Description

In a city that demands absolute excellence for a restaurant to survive, this Embarcadero neighborhood gem is creating quite a stir with critics and customers alike. Led by chef Gerald Hirigoyen, the author of The Basque Kitchen, the restaurant delivers magical takes on such items as marinated lamb chops and sautéed Monterey squid. Each night of the week features special dishes, including braised veal sweetbreads on Mondays. Expect to be greeted by Chef Hirigoyen, for he makes it a point to regularly wander about the restaurant introducing himself to diners.