Most diners responding positively to Richard Blais' seasonally-driven "left coast cookery". Excitement's building towards the launch of the chef's tasting menu and the full unleashing. En savoir plus .
The Little Italy space has been steadily stepping up its culinary game. The cocktails are commendable too, as are the bar bites and brunch. [Eater 38 Member]
The first of Brian Malarkey's restaurant empire to open and its flagship concept; Searsucker adds a needed food-worthy dining destination to the Gaslamp. [Eater 38 Member]
Chef and owner Matt Gordon has established a loyal following for his unpretentious new American comfort food and popular Bluegrass Brunch. [Eater 38 Member]
There are many gastropub wannabes but Jayne's is the real deal, boasting a British owner and a well-executed modern pub menu. The wine list is more interesting than most, cocktails too.
Blood pudding poutine, mussels tikka masala, and fried chicken are just some of the mega-hearty options, and with classic cocktails in the mix as well, it's sure to be an industry favorite.
After an autumnal whirlwind, Matt Accarrino continues to make SPQR his own. The chef counter has some of the best seats in town and the wine list remains top notch too. [Eater 38 Member] En savoir plus .
At Ala Romana it's all about Roman food, with hearty, satisfying options like seafood in acqua pazza, nettle and ricotta gnocchi, and Jewish-style artichokes. There's plenty of Italian wine, too.
The crew behind Berkeley's Gather have opened their first cityside restaurant, with cocktails, vegetable-centric seasonal fare, and a glowing wall of pickles.
A wood-burning oven churns out small meat and veggie-centered plates, but don't try and snag a photo. The use of cell phones inside the restaurant is "politely discouraged." [Eater 38 Member] En savoir plus .
ICHI Sushi only got better when it reopened in a new, bigger space. The new 30-seat sushi bar has an omakase counter, table seating, and an izakaya named Ni Bar serving booze and izakaya-style plates. En savoir plus .
