You walk down Geary Boulevard in the Richmond District, past the fog-slicked storefronts and quiet laundromats, and there it is. Tommy’s Restaurant San Francisco CA. At first glance, it looks like a thousand other family-run joints across the country. Wood paneling. Faded photos. A vibe that says 1965 hasn’t quite left the building.
But then you see the line. And then you see the wall of bottles.
Honestly, calling this place a "restaurant" is technically true but feels like calling the Louvre a "room with some paintings." For nearly sixty years, the Bermejo family has run this spot, turning a humble Yucatán eatery into what many global experts call the epicenter of tequila in the United States. It isn't just about getting a drink; it's a pilgrimage.
The Accident That Changed Cocktails Forever
Most people know the "Tommy's Margarita." You've seen it on menus from London to Tokyo. But what most people get wrong is thinking it’s just a "skinny" marg.
In the late 80s, Julio Bermejo—son of founders Tomas and Elmy—was looking for a way to make the house drink better. Back then, most places used cheap "mixto" tequilas and neon-green sour mix. Julio did something radical. He ditched the triple sec (the orange liqueur) entirely.
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Why? Because triple sec is basically sugar and cheap industrial alcohol. It masks the flavor of the agave.
He replaced it with agave nectar. It was expensive. It was hard to find outside of health food stores. But it worked. By using 100% agave tequila, fresh lime juice, and agave nectar, he created a drink that actually tasted like the plant it came from.
The International Bartenders Association (IBA) eventually added it to their official manual. It was the first time a specific venue’s cocktail was ever recognized that way. Not bad for a neighborhood spot on 24th and Geary.
What to Actually Order at Tommy’s Restaurant San Francisco CA
If you go in and ask for a "regular margarita," you’re missing the point. The staff here are basically professors of agave.
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The move is to pick a specific tequila. They have over 400 bottles. If you’re overwhelmed, just ask. They’ll guide you through the difference between a Blanco (unaged, peppery), a Reposado (rested in oak, smoother), and an Añejo (aged, vanilla notes).
- The Food: Don't skip the Yucatecan specialties. While most of SF is obsessed with Mission-style burritos, Tommy’s stays true to its roots.
- Poc Chuc: Sliced pork marinated in sour orange and spices. It’s tart, savory, and nothing like the greasy carnitas you find elsewhere.
- Chicken Tamales: These are wrapped in banana leaves, not corn husks. They’re moist, earthy, and usually disappear within minutes of hitting the table.
- Chile Rellenos: Regulars swear by these. They aren't just blobs of cheese; they have a structure and spice profile that feels like home cooking.
The Survival of a Legacy
Running a legacy business in San Francisco is basically a sport. Between the rising costs and the tech shifts, many old-school spots have folded. Tommy's has had to adapt.
As of early 2026, the hours are a bit tighter than they used to be. They’re usually only open about 28 hours a week—Wednesday through Sunday. Why? Because the family refuses to compromise on quality or bring in a corporate management team. They’d rather be open fewer hours and keep the soul of the place intact.
Julio still travels the world as an official Tequila Ambassador, but you’ll often find him or his mother, Elmy, right there behind the bar or greeting guests. It’s that rare kind of place where the "World’s 50 Best Bars" award sits right next to a family photo from the 70s.
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Tips for Your Visit
Don't expect a quiet, romantic candlelit dinner. It’s loud. It’s festive. It’s crowded.
- No Reservations: It’s mostly first-come, first-served. If you show up at 7:00 PM on a Friday, be prepared to wait. Grab a spot near the bar if you can.
- The Tequila Masters Club: If you’re a local (or a dedicated visitor), ask about the club. You taste your way through different tequilas, learn the history, and eventually earn a "degree" and a personalized jacket. It’s a rite of passage for SF spirits nerds.
- Check the Chalkboard: There’s usually a whiteboard behind the bar with daily specials or rare bottles that aren't on the main list.
- The "Spicy" Warning: They make their own habanero-infused tequila. If the bartender tells you it’s hot, believe them. Don't try to be a hero.
Final Takeaway for Agave Lovers
Tommy’s Restaurant San Francisco CA isn't just a place to get a buzz. It’s a masterclass in how one family’s obsession with quality can shift an entire industry. They proved that tequila wasn't just for college dares; it was a complex, beautiful spirit that deserved respect.
When you go, don't just drink. Listen to the stories. Look at the dusty bottles on the top shelf that you can't find anywhere else in the country.
Next Steps for Your Visit:
- Check their official website or Instagram for current hours before you head out, as they can shift seasonally.
- Aim for a Wednesday or Thursday night if you want a better chance at a table without a two-hour wait.
- Bring cash for a tip; while they take cards for the bill, the staff here works incredibly hard and a little extra appreciation goes a long way in the Richmond.