Fodor's Expert Review Joe's Restaurant

In a century-old beach house, Joe Miller has created the definitive neighborhood restaurant with a citywide reputation. His imaginative French-influenced California cooking focuses on fresh ingredients. Start with tuna tartare or porcini ravioli in a mushroom-Parmesan broth, and continue with Berkshire pork crépinette (a type of sausage) or potato-crusted red snapper in Port sauce. For dessert, try the chocolate crunch cake with hazelnuts and house-made coffee ice cream. Lunch is a terrific value—all entrées cost $18 or less and come with soup or salad. Sunday suppers cost $25, and the four-course farmer's market food and cocktail pairings, nightly for dinner, run $48.