"This cocktail bar in the Mission also doubles as a restaurant with great shareable plates, sandwiches, and fish and chips. They also don’t go overboard with the nautical theme. So, if you’re looking for a spot to drink, fuel up, and meet on a patio under a large flapping sail—or inside a space that looks like the cabin of a wooden ship—this place is it." - ricky rodriguez, julia chen 1, lani conway
"This nautical-themed spot is just four blocks up from Flour + Water and also doubles as a restaurant with great shareable snacks, like chicken bites, ceviche, and fish and chips. But since you will have probably already consumed your weight in pasta by the time you get here, stick to the cocktails and keep the conversation going in a space that looks like the cabin of a wooden ship." - taylor abrams, lani conway
"Lost Resort is the type of place where you can order a 50/50 martini, or you can have a shot and a beer and be just as content. The bar can feel like a living room in a party scene of a movie. It’s a great place to mingle with a new crowd or take your friends to show them how cool you are. Hang out on the patio and breathe in the crisp Bay Area air with an order of fish and chips and a solid cocktail."
"Lost Resort is a nautical-themed restaurant and bar in the Mission that keeps us coming back with their great drinks, excellent small plates, and comfortable outdoor seating area. We recommend grabbing your favorite cocktail, and ordering the fish and chips or mochiko chicken bites, which come with an incredible chicken fat hot sauce. They have plenty of sidewalk seating and a large patio covered by a giant white sail." - julia chen 1, lani conway
"When we want to take someone to a laid-back, comfortable bar that actually has good food, Lost Resort comes to mind immediately. The nautical-themed spot in the Mission has a large back patio where we like to kick back with a cocktail or a pint of beer. Be sure to get the mochiko chicken bites, which come with a chicken fat hot sauce we want to bottle up and keep in our fridge at home." - julia chen 1