Generally speaking, I think cuisines where SF may do better than LA include Burmese, Italian, pizza, California cuisine in the Chez Panisse / Zuni / Frances vein, and maybe dim sum. And of course Michelin endurance menus.
Burmese, Little Yangon near BART in Daly City or Burmese Kitchen out on Geary.
Traditional Italian, La Ciccia (reserve) or Perbacco. Cal-Italian, Cotogna.
Pizza, Bao’necci (reserve) for Roman-style thin crust, Cotogna (reserve) or Zero Zero for the local modern style that’s sort of a hybrid of New York and Naples, Una Pizza Napoletana or A16 (reserve) for Neapolitan, Little Star on Divisadero for deep-dish, Pauline’s for a unique local style and the best pesto pizza in the world.
Solo dining at the bar, Cockscomb (reserve and specify chef’s counter, the other bar seating is less comfortable and some doesn’t really have enough space for plates), Perbacco, Trou Normand, Bellota (reserve).
If you’re up for a BART ride across the bay, Miss Ollie’s or Great China, both good for solo at the bar.
Saison for Michelin foo.