Restaurant Naides occupies a small, quiet room in Nob Hill built around a roughly dozen-course Filipino tasting menu that stays largely consistent night to night, with only seasonal tweaks moving through it — locally foraged ingredients like wild berries appear as they become available.
The kitchen leans on staple Filipino ingredients — bagoong, tamarind, atchara — whose sharp, fermented, sour character runs through the courses. Service is formal and closely attended, down to white-gloved hands clearing utensils between courses, and the room has developed a reputation as a special-occasion destination.
Michelin awarded Restaurant Naides one star in its 2026 guide, and the restaurant was included on The New York Times' Restaurant List that same year.
The kitchen leans on staple Filipino ingredients — bagoong, tamarind, atchara — whose sharp, fermented, sour character runs through the courses. Service is formal and closely attended, down to white-gloved hands clearing utensils between courses, and the room has developed a reputation as a special-occasion destination.
Michelin awarded Restaurant Naides one star in its 2026 guide, and the restaurant was included on The New York Times' Restaurant List that same year.