In a gentrified neighborhood, this eatery's clientele ranges from thirtysomethings celebrating a special occasion to well-heeled older residents who love the elegant atmosphere. The decor is "dressy," a study in opulent black, white, and red. The bread service includes honey butter, pistachio pesto, olive oil, and balsamic vinegar for your biscuits, flat breads, rolls, and focaccia, all of which are artistically presented on contemporary dishes. Among the choice appetizers
are tuna tartare with avocado and a fabulous shrimp bisque. The scallops are laudable, and the fish is so fresh it practically moves on your plate. The honey-cured pork chop melts in your mouth. A prix-fixe tasting menu is available as well. A savory meal can produce a chemical need for chocolate, so the molten-lava cake with raspberry sauce and custard ice cream may be a requirement, especially paired with a Zinfandel port.