Lazy Bear is one of those few places that make me jump when tickets on go sale. Sometimes on a Monday, sometimes on a Wednesday, the French-Laundry-like frenzy always begins at noon PST. Once you’re in, move quickly. Select a date, time and number of guests on the calendar. You’ll receive an email confirmation once the reservation is complete.
– Join the Lazy Bear SF mailing list and enter all your information. This will save you time when making a reservation.
– If you want friends to join, get their tickets now. They probably won’t be able to get the same seating and date if they log in at a later time (learned the hard way).
The tasting menu pricing varies between $145 and $175 per person depending on day and time, for 14+ courses. Beverage pairings are available at an additional $85. It’s a bit steep but the pairings are always interesting and add another layer to the experience.
To get the most out of Lazy Bear, we prefer the 6:00pm to the 8:00pm seating. While the format is the same – first four to five courses upstairs and remaining courses in the main dining hall – after dinner, you have a chance to watch an encore performance by the very talented team from the loft space while sipping a final libation. Here are some images to whet your appetite. Enjoy.
Congratulations Chef David Barzelay and his crew for their recent Michelin star!
A lovely display of decanters near the main floor bar. | Our table.
Spelt & rye dinner roll with house cultured butter, one of the few times I devour bread.
Legumes, summer squash, bell pepper, fennel and saffron nage : Paired with Aligote, Pierre Morey, “Bourgogne Aligote,” Burgundy, France 1998
Fresh corn grits with duck ham | Grilled Berkshire pork shoulder, grilled peach, turnip, succulents, stonefruit tare : Paired with White Blend, Salina Wine Company, Redwood Valley, Mendocino County, California 2012 | Miyazaki ribeye cap, tomato, black garlic, eggplant : Paired with Syrah, Bernard Levet, “La Landonne,” Cote Rotie, Rhone Valley, France 2009
White sesame, green melon, sake lees, rose geranium : Paired with Tokimeki sake (sparkling), Harushika Brewery, “Happo Jummai,” France, 2009
Blue corn, blueberry, whiskey | Semifreddo Vietnamese coffee | Red velvet, red berries | Caramelized Apricot, hazelnut, milk chocolate
Pre-dinner snacks of Kumamoto oysters with tomato and caviar : Paired with Grand Cru Blanc de Blancs, Gaston Chiquet, Vallee de la Marne, Champagne, France MV
View from upstairs | The kitchen | Our dinner Field Guide
Clockwise from top left:
Matsutake & cypress broth | Spelt & rye dinner roll | Brown rice, huckleberry, foie gras, cabbage : Paired with Vernatsch, Baron Widmann, Sudtirol-Alto Adige, northeast Italy 2013 | Grilled aged duck, quince, collard greens : Paired with Pinot Noir, Von Winning, “II,” Deidesheim, Pfalz, Germany 2012
Lamb tartare, sunflower and its seeds, apple, sumac (almost too pretty to eat) : Paired with Roditis, Tetramythos, Patras, Peloponnese, Greece 2011
Olive oil, apple, lemon, green herbs : Paired with Cider, Ciderie Bigoud, “Le Brun, ” Plovan, Brittany, France
Black sesame, forbidden rice, cocoa, cassis, activated charcoal powder (nicknamed “goth prom dress”) : Paired with Porto, Quinta da Rosa, “Passagem” Late Bottled Vintage Port, Douro, Portugal 2010
Treats: Semifreddo Vietnamese Coffee | Sticky Toffee Pudding, Fig, Red Walnuts | Earl Grey Macaron, scotch, pear, ginger
The amazing kitchen crew. | The awesome pastry chef, Maya, speaking about the black sesame dessert and other after-dinner treats.
Thanks for the mind-blowing experience. We heart this crew: Akeel, Alan, Andrew, Anna, Antonio, April, Cedric, Chris, Claudia, Conor, Cruz, David, Derek, Dorian, Emilio, Genna, Hanley, Helen, Jarrod, Jeremy, Joachim, Jordan, Jude, Laura, Lily, Lindsay, Keith, Kirk, Maya, other Maya, Melissa, Mepham, Nicolas, Nicole, Nikolas, Renier, Rosie, Ryan, Satterfield, Shyamali, Spencer, Tabitha, Tyler, Vanessa (and anyone I accidentally left out)