Visa Dining Collection
Sichern Sie sich Reservierungen in einigen der angesagtesten Restaurants der USA und Mexiko mit Ihrer Visa Infinite®-Karte oder in Kanada mit Ihrer Visa Infinite Privilege®-Karte. Es gelten Einschränkungen. Lesen Sie die allgemeinen Geschäftsbedingungen.
Entdecken Sie Restaurants mit Visa Dining Collection in San Francisco
alaMar Dominican Kitchen
Karibisch•OaklandalaMar is a Contemporary Dominican Kitchen located in the hip Uptown Oakland area. Bravo TV's Top Chef Season 18 Contestant, Chef Nelson German, dives deep into his Dominican culture at alaMar by offering a regional menu of foods he grew up on that his mom, grandmother, and Aunt Maritza would cook and NYC-style Dominican street foods he enjoyed as a child. German brings a unique take to family recipes with his contemporary NYC twist on traditional dishes, including his popular braised oxtail dish. There is indoor seating and a dog-friendly patio with heaters for al fresco dining. The not-to-be-missed craft cocktail program reflects Caribbean influences such as the signature Mamajuana cocktail.
Burdell
Soul Food•OaklandBurdell is a Soul Food restaurant in the Temescal neighborhood of Oakland from James Beard Finalist, Chef Geoff Davis.Named for and inspired by his maternal grandmother, Burdell, the restaurant reflects her love for well-set tables, entertaining guests, shared meals, and laughter. Burdell is centered on nostalgia, family recipes, thoughtful and sustainable sourcing, and the forgotten impact of Black farming, ranching, fishing, foraging, and culture on American cuisine and hospitality. The menu highlights farmers and artisans harvesting and creating excellent products around us. Paired with the food is a robust list of wine and beverages from producers around the World-focusing on wines that are farmed and crafted with care and sustainable practices.
Commis Dining Room
Kalifornisch•OaklandCommis in Oakland is a Two-Star Michelin rated fine dining restaurant by James Beard Foundation Nominated Chef James Syhabout that serves a multi-course Tasting Menu.Diners at Commis are invited to linger for 2.5 to 3 hours over an multi-course meal in a warm, comfortable and relaxing dining room appointed by glowing glass light pendants, dark furniture, bare walnut tables, dim lit candles and floral arrangements. Delivered by the attentive service staff and sommeliers, the cuisine of Commis showcases some of the best Northern California ingredients that are in season through modern and classic cooking techniques. The cuisine aims to bridge the flavors, textures and temperatures of the East and West with every course with the intention to excite and satisfy.
Jo's Modern Thai
Thailändisch•OaklandJo's Modern Thai is a Michelin Bib Gourmand restaurant in Oakland's Laurel District.Born from the cultural exchange between Oakland native Kao Saelee and his wife Jo, Jo's Modern Thai embodies vibrant Thai flavors with a modern twist. The menu blends bold, balanced Thai dishes with creative, irreverent approaches. Highlights include smoky barbecue brisket drunken noodles and a laab-inspired pork burger, with customizable spice levels to suit all palates.Jo's celebrates the deep connections between food, culture, and community, reimagining traditional recipes with Thai and Californian flair. We prioritize thoughtful sourcing, partnering with local farmers and artisans to showcase the best seasonal ingredients. Our curated selection of wines and inventive craft cocktails further elevates the experience, inviting guests to savor the flavors of Thailand in a warm, welcoming atmosphere.
House of Prime Rib
Steak•Civic Center / Hayes Valley / Van NessSeit 62 Jahren treue Kunden können sich nicht irren. Wir danken allen unseren Gästen, Mitarbeitern und Kritikern (... auch wenn wir nicht immer einer Meinung sein können)! Die Wahrheit lässt sich nur bei einem Besuch herausfinden. Oft kopiert, nie erreicht. Vielen Dank im Voraus.
State Bird Provisions
Kalifornisch•Western AdditionDas State Bird Provisions ist ein abenteuerliches, einfallsreiches, köstliches, nachdenkliches und zeitgenössisches amerikanisches Restaurant; was als ein Rezept für die Zubereitung von Wachteln begann, hat sich langsam zu einem Restaurant ohne vorherbestimmte Elemente entwickelt.
Four Kings
Kantonesisch•Chinatown"The food at Four Kings reads like a metaphor for growing up Chinese in America: you're never Chinese enough for people from China & Hong Kong, and you're not white enough to be American." -- from a recent diner.
The Progress
Moderne amerikanische Küche•Western AdditionDas The Progress ist das Schwesterrestaurant vom State Bird Provisions (gleich nebenan) und ist auch die Vision von Koch sowie Besitzer Stuart Brioza und Nicole Krasinski, aber mit einem breiteren Rahmen. Hier erwarten Sie ein Menü für Familien zur freien Auswahl mit moderner, rustikaler kalifornischer Küche. Das Abendessen im Speisesaal bietet Ihnen ein Menü für USD 62 pro Person. Darin enthalten sind Snacks aus der Küche und vier große von jedem Tisch gewählte Platten, die auf die Größe der Gruppe angepasst werden. Die Bar ist die ganze Nacht geöffnet und bietet einen À-la-carte-Service an. Eine umfangreiche und vielseitige Weinkarte sowie eine sorgfältig kuratierte Auswahl an Cocktails runden das festliche Angebot ab.
Angler San Francisco
Amerikanisch•Financial District / EmbarcaderoAngler is a seafood-focused Saison Hospitality Group restaurant with one Michelin star on the Embarcadero waterfront, featuring views of our expansive wood burning hearth and the San Francisco Bay, where each dish is touched by fire and intended to be shared.Our sourcing is deliberate and our menus closely follow the seasons of Northern California. Chef de Cuisine, Joe Hou
Niku Steakhouse
Steakhaus•SOMALocated in San Francisco’s Design District, Niku Steakhouse is a meat-focused restaurant, highlighting an in-house dry aging program, exclusive cuts of coveted Japanese A5 wagyu with an emphasis on wood fired cooking. Niku, by the Omakase Restaurant Group, hosts a dining room oriented around a roaring custom binchotan charcoal and wood-fired grill, where guests watch as Executive Chef Dustin Falcon (Lazy Bear, The French Laundry) and his team prepare steaks to perfection. At Niku, there is a true marriage of American and Japanese sensibilities. Falcon’s cooking is driven by the terroir of Northern California — which finds its way onto the menu through foraged ingredients and products from local farmers — met with the highest quality domestic and A5 Japanese Beef.
Che Fico San Francisco
Italienisch•North Panhandle / USFChe Fico, is a California Italian restaurant from Chefs David Nayfeld and Matt Brewer in San Francisco's NOPA neighborhood. The food focuses on Italian cuisine through the lens of California. It’s our vision of Northern California as if it is a region in Italy, our connection to the region, and our love for Italian culinary practices. The rustic, market-driven menu features handmade pasta, pizzas, antipasti, housemade salumi, meat, and fish plus dishes from the Jewish-Roman heritage known as “Cucina Ebraica.” The beverage program focuses heavily on both Italian and Californian wines with a cocktail program that utilizes a variety of spirits, amaros, and seasonal ingredients. Che Fico is a place to gather with friends and enjoy warm hospitality, food, and drink, through an approachable menu and convivial ambiance.
Gary Danko
Modern Französisch-Amerikanisch•Fisherman's WharfTwenty-five years after opening its doors in San Francisco’s iconic Fisherman’s Wharf neighborhood, Restaurant Gary Danko continues to refine its award-winning combination of classic French cooking, thoughtful and inventive use of local ingredients and personable yet impeccable service.In a warm, enveloping space overhung with fresh flowers and vibrant artworks, an evening at Gary Danko is both intimate and theatrical—a loving nod to an old-world dining experience with its heart thoroughly planted in the new: fresh, locally grown and raised foods drawn from the region’s vast seasonal offerings, prepared with precision and flair.
Dalida
Mediterran•PresidioBeautiful Modern Mediterranean restaurant by Chefs Laura and Sayat (Star Chefs and San Francisco Chronicle Rising Stars) at the Main Parade Lawn in the heart of the Presidio National Park. The restaurant's menus feature Presidio-inspired seasonal craft cocktails, a progressive wine menu, and a cuisine that balances the comfort of familiar Mediterranean flavors with California sensibilities. In cohesion with the Presidio National Park, the design features soft, natural colors; repurposed furniture items from the Presidio; and a mural and a hand-drawn wall paper by Bay Area artist Emily Parkinson. Diners can enjoy a patio with a view of Alcatraz; an intimate private dining room; a lofty main dining room surrounded by windows on two sides; a cozy bar that is a local favorite; and an open-concept kitchen counter with counter seats and high tables.
Bodega SF
Vietnamesisch•Financial District / EmbarcaderoBodega SF is an evolution of Matthew Ho’s family's restaurant, Bodega Bistro, which operated from 2003-2017 out of San Francisco’s Tenderloin District, serving traditional Northern Vietnamese cuisine. The brand’s success continued as Ho organized pop-up events, eventually transitioning to meal packages throughout the pandemic to meet demand. In 2022, Ho and his partners opened Bodega SF’s brick-and-mortar location, again located in the Tenderloin District, bringing high-quality Vietnamese cuisine back to the community with a modernized, casual fine dining experience. The family-style concept allows visitors to sample its variety of authentic, creative dishes.
Saison Cellar & Wine Bar
Weinbar•SOMASaison Wine Bar invites wine lovers or anyone thirsty to enjoy a very personal list curated by Mark Bright and our team of Sommeliers, complemented by French wine bar fare. The vast wine collection - available by the glass, flight, or bottle - leans heavily into France while highlighting extraordinary global producers and our neighbors in Northern California. We showcase benchmark as well as niche labels, with deep verticals and highly allocated bottles. Our menu is designed for groups large and small to snack and savor, from traditional Croque Monsieurs or Pâté en Croûte, to our Signature Caviar Service and robust Charcuterie and Cheese program featuring imports and local artisans. The richly textured, classic "Saison blue" space offers banquettes, booths, and bar seating. We host winemaker events regularly. We are proudly part of Saison Hospitality - only a few minute walk from two Michelin-starred Saison! Our team is always here to taste, chat, or simply cheers. You're next!
Millennium Oakland
Vegan•OaklandDas Millennium hat sich seit 1995 frischer, innovativer und veganer Küche verschrieben. Das Millennium bietet auf pflanzlicher Basis zubereitete und international inspirierte Speisen in einem einladenden, gehobenen Ambiente. Das Restaurant arbeitet mit kleinen Bauernhöfen zusammen und auf der ständig wechselnden Karte finden Sie die allerbesten, nachhaltigen Bio-Produkte aus der Umgebung. Mit durchdacht gemischten Aromen aus der ganzen Welt und klassischen Zubereitungstechniken werden lebhafte Gerichte kreiert, die jede Art von Gast begeistern werden. An der Bar erhalten Sie mit im Haus aufgesetzten Likören und frischen Säften gemischte Cocktails sowie Craft Beer. Wählen Sie auch aus der international bemerkenswerten Weinliste.
Abacá
Philippinisch•North BeachAbacá is an airy, atelier-style restaurant with a cool outdoor terrace, whipping up Filipino-Californian cuisine with flair in Fisherman's Wharf. It's the bricks-and-mortar spin off of chef Francis Ang's pop-up Pinoy Heritage. The lively menu is split up into barbecue sticks, noodles and rice, and small to big plates, but its far more nuanced than just that. Flavourful dishes pull from family recipes and are glazed with modern and heritage technique to result in a vibrancy that's hard to come by. It's grounded by local produce. Smoked Bay scallops lead in the seafood pancit, heirloom tomatoes top homemade tinapay bread, chicken skin is glazed in an adobe before hitting the grill and guinea fowl comes slathered with peanut sauce. A truncated list of creative Southeast Asian libations bring it full circle – if you're on the terrace, cool off with the Baguio breeze slushy – a dreamy mix of pandan-infused vodka, coconut and strawberry.
Nisei
Japanisch•Russian HillNisei presents a contemporary approach to Japanese American cuisine by combining deep Japanese flavors, refined cooking technique, and Northern California's finest ingredients. The restaurant is a personal reflection of Chef David Yoshimura's unique experience as a Michelin starred chef and second generation Japanese American, or Nisei. Nisei can accommodate most severe allergies with advance notice, however due to the nature of the tasting menu format, we can not meet all dietary restrictions or aversions. In order to maintain the spirit of our cuisine, the following items can not be removed: Salt, sugar, soy sauce, and egg cooked into items.All Experience prices below reflect a 20% Service Fee and 8.63% SF Sales Tax applied to the base price of each experience. This Service Fee goes towards paying our employees a livable wage as well as providing health insurance.
O' by Claude Le Tohic
Moderne französische Küche•Downtown / Union SquareLocated on the 5th floor of ONE65 San Francisco, O' is Chef Claude Le Tohic's inaugural solo venture after earning Meilleur Ouvrier de France, winning the James Beard Award for Best Chef in America and carrying the coveted 3-Michelin star rating at Joël Robuchon Las Vegas. Luxurious but not pretentious, O’ offers modern French cuisine with elegant and attentive service. O' offers a 5-course Tasting Menu for $210, and a 9-course Grand Tasting Menu for $295. Optional wine pairings are available, along with a wine list of 1000+ selections from the USA and France. Please note that 20% service charge (which includes gratuity) and 1% San Francisco Health Mandate is added onto every check.Though dinner attire is always encouraged, we ask our guests to abide by "smart casual" dress code; no shorts, t-shirts, or sandals.
Saison
Amerikanisch•SOMASaison is a two Michelin-starred, open wood fire restaurant under the leadership of Executive Chef Richard Lee, emphasizing the bounty of California’s evolving terroir and its incredible farmers, ranchers, and fishermen and women. Saison is driven by Lee’s dedication to purity and innovation, paired with a Grand Award-winning wine list in a dynamic space where guest and team celebrate an intimate, culture-shifting experience. Chef Lee builds upon Saison’s formidable foundation as the original fine dining establishment in the U.S. to use open hearth cooking, crafting nuanced flavors with intention that are inspired by the culinary diversity of Northern California.Saison has one of the country’s largest and most remarkable selections of Old and New World wine, with a special emphasis on Burgundy, originally established by Saison Hospitality co-founder and Saison Winery winemaker Mark Bright and now curated by Beverage Director and Assistant General Manager Molly Greene.
Aziza
Kalifornisch•Richmond DistrictAziza, a Michelin-recommended restaurant, offers a captivating culinary journey through Morocco, reimagined with California's finest ingredients. Chef Mourad Lahlou's innovative dishes blend traditional Moroccan flavors with contemporary techniques, resulting in a truly unique dining experience. From classic tagines to modern interpretations, each dish is a masterpiece. Indulge in a diverse menu featuring organic and locally sourced ingredients, paired with creative cocktails and exquisite desserts. Immerse yourself in a warm and inviting atmosphere, where fine dining meets casual elegance.
Ciccino
Italienisch•Nob HillCiccino opened in November 2022 on the corner of California & Hyde Streets in Nob Hill. The restaurant’s name Ciccino is Italian for ‘little piece of meat’. The name was given to Chef Gian Marco and his siblings in honor of his late father, Angelo Cosmi (the town’s local plumber), who would eat a steak ‘ciccia' sandwich for lunch. His father’s employees would admire his daily sandwich and he soon earned the name ‘Manga Ciccia’, Italian for ‘eat meat’. Gian Marco’s father passed in 2002 and still to this day, the Cosmi siblings are known as ‘Ciccino’. Hints of copper and natural, industrial touches were intentional when Gian Marco’s wife, Lynsey Rose, designed the restaurant’s elevated and rustic interior.
Piglet & Co
Asiatisch•MissionPiglet & Co presents nostalgic flavors in the form of modern Asian comfort food. Located in Mission District of San Francisco. Our non-traditional menus are inspired by childhood memories, meals shared with us by elders, and our favorite dishes from night markets and Taiwan. Our menu changes often to reflect the current seasons. SF Eater's Best New Restaurants in America 2023, Sf Eater's Essential 38, Infatuation SF Best Brunches in San Francisco
The Village Pub
Amerikanisch•WoodsideIn diesem beliebten Wahrzeichen von Woodside genießen Sie einzigartige Küche in Silicon Valley. Das The Village Pub beweist Sinn für Tradition und Authentizität. Das freundliche und elegante Ambiente dient als perfekte Kulisse für Chefkoch Orlando Pagan mit seiner zeitgenössischen amerikanischen Küche mit klassisch französischen Einflüssen.
Selby's
Kontinental•Menlo ParkLocated on the corners of Selby Lane and El Camino Real in the town of Atherton, Selby’s celebrates classic American continental cuisine with a menu that showcases the restaurant’s unique relationship with SMIP Ranch. Please visit our website for updates. We will see you soon! We serve a Three Course Pre-Fixe Menu for $125 per person. We are excited to announce we are returning toa traditional tipping model and will no longer beapplying service fees to your bill. This change willprovide our guests with greater flexibility and theopportunity to show your appreciation for our staff’shard work and dedication.
The Plumed Horse
Kalifornisch•SaratogaDas Plumed Horse präsentiert sich Elegant mit einem gepflegten und modernen Interieur sowie einem von Glas umgrenzten, dreistöckigen Weinkeller der eine Auswahl von 1.800 Weinen und über 20.000 Flaschen umfasst. Chefkoch und Inhaber Peter Armellino hat ein zeitgenössisches kalifornisches Menü geschaffen, das mit einem ausgewogenen Verhältnis von Fleisch und Fisch und einem Fokus auf elegantes Speisen überzeugt. Seit seiner Wiedereröffnung wurde das Restaurant mit einem Michelin-Stern ausgezeichnet. Seine Küche wird sowohl à la carte als auch in Degustationsmenüs serviert, darunter eines aus Gemüse vom eigenen "Bauernhof". Alle Tätigkeiten in der Küche können vom exklusiven und privaten Tisch des Küchenchefs betrachtet werden (aufgrund der hohen Nachfrage ist der Tisch des Küchenchefs nicht online zu buchen, bitte fragen Sie die Verfügbarkeit telefonisch an). Erleben Sie das Beste bezüglich Service, Dekor, Wein und Essen an diesem Ort im Silicon Valley, dass das Sunset Magazin als "das beste Restaurant zum Geldausgeben" bezeichnete.
Sushi Shin - Redwood City
Sushi•Redwood CitySushi Shin is an Authentic Japanese Fine dining. Featuring an Omakase menu, which is chef's choice for the most fresh, top quality of fish and seafood. Mostly imported from Tokyo fish market. Other best ingredients from all around the world. Serving Japanese Sakes and bottle Japanese beers. You can experience authentic Edomae-style sushi.
Chez TJ
Moderne französische Küche•Mountain ViewMit einem aufmerksamen Service, frischen Blumen und sanfter Musik erwartet Sie dieses familiäre, mit einem Michelin-Stern ausgezeichnete Restaurant in der Innenstadt von Mountain View. In einem herrlichen viktorianischen Haus serviert Küchenchef Jarad Gallagher zeitgenössische französische Küche mit kräftigen, frische Aromen aus natürlichen, qualitativ hochwertigen Produkten. Im Chez TJ erleben Sie einen erlebnisreichen Abend voller kulinarischer Genüsse. Unsere Festpreise sorgen für einen entspannten und angenehmen Abend mit Essen und Unterhaltung. Die 4 Speisesäle bieten ein gemütliches Ambiente für ein besonderes Abendessen mit der Familie und Freunden. Ein Stern im Guide Michelin 2012, "Top Restaurants 2007" SF Examiner, "3 1/2 Sterne" - San Francisco Magazine und San Jose Mercury News. Top Ergebnisse in den Restaurantführern 2007 von Zagat & Gayot.
