This swanky spot in the Hotel Bijou is truly a tale of two cities—while the Tenderloin-bordering exterior is unassuming, the shimmering interior is a Gatsby-worthy altar of Deco glamour. But look beyond the ornate ceilings and aquamarine banquettes, and you’ll find a menu that revolves around two ancient techniques—live-fire cooking on an open hearth, and a robust fermentation program with jars lining the kitchen walls.
The results are impressive. Imagine fire-baked sourdough rolls with a delicate duck liver mousse, tailed by charred roast carrots served over an impressively rich sunflower seed “risotto. ” Portions are petite, so all the better to share them over cocktails or house-made sodas.
For a deeper dive, opt for the prix-fixe menu.- Gli ispettori della guida MICHELIN