, and posh tableware in a welcoming setting that exudes the joy of life and distinctly celebratory vibes. 

Pippal Dublin is located at 4500 Tassajara Road, Suite C in Dublin, California. More information and reservations at www.pippaldublin.com.

Fang

San Francisco has no shortage of Chinese restaurants, but the public’s interest is consistently high when it comes to Fang, located in the SOMA (South of Market) district, where the neighboring hotels, conference venues, large office buildings, museums and art galleries create an enclave, densely populated by the energetic mix of the working locals and business and leisure visitors to the city.

Kathy Fang, chef/owner of the restaurant, says that some guests of the city, like conference attendees from places as far away as Brazil and Europe, who have tried her cooking once, come back and ask for their favorite dish years after their first visit. She tries to keep the crowd-pleasers on the menu, but the family tradition dictates cooking with only fresh market ingredients, derived from the California’s seasonal bounty.

Coming from the culinary dynasty, Kathy follows her parents’ mode of operation. When Peter and Lily Fang opened their first restaurant, House of Nanking, in San Francisco back in 1988, their innovative approach was immediately noted by the local gourmands, and the many tourists frequenting the historic Chinatown.

“We like to keep all our ingredients fresh, local, and seasonal which is why our menu changes quite often,” state the Fangs. “Unlike other Chinese restaurants where the menu stays the same for as long as it’s been open, serving the same sautéed broccoli dish or the same orange chicken dish for the past 10 years, we change our dishes constantly to make things new and exciting for our customers. For example if asparagus is in season, then we serve different asparagus dishes to showcase the asparagus… Our food is experimental, exciting, and new, something that one would not normally associate with Chinese food [available] in the city.”

Throughout the many years of its continuous operation, House of Nanking acquired extreme popularity, grew larger, became known as a place where Chef Peter orders for his guests, meets their requests, and exceeds expectations; and collected multiple awards, media mentions, and celebrity accolades.

After the Fangs opened their new restaurant, Fang, in 2009, and Kathy became an Executive Chef at the artfully decorated new venue, the family continued their tradition of dedication and creativity in serving the best of the season unique dishes alongside the authentic creations the diners came to know and appreciate. 

Earlier this year, a father-and-daughter team, Chef Peter Fang and Chef Kathy Fang, put their heads together in producing their long-anticipated first book that included their family history as well as their restaurant recipes and cooking techniques, “House of Nanking: Family Recipes from San Francisco’s Favorite Chinese Restaurant,” published by ABRAMS.

The official release of the cookbook has been recently celebrated at the Fang with a crowd of long-term restaurant fans, and with participation from the local spirit distributors and chocolate makers. On the menu, offered to the guests, there were signature dishes, highlighted in the book—Nanking’s Sesame Chicken Skewer, Steamed Chicken Dumplings, Crispy Onion Cakes, Fang’s Crispy Honey Chili Short Rib Skewer, Steamed Har Gow, Crispy Vegetable Eggrolls, and Steamed Custard Buns.

Fang is located at 660 Howard Street, San Francisco, California. More information and reservations at https://www.fangrestaurant.com/.

House of Nanking is located at 919 Kearny Street, San Francisco, California. More information at https://www.houseofnankingsf.com/.

“House of Nanking: Family Recipes from San Francisco’s Favorite Chinese Restaurant,” signed copy of the book can be acquired here: https://fangkitchen.com/products/house-of-nanking-cookbook-family-recipes-from-san-franciscos-favorite-chinese-restaurant-signed.

Sam’s Grill & Seafood Restaurant

Port Wine Fest, an extensive degustation and an outright celebration of Portuguese wines, visited San Francisco at the end of September as part of a multi-city U.S. tour. In the course of the festivities, this reporter was lucky enough to meet with a legendary oenologist António Saraiva of Dom Rozès, one of the oldest Port houses in the Douro Valley wine-producing region—the largest mountainous viticultural area in the world—for lunch and a tasting of the rarest Dom Rozès 50-Year-Old Port.

To match the importance and the historical significance of the 50-year-old port, Sam’s Grill has been chosen as the fitting restaurant for our lunch encounter—a shining star in the San Francisco’s collection of venerable historic eateries. Even amid the embarrassment of riches in our city’s culinary scene, Sam’s Grill is a standout that offers an experience of unique ambiance, excellent service, and a distinctly San-Franciscan traditional meal, like freshly caught fish cooked to order, and masterfully prepared meats akin to a special Grilled Hanger Steak with seasonal vegetables.

The history of Sam’s Grill goes back to 1867, when Michael Molan Moraghan began selling fresh oysters from San Francisco Bay at his stall at the base of California Street. In the former open air market where vendors hawked fresh seafood, “The Oyster King” has founded an institution that today is a staple of the city’s Financial District with its high-rises and high-energy crowds. All kinds of celebrities representing political and cultural power have visited Sam’s Grill in the years past, and many prominent figures are coming here today, knowing that an “old-fashioned eating house with old-fashioned waiter service” won’t disappoint.  

During our encounter, António Saraiva, one of the most influential voices in contemporary port winemaking, introduced the pinnacle of Dom Rozès’ heritage—a result of five-decades maturing and masterful blending of barrel-aged tawnies, including some parcels from 1935. Founded in 1855, and now part of Vranken-Pommery Monopole, Dom Rozès takes pride in its amber-colored port with aromas of espresso, dried fids and nutmeg; cherry and caramel flavors, and a long soft finish—beautifully bottled, packaged in a special gift box, and available in extremely limited quantities. Each bottle of this exceptional port is hand-sealed with wax and stamped with a company logotype.

Bordeaux-trained, and for over two decades a President of Dom Rozès, Saraiva brought to the Port Wine Fest several of the company’s ports that enter the U.S. market with excellent characteristics of high quality and affordability: Rozès Colors Collection White Reserve $25, Rozès Colors Collection Red Reserve $24, Rozès Infanta Isabel 10 Years Old $35, Rozès 20 Years Old $58 as well as Douro wines: Terras do Grifo White 2024 $15, Terras do Grifo Red 2021 $20, and Terras do Grifo Red Reserve 2020 $20.

“I’m running a company. We have to develop a reputation in the U.S.,” said Saraiva during our interview. “We have to create confidence in our product, and to honor that confidence.”

In the course of the Port Wine Fest, a master class on Portuguese wines’ immersive tasting and food pairing from local Portuguese chef Telmo Faria has been presented by Danielle Kuzinich of the San Francisco Wine Society at The Cube.The class attendees, and later the general public at a consumer tasting, were able to experience the incredible wine from 44 Portuguese producers of different wine regions, and working in diverse styles, paired with typical Portuguese bites from the chef—Bolo de bacalhau (salt cod and potato turnover), Salada de marisco com feijão frade (grilled calamari and shrimp salad with black-eyed peas), Mini bifanas (pork tenderloin in a garlic wine sauce on a roll), and the world-famous Pastel de nata (Portuguese custard tart).   

Port Wine Fest information is available at https://portwinefest.com/en.

Sam’s Grill is located at 374 Bush Street, San Francisco. More information at https://samsgrill-sf.com/.

San Francisco Wine Society information at https://www.sanfranciscowinesociety.com/.

The Cube is located at 345 Montgomery Street, San Francisco. More information at https://www.cbre.com/properties/properties-for-lease/office/details/US-SMPL-54744/the-cube-345-montgomery-street-san-francisco-ca-94104.

Waterbar Restaurant

Situated on the most attractive San Francisco’s waterfront, Waterbar Restaurant is perfect inside and out with its columnar fish tanks between the tables in the main dining hall, golden glass globes above the bar area, and the views of the San Francisco Bay, Treasure island, and the Bay Bridge from its outside terrace.   

Suitable for all kinds of celebrations, the spacious multi-level restaurant hosts quite a few signature annual events, like a popular OysterFest that is usually happening in an open space between Waterbar, famous for seafood preparations, and its sister property, EPIC Steak, which specializes in meat dishes. This year’s OysterFest 2025 benefited the Marine Mammal Center of Sausalito, California—a leader in marine mammal rescue and rehabilitation, and ocean conservation, which turned 50 this year.

Implemented in 2014, Waterbar’s charitable program, Oyster Give Back, raises funds for Napa Valley Community Foundation, Cancer Prevention Institute of California, Make a Wish Greater Bay Area, and other similar organizations.  

None of it would’ve been possible without the restaurant’s commitment to the highest quality food, drink, and service—first and foremost. While the seasonal crops and catch-of-the-day change with time, thanks to the year-round Northern California farms and fisheries, there are always some outstanding choices on the menu that would satisfy any palate.

Hamachi Sashimi presents the young yellowtail open-ocean raised in Southern Japan, garnished with confit of Early Girl tomato and crispy capers. Sea Urchin Linguini plate with sea urchins, harvested near Santa Barbara, California, is served with a bone marrow and seasonal vegetables. And no Waterbar starter is complete without the Housemade Milk Bread with watermelon radish, chervil butter, and sea salt. 

Among the many mouth-watering main courses, Roasted Northern Halibut, caught in Sitka, Alaska, comes on top of ricotta-stuffed eggplant, Brandywine tomato, and basil aioli, while Whole Roasted Pork Loin Chop from Sakura Pork in Iowa is supplemented with Anson Mills grits and tomato-braised wide-pod Romano beans.

The cocktail list includes original libations, like Waterbar Proprietary Old Fashioned, mezcal-based Haru-Vera with nigori sake, shiso, lime, and aloe vera liquor, and several zero proof choices in addition to an extensive list of California and international wines.

Waterbar Restaurant is located at 399 The Embarcadero, San Francisco. More information and reservations at https://www.waterbarsf.com/.