What are the opening hours?

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

Lazy Bear

Name: Lazy Bear
Address: 3416 19th Street, San Francisco, CA, 94110, US
Telephone: +1 415-874-9921
Price range: $$$$
Rating: 4.9

Call Directions Website

Fine dining restaurant serving a unique tasting menu rooted in nostalgic flavors
(1596)

10/15/2026

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 w**e 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.

10/14/2026

November 19th is coming up, and we still have room at the table for The Mascot w**e dinner hosted with Amanda Harlan.

Throughout the dinner we’ll be featuring 6 vintages which span the full arc of the label’s history: from the 2009 inaugural vintage through the current 2022 release. Amanda will be in the room guiding us through the origins and evolution of her estate.

Dinner is served communally at 6:30 PM. Tickets are $925++ per person, menu and w**e pairing included. Link in bio.

10/05/2026

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

10/03/2026

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.

10/01/2026

On Thursday, November 19th, we welcome Amanda Harlan to Lazy Bear for an evening dedicated to The Mascot.

Amanda serves as Family Director for Domain H. William Harlan, and brings a deeply personal perspective to The Mascot, a Cabernet Sauvignon sourced from young vines in the hillside vineyards of Harlan Estate, BOND, and Promontory. The evening will move through rare back vintages alongside current releases, poured side by side, with Amanda guiding guests through the stories and w**emaking decisions behind each bottle.

The menu is being crafted by Chef de Cuisine Genoa Pieron to pair with the depth and nuance of these w**es. The evening opens with Ch*****ne and white Burgundy from the Lazy Bear cellar before moving into the Mascot pairings. Dinner is served communally at 6:30 PM. Tickets are $925++ per person, menu and w**e pairing included. Link in bio.

09/30/2026

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.

09/29/2026

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.

09/26/2026

These Summer Series dinners have been one of the highlights of our year. For our team, they represent a rare opportunity to step outside the usual structure of the menu and ask a single question: How far can we take one ingredient? The answer, in the case of the tomato, turned out to be pretty far. A fried green tomato buñuelo. A preserved tomato custard with Tsar Nicoulai Reserve caviar. A cioppino built on Sungold tomatoes with Mediterranean mussels, Monterey Bay squid, spot prawns, and clam bacon. A BLT. An A5 Miyazaki wagyu with a Southern tomato pie. And to close, a strawberry and tomato dessert of heirloom tomato, Albion strawberry, and lemon verbena. Thank you to every guest who joined us for this one (and special shouts out to those who dressed for the occasion)!

09/25/2026

Chicken pot pie has a specific comfort to it, the kind that’s hard to separate from memory. We wanted to honor those memories while taking each component apart and rebuilding it. The chicken comes as a sausage seasoned with thyme, black and white peppercorns and roasted carrot, piped into sautéed Sierra Foothills morels from Morchella and finished on the grill for a touch of smoke. The celery root and Zuckerman potato are thinly sliced, layered into a gratin with cream, black pepper, thyme, and California bay, then pressed, sliced, and pan-fried in chicken fat. Carrots from Toscano in Lodi and McGinnis in Watsonville are glazed in a carrot juice and butter sauce alongside a carrot purée emulsified with chicken fat. The pie crust is there too, made of all-butter dough meticulously arranged into a lattice.

09/18/2026

We are so proud to share that two of our own have been named 2026 StarChefs Rising Stars.

Genoa Pieron, Chef de Cuisine at Lazy Bear, joined us in 2021 as a commis, eager to learn from the ground up. In five years she has become one of the most thoughtful and talented chefs we know, earning her promotion to Chef de Cuisine in 2025. The dishes she has brought to the menu—precise, nostalgic and innovative—reflect a point of view that is uniquely hers, and a kitchen culture she has built with real intention.

Yesenia Castañon leads pastry across both Lazy Bear and JouJou. She trained under Chef Gary Danko, spent eight years at Birdsong growing from pastry assistant to Chef de Cuisine, and brought everything she learned to JouJou when we opened. Her desserts are refined and playful, rooted in a deep love for this city’s farmers markets. If you’ve had the tarte tatin, the Sunday Sundae, or the canelé and found yourself ordering dessert twice in one sitting, you have Yesenia to thank.

We are so lucky to have them both! Link in bio to read their full features on StarChefs.

09/15/2026

October tickets were just released! Autumn in California has a particular energy and momentum. W**e country harvest will be underway up the road in Napa, Sonoma, and beyond, chanterelles will be pushing up through the forest floor, and apples, pears and quince will be coming in from the orchards. Winter squash will settle in alongside them, gooseberries and passion fruit will bring a last bit of brightness to the menu. Abalone, one of California’s most prized and carefully tended ingredients, is one we’re particularly looking forward to working with this month. It’s a month that reminds us how lucky we are to live and work where we do. Link in bio for tickets.

09/09/2026

Savory herbs such as dill, mint, and lemon verbena are not the first things that come to mind for an ice cream. They should be. The spring herb ice cream sits over a strawberry and rhubarb jam, fresh sliced strawberries, compressed rhubarb, toasted buckwheat oil, and candied buckwheat groats. Garnished with wild sorrel coming from Bryan of Morchella Wild Foods, oxalis and linaria blossoms.

Address

3416 19th Street
San Francisco, CA
94110

Opening Hours

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

Telephone

+1 415-874-9921

Website

http://www.lazybearsf.com/

Alerts

Be the first to know and let us send you an email when Lazy Bear posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Want your business to be the top-listed restaurant in San Francisco?