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Tuesday 6pm - 11pm Wednesday 6pm - 11pm Thursday 6pm - 11pm Friday 6pm - 11pm Saturday 6pm - 11pm

Lazy Bear, 3416 19th Street, San Francisco, CA (2026)

06/10/2026

While summer weather can be elusive in San Francisco, it’s still one of our favorite seasons—for produce and vibes, but also for summer’s traditions of gathering to eat! The sun is out, the grills are hot & the food is cooking. Lazy Bear is celebrating summer with a series of limited special dinners and a return to communal dining highlighting the bounty and excitement of Bay Area summer produce with some of our favorite farms and purveyors.

JULY 16: MEGHAN ZOBECK, Opus One Director of Winemaking
JULY 28: CORN DINNER
AUGUST 11: TOMATO DINNER
SEPTEMBER 1: BEAR-B-QUE DINNER

For these special events, we are unable to accommodate most dietary restrictions. Please inquire about restrictions with mailto:[email protected] before purchasing.

Wines are included in the Meghan Zobeck dinner. For the corn, tomato, and BBQ dinners our beverage team will be assembling optional pairings of wine, spirits, and even beer to complement these dishes and ingredients. Alternatively, our bar team also assembles a progression of non-alcoholic beverages, including fresh juices, house made sodas, teas & tinctures that are also specifically tailored with flavors to complement these menus. Check out all of the options when completing your ticket purchase on Tock!

06/10/2026

A pure expression of deeply savory porcinis and collard greens, this brothy dish featured collard greens from Coke Farm, thinly sliced, braised in pork stock with Benton’s aged country ham, and glazed in a potlikker reduction. Porcini mushrooms were prepared two ways: confited and grilled, and shaved raw. Beneath all of that, wild acorn gnocchi made from a potato-based dough provided a nutty, deep base.

At the table, we finished the dish with a gelatinous broth of pork and porcini.

06/06/2026

Winter in California carries a quiet kind of abundance. Alongside citrus season, there’s a brief but reliable window where tropical fruit begins to appear from growers along the coast and in protected microclimates: passionfruit, early mango, and kiwi show up at a time when most places are still deep in winter.

In the midst of that weird little winter tropical fruit season Chef David leaned a little more heavily into the flavors of the tropics for this dish. It started in part as an homage to a lobster and mango salad Chef David had at Chef Douglas Keane’s Cyrus in the summer of 2007 that stayed with him. And this dish also came up as something he was considering for ’s opening menu, albeit in a different form.

For this dish, we gently steamed Monterey spiny lobsters, remove from the shells, then dress them in a marinade of lime, turbinado sugar, black pepper, and liquid shio koji, along with finely chopped parsley, cilantro, and chives. We paired the lobster with delicious fruit from Brokaw Ranch, including Kensington mango and Hayward kiwi, alongside Tokyo turnips braised in passionfruit, bringing sweetness, acidity, and a subtle floral edge.

The sauce leans in the direction of a Thai curry, with coconut and mango, and infused with a variety of aromatics like lemongrass, galangal, Thai basil, lime leaf, and fermented habanada, adding warmth and depth without overwhelming the natural sweetness of the lobster. Marigold and mint finished the dish, keeping it lifted and aromatic.

06/02/2026

A single bite, meant to be eaten with your hands, drawing on the familiarity of steak in a more compact form.

A5 Miyazaki wagyu is seared and finished over the grill, then set onto a puffed beef tendon covered in finely grated Vella Dry Jack cheese. Around it, a smoky tomato preparation built from Early Girl tomatoes that are concasséd, smoked, dehydrated, and brushed with seasoned tomato water. A sauce of over-dehydrated tomatoes blended with tomato BBQ and wagyu nduja adds depth, while pickled green tomato brings acidity.

Fennel pollen finishes the bite, adding a subtle aromatic note to the richness.

05/29/2026

In February, this dish was mentioned in Becky Duffett’s article in the following matsutake mushrooms across Bay Area menus. She described it as “that highly prized, pine-scented specimen,” a quality that defines the ingredient for us as well. We return to matsutake each year for that haunting and musky, cinnamon-inflected pine aroma, an embodiment of ephemeral and intoxicating beauty.

Matsutakes have a savory backbone, but they carry both forest and spice. That spiced and alluring quality made us want to try matsutakes in one of Pastry Sous Chef ’s sweet preparation.

This dish takes the structure of a pumpkin pie and shifts it toward a more savory register, using honeynut squash and matsutake to lean into the shared earthiness of both. Honeynut squash from Zuckerman Farms is roasted until deeply caramelized, then set into a custard over spelt and pepita shortbread. The squash is also worked into a paste seasoned with wild fennel Chartreuse, turbinado sugar, and maple.

Matsutake appears in several forms. We sauté the mushrooms in butter, deglaze with apple cider from Rainbow Orchards, then steep them with kombu, turbinado sugar, and vanilla before cooling, dicing, and searing. The cooking liquid is reduced into a warm sauce and poured tableside, broken with pumpkin seed oil. And, of course, fresh matsutake is shaved over the top, bringing its aroma forward to anchor the dish.

05/25/2026

We dry-age Liberty Ducks on the bone for a week, allowing the meat to deepen in flavor and tenderness. The breasts, still on the bone, are then hand-seared in a pan, pressing to encourage even caramelization and to render the fat until the skin crisps but when the meat is still fully raw. The breast filets are then removed, par-cooked sous vide in rendered duck fat, and rested before finishing on the grill, skin side down, and glazed with a persimmon reduction of fuyu persimmon, shallot, brandy, and sugar.

Chanterelles appear in two forms. Some sautéed with shallot and thyme, deglazed with brandy and sherry vinegar, then blended and emulsified with butter into a purée. Other chanterelles cooked with aromatics, and finished with brandy and carrot juice to preserve their structure. Chewy pieces of fuyu persimmon add a concentrated sweetness and texture.

A duck jus built from the bones and braising liquid of the bird is fortified with red wine, thyme, California bay, juniper, and peppercorns, then finished with fresh Pinot Noir grape juice, bringing depth and structure to the dish.

05/21/2026

This dessert started when Pastry Sous Chef spotted the enormous stand of flowering anise hyssop at Star Route Farms on a team visit last year. Anise hyssop has a unique flavor reminiscent of other parts of the basil and mint families, but with a unique character.

This dessert returns to the idea of breakfast, echoing the way the meal began while shifting into a sweeter register. It draws from both the European and American interpretations of parfait, combining a layered dessert with the familiar elements of granola, fruit, and cream.

At the base is an anise hyssop-infused oatmeal vanilla crumble, paired with a passion fruit preparation that brings sharp acidity. A light anglaise infused with anise hyssop leaves adds a subtle herbal note, reminiscent of licorice with a gentle mint quality. Frozen yogurt made from both the leaves and flowers of the plant provides temperature and texture contrast.

The dish is finished with passion fruit from Brokaw Farms, cooked into a bright jam that cuts through the richness and ties the elements together. The result moves between herbaceous and tropical, balancing sweetness with acidity and aroma.

05/17/2026

We are pleased to introduce Thoger Petry as Lazy Bear’s Beverage Director.

An Advanced Sommelier and 2019 Rudd Scholar, Thoger has led beverage programs at The Little Nell in Aspen, Latour Restaurant in Napa Valley, and The Millhouse at Maui Tropical Plantation, and has done harvest work with Neyers Winery, Lavinea, Failla, and L’Angolo Estate.

A man of panache, Thoger is always a great time at the table, and makes a night feel grand. At Lazy Bear, he oversees wine pairings and our non-alcoholic progressions for our tasting menu, and brings to the floor a hospitality practice built on curiosity, precision, and care. We are very glad to see him progress to this role.

05/15/2026

June tickets have just been released. After a long three years of closure, commercial fishing of wild king salmon has returned, and it’s going to be back on our menu for the first time since 2022. Of all the world’s salmon, it’s THE one worth waiting for. The fat content is unmatched, giving it a richness and depth that we’ve genuinely missed.

In June, stone fruits will be well underway; peaches, apricots, cherries, and pluots alongside the first melons of summer. Spot prawns round things out on the savory side, sweet and brief as they always are this time of year.

A few May tickets also remain if you’d like to join us sooner.

05/11/2026

Fresh shelling beans have incredibly complex flavors and depth that dried ones lack. But they are still humble beans. This dish is, of course, playing with high and low elements, pairing “canned” beans with one of the more expensive ingredients we interact with: white truffle. Serving the beans tableside directly from the can recalls childhood camping trips, cooking a can of beans over a fire. It’s nostalgic, and a bit silly.

We gently cooked a variety of fresh shelling beans when they were at their late summer peak: cranberry beans, Oaxacan beans, and butter beans from McGinnis Ranch, Dirty Girl Produce, and Iacopi Farms. The fresh beans yield a texture that is creamy and tender, but with every bean intact and distinct. Then we glazed the beans in cranberry bean miso butter, made from cranberry bean miso we made during the 2023 harvest. Between the complex flavors of the fresh beans themselves and the and umami of the miso butter made from the same beans, the depth of flavor is unique and unlike any other beans we’ve had. It’s become a favorite part of our summer menus.

We incorporate a variety of onion components, from Star Route Farms onions, and finish at the table (after “pouring” the beans from can) by shaving white truffles from Alba, adding that incredible funky earthiness without overwhelming the beans. What arrives at the table is modest in appearance, tongue-in-cheek, but deeply expressive of seasonality, memory, and the quiet luxury of ingredients at their peak.

05/05/2026

Three small duck bites that draw on familiar flavors without losing sight of the character of the bird.

Duck liver mousse PB&J, blended with peanut butter, saba, and crème fraîche, topped with a concord grape gelee and set on pain de mie toasted in duck fat.

Ants On A Log revisits the classic snack through a celery root tuile filled with fresh peanut purée seasoned with peanut miso. Sauvignon Blanc, honey roasted peanuts, and celery leaf bring acidity, texture, and aromatic lift.

The final bite is duck rillette wrapped in grape leaves. We make the rillette the confit legs of duck, along with duck fat, duck jus, pickled fennel, and Bronx grape raisins, then we finish with honey-roasted peanut crumble, black pepper, and saba for gentle sweetness and depth.

04/30/2026

Starting with our next release, dinner tickets will be available at 10am on the 15th of each month for all dinners in the following calendar month—June tickets will go live on May 15th, July tickets will be released on June 15th, and so on.

If you’re looking to join us in June, mark your calendars for 10am on May 15th. Tickets are $320 per person, not including beverages, service charge, or sales tax, and are available through Tock.

If you’re planning further out or have a specific date in mind, please reach out to our Guest Services team at [email protected] for early access requests.

04/16/2026

The Lazy Bear Reserve is back—flower and pre-rolls, available at any retailer carrying products starting 4/20!

Northern California has always had its own way of doing hospitality. It’s in the farmers who treat a cover crop with the same seriousness as the thing they’re actually growing. It’s in the chefs who built careers around produce most people hadn’t heard of yet. It’s in the particular belief, held pretty widely out here, that how something is grown matters—that place and intention show up in the end product in ways you can actually taste and feel.

That’s the ethos behind the Lazy Bear Reserve. Same strain, grown regeneratively in the Petaluma Gap by , developed over three years alongside Humboldt Seed Company to capture something specific: Meyer lemon, conifers, California bay laurel. Social, bubbly, energetic. The kind of high that fits the end of a long table and a night that isn’t ready to be over.

04/03/2026

By May, the season begins to settle into itself, with ingredients showing a bit more definition and range across the menu. Wild herbs and garden greens like celtuce and sorrel come into focus, joined by aromatic flowers that add a subtle, fleeting character. We’re also beginning to work with strawberries and cherries, bringing a soft sweetness that signals the shift toward early summer.

Black cod and crawfish are also making their way through the kitchen, offering richness that plays against the brighter elements of the season. It’s a moment that feels both vibrant and composed, and one we always enjoy exploring.

A few April tickets also remain if you’d like to join us sooner.

03/01/2026

April brings one of the most anticipated stretches of the year in the kitchen, when spring ingredients arrive quickly and in layers. Morels and porcini begin to appear alongside sweet peas, new-crop baby potatoes, and asparagus. Wild greens and tender shoots are showing up across the board, from conifer tips and fiddlehead ferns to ramps and wildflowers, while favas, artichokes, and rhubarb start to take their place as the seasons continues to build.

Get your tickets on via our link in bio!

01/02/2026

As winter begins to soften, the menu moves into a moment where richness and freshness meet. We are looking forward to the return of Dungeness crab, early alliums like green garlic and spring onions, and the first tender greens from our foragers. Chanterelles and black trumpet mushrooms continue to anchor the season, while winter citrus such as kumquat, calamansi, and citron bring brightness and lift.

We will also be offering a special Valentine’s menu in mid-February, with a tasting menu designed for the occasion and the option to add a dessert beverage experience in the mezzanine, including selections from our Château d’Yquem series.

Reserve February tickets via the link in our bio!

12/21/2025

On October 30th we welcomed the Mondavi family into the Lazy Bear dining room for a night that brought together some of the most formative voices in California wine. Tim Mondavi of Continuum,Carlo Mondavi of RAEN, and Chiara Mondavi of Sentium guided guests through the history of their estates and the ways each generation continues to shape the future of the region.

The menu opened with a progression of small bites featuring matsutakes, and a squid skewer scented with Douglas fir and habanada, and our take on honey-walnut shrimp. Later in the meal, we served a can of cranberry beans glazed in cranberry bean miso we’ve had aging for years, and finished tableside with white truffle. The dinner also moved through scallop crudo, lobster thermidor, and wagyu au poivre, each reverse paired and calibrated to meet the structure and character of the wines poured.

Sentium Sauvignon Blanc set the early tone, followed by RAEN Chardonnay and Pinot Noir from sites across the Sonoma Coast and Fort Ross Seaview. From our cellar we opened a 1991 Robert Mondavi Reserve Cabernet Sauvignon and an early release of Opus One from 1980. Continuum 2013 and 2022 framed the end of the savory progression, with many additional wines from Sentium and Continuum shared over the course of the night.

Having the Mondavis in the room to speak about these wines made the evening feel both intimate and historic. If you would like to be the first to hear about future wine dinners and special events, we encourage you to join our email list through the link in our bio!

12/16/2025

Indigenous rainbow trout raised in their indigenous, wild streams, Mt. Lassen Trout is about as close as farmed fish gets to wild. For this dish we marinate the trout in a summer squash tamari, the nutty liquid that comes off of a summer squash miso we make each year (currently using vintage 2022). We layer the fish with scales of cured zucchini and steam it gently.

It’s paired with a crispy squash blossom stuffed with a smoked trout rillette seasoned with cream cheese, cured zucchini, and lemon zest. We dust the fried blossom with “New Bay,” a mix of spices we make that includes local, wild, and preserved seasonings we use as spices.

Between the fish and the blossom lie two sauces. The first a bright yellow sauce made of gold bar squash with lots of squash blossoms and a touch of saffron. The second is a contrasting grilled zucchini and basil puree.

We serve a mug alongside the dish with a rich bouillon made from the trout’s bones and various aromatics.

12/11/2025

On October 15th, our dining room filled with friends of Tierra Vegetables for a benefit dinner, seated communally—with 12+ courses cooked by Lazy Bear Chef David Barzelay and guest chefs Val Cantu, Brandon Jew, David Yoshimura, Geoff Davis, Seth Stowaway, and Brandon Rice, with wines poured from Saison’s cellar and ours. The energy in the room matched the cause.

Together, our community raised $22,000 to help Lee and Wayne James work toward securing the land they’ve tended for more than forty years. Thank you to the chefs, teams, purveyors, and guests who showed up with such generosity.

still needs our help. Their GoFundMe is linked in our bio, and there are additional industry events coming up where you can lend support. If you’re able, please give, share, and show up.

12/02/2025

January in the Bay Area brings a burst of bright citrus and winter vegetables at their most expressive. Meyer lemons, mandarins, pomelos, oro blancos, blood oranges, and kumquats offer a vivid sweetness and lift, balanced by the earthy depth of Tucker Taylor sunchokes and the sturdy winter character of broccoli, kholrabi, cabbage, kale, and the rest of the brassica family.

If you’re not imbibing this January, our non-alcoholic progression is available, as always. It’s a thoughtful, ingredient-driven pairing designed to complement all of the delicious dishes coming from our kitchen

Our early New Year’s Eve seating is fully booked, but we still have availability for the 9pm celebration and for our Annual Holiday Celebrations on December 19th and 20th. And a few December seats remain if you’d like to join us sooner. Link in bio for booking info!

11/15/2025

Holiday Dinners are back. We’re returning to communal tables for two festive evenings, opening special bottles from our cellar alongside a luxe, holiday-inspired menu with nods to nostalgic favorites. Your night begins in the mezzanine with small bites and pours, then moves to the dining room to join the chefs for a memorable dinner-party service. A high-end wine pairing is included with every ticket.

Date: Friday, December 19th & Saturday, December 20th
Time: 6:30pm
Price: $1,200++ per person

Tickets are live now on Tock—come celebrate with us.

11/14/2025

For years, Chef David has been serving a rustic Figs Foster—a play on Bananas Foster, one of his all time favorites—always made á la minute and accompanied by toasted fig leaf ice cream and fig leaf oil as one of our summer favorites for special events. A couple months ago, pastry sous chef developed Chef David’s Figs Foster into this dish for the menu, bringing in the anise notes of our house wild fennel pastis, along with some other seriously delicious accompaniments.

The base includes a fresh Black Mission fig jam, surrounded by a fig leaf emulsion (like a dessert mayonnaise, for lack of a better description). On top of that sits a whole wheat cake that’s based on sticky toffee pudding, but replaces the sweetness of dates with roasted figs with their caramelized depth. That cake gets soaked in a wild fennel custard and griddled like French toast, served warm.

On top rests a brûléed Black Mission fig, cured then sautéed then meticulously finished by building a caramel pan sauce. We add brown sugar to the sautéing figs and let it caramelize, then deglaze and flambé with brandy, then with our house pastis. We season it with a touch of sherry vinegar and salt, and then mount it with lots of butter (usually including a healthy amount of our house cultured butter), and finish it with a last glug of the house pastis.

Once again, we accompany this dish with a fig leaf ice cream made by infusing milk and cream with toasted fig leaves, carrying soft aromas of coconut and vanilla. It can be eaten on the side, or added to the bowl for that perfect contrast of hot and cold.

11/11/2025

Lazy Bear was named No. 25 on the inaugural North America’s 50 Best Restaurants 2025 list, sponsored by S.Pellegrino & Acqua Panna. It’s an honor to be included alongside chefs and restaurateurs we admire and respect.

We wouldn’t be here without the contributions and sacrifices of every member of our team, past and present, who push toward excellence every day. Thank you to the 50 Best organization for the recognition, and congratulations to our peers across the continent!

And hats off to for making No. 64 in the world, you’ve earned it.

11/06/2025

December tickets are now live. As winter settles in, the menu leans into brassicas in all their forms—from tender leaves to hearty stalks—alongside sweet persimmons, black trumpet mushrooms, and Liberty duck.

Tickets to our annual Holiday Celebrations (December 19th & 20th) and New Year’s Eve Parties (December 31st) are are also available on Tock. These special, convivial evenings are not to be missed! Reserve via the link in our bio.

10/31/2025

This take on cioppino (chilled, as an early course) highlights the incredible tomatoes of the SF Bay Area, using the flavors of one of its classic dishes.

The first thing you notice when a cioppino arrives at the table is the seafood, succulent shellfish and tender chunks of finfish in a rich tomato broth. For the seafood in this dish, we gently poach live California spot prawns in court bouillon and glaze them in a rich prawn head oil. To prepare smoked mussels, we first make tomato water, then dehydrate it all the way until it becomes tomato water caramel, without ever heating, concentrating its umami, and use the tomato water caramel to cure mussels before and after smoking them. For much of its life the dish included Monterey squid as well, marinated, grilled, and chilled.

Sweet 100s cherry tomatoes are peeled and lightly marinated, joined by blistered, chilled sungolds, both treated with the same care as the shellfish. It’s hidden, but everything in the bowl is also anchored down with a grilled sourdough purée, an homage to the crusty sourdough that always accompanies cioppino.

For the broth itself, we reconstructed a tomato soup, blending allium-infused tomato water with our own fermented tomato paste (made in big batches each summer to last through the year), sauteed tomatoes and alliums, and the reserved cooking liquid from the mussels and prawns. We finished the broth with an aromatic oil made from tomato vines.

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Tuesday	6pm - 11pm
Wednesday	6pm - 11pm
Thursday	6pm - 11pm
Friday	6pm - 11pm
Saturday	6pm - 11pm