Two Restaurant. The food, which is a seasonal American menu plays well in the rustic space. I have been here for dinner and for special events (involving a special dinner) both. I went recently for a special dinner, a pop up previewing Chef Zoe Schor's upcoming restaurant, Split-Rail. Chef Zoe was the opening chef at another of my favorite restaurants, Ada Street, so it was a win on several levels and after seeing the menu, I was very much anticipating this dinner. Dinner was five courses and a BYOB, so I brought a bomber bottle of Chaton Rosé, a collaboration Hibiscus Ale between Pipeworks Brewery and Avec Restaurant. Hibiscus beers are generally not my style, but as the dinner was aiming to be a celebration of spring and sea, I thought the refreshing flavor might be appropriate. It was and tasted good as well. We started out with A Day on the Pier (all of the courses had names) which consisted of lightly smoked Littleneck Clams with Scallop Dumplings, Saffron-Seawater Broth, and Sea Beans. When the bowl was brought out, I was immediately struck with the saffron aroma which was positively intoxicating. The aroma enhanced the flavor of the clams and the scallop dumplings and the Sea Beans tasted very green and fresh.
Sous-Vide so the white and yolk have the same texture), and Pt. Reyes Blue Cheese. This had a wealth of textures and flavors. The vegetables were crisp, the egg was soft, the morel was tender, and the sunchoke was creamy. All of the flavors were pronounced and went together well and I really enjoyed it.