Nightbird

“🌟 Every dish was a work of art, and the flavors were perfectly balanced.”

Miyako Ueki★★★★★

What an experience! I loved everything about this place. The tasting menu almost had a story, and each dish was dedicated to her own mother and someone close to her I believe. The presentation was out of the ball park and such an eye candy. It’s about enjoying the marriage of different ingredients creating intricate flavors. The servers were humorous and friendly. Two servers came to our table often and we had a great conversation with them. It was like a royal treatment. It was my husband’s bday dinner and they gave him a card signed by the staff and a small bday desert. We both don’t drink a

John Rushforth★★★★★

We have visited Nightbird 13 times in the past two years; the last time being December 31st 2025. Hands-down, it is our very favorite restaurant in San Francisco for dinner (we love Foreign Cinema for lunch / brunch). The tasting menu is out-of-this-world, Chef Kim does an incredible job of crafting delicious dishes in a way that some Michelin starred restaurants cannot. There's a couple of staple dishes that always appear on the menus, despite the seasonal rotations, there's clearly a reason for that - they are expertly constructed and very tasty. Being attached to the Linden Room Bar allows

May Bresler Herzog★★★★★

We got to experience nightbird's "day of the dead" inspired menu - a homage to deceased chefs, and it was a very pleasant experience overall. Most dishes were quite tasty, and they made great adjustments for our vegetarian friends. While I found some parts of the meal harder to get over (like half a squab head, which wasn't very appetizing, or the combo of squab in a dounut with chocolate and sprinkles) I appreciate them trying to push the envelope and be more adventurous with the food they serve.

Pepe Bolaños★★★★★

This is the kind of place that reminds you why you go out of your way for a meal in the first place. It feels one of a kind. Thoughtful, a bit daring, and genuinely joyful. It absolutely deserves a Michelin star, if not two. The food has this beautiful contrast. On one hand, there’s a sense of celebration in the dishes, almost like a grand feast. On the other, everything is grounded in that clean, precise California farm-to-table style. It never feels heavy or overdone. Just confident. There are bold moments that really stay with you. A local squab served in different ways, including head an