Robin is a tiny restaurant with a mood all its own. Dark, artistic, urban-cool—it's a vibe that would be just as at home in Tokyo as it is in Hayes Valley.
Chef Adam Tortosa's contemporary omakase restaurant uses pristine ingredients and both traditional and modern techniques to craft an ever-changing multi-course meal that can be personalized on a sliding price scale.
L'Ardoise Bistro's menu is an exercise in decadence with dishes like duck leg confit, coq au vin, and scallops with risotto, capturing the essence of romantic Paris.
Boulevard, the long-standing pioneer of California cuisine, boasts a space draped in modern Belle Epoque maximalism, creating a dramatic atmosphere with big, bold wallpapers and fabrics.
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