Most diners responding positively to Richard Blais' seasonally-driven "left coast cookery". Excitement's building towards the launch of the chef's tasting menu and the full unleashing. Read more.
An in-house butcher shop, skilled mixologists and a non-stuffy vibe set this steakhouse apart from its expense account counterparts. Try for a seat at Victor Jimenez's chef table. [Eater 38 Member]
