Lolinda

On a return visit in the Mission, the move is not to treat this as a generic steak dinner: since 2012, Lolinda has been built around the look and rhythm of shared platters, wood-fired steak, chimichurri, cocktails, and a table that feels more assembled than ordered course by course. Book it when the night calls for a louder, meat-led meal with Latin American flavors and California sensibility, not when the priority is a measured tasting-menu format.

Go back for the steak-and-shares format, not a solo main course

The strongest reason to return is the way the meal scales across the table. Small plates and sides are meant to support larger steak orders, so the better decision is to build around carved cuts rather than treating the menu as a list of individual entrées. The Asado Mixto gives the clearest read on that format: chorizo, morcilla, bavette steak, short rib, roasted potatoes, shishito peppers, and grilled levain bread.

The kitchen is led by Chefs Alejandro Morgan and Juan Torres, and the house identity is centered on Latin American flavor applied to a San Francisco steakhouse frame. Juan’s long-running focus on steak, especially ribeye, is the useful signal here: this is a better pick for diners who care about grilled beef and sharing than for anyone seeking a delicate, measured, chef-counter meal.

Cocktails help turn dinner into the whole plan

Cocktail side matters because the room is positioned as a night-out venue rather than a quick dinner stop. The named drink to know is the Clasico Cocktail, an Old Fashioned with bourbon, demerara sugar, Angostura, and orange bitters. Margarita Al Pastor is also listed among the house cocktail offerings. For a second visit, start with drinks, order communally, and let the steak anchor the table.