um.ma

"If you’re looking to spend a night drinking soju and getting loud with friends, all roads lead to the patio at this modern Korean restaurant in the Inner Sunset. There are picnic tables and heaters spread throughout the space, and throwback music pumping through the speakers. Throw in crunchy ginger sesame soy chicken wings, and pork belly glazed with citrus gochujang we need weekly, and you'll want to come back for birthdays, and group catch-ups with friends who spontaneously booked a trip to the city for the weekend." - lani conway, julia chen 1, ricky rodriguez, patrick wong

"At Um.ma, Korean barbecue is waiting for you—and the lucky people you brought along on this sizzling meat journey. This modern Sunset spot’s “mural room,” decorated with a striking woman in black and white, feels like a private nook and can fit between six and ten. Order as much flavor-packed citrus gochujang pork belly, crispy seafood pancakes, and unbelievably crunchy chicken wings as will fit on the table—you’ll want multiple rounds of each. The only downside to this room is there’s no tabletop grilling (that’s reserved for the patio only). Regardless, it’s still impossible to have a bad time." - julia chen 1, patrick wong

"This cool Korean barbecue spot in the Sunset not only has a sweet back patio, complete with powerful heaters, but it’s actually setting out grills on those picnic tables so diners can get the full Korean barbecue experience with fire and smoke — think short ribs, rib eye, and pork belly, and all of the works." - Dianne de Guzman

"A Michelin Guide-vetted institution that has been a staple in the Inner Sunset for a long time." - Paolo Bicchieri

"At Los Angeles-based chef and restaurateur Chris Oh’s Inner Sunset restaurant Um.ma, you can still get some of San Francisco’s most famous fried chicken wings for takeout or to enjoy on the reservations-only back patio. If you dine on-site look forward to Um.ma’s handsome outdoor setup, which allows diners to stretch out under string lights while grilling Kurobuta pork belly and “LA-style galbi” on tabletop barbecues." - Lena Park