Formerly silent-film star Harold Lloyd's carriage house, this brick building has morphed into a chic restaurant that has elevated chef Suzanne Goin to national prominence. In her veggie-intense contemporary American cooking, she uses finesse to balance tradition and invention. Consider starting with the chickpea soup with pasta, kale, and pecorino cheese, then moving on to the fish with black rice and curried cauliflower. Finish with the orange blossom panna cotta with
candied tangerines, dates, and pistachio brittle.
May 22, 2003
Have eaten here several times. Service AND food have been excellent and unique. Its a popular restaurant, yes and tough to get a reservation some night, but I think JP has unfortunately had unique bad luck. Chico