Coco500

Reserve

Coco500 Review

Chef-owner Loretta Keller knows how to change with the times. She shuttered her long-admired Bizou restaurant and reopened in the same spot with this up-to-the-minute small-plates and not-so-small-plates venue. Menu categories like "small starts," "leaf (salads)," and "California dirt (local organic vegetables)" reflect Keller's modern outlook, as do dishes like the COCOmole taco, which pairs tortilla triangles with beef cheeks and a chili-chocolate mole sauce. You'll also find duck-liver terrine, truffled flat bread, Sonoma duck breast, milk-braised pork shoulder with fingerling potatoes, and a signature vacherin (crème anglaise, Swiss meringue, coffee ice cream, and chocolate sauce) from Bizou days. For a simpler and smaller sweet ending, order the chocolate-dipped frozen banana. That delicious menu mix pulls in young hipsters and sophisticated oldsters, all cheerfully grazing the menu, whether it's a business lunch, happy hour, or dinnertime.