The food is hyper-local, seasonal, California-skewing-toward-French/Italian/Asian, and rustically elegant, mirroring the warmly lit space. This unassuming yet stylish restaurant astounds with its offerings.
The oyster and anchovies were nicely fried, crispy and delicate. The sweetness of the slaw and piquant tartar sauce created a lovely, subtle first bite.
While the risotto was cooked beautifully, the aroma of Alba truffle was lovely, but it did not enhance the flavor, unlike the truffle in the ravioli.
The Porcini truffle ravioli was one of my favorite plates, rich with buttery umami, and offered a low, earthy undertone – a must-try if available.
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