Commis
A slender, unassuming storefront houses the first East Bay restaurant with a Michelin star (two of them, in fact). The room is minimalist and polished with walnut tables and flowers contrasting with the black-and-white walls: nothing distracts from the artistry of chef James Syhabout, who creates a multicourse prix-fixe experience based on the season. Some dishes lean towards timeless European fine dining, while others incorporate flavors and cooking techniques from cuisines in Asia, such as sea scallop with Jinhua ham, mustard and Shaoxing wine. The signature slow-poached egg yolk with smoked dates and steel-cut oats is now a Bay Area icon.
