Aqua

Frommer's Review

At San Francisco's finest seafood restaurant, heralded chef Laurent Manrique dazzles customers with a bewildering juxtaposition of earth and sea. Under his care, the artfully composed dishes are delicately decadent: the ahi tartare with fresh herbs, Moroccan spices, and lemon confit is divine and one of the best I've ever had. Other favorites are the celery root soup with black truffle flan, frogs' legs, and rock shrimp; the Alaskan black cod wrapped in smoked bacon and accompanied by tomato and date chutney and glazed carrots; and the braised veal cheeks with smoked foie gras and beef consommé -- all perfectly paired with wines chosen by the sommelier. The large dining room with high ceilings, elaborate floral displays, and oversized mirrors is pleasing to the eye if not to the ear. (It can get quite loud on busy nights.) Steep prices prevent most people from making a regular appearance, but for special occasions or billable lunches, Aqua is highly recommended.

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