We’ve been meaning to eat here for years, but we were preoccupied eating at so many SF restaurants. But if you want to say you’ve eaten at all of the 3 Michelin star restaurants in the Bay Area, you’ll undoubtedly need to dine here. Menu is a chefs tasting menu, of course, and we did of course opt for the wine pairing as we are wont to do. We’re also started with some champagne and added the caviar course which is de rigeur for us.

First bites included a savory play on bites that looked like desserts (which they later brought back with an identical looking presentation for one dish, but was sweet). After that came courses with aji, geoduck and Hokkaido uni (great taste of the sea, but Andrea wasn’t a big fan), a salad with locally sourced ingredients, the caviar (3-week aged (?!) Regiis Ova golden Osetra), diverges crab with cauliflower mushrooms, sea bream with a vegetables and a chicken jus, squab, and a couple desserts. My favorite course was caviar…we’ve had a lot of Regiis Ova and there was a bit fishier, probably due to the age, than typical , but it suited the dish well (nice golden Osetra is actually very clean and mild and honestly gets lost with other food and u I actually prefer to consume it simply as a bump).

Andrea liked the salad and the squab courses best (squab was just a bit too gamey for me). All the dishes were very good as you would expect from fine dining, but they lacked a little bit of spark for me.

The wines were excellent and interesting across the board ( the 1990 Crozes-Hermitage was one of the best) and service was very attentive and personable. I’m glad we finally ate here, although with so many other choices, it’d be awhile before we came back.