David Barzelay at Lazy Bear


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.


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Where I Eat

Behind the Scenes

Chef David Barzelay reviews  at post.venue.name
"Chilled Peas, Duck Ham, Preserved Shellfish and Country Ham XO @lazybearsf. We salt, smoke, and dry shellfish throughout the year, and use it to make a funky XO sauce but without the chiles, for dressing chilled @iacopifarms peas. The base for the sauce is a fortified pea shell stock, and the sauce also has our duck ham, preserved vegetables, @bentonsbacon aged country ham, and butter. @lougruber @louisgruberceramics made these small green bowls just for us."
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Chef David Barzelay reviews  at post.venue.name
"Some of the garnish for our lamb dish, mostly wild, and foraged by our team. Regram from one of our Sous Chefs @abeiermann"
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Chef David Barzelay reviews  at post.venue.name
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From My Menu

Chef Heidi Gibson reviews Tasting menu at Lazy Bear
$$$$ | Modern, | American
1 Review
"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."

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