Calling itself a “rustic neighborhood restaurant” isn’t exactly telling the truth. This New American brasserie is oh-so Californian, with its effortlessly sleek ambience of dark wood and a high beamed ceiling. Bring a dinner date and start with the butcher’s block charcuterie platter (a taste of the whiskey-laced chicken liver paté will thrill foodies) or an imported cheese board. Mosey on to a little gem salad and the semolina-crusted Pacific halibut or house-made pappardelle pasta with rabbit ragout. The Euro-Californian wine list is mind-boggling, and the list of house-churned ice creams and sorbets for dessert changes frequently.
Reservations: Essential for dinner. Otherwise, you might be able to score bar seating.