Hayes Valley, San Francisco · restaurant
A two-Michelin-star tasting menu where 20 courses unfold around seafood, fermentation, and a restless approach to technique that doesn't anchor to any single cuisine. The $305 menu is stocked with globally sourced ingredients (Portuguese blue lobster, beef tendon, lamb heart) and a kitchen that treats each course as a standalone study in restraint. The kind of meal you plan months ahead and spend months afterwards explaining.