Farallon

Reserve

Farallon Review

Sculpted jellyfish chandeliers, kelp-covered columns, and sea-urchin lights give this swanky Pat Kuleto-designed restaurant a decidedly quirky look. But there's nothing quirky about chef Mark Franz's impeccable seafood, which reels in serious diners from coast to coast. The extensive raw bar includes chilled Maine lobster with a trio of dipping sauces. The menu changes daily, but you might find prawn and scallop quenelles, cedar plank-grilled trout, and scallops with truffled potato ravioli. Meat eaters aren't ignored, with such choices as fillet of beef and a pork chop. If you want to enjoy the surroundings but not pay the price, you can take a seat at the French-style oyster bar and fill up on oyster shooters, a shrimp cocktail, crab cakes, french fries with aioli, and more from the less expensive bar menu. The carrot cake shouldn't be missed.