MICHELIN Guide’s Point Of View
Buzzworthy and a hit since day one, Chef Paul Kahan’s local darling happens to be one of the most likeable restaurants in town. Think of it as more trendsetting than trendy. The dining room has a stylish look, with Mediterranean tile floors and plenty of natural light. The accommodating staff ensures that no one leaves disappointed. The carte focuses on Italian-leaning seafood dishes, so it is an ideal stop for inspired crudo like fluke with ice-wine vinegar, fennel and breadcrumbs. Take a counter seat before the open kitchen to see just how the Kindai tuna with black trumpet mushrooms and kumquat comes together. The regional menu may also go on to highlight such boldly flavored oceanic treats as chili-cured swordfish with thin, house-made grissini.