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An ambient setting for updated French cuisine

A beautiful space comprising red velvet stools, rustic panels and ambient lighting is the setting for this modern-French establishment backed by local-scene veterans Jared Meisler and Sean MacPherson. Chef Robert Flaherty concocts aptly stylish Gallic efforts infused with California’s bounteous ingredients: it’s not a long menu, so return visits will reward guests with crab rice, black cod with broccoli, butter beans and cured lemon, and the tagliatelle with red wine-braised lentils, spring onion and pecorino.


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