"This bright, lively Central District establishment has quickly gained national recognition for its pairing of low-intervention wines and nouvelle French cuisine centered around seafood (the name means “sea urchin,” after all). The cozy, inviting atmosphere is a perfect setting for visually appealing dishes, carefully arranged with an artist’s touch and just as delicious. The menu shifts, but scallops always fit the bill, whether they’re raw from Alaska and served with radishes in a charred onion and seaweed broth or pink scallops from Washington cooked simply with white wine and thyme." - Leonardo David Raymundo
