Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.


181 3rd St. (Howard St.) Send to Phone
415-817-7836 | Make Restaurant Reservations | Menu
Stylish restaurant designed to evoke San Francisco's famous fog and city grid.

Breakfast, Lunch & Dinner daily, Brunch Sat.-Sun.
  • Valet parking
  • Dress code: Casual dressy
  • Entertainment: Live DJ Sat.-Sun.
  • Full bar

* Click here for rating key

TRACE, San Francisco, CA

TRACE Restaurant Review

: The multi-million-dollar remodel of W San Francisco’s restaurant, bars and ground floor lobby has found its stride in its sustainable, locavore ethos. Designer Stanley Saitowitz has created an aesthetic with local "traces" everywhere. Intimate spaces segment the expansive dining room, with wooden lattice-like screens meant to evoke the city’s street grid. The pattern is repeated in the placemats and multihued, chunky carpet squares. San Francisco's world-famous fog is evidenced in white dots that subtly cover an expanse of windows along one wall, and sheer, iridescent drapes that allow privacy at cubical banquettes. Executive chef Jason Rea showcases locally and sustainably produced ingredients without showing them off. Fresh Dungeness crab is combined with the delicate and delectable flavors of truffle butter on polenta. Quail is sectioned and served like fried chicken, and proves as addictive as the Southern staple. Chicken confit has the substance and taste, almost, of its duck namesake with house pickled peppers adding a bright-sweet counterpoint. The wine list is extensive, with a page dedicated to sustainable offerings. Desserts change frequently with the seasons but carrot cake is a house favorite. The well-crafted cheese plate presents regional stars.
Discover new San Francisco restaurants
New & Hip Restaurants in San Francisco

Find all the new San Francisco restaurants that have opened recently with GAYOT's round-up.


GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.