Each day, sun-ripened fruits, crisp organic greens and fresh eggs and milk from idyllic farms make their way onto the plates at this dapper hot spot in the stylish neighbourhood of Nob Hill. The enduring popularity of intricate options such as charred serpentine cucumbers with musk melons, tahini and Espelette pepper across a nine-course tasting menu has as much to do with the freshness of the ingredients as it does with the meticulous cookery of young owner-chef Teague Moriarty.

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Credit: Peter Prato