A Bordeaux native meets a San Francisco expat and the next thing you know, a restaurant is born. Chef Aurelien Crosato helms the kitchen, Serena Lee runs the dining room, and you enjoy delicious dishes based on farm-fresh, seasonal ingredients. Mesquite-smoked local sturgeon might share the menu limelight with French venison raviolis in Madeira or today’s catch, which could be dressed in coconut and kaffir lime. In order to keep things fresh, the brief menu changes frequently; there’s no à la carte ordering, just a choice of fixed-price menus. This dynamic duo is getting smash reviews, so be sure to reserve.
- Frommer's Staff