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CLOSED In an airy converted warehouse, an inventive, often Asian-influenced menu includes superlative salads (smoked trout with plums, hazelnuts, and endive dazzled one night) and delights like sake-soy marinated salmon fillet; perfectly prepared red meat entrees impress as well. There's a well-considered wine list, though only a few choices are available by the glass, and the signature ginger custard dessert is deservedly famous.
It wasn't exactly stop-the-presses time anywhere but here, but the release of the San Francisco edition of the storied Michelin guide captured the above-the-fold headline of our local daily (relegating the Amish school shooting to below-the-fold... More »
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