Story

Lazy Bear’s cuisine centers around nostalgia and a reverence for the wild, utilizing a wide variety of preservation methods and inventive techniques.

But Lazy Bear’s beginnings were unusual, to say the least. Starting as an underground restaurant in 2009 in Chef David Barzelay's apartment, Lazy Bear has always been a bit different. David’s passion for throwing elaborate dinner parties turned from hobby into career in 2009 after he was laid off from his job as a lawyer.

He began hosting dinner parties in his apartment under the name “Lazy Bear,” an anagram of his last name. Then he expanded into an illicit warehouse with a secret location, where for several years he honed his vision and cuisine and built a following. Eventually Lazy Bear went legit, moving to our current location in the Mission District in 2014.

In its first year of eligibility, Lazy Bear was awarded a Michelin Star, and the following year was upgraded to two Michelin stars. Chef David was named a Best New Chef by Food & Wine Magazine in 2016.

These days, our incredible chefs, wine program, and warm hospitality make Lazy Bear an exciting and essential San Francisco experience.

Barzelay and Managing Partner/COO Colleen Booth operate Lazy Bear, as well as lauded cocktail bar True Laurel with its Partner/Bar Director Nicolas Torres.