Abacá

"In the back corner of Abacá is an all-day takeout counter with Filipino-inspired pastries. Get the creamy buko pie, salty-sweet bibingka topped with a pad of caramelized brie, and a mini banana bread loaf with a cream cheese center and chocolate ganache. While you may be tempted by the bulbous ensaymada-croissant crossovers, you’re better off with an extra buko pie. Seating in this Kimpton Alton Hotel restaurant is reserved for sit-downs only. Thankfully there’s a few small tables and a long cushy banquette a few steps away in the lobby." - julia chen 1, patrick wong, ricky rodriguez

"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. Brunch service is pretty mellow, and it’s easy to grab a walk-in bar seat or a reservation—we’re not sure why, though, since 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

"A contemporary Filipino restaurant at Fisherman’s Wharf known for its meaty skewers and chorizo-stuffed squid relleno."

"Noticed a deluge of ube-purple cocktails populating your Instagram feed in recent years? Thank modern Filipino restaurant Abacá for its part in making jaws drop with its colorful drinks, including a snappy, nonalcoholic calamansi daiquiri. The restaurant joined the Wharf’s lineup of must-hit restaurants in late 2021 and gained loads of fans for its renditions of sisig fried rice and pork lumpia, among other dishes." - Eater Staff, Laura Smith Borrman

"A special tasting menu with items like Dungeness crab hot and sour soup and kaluga caviar with sunchoke ice cream." - Dianne de Guzman