OpenTable Ranked Best of SF Bay Area. 2026.Gourmet Vegetarian and Gourmet Vegan dining - 5 nights a week.We make our own pastas, soups, salads, desserts from scratch.Headquarters for 3,000 member dine and wine club. Indoor Dining and Outdoor Garden Dining.Over 1,500 local members live here in Sonoma County .Cozy West County vibe. Indoor / patio / garden seating.5 Stars on Yelp. 7 years Nextdoor Fave.Reservations and pre-ordering preferred. Talk with us about any dietary concerns.A true 'find' here in Sonoma County.
Savor offers healthy, vegetarian, and modern Arabic food in the charming inner Sunset neighborhood. Stop by and try the many plant-based dishes that are creative and delicious. After owning Saha in San Francisco and Berkeley for 17 years, Chef Mohamed is excited to bring his newest spin on Arabic-fusion cuisine but this time offering a vegetarian-only menu. Savor offers an experience that has been described as "food that you find at a fine-dining restaurant but served in a casual environment with reasonable prices". One day, Savor may offer alcoholic beverages but in the meantime, guests are invited to bring their favorite bottle from home.
Serafina is a little gem of a restaurant, perched on top of Nob Hill, with views overlooking the city and Bay Bridge. We were recently awarded the prestigious Gambero Rosso as one of the best Italian restaurants in the US. Serafina was owner Maurizio Bruschi’s grandmother, and the name of her eponymous restaurant in the heart of Trastevere (Rome), where Maurizio first began making pizza at the age of 14. The executive chef is Umberto Cannarsa, a successful chef from Rome, who left his own restaurant in Rome to work with Maurizio again. The menu offers everything, including vegetarian options, but specializes in innovative Italian fish dishes, including fresh calamari, stuffed with olives, escarole, anchovies, drizzled with a potato leek sauce, as well as homemade pastas and dolci. The space is warm and elegant, where neighbors and friends can come together.
Produce is often picked within hours of service, so menus shift with what's ripe that week — dishes are built around what the land yields, not a printed calendar. This farming-first approach shapes every Cultivar menu, from seasonal small plates to full dinners, pairing estate-grown ingredients with estate wines poured by people who know the vineyard firsthand.Farm-to-table isn't a tagline at Cultivar — it's how we operate. Everything starts at Caspar Estate: 25 certified organic acres in Napa Valley, running on solar power with onsite composting. The estate grows wine grapes, fruits, vegetables, microgreens, flowers, and herbs, farmed with drip irrigation, cover cropping for soil health, and beneficial insects instead of pesticides. Olive oil and wildflower honey round out the harvest.What's grown on the land moves straight from soil to plate to glass — farming and dining as one continuous act, across all three Cultivar restaurants.
