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Fodor's Northern California 2014
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A chic addition to a somewhat sketchy stretch of Mission Street, this spot has a lot going for it: spirit lovers will want to perch at the bar for an excellent, hand-crafted cocktail served in vintage glassware, while culinary connoisseurs will want to sit at the chef's counter to watch the talented kitchen staff led by chef Mark Liberman. Diners can opt for a table in the handsome dining room with friendly, helpful service. The menu is California progressive, exhibiting cutting edge techniques with height-of-the-season ingredients. (Although the menu isn't the only thing that's seasonal: the look of the restaurant will also change each season, including the staff uniforms, and decor elements.) Starters are presented elegantly—like cardoons and Dungeness crab, or a silky venison tartare—and also contain many flavor components and textures, all harmonious. Main dishes may include duck aged on the bone, or branzino with a rich potato side dish. There's also Sunday brunch service, with corned beef hash and a burger.
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