Nancy Oakes was one of the first chefs to embrace creative American cooking, and 17 years later her restaurant is still a hot reservation. The extravagant and complex creations, presided over by Pamela Mazzola and Ravi Kapur, include such plates as wood-grilled walu with herb-roasted chanterelles on a blend of farro, fergola and black barley with black chanterelles, hearts of palm and butternut squash, all brought together with a red wine reduction. Co-owner Pat Kuleto's interior blends industrial and Belle Epoque elements in three dining areas: the bar, an area adjacent to the open kitchen and in back overlooking the Bay Bridge. Counter seating is primo.

 
Specialties: Seared foie gras; Dungeness crab salad with citrus; Monterey red abalone; wood oven-roasted meats; any dessert.

Hours

L: M-F 11:30 a.m.-2 p.m.; D: Sun-Wed 5:30 p.m.-10:00 p.m., Thurs/Fri/Sat 5:30-10:30 p.m.

Cuisines

• American
• California

Features

• Online Reservation
• Credit Cards: Accepted
• Full Bar
• High Chairs
• Parking: Valet ($10 at dinner; $12 at lunch)
• Private Dining Room (For 64 people)
• Lunch
• Reservations: Recommended
• Seating (150 (plus 26 in the bar))