Chef Clayton Miller's clever pairings--think foie gras and hushpuppies--could go awry. But he rarely sacrifices deliciousness to be different. Same goes for co-owner Stefan Trummer's cocktails, the most justifiably famous of which is the Titanic, a cross of vodka, sparkling wine, and frozen Champagne.
Silk-paddle fans and miles of French doors give the dining room a breezy West Coast feel. The tavern-like lower level--a scene most nights--has a more vintage look with its onyx-and-stacked-stone bar.
What to get: Lamb's-tongue salad with sweet-potato jam; smoked and roasted salmon; sirloin with potato confit; frozen banana mousse with caramel ice cream. At the bar: Parmesan popcorn; potato chips; pork-schnitzel sandwich.
Open Tuesday through Saturday for dinner, Sunday for brunch and dinner. Bar open Tuesday through Friday for dinner, Saturday for lunch and dinner. Expensive.