Restaurants in Daly City

Inspired by King Tut's exquisite tomb, Al-Masri melds hand-painted Egyptian artwork and gilded decor with a menu of Egyptian cuisine that reaches back into the 7,000-year history of chefs Sausan and Hatem's homeland. Free-range poultry lays the foundation for dishes such as firakh fe alforn, served inside the main dining room alongside lamb and vegetarian fare, as well as in the Isis room, a 12-person private dining area. Thursday through Sunday, female dancers don traditional costumes to perform raqs baladi—belly dancing—atop a painted stage, channeling the traditional music in a display more emotive than a bag of mood rings left on the radiator.

On a charming corner in Noe Valley, the black awning of neighborhood favorite Basso's Restaurant draws guests inside, where they watch chefs pull the crackling crusts of Napolitana-style pizzas from ovens in an open-concept kitchen. Whole-milk mozzarella bubbles on each pie before diners decorate it with toscana salami, organic green-apple slices, or festive tinsel. House-made meatballs, which use beef from the humane farm Niman Ranch, sit inside toasted sandwiches, stand next to forkfuls of spaghetti, or arrive à la carte as sides.

Johnny Cherry, the proven barbecue king, seasons the fare at Frank's BBQ and Seafood with his own special blend of herbs and spices, earning himself and the eatery a first-place finish in the Black Cuisine of San Francisco competition for 10 years running. He cooks up pork and beef ribs, sliced beef brisket, and chicken wings, all available in a variety of combos with sides such as potato salad and hush puppies. Not to be outdone, seafood dishes such as red snapper, catfish, and fish burgers sidle up beside the barbecue fare.

Margie—Frank's BBQ and Seafood's resident soul-fare specialist and fellow Black Cuisine of San Francisco first-prize winner—drops by every Thursday and Friday to whip up her down-home cuisine. Made from her grandmother's Alabama recipes, her entrees include smothered turkey wings, meatloaf, and oxtail, prepared with comfort-fare sides such as string beans and candied yams in the shape of a La-Z-Boy. On request, she can also craft homemade desserts such as cakes, peach cobbler, banana pudding, and pies. Frank's BBQ and Seafood and Margie's soul fare are also available for catering for any event.

Executive Chef Michael Whang dreams up Indigo Restaurant's rotating menu of dishes inspired by traditional and distinctly American flavors. Decadent touches such as truffles, chutneys, and herb butters add an air of indulgence to grilled and roasted fish and tenderloin, pastas, and vegetable dishes. Desserts such as a lavender crème brûlée lauded by Time Out San Francisco and SF Station join digestifs, cocktails, and wines handpicked from California vintners. Diners tuck in to their selections beneath dramatic gothic chandeliers and ruched fabrics tucked beneath paneled wainscoting as they daydream of stealing away to Crimson Lounge a floor below, which hosts private cocktail parties for revisionist Nathaniel Hawthorne scholars.

Jillian's—the host of both local and national events from the American Poolplayers Association and the Billiard Congress of America—is an upscale rec-sports wonderland paired with a menu of fanciful pastas and grilled American fare. The Billiards Room delights amateur and professional players alike with red-felted Brunswick Gold Crown tables, Dufferin cues, and Centennial Billiards balls. At the ping-pong table, newfound friends and lifelong twins compete for glory by executing firm, overhand smashes and deft, delicate slices. And when the sun goes down, Jillian's elevates energy levels with dance parties, live entertainment, and private events for parties as large as 1,000 people.

The mouthwatering aromas of Russian fare fill the dining room at Stroganoff Restaurant, bringing back memories of the old country, even if one has never traveled there. Veggies pickled in-house karate-kick taste buds awake before diners gobble down entrees that could include beef stroganoff and cabbage leaves stuffed with ground veal. Postmeal cooldowns begin with blintzes, which sneak fruit and berries into mouths to throw surprise parties for unsuspecting incisors.