Annie Somerville’s legacy of California cooking continues at this wholesome restaurant that's been around since 1979. Still, vibrant cuisine abounds, with a light touch and slight global inspiration. Brunch draws a crowd, so be prepared to wait for perfectly fried eggs over griddled potato cakes. Vegetarians and carnivores will rejoice after sampling the honest, colorful and seasonal entrées at dinner, followed by such lovely desserts as huckleberry upside down cake with a subtle kick from Meyer lemon. Housed in historic Fort Mason, this warehouse-style space is rustic but refined, offering sweeping views of the Golden Gate Bridge and sailboats on the Bay. It's pricey, but the cheery aura makes it worthwhile. For a quick bite, opt for the to-go counter.
- MICHELIN guide inspectors
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