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Owners/chefs Evan and Sarah Rich have some serious kitchen cred behind them, with years of combined experience at gold-star San Francisco restaurants Michael Mina, Quince, and Coi. When they launched their own restaurant in 2012, they wanted an open kitchen and California casual decor to make people feel they’ve been invited into their home. It works. Employees have a laidback but attentive style of service, fitting for the whole mi-casa-su-casa theme. The menu changes regularly depending on what’s available and the whims of the chefs, but you can usually find the house-favorite sardine chips (one of 7x7 magazine’s 100 bucket-list dishes) and dried porcini mushroom doughnuts served with raclette. Entrees may include such crowd pleasers as tagliatelle with pork sausage, manila clams, and pizza crust, or Douglas Fir pierogis with roasted apple and brown butter. You can also leave it up to the chefs for $95 per person.