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NUA - This Mediterranean restaurant in North Beach draws on flavors from Provence, Andalucia and Italy. Dishes include pan-roasted Alaskan halibut and crispy sardines. Entrees: $21 - $32

NUA
550 Green St.
(415) 433-4000
www.nuasf.info

Farina Focaccia & Cucina Italiana - A Sleek addition to the Mission's 18th Street gastro corridor since late 2006, Farina serves up Ligurian fare including pastas, fish and, of course, cheese covered focaccia. Entrees: $10 - $25

Farina Focaccia & Cucina Italiana
3560 18th St.
(415) 565-0360

A favorite celebrity haunt is the beautiful Ana Mandara in Ghirardelli Square. The sprouting foliage, grand curving staircase, expansive high ceilings, multi-tiered dining room, and gorgeous upstairs bar will make you feel like you've just stepped into Indonesia. But warm ambience and decor shouldn't distract you from your main purpose-the exquisite dining. A menu of modern Vietnamese cuisine with French accents includes delicacies such as spiced Mekong Delta basa fish and Hanoi-style escargots. Close out with crispy mango spring rolls with coconut or imported Vietnamese coffee or tea.

Those who care to make the trek to the trendy Mission District will find a number of noteworthy restaurants including the Iberian-oriented Andalu. The eclectic, ever-changing tapas-style menu, with dishes such as crisp-sauteed skate with garlic mashed potatoes, green salad with duck confit and hot polenta fries with a tomato dipping, is perfect for sharing. The restaurant, open for dinner only, is long and narrow and is generally crowded and noisy, just the way you'd expect of some of the more fashionable and festive places.

One of the sexiest restaurants to open in San Francisco in the past few years is Bacar, a restaurant that continues to gain popularity with each passing year. The name is derived from the Latin word for "wine glass," so it makes perfect sense that Bacar is best known for its extensive wine collection. In fact, it has a three-story, temperature-controlled glass wine wall with more than 1,000 different varieties and more than 100 choices of wine by the glass. Pair them with Executive Chef Arnold Eric Wong's French and Mediterranean-influenced cuisine: wok roasted black mussels, pan-roasted lamb sirloin and a raspberry torte for dessert. Seafood fans will appreciate the raw bar.

Those looking for an unforgettable dining experience should head to nearby Berkeley to partake of Alice Waters' famous cuisine at Chez Panisse. There are actually two restaurants set on two floors here and both are excellent. Downstairs is a more formal experience with one prix-fixe menu that changes daily and increases in price toward the weekend. The upstairs cafe is more casual with a variety of food and lower prices. Waters is famous for making simple dishes with the freshest ingredients available. Try penne with arugula and sheep's milk cheese, fresh figs or sliced tomatoes in vinegar. Reservations are a must for downstairs and waits can be quite long for the cafe.

Melissa Perello took the helm as executive chef at the Fifth Floor, one of San Francisco's top French restaurants, in November 2004. A culinary prodigy since childhood, she was named one of Food & Wine magazine's Best New Chefs in 2004. Equally impressive is the room, decorated in zebra-striped carpeting, deep colorful silk drapes and tables set for a formal experience. The wine list is so extensive you may need to ask the sommelier for help. Start your evening with the devilishly good dungeness crab salad, then move on to the New England black bass with caramelized fennel, picholine olive tapenade and close out with the fabulous Satsuma Tangerine Granité. The Menu de la Saison can get a little pricey with wine, but why not indulge yourself - it's well worth it for one of the areas best.

Foreign Cinema was one of the first places to attract visitors to the Mission district. There is some very good California/Mediterranean bistro cuisine on the menu and delicious foreign and independent film classics being screened in the courtyard. Sit in the large dining room or at a communal table in the courtyard where drive-in movie speakers have been set near the tables. Chefs John Clark and Gayle Pirie have done wonders with the menu. Dive into the pancetta-wrapped chicken breast with sweet corn and summer chanterelle ragout, steamed Alaskan halibut and rack of lamb with Tuscan white beans. Chances are good you won't even miss the popcorn.

Restaurant Gary Danko is living proof that San Francisco's high-end dining experience is alive and well. Danko, who has won nearly every top chef's award since opening his upscale eatery, continues to create three, four or five course prix fixe menus that promise to make an evening here sublime. Scallop mousse, juniper spiced venison, roast lobster, and a decadent chocolate souffle are some examples of what's in store. Dress up for this special occasion restaurant. Make reservations far in advance; it's a sure bet everyone else did.

Whenever you reserve tickets to the San Francisco Opera House, make a pre- or post-performance dinner at Jardiniere part of your plans. This Traci Des Jardins restaurant has been famous for a long time and may be absolutely packed in the hour or so before the opera begins. Crispy chicken with applewood bacon, foie gras terrine, venison chop, and a very complex cheese plate are some of this well-known chef's specialties. The decor is playful with an avant garde curvaceous design and wavy iron railings. A jazz trio plays during prime dinner hours.

Masa's sexy floor to ceiling white, gauzy drapes, red Chinese silk lanterns, and white leather chairs, offer visitors a tasteful and vibrant atmosphere in preparation for a positively pleasant dining experience. Accolades from Zagat's 2005 Survey of San Francisco Restaurants, as well as a new and highly regarded team that features executive chef Gregory Short, previously of the acclaimed Montage Resort and Spa, and Master Sommelier Alan Murray, combine with Masa's continued yet evolving blend of French and Mediterranean cuisine with a Californian kick. Masa's menu features a four, six or nine course tasting menu with prices ranging from $79 to $120, that includes such favorites as chilled Maine crab, duck leg confit, or the vegetarian stylings of Ronde de Nice and Cepe "Mille Feuille." In all, it's superb food in a setting that is more exciting than ever.

One Market offers upscale California cuisine at its finest, serving visitors cleverly presented plates and priceless scenery of the Bay Bridge from within the financial district. The New American fare emphasizes fresh fish and shellfish and products homegrown by local farmers and ranchers. Start with the heirloom beet salad and move on to truffled pheasant breast with celery root hash. For dessert the bosc pear turnover with ice cream and rum butterscotch will hit the spot. Try to reserve a seat at the chef's table in the kitchen for a special tasting menu.

Owner/chef Gerald Hirigoyen warmly welcomes guests to this Basque inspired setting, where red, white and blue runners line each table, the oak floors shine and the menu encompasses authentic Basque food. Al fresco dining is available year-round at Piperade in a sheltered outdoor patio, a nice idea when weather permits. The Basque region, bordering France and Spain, is on display in the Basque classic dishes, which include braised veal sweetbreads with Madeira, seafood and shellfish soup “ttoro,” duck confit with braised green lentils, and roasted pork tenderloin with braised cabbage and figs. There are plenty of fish dishes to enjoy in this comfortable, chic restaurant.

Wolfgang Puck's splendid Postrio continues as one of the most popular restaurants in the city, not just for Puck's unique Asian-Mediterranean cuisine, but also because the space is so gorgeous. Located on three levels, the restaurant comes with hand-blown glass lights and sculptures created by the artist Dale Chihuly. Almost as impressive are the feet-high flower arrangements which you'll pass as you descend the grand staircase from the bar on the street level to the dining room below. For lunch or dinner try the grilled quail with spinach and soft egg ravioli or five-spice salmon with gingered cream corn. The lively bar is a fun place to sit and eat one of Puck's famous pizzas. The weekend brunch is equally tasty.

The Slanted Door has a Vietnamese and Southeast Asia bent, and chef Charles Phan cooks up fresh spring rolls, green papaya salad, caramelized shrimp, and steamed bass cooked with just the right amount of spice. The dinner menu changes weekly to reflect the best seasonal offerings and to keep the cuisine as fresh as possible. The stunning Bay Area views and stylish, simple decor with a high-ceiling dining room and green-stained wood tables will make you feel as if you're dining in the tropics. Delicious!