Fort Oak

"The urban patio area tucked between two indoor dining spaces is a perfect setup for chef Brad Wise’s wood-fired dishes (think a grilled kanpachi collar with garlic chili oil or a dry-aged hot dog with salsa escabeche and elote aioli) and $1 oysters on Monday afternoons between 4 p.m. and 6 p.m. Sip on a cocktail concocted by bar manager Jess Stewart, such as the Roadmaster, an old fashioned with orange black pepper oleo." - Helen I. Hwang, Candice Woo

"This sophomore entry from the chefs behind Trust Restaurant is a staple in Mission Hills. With a relaxed cocktail bar, upscale dining room, and chef’s counter perch it offers a range of dining experiences. Start meals here with a selection of dishes from the raw bar like scallop aguachile and ahi tartare before digging into mains like pork chop with black garlic sauce and New York strip steak." - Candice Woo, Helen I. Hwang

"This sophomore entry from the chefs behind Trust Restaurant is a staple in Mission Hills. With a relaxed cocktail bar, upscale dining room, and chef’s counter perch it offers a range of dining experiences. Start meals here with a selection of dishes from the raw bar like scallop aguachile and ahi tartare before digging into mains like pork chop with black garlic sauce and New York strip steak." - Candice Woo, Helen I. Hwang

"The entire space will be transformed into a snow globe with 12 seasonal cocktails, like Santa Slaps (their version of an expresso martini) and Vacay Holiday (spiced rum with passionfruit). Usually open for dinner only, the restaurant throws its doors open for the holiday lunch tradition, with favorite dishes paired with holiday cocktails. Six daytime holiday lunches will be available for booking between December 12 and 21." - Helen I. Hwang

"Housed in a former Ford dealership in the upscale, pedestrian-friendly Mission Hills neighborhood, Fort Oak draws foodies of every age. pauch like their wildly successful Trust restaurant in the nearby Hillcrest neighborhood, executive chef and co-owner Brad Wise and his team focus on rustic, wood-fired dishes. The proof is in the custom-built 7,000-pound grill used to cook branzino, a charred caulilini with fermented chile aioli, and more. The raw bar is one of the few places on the menu where the ingredients aren't seared; here you can opt for clams on the half shell or scallop aguachile. There's plenty for the plant-based diners, too, mostly in the small plates. And while it may sound excessive to pay $13 for bread and butter, order the sourdough served with house-cultured butter and thank us later. And don't miss dessert. Executive pastry chef Jeremy Harville makes magic happen with sugar, whether it's cookies n’ cream beignets or lemon meringue pie." - Archana Ram, Marie Tutko