Annie Somerville’s legacy of California cooking continues at this wholesome spot that's been around since 1979. Still, vibrant cuisine abounds, with a light touch and slight global inspiration. Brunch draws a crowd, so be prepared to wait for perfectly fried eggs over griddled potato cakes. Vegetarians and carnivores will rejoice after sampling the colorful and seasonal entrées at dinner, followed by such top desserts as huckleberry upside down cake with a subtle kick from Meyer lemon.
Housed in a converted warehouse designed by Paul Discoe of Joinery Structures Fort Mason, the space is rustic but refined. A cheery aura as well as sweeping views of the marina and Golden Gate Bridge merely add to its appeal.
For a quick bite, opt for the to-go counter.