David Barzelay

Few chefs shape a dining room like @davidbarzelay of @lazybearsf 🔥 Known for his inventive tasting menus and immersive communal dining style, David brings a distinctive creative vision to the Bay Area culinary scene. Taste his work on March 1, 2026 at @saluhallsf . Tickets are available via the link in bio.

We’re honored to be part of Taste America: San Francisco Bay Area with the James Beard Foundation. 📍 Saluhall – San Francisco 🗓️March 1st, 2026 Looking forward to sharing a bite with you alongside fellow chefs and the Bay Area food community. See you there. More info at the link in our bio. 🍽✨

Happy holidays from the frigid winter wonderlands of Quebec City and Montreal.

Lazy Bear | A Culinary Journey Through My Family History What an amazing evening with Chef Barzelay @davidbarzelay Jacob @everythingliquid and the entire Lazy Bear team @lazybearsf If you haven’t been to Lazy Bear yet, it’s truly one of the greats examples of fine art. If you haven’t been to Lazy Bear yet, it’s one of the most remarkable expressions of culinary art and hospitality anywhere. The moment you walk in, the harth ablaze, the aromas, and warmth create an atmosphere you’ll never forget. This supper was a beautiful look back at my family’s history… past and present… from my father’s era at Robert Mondavi and Opus One to our present ALL celebrated through an extraordinary menu led by chef Tremblay Wines We Shared Sentiuum 2023 — crafted by my sister @chiaramondavi , the artist behind the RAEN arrowhead & pacific rock snake, Sentiuum, and Continuum labels @sentiumwines RAEN Lady Marjorie Chardonnay 2018 RAEN Charles Ranch Chardonnay 2023 RAEN Bodega Pinot Noir 2023 RAEN Bodega Pinot Noir 2014 RAEN Sea Field Pinot Noir 2023 RAEN Sea Field (“Home Field”) Pinot Noir 2015 @raenwinery CONTINUUM 2022 CONTINUUM 2012 @continuumestate Opus One 1980 Robert Mondavi 1991 D’Oliveiras 1968 Boal Madeira So grateful for this night. Thank you Chef, Jacob and the Lazy Bear team for the incredible warmth and hospitality. Can’t wait to be back!

A cross between chocolate souffle and a molten chocolate cake, this beet and chocolate dessert focused on the products of our local chocolatier @dandelionchocolate , including the rarest part of the cacao: the sweet, bright, acidic pulp that surrounds cacao beans before fermentation, which usually spoils in the tropical heat of a chocolate farm before it can be transported away. It turns out that that white cacao pulp is already a nearly-perfect sorbet base straight from the pod. We change almost nothing about it, adjusting for differences in sugar and acid from batch-to-batch before swirling the cacao pulp sorbet with a beetroot syrup to produce the vibrant marbled sorbet ball toward the front of the plate. It’s cradled underneath by some chocolate pudding and cocoa crumbs. The souffle/cake, which we bake á la minute from raw, hides a soft beet caramel at its center that spills out a bit when the cake is,m/, made by slowly reducing @starroutefarms beets with oat milk, turbinado sugar, a touch of Banyuls vinegar, and a sheen of olive oil. Whole beets are also ember-roasted, juiced, and dehydrated into a crisp tuile shaped like a beet leaf, adding color, crunch, and a final note of the root veggie’s flavor. By Pastry Sous @jameslinabary

One of the most memorable dining experiences in recent memory @lazybearsf —The cuisine is playful, homey and nostalgic yet refined and restrained with such intentionality and a true sense of place, and with incredible hospitality and a world class beverage program to match. A west coast gem. 💎 • Forager’s Tisane, Infusion of Wild Blossoms, Herbs, Conifers, Honey • WHIPPED SCRAMBLED EGGS- Bacon, Maple, Hot Sauce • HOG ISLAND SWEETWATER OYSTERS -Raw w/ Pluot Mignonette, Flowering Coriander -Broiled w/ Green Garlic Glaçage, Society Garlic • SOURDOUGH BREAD BOWL- Manila Clam Chowder and Lazy Bear Reserve Caviar • CHILLED CIOPPINO- Sungold & Sweet One Hundred Tomatoes, Spot Prawn, Smoked Mussels, Sourdough, Tomato Vine • MT LASSEN TROUT- Gold Bar Squash, Rillette Stuffed Tempura Blossom, Zucchini, New Bay Seasoning -Trout Fume from Smoked Bones and Charred Brown Butter Onion • LAZY BEAR CULTURED BUTTER- with Brown Butter Milkbread • BRENTWOOD CORN- Aged Fiscalini Cheddar, Masa & Huitlacoche Dumplings, Corn Silk, Sweet Corn Beurre Monte • FOGLINE CHICKEN- Breast & Swiss Chard Wrapped Sausage, Star Route Carrot, Chanterelles, Jus from the Roasted Bones and Drumsticks Fortified with Marsala • GRILLED DRY-AGED LAMB RIBEYE- Smoky Tomato, Tomato Water Caramel, Jimmy Nardello, Black Garlic, Wild Fennel • LAMB “DAD CHOPS”- Caramelized with Triple Delight Blueberry Barbecue Sauce with Syrah, Black Garlic and Douglas Fir • SUMMER MELON- Lemon Balm, Lemon Verbena, Piel de Sapo, Ambrosia Melon, Ocelot Watermelon • FIGS BRÛLÉE- Whole Wheat Fig Cake “French Toast,” Black Mission Fig, Candy Stripe Fig, Fig Leaf • MIGNARDISES- Candy Bar Candy Cap Mushroom Bon Bon, Chocolate Truffle with White Chocolate Ganache and Australian Black Winter Truffle

Emmett asked for “homemade fries,” so tonight became the latest test of the @sfjoujou fries. Pretty close to perfect.

Summertime at The Bear… @lazybearsf that is 🐻

10 boxes of Kraft Deluxe. K.O.A. Campground Petaluma. 80’s night.

Stripes