The open wood fire allows chef Joshua Skenes to create deep, soothing umami from a bowl of bonito dashi with toasted grains and greens, followed by a big slab of roasted beet and bone marrow. Try it! En savoir plus .
Adam Keough has revived this bustling Hayes Valley fixture. Its lively, yet comforting brasserie scene remains, but now there’s an energized bar food program & the menu has new soul. [Eater 38 Member] En savoir plus .