"This far-from-sterile space might even be described as dramatic, given its arched wood panels, dark charcoal tiles, soft pendant lights, and backlit wall of wine. A ladder running across completes the effect.Locally sourced produce, meat from regenerative ranches and responsibly caught seafood are the foundation of the impressive, hyper-seasonal cuisine produced here. Menus dance to the seasons, unveiling such passionate and ingenious dishes as a spring garlic velouté with Livermore olive oil, and half a head of za'atar-roasted romanesco with green tahini and pine nuts. An Irish take on coffee and donuts is executed perfectly and will leave you wanting for more." - Michelin Inspector
