Things to do in Russian Hill San Francisco (US)

Original Joe's is most popular around 8 PM on Saturdays. Visitors usually stay 1-2,5 hours here. It's most quiet on Fridays.

Original Joe’s is a three-generation family owned and operated restaurant. Established over 80 years ago in 1937, Joe’s is defined by quiet elegance, yet bustling with energy, affording a standard of excellence that enhances the total dining experience. Hospitality, familiarity, predictability—these are the key elements of the brand, providing guests with a sense of comfort upon first entering the lobby doors.

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The Italian Homemade Company is most popular around 6 PM on Saturdays. Visitors usually stay 45 min here. It's most quiet on Tuesdays.

Fancy Casual Italian Restaurant with production of fresh pasta on site

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Mama's On Washington Square is most popular around 10 AM on Saturdays. It's most quiet on Wednesdays.

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Hollywood Cafe is most popular around 10 AM on Sundays. Visitors usually stay 45 min here. It's most quiet on Tuesdays.

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The Codmother Fish & Chips is most popular around 2 PM on Saturdays. Visitors usually stay 45 min here. It's most quiet on Thursdays.

The Codmother Fish & Chips is a popular food truck permanently located at the historic Fisherman's Wharf, and one of San Francisco's top Seafood destinations. It is known for its delicious and authentic British-style fish and chips, a classic dish of battered and deep-fried fish served with thick-cut fries. The Codmother Fish & Chips has garnered a loyal following among locals and visitors alike, who appreciate the restaurant's commitment to serving tasty and genuine fish and chips.

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Gary Danko is most popular around 6 PM on Saturdays. It's most quiet on Thursdays.

Twenty-five years after opening its doors in San Francisco’s iconic Fisherman’s Wharf neighborhood, Restaurant Gary Danko continues to refine its award-winning combination of classic French cooking, thoughtful and inventive use of local ingredients and personable yet impeccable service. “You don’t just open a great restaurant,” says Chef Gary Danko, “it’s a constant work in progress.

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