"If the sun rays coming through the huge skylight at Abacá don’t jolt you awake, the food certainly will. This upscale spot does weekend-only brunch full of Filipino classics with the sour, salty, and sweet flavors dialed up. There’s tocino slabs covered in a zippy pineapple marinade, an incredible ganache-crowned banana bread, and ensaymada french toast topped with hollandaise, bacon, caviar, and lime juice, which is simultaneously ultra-light and richness personified. A meal here is stellar, and will make you forget you're in a Fisherman’s Wharf hotel near where the tacky souvenir fleeces roam." - julia chen 1, lani conway, ricky rodriguez, patrick wong
"Abacá is a fine dining spot near Fisherman’s Wharf that puts a California spin on traditional Filipino classics, like smoked chicken palabok and okoy fritters with seasonal veggies and locally-sourced proteins. While they won’t be transporting their usual tableside pours of seafood chowder to Polo Field, you can still grab a bowl of sisig fried rice or a handful of pork lumpia, plus calamansi iced tea to wash it all down." - julia chen 1
"Chef Francis Ang, together with wife and co-owner Dian, sowed the seeds for this ode to Filipino cooking when they founded acclaimed pop-up, Pinoy Heritage. Born of a desire to more deeply connect with their culinary roots, their delicious explorations now have a permanent home in the lush Kimpton Alton Hotel.The sunny space pales next to the vibrant cuisine, which uses traditional flavors and techniques as a jumping-off point for creative, colorful dishes. Pork features heavily, as in juicy skewers of longganisa with cane vinegar and puffed rice, but a bounty of NorCal produce gets its due as well. Chef Ang gets to show off his pastry chops with one-of-a-kind desserts, not to mention the baked goods, available in the morning at the in-house panaderia." - Michelin Inspector
"This restaurant offers a secret-menu balut in which fertilized duck eggs are prepared by frying the duck fetus and serving it with a duck bone broth and crispy duck skin." - Emily Venezky
"At this plant-filled Filipino restaurant inside the Kimpton Hotel in Fisherman’s Wharf, chef and owner Francis Ang has worked across both savory and pastry, so dessert is never an afterthought. Former pastry chef Vince Bugtong also snagged a James Beard nomination for outstanding pastry chef in 2023. Sweets might include a smoked ube tart in vibrant purple or cheesecake bibingka stacked with strawberries. Plus there’s an entire brunch pastry menu, with treats like calamansi cream puffs, buko pie with coconut cream, and ensaymada, a layered brioche treat." - Paolo Bicchieri