Nari

NYers doing it up at @nari_sf in San Fran baby. 🗽✈️ 🌉 #HellaFood

We put as much care and into our cocktail program as we do into our wine list. Thai ingredients like makrut lime, Thai basil, lemongrass and Pandan are thoughtfully paired with spirits to highlight their flavors + aromatics. Our menu changes often with seasonal availability!

Perfect Friday to pop in for an after work cocktail in our lounge. The Wimala is made with mezcal, Thai Tea, chocolate and spiced angostura bitters.

Our sister restaurant @KinKhao will be re-opening Wednesday, September 21st!

Always one of my fave times each quarter: our National Hist List is out, with cameos from José (DFW), @nari_sf, @boccalupoatl, @MaisonPremiere + much more: blog.resy.com/2022/09/10-top…

A reminder that we will be closed this evening and will re-open on Wednesday the 14th! See ya then!

Very excellent dinner at @nari_sf last night — had to stop in for the massaman lamb shank with nectarines before summer is over! Miang Pla with trout roe and the squid and pork jowl were also particularly bangin!

Laab Hed — a northern-style vegan mushroom laab seasoned with prik laab, crispy alliums & herbs

Summer in the Bay Area holds our hearts for so many reasons, local Anchovy season among them! We have incorporated these oceanic delights into our khao yum kluk, a spicy southern Thai tossed rice with curry paste, pole beans, bitter herbs, crispy rice & fried local anchovies!

Looking to add a talented line cook and chef de partie to our team! Please email resumes to meghan@narisf.com

New to the menu is this beautiful summer rendition of beef pad prik gang, a stir-fry of grilled flank steak with shishito peppers, corn and holy basil in a spicy southern curry! We wanted to pair these Thai flavors with the exceptional produce offered at this time of year in CA.

The plump, juicy cherry + grilled baby scallion version of our Massaman lamb shank will be changing later this week to a different fruit accent, so if cherries are your jam, tomorrow or the next day would be pertinent timing to come in lest you miss this gem til next Spring!

🚨New dish alert!🚨 Tua Pad Kapi is a stir-fry of english peas, ground pork & bay shrimp in a piquant shrimp paste relish. It is beautifully spicy, funky and fullllll of umami but with gorgeous pops of vegetal sweetness from those beautiful peas!

Thai cuisine is all about the careful symphony of many ingredients, flavors and textures working in concert to create a complex and harmonious balance, which is well represented in this dish. Sweet, savory, herbaceous, spicy + salty with just the right amount of acidity!

Rejoice! yum polamai is back on the menu for summer! This mix of jewel-like stone fruit is topped with a smattering of refreshing herbs, piquant Bird’s Eye chilis, shallots, toasted shrimp and coconut and the dressing is savory and rich in umami.

A cool drink for a hot Friday! The Vasithi is composed of a refreshing blend of lemongrass vodka, passionfruit, orgeat, vermouth thai spice, lemon and soda 🌱

With the balmy weather we’ve had, raspberries are already ripe + sweet this year! Starting today, our Wan Yen dessert (a Thai version of shaved ice with pearls of tapioca, pandan-coconut cream, pineapple jellies and basil buds) will be topped with @Yerenafarms raspberries.

Ripe, juicy cherries and grilled baby scallions top the late Spring version of our gaeng massaman gae. This tender lamb shank falls off the bone in the silky massaman curry and the bright pop of sweetness from the stone fruit adds a lovely contrasting flavor.

Beautiful spring haul at the Farmers’ Market today! Red shiso, the sweetest rasberries from Yerena Farms, garlic scapes and more to use on the menu this week!

Come join us!