When Plum opened in 2010, it arrived to much fanfare. By the time it was 6 months old, it had already been named one of the best restaurants in the Bay Area by the San Francisco Chronicle and covered by every national travel magazine to pass through town. And not without cause. Its design, while aesthetically pleasing, is quite simple -- communal-style wood banquettes, high loftlike ceilings, various picture collages of plums on the wall -- as is the menu, at least in length. But simple doesn't have to translate to boring. The brainchild of Daniel Patterson, Plum's menu is broken up into four categories: Snacks, To Start, Vegetables and Grains, and Animal. Within each category, there are only four dishes, many of which are vegetable heavy. While the menu changes regularly, expect to see similar offerings to artichoke terrine, beet boudin noir, and turnip apple soup as smaller starters. The beef cheek and oxtail burger; slow-cooked farm egg with fried farro, chicken, and sprouts; and Manila clams are popular orders for the main event. Desserts, served in mason jars, are not only artfully presented but even more delicious than they look. For example, panna cotta was never my favorite -- until I discovered Plum, which serves it at the perfect consistency with a glaze of quince compote and thyme on top.
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