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BlackBook Lowdown

How do you say decadence? Could it be the corn polenta and rabbit stew? Poached free-range chicken with foie gras stuffing? Exec Chef Laurent Manrique has the answer. His Gascon-inspired menu combines Bay Area organics with a Southwestern France flair. Wine list reads like an epic novel. Located in the fifth floor of the Hotel Palomar, hence the name. Culinary showstopper, with prices to prove it.

Features

  • Celeb Chef
  • Wine List Extensive
  • Private Parties
  • Bar Food
  • Good for Groups
  • Desserts Exceptional
Fifth Floor
  • Price$$$$
  • ReservationsRecommended
  • Cuisine Seafood
  • VibeRomantic/Date Spot
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