Spices Restaurant: A Culinary Gem in San Francisco's Inner Richmond
For over 20 years, Spices has been turning up the heat in San Francisco’s Inner Richmond with bold, house-made Sichuan flavors. Meet the owner behind the magic — and discover the dishes loyal customers can’t stop craving.
Ask anyone who’s lived in San Francisco’s Inner Richmond for a while where to get seriously good Sichuan food, and odds are they’ll send you to Spices.
The bold red signage on 6th Avenue is iconic in its own right, but it’s what’s coming out of the kitchen that’s kept regulars coming back for more than two decades. Spices isn’t the kind of place you stumble into — it’s the kind of place someone brings you to, proudly.
“We’ve had customers who started coming here as kids,” owner Kenny Zhang says. “Now they come back with their own kids. It’s like, three, five generations already.”
Originally opened in 2003, Spices became Kenny’s in 2010 — and in the years since, he’s held onto the heart of the business: fiery, flavorful Chinese food that tastes just like it should.
Built for Spice Lovers, by a Spice Lover
Kenny doesn’t need advertising to bring in business. “Zero ads. No Instagram, no marketing,” he says with a laugh. “Just loyal customers, local people, people who love our food.”
And what they love is flavor that punches above its weight.
If you’re visiting for the first time, Kenny suggests starting with three of their biggest crowd-pleasers: the deep-fried chicken wings with explosive chili pepper, the fish fillet in flaming red oil, and the orange chicken. The wings arrive buried under a mountain of dry chili peppers — smoky, tingly, and addictively crunchy.
But the real spice heads know to flip to the “Spices Special” page. That’s where Kenny’s personal favorites live — the more traditional dishes like chicken with bone, duck, and even pig feet, all cooked in a homestyle fashion that feels straight out of a family kitchen.
“Those are very Chinese-style,” he explains. “I like it with the bones, the real way.”
Through the Fire — Literally and Figuratively
When COVID hit, Kenny didn’t panic. In fact, his business barely slowed down.
“Even during the pandemic, we just did to-go orders. And honestly, our sales didn’t drop,” he says. “Our customers kept ordering.”
Today, business is split 50/50 between dine-in and takeout — a shift Kenny attributes to new habits formed during lockdown. “People got used to online ordering,” he says. “But we still get a lot of people coming in for the menu, the experience.”
More Than Just Good Food
Ask Kenny what makes a great restaurant owner, and his answer isn’t just about the food.
“How you manage your employees, how you treat your customers — that’s all important,” he says. “It’s human to human.”
He’s built his reputation not only on flavor but on accountability. “We’re not perfect. Sometimes we make mistakes,” he says. “But I know my customers. If something goes wrong, I take care of it. That’s why they keep coming back.”
So, What’s Next?
For now, Kenny’s focused on keeping things consistent. “We love San Francisco. We love the Richmond,” he says. Still, there’s a glimmer of possibility in his voice when asked about expansion.
“Maybe someday we try a second location, maybe in the South Bay. But I want to stay focused on our long-term customers first. That’s most important.”