Abacá

Francis and Dian Ang opened Abacá on August 16, 2021, inside the Kimpton Alton Hotel at 2700 Jones Street, after years running the Pinoy Heritage pop-up. Francis, Filipino-Chinese and trained in San Francisco fine dining, cooks Filipino flavors through Northern California produce; Dian co-owns and runs operations. Michelin recommends the restaurant and describes colorful, creative plates that use traditional techniques as a jumping-off point. The New York Times named Abacá among its 2022 notable restaurants; James Beard attention followed the opening. Breakfast, weekend brunch, dinner, and Panaderia Abacá pastries (ensaymada, espresso) share the sunny hotel dining room and patio.

Press and the house menu keep returning to lumpia with pear ketchup, pork belly adobo with pineapple, sisig fried rice that traveled from the pop-up years, longsilog-inspired skewers, and a family-style “paubaya” option that lets the kitchen feed the table. Cocktails lean Filipino-inspired as well as classic. Expect hotel-lobby energy on Fisherman’s Wharf, reservations for dinner, and a check that sits between Daly City steam-table prices and Naides’s tasting spend.

Come when you want shareable Filipino-Californian cooking without a tasting-menu commitment. Pair with Naides for a fermentation-led tasting night, or Fil-Am Cuisine when BBQ skewers and turo-turo trays on School Street are the point.

Tables praise colorful plates, warm service, and a room that feels brighter than a hotel stereotype. Sisig fried rice, lumpia, and brunch pastries get named often. Tourists and locals both book it; the patio helps when the Wharf is jammed.

Caveats are Wharf parking and crowds, a check that climbs once cocktails and several shares land, and a tourist-adjacent address some diners hesitate over before tasting the food. People hunting cash-only Daly City trays usually stay south. Abacá is the Fisherman’s Wharf Filipino-Californian room.