New Additions: San Francisco Bay Area and Wine Country Restaurants
"The staff are a smooth, efficient bunch and the bistro menu from chef-owner Paul Magu-Lecugy spans the classics. Think gougères and wild boar pâté or a more hearty plate of noisettes de chevruil poélées (venison stuffed in puff pastry over celery root purée). The lemon meringue tart is a sublime way to cap off the meal." - The MICHELIN Guide
