Emile's

Since 1973, this fancy restaurant still ranks among the Bay Area's best. Mirrors, recessed lighting, and large, bold floral arrangements create an elegant atmosphere. To start, try torchon of foie gras with a dried fruit compote and brioche toast, or sautéed prawns Bordelaise with butter, white wine, garlic, and lemon juice over a grilled polenta crouton. Follow with beef filet in a Madagascar pepper sauce, on a bed of spinach mashed potato, served with a vegetable medley. For dessert, go with the Grand Marnier soufflé. Emile's offers "small plate" versions of entrees; a "taste" costs about two-thirds of the entree price and allows diners to snack their way through the menu.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.