Lazy Bear

Lazy Bear Fine dining restaurant serving a unique tasting menu rooted in nostalgic flavors
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While summer weather can be elusive in San Francisco, it’s still one of our favorite seasons—for produce and vibes, but ...
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!

A pure expression of deeply savory porcinis and collard greens, this brothy dish featured collard greens from Coke Farm,...
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.

Winter in California carries a quiet kind of abundance. Alongside citrus season, there’s a brief but reliable window whe...
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.

A single bite, meant to be eaten with your hands, drawing on the familiarity of steak in a more compact form.A5 Miyazaki...
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.

In February, this dish was mentioned in Becky Duffett’s article in the following matsutake mushrooms across Bay Area me...
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.

We dry-age Liberty Ducks on the bone for a week, allowing the meat to deepen in flavor and tenderness. The breasts, stil...
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.

This dessert started when Pastry Sous Chef spotted the enormous stand of flowering anise hyssop at Star Route Farms on ...
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.

We are pleased to introduce Thoger Petry as Lazy Bear’s Beverage Director.An Advanced Sommelier and 2019 Rudd Scholar, T...
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.

June tickets have just been released. After a long three years of closure, commercial fishing of wild king salmon has re...
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.

Fresh shelling beans have incredibly complex flavors and depth that dried ones lack. But they are still humble beans. Th...
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.

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

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