The design and construction of this restaurant—renovated last year—is as organic as the California cuisine it serves. Air and space surround diners as they feast on delicious and healthy food full of grains, nuts, and vegetables. All dishes are artfully prepared and presented, none more so than the popular “bowls,” which include basics like brown rice and bean sprouts mixed with unconventional ingredients. Soak in the dappled sunlight in the tranquil back garden, and be sure to leave with a jar of the cereal-grain brittle candy that owner and chef Joanna Moore calls “granola.”
Whatever brings you to this restaurant—the chic, rustic design or the flavorful California fare straight from the farmer’s market—you’ll leave happy and satisfied. Chef Travis Lett’s innovative menu includes lamb-sausage pizza and roaster artichokes with burrata. You can also stop by their take-away spin-off next door to pick up a freshly prepared salad, try the decadent date cake, or sample what may be the best tuna sandwich on the West Coast.
Some of the most exciting cuisine in recent memory comes out of chef Casey Lane’s kitchen at this California-inflected trattoria, an ultracool, dual-level space with atmospheric low lighting. Handmade pastas and house-cured meats are delicious, but it’s the vegetables—fresh from the garden—that are the absolute standouts here. Presented in unaltered form, asparagus, broccoli, and artichokes, are dressed in sauces so delicious, you’ll forget they’re healthy, too.