Hayes Valley, San Francisco · restaurant
A triangular bi-level room on Market Street with a copper bar, art-covered walls, and windows that pull in the afternoon light. The wood-fired roasted chicken arrives whole for two. Brined for days and crisped in a brick oven, with a Tuscan bread salad soaked through in the drippings. And takes forty-five minutes from order to table, which is exactly what it needs. The copper bar up front is where the solo crowd lands, oysters and a glass from the French-leaning wine list.
With celery, Parmigiano-Reggiano, and coquillo olives. Best as a starter.
The benchmark SF Caesar. Romaine, anchovy dressing, house croutons, Parmesan.
Brined, wood-fired whole bird with Tuscan bread salad soaked in drippings.
Creamy stone-ground polenta with Parmesan, a Zuni staple
Classic Caesar prepared tableside with house-made dressing and house-baked croutons