Verjus

"Verjus is the sexiest place to drink wine and eat pâté en croûte in SF. The glossy red ceiling and drippy flickering candles lull everyone into a romantic trance—so get here with someone you want to "smize" at, and keep the organic wine coming. Energy aside, the food at this Jackson Square spot is phenomenal, from the silky Boursin omelette and duck confit to the pain perdu finisher with caramelized edges." - julia chen 1, patrick wong

"Verjus is back, and it’s just as excellent as it was before it closed in 2020. This candle-lit Jackson Square wine bar—from the Cotogna and Quince team—will inevitably transform “just one glass” of after-work wine or a pre-date night drink into a long, relaxed dinner over duck confit with creamy lentils, a silky Boursin omelette, and bread with slabs of fancy imported butter you’ll want to smuggle home. Just make sure to end any meal here with the custardy pain perdu topped with vanilla ice cream. Online reservations are rare, so try your luck by walking in at 5pm when the kitchen opens. You can always hang out at the bar with a glass or two of low-intervention wine while you wait." - julia chen 1, ricky rodriguez, patrick wong

"There are some great underground lounges and fancy cocktail bars in the Financial District, but none are as cool, lively, or laid back as Verjus. This natural wine shop and restaurant plays old records, and the wine is organized on book shelves that reach the top of the shiny red ceilings. You will browse them for a new favorite bottle before sitting in the big cozy booth next to the bar to drink orange Chenin Blanc or split French and Spanish small plates with friends. Everything at Verjus is good, but we like the pate en croute, and if you’re in the mood for something sweet, get the french toast - it’s one of the best desserts in the city." - will kamensky

"A French-style wine bar in San Francisco, reopened by Michael and Lindsay Tusk, known for its accolades during its original short run before the pandemic." - Dianne de Guzman

"A French bistro in San Francisco offering seafood and seasonal dishes like razor clams with celery brunoise and duck pâté en croûte." - MICHELIN Guide