Few four-star chefs are as hands-on as Roland Passot. Rather than just directing others, he's on the line nightly doing what he loves -- turning out modern versions of French food. While flavors are California light and fresh, portions are generous on his three- to five-course fixed-prices menus. Passot started the restaurant 24 years ago as a modest brasserie, then grew it into a luxurious space featuring wood paneling, bronze tinted mirrors and heavy draperies that help wall off what was once an open pass-through to the kitchen. The menu is extensive, with up to seven choices in each category; diners can mix and match to compose their menu.

 
Specialties: Warm pig's feet with sweetbread and lobster terrine; sauteed Burgundy snails in Pernod lemon butter; roti of quail and squab stuffed with mushrooms and wrapped in potato strings; warm Edam cheese souffle with fromage blanc sorbet.

Hours

Open for dinner 5:30-10:30 p.m. Monday-Saturday.

Cuisines

• French

Features

• Online Reservation
• Corkage ($28)
• Credit Cards: Accepted
• Full Bar
• High Chairs
• Parking: Valet ($15)
• Private Dining Room (Up to 30 people)
• Reservations: Recommended
• Seating (60 (plus 45 in the next door bar and lounge))