Editorial Review

A striking emblem of gentrification and possible harbinger of the Mission’s future – was home to a 20+ year-old Mexican joint El Herradero, and a 1920s donut shop before that. Given a sleek makeover by the chef team from Bar Tartine, Anthony Myint and Jason Fox, now home to one of the most interesting, progressive menus in the city. Highly creative and innovative dishes, expertly executed, utilizing molecular gastronomy and high-tech foaming techniques – we swooned over the compressed watermelon and the corn custard with sea urchin and lobster emulsion. Equally awesome desserts, like a cinnamon mille-feuille with burnt honey ice cream. Go with the daily tasting menu and pair with their suggested wines. Smart all around.