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At Joule, you'll witness husband-and-wife team Rachel Yang and Seif Chirchi in their open kitchen, tending to their many small creations. Their menu is esoteric and familiar, offering comfort as well as challenge. Joule's "mac and cheese" dish is black truffle-flavored spaetzle, with the gooiness of the loose noodles offset and enhanced by smoky truffle oil and a crumb topping. In another dish, cauliflower is spiced with North African dukka: nuts and currants with cinnamon and cumin. The cauliflower is perfectly cooked-tender yet crunchy, and exhibiting its distinct cabbage-like flavor. Though you might be content to sample several smaller dishes, the Dungeness crab-stuffed cannelloni is a fine full-sized entrée, and the wine list is also great, offering strong local and imported selections. For dessert, a tiny carrot cake arrives dressed in a pouf of ginger-tinged mascarpone, with sour slivers of kumquat in its own marmalade.
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