Best Burgers Restaurants in Haight

I made reservations a couple months back for our first dinner in SF. Although it's a casual place, based on my research, it seemed like a popular neighborhood and tourist spot and I knew after driving up from OC we didn't want to wait to eat on a busy Friday evening. Upon arrival, it didn't seem too crowded. Busy but there were still plenty of open tables and spots at the bar. I initially requested patio seating but my husband and son didn't want to be outside as it was slightly balmy. We were seated close to the windows instead to enjoy the view of the Bay Bridge. We ordered the following: - French Onion Soup: very good. Nice and cheesy, could use maybe some more bread underneath but it was solid. - Buffalo Wings: these come sauced and were really tasty! Still had a nice crunch and bite to it even though they were very saucy. - Fish & Chips: great batter on the fish, which was very meaty and flaky. Standard fries, forgettable coleslaw (does anyone even eat the coleslaw?) - Chicken BLTA: husband said this was fine. Tastes as expected! - Kids' Chicken Tenders: not sure if these are the same tenders on the regular menu but my son ate it all up and had no complaints. - Apple Brown Betty: this was a cinnamon apple crumble pie w/ vanilla ice cream on top. Very rice and delicious! - Strawberry Cake: this was literally the same cake you can get at Ralph's/Safeway, etc. They must all get it from the same supplier! Still good but def not made in-house. Total for dinner (including 3 glasses of wine, a Shirley Temple, a coffee, and tax/tip) was $205. Service was very good. Our server came by often enough and was always pleasant. Note - we entered the restaurant through the Hotel Griffon on Steuart Street. I think there might be an entrance on the Embarcadero side, too.

Absolutely great food, drink and ambience, our server Craig was attentive but unobtrusive, a lovely meal was had by all

Loved it! Great food and drinks. Limited menu but we liked what they had.

There is a lot to like about brunch, however, there are a couple of food pointers. For one, let the bacon crisp up...it would be so much better. Second and most importantly, cut the prime rib thinner. We go a thick piece but it is extremely cooked and dry on the outside, but very rare in the middle such that you could not really cut the meat. Cutting thinner slices is truly needed. I really enjoyed the bottomless mimosas, and the team of folks who were so nice and came around often to clear plates, you were all fantastic.

Great food, casual spot for burgers, drinks and fries, highly recommended.