Shuggie’s — Restaurant in San Francisco

Oh god, I don't want to come off as a curmudgeon. I went last night after their apparent "re-opening"/revamping and was not impressed.

I wanted to go for their pizza since their online menu still has the OLD menu. Also there's a giant sign outside advertising pizza. Lo and behold they completely redid their menu. They had a disclaimer card explaining that they're re-opening and to be patient. Their menu is comprised of mostly seafood dishes, like a play on oysters Rockefellers and fish sticks. The music was LOUD inside and the seating was cute, but cramped. Very style over substance. Also it was hot as hell inside. I don't know if they have no A/C but the first room (yellow) was incredibly hot. We were seated in the back in the green-themed room and that was also very warm, but there was a door that was cracked open.

My party ordered the green goddess, something "pillow" and the fish sticks and a few drinks. The drinks were OK. The salad was skewered? It was fine. Felt gimmicky and honestly annoying to eat. The server was, for some reason, incredibly nervous and couldn't actually explain what he was serving and kept mentioning radishes, but there were no radishes? Honestly because the music was so loud I couldn't hear.

The next thing was something called a pillow, but essentially a focaccia-style bread with burrata, egg yolk and a ton of shredded parmesan on top. The dough and bread itself was very good but it was ICE cold. I understand the burrata is cold, but I've had similar types of dishes and the bread was served warm and the burrata, dolloped on top, was old so it would've been a nice play. But the entire dish was strangely ice cold and there were some slightly-warmer parts of the bread where they may have reheated it, but it was bizarre. I just don't get why they would switch from pizza to a play on mid-century 50s/60s food when their dough was excellent...

Finally was the fish sticks which were mid. I couldn't hear the servers explanation but it came with some tartar panna cotta which, again, felt gimmicky. Like just give me a good fish stick. Also there were 3 small sticks which were extremely salty. We also waited a fair amount of time for the sticks, so the pacing was just off. There was a lot of waiting around. I could see people who were seated before us, getting their food after us.

Servers were all good, so no complaint there. I think the menu isn't great and for what they're charging and the area - you may as well go somewhere else. Pollo Campero is right there. We were literally ordering pizza in the restaurant from Hi Hat because we left hungry and dissatisfied.

I feel bad giving it such a negative review, but they really need to think about if their menu is up to par with the really brutal SF...

Shuggie's is a labor of love on every level, delicious AF, and one of the coolest places I've ever stepped foot in.

Food: Got to try a bunch of different items off the menu! The Buffalo Everything is a cool twist on a classic that is consistent with Shuggie's mission of using all the bits, whether they're "cute" or not. The presentation was really fun (came in a boat!) and the gizzards were a hit with our crew. Some sort of salad! I think it was called the Green Goddess? The presentation here was also delightful. Two skewers of dressed greens stuck in a headless bust. I loved the use of imperfect produce! more of that in other restaurants please! Mama Donna's Polenta-Rama! Loved all the different uses of tomatoes here. It hit that sweet spot of fresh & cozy! 'ZAAAAAAAA. We had two different ones, both delicious! I want to say that the first was the Bobo's, The Pep, The Roni with ricotta fluff on top. The ricotta fluff was a perfect touch and this pizza was a dream. The second trash pizza we had was a veggie one with fried onion rings and cream and a charred pepper and other vegg! It was also so good! The fried onions were my favorite part. I ate leftovers from these two pizzas because we had too much food and they re-heated very well. Don't sleep on your leftovers, y'all!

Vibes: Impeccable, 10/10. Shuggie's is maximalist done right. Every detail has been carefully and lovingly considered and contributes to the charm of the restaurant. I've heard that most of the decor is thrifted and/or DIY and I super appreciate that. Once again, consistent with the mission of Shuggie's re: sustainability!

Service: Also wonderful! Our servers were friendly and speedy! Kayla & Dave, the masterminds behind Shuggie's are fun and gracious and so cool, it's unfair.

go to Shuggie's ASAP! If not for the delicious food or the fun atmosphere, at least support folks who are trying to do something good for this earth with their talents. :]

p.s. great selfie opportunity in the...

This place is a total VIBE! Came here for my partner's birthday, and it blew away all expectations. Make sure to get reservations because it's popular.

The ambiance as you can tell is MAXIMALIST. There are two rooms - one green and one yellow. Not sure if you can ask for a table in a specific room, but I would definitely go green. From the lip couches to the hand chairs to the leopards, it's an experience just to sit at the bar.

The food was also a hit! It's all upcycled, saved from the trash type food, but you couldn't really tell (except for the dessert - more on that later). The garlic knots - as everyone has said - are required. It came with five in case you're counting. We also ordered the Green Goddess salad. Although the plating was cool, there wasn't much there. Not a good appetizer for more than two. Same goes for the Stems, Leaves and Buds.

The Trash Pies were amazing though! We ordered the Shroom with a View and the Hawt Squash. There were so flavorful and oozing with goodness. The Hawt Squash had a crema hondurena that was just as good as the ricotta fluff.

Finally, I had to order a dessert for my partner to blow out a candle. They only had one dessert on the menu - Two Bites of Chocolate. It was...odd. I think it was the aerated bananas. Older bananas just aren't the jam.

Overall though a definite experience that I would...