Fodor's Expert Review AQ

This chic spot on a sketchy stretch of Mission attracts those drawn to ingredients impeccably sourced, from the bitters in the hand-crafted cocktails to the squab, swordfish, and vegetables on the plate. The food is California progressive, which translates to ingredients often unheard of and many tastes and textures served in a smallish portion four-course tasting menu each night. Dishes may include buttery carrots with salmon roe or beef tenderloin. The decor, too, is seasonal, changing looks every quarter. The menu offers a four-course prix fixe or seven-to-nine-course tasting. However, you may also order à la carte.