In a century-old beach house, Joe Miller has created the definitive neighborhood restaurant with a citywide reputation. His imaginative French-influenced California cooking focuses on fresh ingredients. Start with tuna tartare or porcini ravioli in a mushroom-Parmesan broth, and continue with Berkshire pork crépinette (a type of sausage) or potato-crusted red snapper in port wine sauce. For dessert, try the chocolate crunch cake with hazelnuts and house-made coffee
ice cream. Lunch is a terrific value—all entrées are $18 or less and come with soup or salad.