"At once playful and profoundly earnest, this privileged playpen is adored by the Bay Area's elite. The studied cool of the kitchen extends to its crowd, and the striking warehouse setting blends rusticity with refinement. Everything revolves around the roaring hearth. The kitchen, under the direction of Chef Richard Lee, is in steady hands and proffers an immersive experience. First, a generous quenelle of caviar set atop a lush salsify cream dressed with sturgeon bone broth may open the meal after some first bites and foraged herb tisane. Then, local rabbit saddle dressed with perfect morels and grilled gem lettuce; or Texas antelope ribeye sauced with blueberries and accompanied by a black truffle croissant lead to unique sweets. Treats like milk chocolate shaved ice bring the meal to an amazing finish." - Michelin Inspector
