Buzzworthy and a hit since day one, Chef Paul Kahan’s local darling is one of the most likeable restaurants in town. It's more trendsetting than trendy, and the accommodating staff ensures that no one leaves disappointed.The carte focuses on Italian-leaning seafood dishes, with inspired crudo like hamachi with cara cara orange flesh and garlic chips, or tuna with grilled grapefruit and crispy kale. Take a counter seat at the open kitchen to see just how the Kindai tuna with black trumpet mushrooms and kumquat comes together. The regional menu may also highlight such boldly flavored oceanic treats as chili-cured swordfish with thin, house-made grissini. Desserts, especially the butterscotch cremoso, may be playful in plating, but serious in flavor.