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.
Feb 11, 2002
Simple restaurant name hides good, creative food at reasonable prices. Noise level can be high and space is tight, but only detracts slightly from the food.