The name, short for "sophisticated bohemian," sums up the style: a classically trained chef offering casual fare influenced by international street food. Tapas might be halibut cheeks, sushi rice pockets, or forest-mushroom risotto bullets. Mains range from cedar-plank wild salmon to mushroom enchiladas. There is talk that they'll close Monday or Tuesday in winter, so call first. There's a deli counter, too.
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