Isa
3324 Steiner St. (Lombard St.)
Send to Phone
San Francisco, CA 94123
415-567-9588 | Make Restaurant Reservations
Cuisine
Open
Dinner Mon.-Sat.Features
- Heart-healthy dishes
- Romantic setting
- Kid-friendly
- Full bar
- Reservations suggested
- Outdoor dining
- Casual dressy
* Click here for rating key
There are two ways to enjoy owner-chef Luke Sung’s French-style tapas menu at Isa. There's a modern and boisterous front room that spills out onto a Marina district sidewalk. Or there's the romantic alternative---the roomy, bi-leveled back patio lined with greenery, flowering bushes and strategically placed heat lamps. Polite and well-versed servers will happily walk you through the dozen or so small plates that make up the interesting menu. Try the mound of plump mussels rising up from a pungent broth the demands a side of bread for sopping up every last drop. Take a pass on the bland discs of goat cheese with tomatoes and pine nuts. Try instead the potato-wrapped sea bass with caper-specked brown butter that is earthy without being too heavy.
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RESTAURANT AWARDS
Just published! Our annual restaurant issue features the Top 40 Restaurants in the U.S., including San Francisco's Gary Danko, Masa's, Michael Mina and more!
DINING ON A BUDGET
Splurging at top-rated restaurants is fun for special events, but where can you go for a good quality meal that won't break the bank? Gather the change out of your piggy bank and sofa cushions and take it to one of our selections for the best cheap eats in your area. Also, check out our picks for the Top 40 Cheap Eats in the U.S.












There are two ways to enjoy owner-chef Luke Sung’s French-style tapas menu at Isa. There's a modern and boisterous front room that spills out onto a Marina district sidewalk. Or there's the romantic alternative---the roomy, bi-leveled back patio lined with greenery, flowering bushes and strategically placed heat lamps. Polite and well-versed servers will happily walk you through the dozen or so small plates that make up the interesting menu. Try the mound of plump mussels rising up from a pungent broth the demands a side of bread for sopping up every last drop. Take a pass on the bland discs of goat cheese with tomatoes and pine nuts. Try instead the potato-wrapped sea bass with caper-specked brown butter that is earthy without being too heavy.



