Chef Nate Tauer along with Chefs/owners Phillip Frankland Lee and Margarita Kallas-Lee are the players behind this hip concept. An industrial space with cement floors and funky lighting, the tasting menu is one for the books. Offered in a separate area, drinks and a snack kick things off. The staff is wonderfully engaging as they bestow upon diners a host of delectable, hyper-local items. Your first course may reveal a mushroom duxelles cannolo, tailed by potato and sunchoke custard. The mastery of this team lies in their ability to take full advantage of Cali's natural bounty, as seen in an exalted take on the caprese, starring marigold tomatoes and fennel flowers.

Desserts, like goat milk-white chocolate mousse, promise nothing less than sweet dreams.