David Barzelay at Lazy Bear

Bio

David Barzelay is the chef/co-owner of Lazy Bear. The skills and inspiration he accumulated fueled his increasingly elaborate dinner parties. The gatherings moved to a warehouse that accommodated feasts for 40 guests. Propelled by his creative vision, format his restaurant, serving two seatings of 40 ticketed guests per night.

Accolades

  • The 6 Best Underground Supper Clubs
    Refinery 29

My Restaurants

Where I Eat

Behind the Scenes

Chef David Barzelay reviews  at post.venue.name
"Melon, Geoduck, Lardo, Avocado, Coastal Greens @lazybearsf. . Our CdC Chris Johnson's summery opening dish, inspired by aguachile. Geoduck is raw, very thinly sliced, and dressed with a cucumber juice version of aguachile, featuring lime, jalapeño, and cilantro. Wild NZ spinach and agretti. Finished with drops of charred cucumber oil. . Photo by Sous Chef @jordansacct . #melons #spicy #summer #sf #sanfrancisco #wildfood"
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Chef David Barzelay reviews  at post.venue.name
"These tomatoes I'm fondling are destined for Chase cardmembers tonight at an #InsideAccessfromChase event @lazybearsf. Created an exclusive tomato, octopus, seaweed, and shelling beans dish just for tonight. Excited to see it come it together!"
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Chef David Barzelay reviews  at post.venue.name
"Commis Pam sorting out sea lettuce for drying. She drives all the way to Bodega Bay and even up to Mendocino every week, to dive and grab various seaweeds for our sourdough dumpling with wild seaweeds! @souspamelalocke @lazybearsf"
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Chef David Barzelay reviews  at post.venue.name
"Seaweeds hand-dived by our Commis Pam Locke @souspamelalocke, and stones. Just a base for the oyster snack currently on the tasting menu @lazybearsf"
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Chef David Barzelay reviews  at post.venue.name
"Squash blossoms stuffed with pimento cheese made with the pulp of our fermented hot sauce, ready to be dipped in batter and fried, then topped with a powder made from fermented collards and stems and ramp tops @lazybearsf. Kinda like a jalapeño popper."
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From My Menu

Chef Heidi Gibson reviews Tasting menu at Lazy Bear
$$$$ | Modern | American
Mission
"Every bite on the extensive and always-changing tasting menu at Lazy Bear is unique in texture and flavor and served at the height of seasonality. The open, communal layout encourages interactions between guests, as well as with the kitchen staff and servers. A unique and memorable evening all around. I recommend splurging for the well-curated beverage pairing, too."
Chef David Barzelay reviews Panamanian Rum, orgeat, lime, Dry Curaçao, milk, coffee-infused dark rum at Lazy Bear
$$$$ | Modern | American
Mission
""Good Drink Hinky Dink" @lazybearsf by @key2_thecity. Caña Brava Panamanian Rum, house orgeat, lime, Dry Curaçao, all milk-clarified, then floated with coffee-infused Skipper Guyana Dark Rum"
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Chef David Barzelay reviews Abalone, spring onion, preserved meyer, potato skins, stinging nettle custard at Lazy Bear
$$$$ | Modern | American
Mission
"Abalone, Spring Onion, Potato Skins, Stinging Nettle Custard @lazybearsf. Monterey Bay abalone, pounded, aged, sliced thinly and stir-fried with spring onion and preserved Meyer lemon. Nettle salsa verde. Potatoes glazed with abalone liver beurre monte. Nettle custard infused with hard-roasted potatoes. Stinging nettle chips on top."
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