A giant among American chefs, Bradley Ogden runs an upscale minirestaurant chain that stretches from Marin County to San Diego. This large space with a bay view is his popular San Francisco outpost. The two-tier dining room seats 170 -- many of them suits brokering deals -- and serves a seasonal, wonderfully homey menu that might include tender bacon-wrapped pork tenderloin with dandelion greens, thick rib-eye steak with green peppercorn sauce, duck breast with tart-sweet huckleberries, and pear brown-butter tart with vanilla-bean ice cream. Dealmakers will appreciate the two-course businessperson's lunch for just $20. The wine list includes the best California labels, many by the glass.
Posted by frankcarr from boston on 11/27/06
food was enjoyable but not at san francisco's best; service was uneven with a forgetful waiter.
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