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San Francisco and surrounding area, locate the restaurant called Acquerello

Elegant but never overdone, Chef/co-owner Suzette Gresham delivers classic dining with more than a flash of modern savvy. From the host who greets you to the attentive servers and expert sommeliers, every member of this service team is remarkably personable and able to read each table. Spectacular collector wines available by the glass are equally impressive. The superb Italian cuisine does have contemporary touches, but never sacrifices flavor and style for the sake of innovation. Memorable pastas may not be pasta at all—don't miss the cuttlefish cut into the shape of tagliatelli tossed with a powerful yet perfectly balanced blend of lobster, capers, chili flakes, and a pile of fresh agretti. Veal loin is beautifully roasted and sliced, accompanied by a subtle roasted garlic and potato foam, topped with mushroom confit and micro-greens dressed in truffled bone marrow sauce. It sounds heavy, but it's not. Modern desserts are noteworthy, so don't be mislead by a humble title. Here, "chocolate mousse" is actually frozen sweet cream gelato studded with crushed hazelnuts and dots of vanilla foam, all coated in bittersweet chocolate mousse for a fun play on the best tartuffo you've ever had.