Welcome to the dining evolution, where streams of plates are passed between guests in dim sum-style, and the supremely seasonal California cooking is always very good, even vibrant and unexpected. You may not understand all of what you ordered, but prices are reasonable so pile on a few extra items and try everything that comes your way. No one leaves here hungry. Servers circulate through the room with platters or push carts brimming with creative and utterly unique dishes. Highlights include a Vietnamese salad of deep-fried pork belly with plum, mint, basil, and cilantro in a lime-fish sauce vinaigrette. Heartier but wow-inducing bites of crisp pan-fried ravioli stuffed with guinea hen and bathed in rich broth will have you wishing for a larger portion. Other exquisite creations include shaved hearts of palm with yuba ribbons, Lacinato kale, Asian pear, sesame seeds, and more, served in a generous pool of tahini and chili oil for a wonderful spicy-creamy contrast. Be forewarned: getting a reservation here is the ultimate challenge and walk-in spots require lining up around 4:30 P.M. Best to avoid nights when large parties are booked-this may negatively impact your experience.
- MICHELIN guide inspectors