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Bio
Fine dining restaurant serving a unique tasting menu rooted in nostalgic flavors featuring foraged and cultivated produce
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Chef David Barzelay began Lazy Bear in 2009 as a dinner party in his own apartment, cooking for guests he had never met. That spirit of gathering carried it to a permanent home in San Francisco’s Mission District, two Michelin stars, and recognition as one of Food & Wine’s Best New Chefs.
On Thursday, November 19th, we invite you to join Amanda Harlan, David, and the Lazy Bear team for a private dinner at Lazy Bear with The Mascot. Reservations are available through the link in our bio.
#mascotwine #chefspotlight
05 Nov 2026
The term "bread and butter" is an idiom for everyday or basic fare, and diners gobble up that basket with a hunk of partially-sliced sourdough bread served with pats of foil-wrapped butter served by many classic San Francisco restaurants without giving it much thought.
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At some places, though, the bread and butter is anything but basic; it’s so incredibly good, it demands your attention.
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We've had some bread and butter recently that practically made us swoon. Here are the ones that—like the best bread—made the cut. Read more at 7x7 (link in bio).
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✍️ @cookingwithamy
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@richtable
@obyclaudeletohic
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@7adamsrestaurant
@outerlands
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@lazybearsf
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#artisanbreads #bread #butter #artisanbutter #sfrestaurants
02 Nov 2026
Swap the dates for figs and sticky toffee pudding becomes figgy pudding.
The cake is made with brown sugar and fig compote, a byproduct of the fig syrup process: figs cooked down to pull out their juice, strained, and reduced fully to a syrup. The cake soaks in a brown sugar toffee sauce, a caramel finished with cream and butter. Fresh Black Mission figs from Knoll Farms and Arata, and Candy Stripe figs from Zuckerman, sit alongside, seasoned with hoja santo oil, Maldon salt, and black pepper. A quenelle of fig leaf ice cream, made from a traditional base steeped with toasted fig leaf from Knoll, is rested on top, garnished with nasturtium.
01 Nov 2026
Our annual Holiday Dinners return on Friday, December 18th and Saturday, December 19th. We’re pulling out all the stops: a holiday-inspired menu full of nods to our nostalgic favorites, paired with some of the top gems from our cellar (our oldest pour this year dates back to 1956)!
The evening begins in the mezzanine for your first few courses before you’re guided downstairs to join the chefs in the dining room. Two communal seatings at 6:30 PM. Tickets are $1,200++ per person, menu and wine pairing included. Link in bio to get yours!
29 Oct 2026
San Francisco Black Cod is a quietly special fish. Salt brined and steamed, it gives a velvety, almost silky texture that holds up well to the richness around it. Here it’s brushed with a corn cob brown butter and set over a Bloody Butcher cornmeal cornbread from Tierra Vegetables in Santa Rosa, filled with huitlacoche purée. Huitlacoche is a fungus that grows on corn kernels, prized in Mexican cuisine for its earthy, smoky, deeply savory flavor. It’s sautéed here with shallots and garlic, deglazed with sherry vinegar, and blended smooth with butter.
The corn beurre monte is made from lacto fermented sour corn, corn juice, and our house cultured butter, aerated in an iSi charger. Grilled corn kernels from G&S in Brentwood and burnt corn husk powder carry the theme through. Finished with a popcorn “cotija,” Rancho Gordo crimson popping corn from Napa popped in corn butter and blitzed to a cotija texture.
26 Oct 2026
Squab from Helen Hollander’s small independent farm, hand-rotisseried, finished sous vide, then brought back to the grill and glazed with a chili condiment we’ve been working on—something in the spirit of a salsa macha. Garlic and dried chilies from Tierra Vegetables, Choicero, Nora, and Aleppo peppers, fried in oil, then blended with toasted Tenbrink walnuts, housemade cape gooseberry raisins, salt, and sugar. It’s a little nod to the Mission and the Mexican culinary heritage that surrounds us here on 19th Street.
The chanterelles from @morchellawildfoods are sautéed with shallot and garlic, deglazed with brandy and sherry vinegar, and tossed in the same condiment. Beneath them, a chanterelle purée built the same way, emulsified with butter. Fresh and grilled cape gooseberries from Tierra Vegetables, and a squab jus seasoned with California bay, thyme, black peppercorn, and sherry vinegar.
23 Oct 2026
November tickets are live.
Some of our favorite ingredients of the year show up this month. Black trumpets and matsutakes are in, chestnuts and sunchokes are here, and winter squash in all its varieties—pumpkins, butternut, and other gourds—has fully taken hold. Bay scallops are one of the quieter pleasures of the season, while orchard fruit, California rice, and California nuts round out a pantry that doesn’t need much else.
We also have a handful of special evenings coming up: our wine dinner with Amanda Harlan and The Mascot on November 19th, our annual Holiday Dinners on December 18th and 19th, and our New Year’s Eve Celebration on December 31st. Links to tickets in our bio.
15 Oct 2026
Historically, steakhouse salads were spun tableside, and Chef Genoa Pieron (@genono52) kept that memory in mind while building her take on the classic. Instead of a traditional salad, she built the flavors into a halibut crudo at Lazy Bear (@lazybearsf) with little gems, New Zealand spinach, and chickweed layered under thinly sliced fish, dressed in a nasturtium vinaigrette made from preserved caper buds, leaf oil, and Corto olive oil (@corto_olive). She adds focaccia croutons—made from a sourdough starter passed down from her grandmother. A sourdough-allium foam finishes the plate, built by steeping charred allium stock in toasted focaccia trim and stabilizing it with soy lecithin for bubbles. Even the silverware nods to the concept, a vintage set the restaurant calls "canoe muffins," and the fork sits chilled in crushed ice underneath, the same cold-fork instinct that made those old steakhouse salads memorable in the first place.
Visit Lazy Bear during the San Francisco #StarChefsRisingStars Restaurant Week (September 30 to October 14) and help us celebrate! More details via the link in our bio.
07 Oct 2026
Bluefin tuna from Monterey, at the intersection of the season’s best produce; cucumber and tomatoes. The tartare is dressed with olive oil, smoky tomato oil, Banyuls vinegar, lemon cucumber, Early Girl tomatoes, and koji, set over a charred avocado purée with lime. Peeled Sungold and Sweet 100 cherry tomatoes from Lonely Mountain and Everything Under the Sun are lightly marinated in tomato water with Banyuls and sherry vinegars are arranged alongside the tartare. Lemon cucumber from Longer Table is compressed in Meyer lemon juice zest and Agramato, a Meyer lemon olive oil from Goldridge Farms.
To the left of the tomatoes is a gelee made from fermented tomatoes, cucumber, charred gypsy peppers, Jimmy Nardello peppers (it’s got a bit of a Bloody Mary quality, the same vegetables, same acidity and faint heat). Tomato leaf oil, finger lime, cilantro flowers, agretti, and sea beans are delicately placed atop the dish to finish
05 Oct 2026
On September 1st, we closed out the 2026 Summer Series. Guests arrived to a “Big Bear Red,” our take on a Big Red soda, before sitting down at tables covered in a custom newsprint, just like a cookout. That newspaper was the HiberNation, complete with a “vintage” SF Gate article covering Lazy Bear’s transition from underground pop-up to brick-and-mortar in 2014, a Lazy Bear crossword, and other Bear-B-Cue themed dispatches.
The food was unapologetically fun: miniature BBQ bites to open, including a hot-smoked cod belly, a pork bologna hot dog, and a wagyu cap hamburger, alongside a Zuckerman potato salad with Tsar Nicoulai Reserve caviar and a compressed melon with Chartreuse. Then a three-meat platter of pork rib, beef brisket, and a shellfish sausage with preserved sweet peppers, a suckling pig (complete with Hulk Hogan) with yellow peaches and charred alliums, Bear’s Baked Beans with pork belly burnt ends, and all the fixins. A fig cream pie with miso butterscotch and toasted hay whipped cream to finish, and treats including a rocket popsicle, an Oreo, and ambrosia salad.
Thank you to anyone who attended our Summer Series. We can’t wait to do it again.
03 Oct 2026
Goldbar squash, from Lucero Organic Farm in Galt, has a mellow sweetness with gentle nutty, grassy notes and a brightness that reads almost like turmeric. It’s the spotlight of our Summer Fondue. Confited Bintje potato balls and goldbar squash balls compressed with olive oil, Meyer lemon zest, and lemon basil sit alongside grilled goldbar squash, salt-cured, dried, and brought to the grill. The fondue is built from potatoes, shallots, garlic, and goldbar squash, steamed til tender and blended with cream and Toma cheese from Point Reyes Farmstead Cheese Co.
30 Sep 2026
We’re growing our kitchen team. There are several back of house positions open right now, and we’re looking for people who want to cook thoughtfully and keep learning alongside a team that does the same! Send your resume to [email protected], or apply to a position via link in bio.
28 Sep 2026
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