Haight Street didn’t have a destination restaurant until the 2006 debut of this softly lit neighborhood boîte. The extensive list of bourbons, whiskies and ryes, as well as house-brewed beer, are well matched by chef Joseph Boness’s hearty menu of global pub food, with everything from chanterelle–goat cheese wontons to Moroccan-spiced lamb sliders.

We loved: Deviled duck eggs; stout-braised oxtails.