MICHELIN Guide’s Point Of View
Perched on the edge of Pacific Heights, this sleek Cal-Ital eatery draws a casual-chic neighborhood crowd. Dimly lit and inviting, its dining room boasts two particularly eye-catching appurtenances: a white marble bar with glamorous green swirls as well as a bright and vibrant open kitchen, abuzz with a youthful, lively and passionate staff. Trained at Quince, Chef Alexander Hong has a true gift for pasta, like smoky potato zlikrofi drizzled with sharp plum mostarda and shaved horseradish, or thick strascinati bathed in a ‘nduja-infused sauce with tender butter beans and lovage. His ricotta gnudi are exemplars of the form: cloud-soft, accented by crisp fried sage and bright pops of sour cherry. In keeping with Sorrel's approachable mien, everything is offered à la carte, but the five-course tasting menu boasts of exceptional value. In addition to a pair of pastas, discover some deliciously contemporary small bites, including madai crudo with yuzu and cured egg yolk, or dry-aged beef tartare with a hint of pink peppercorn. The duck breast course is truly a sight to behold-complete with its brilliant trinity of golden-crisped skin, juicy meat and earthy red kuri squash purée.