It may have a reputation for being one of the Bay Area’s more intense restaurants, and yet Manresa is welcoming, distinctively stylish, and extraordinarily hospitable for a fine-dining operation. Sure, you might be seated next to a tech billionaire or celebrity chef, but there will be little fuss as everyone relaxes into a superb meal. Chef David Kinch’s nightly compositions are unknown until they arrive on the table (a souvenir copy of the menu will be handed to you at the end). The food is at once cerebral and luxurious, approachable and thoroughly delicious. Each course is likely to represent a moment within a season, beginning with savory petit fours that are an illusory play on the palate. Sample red-pepper pâtes de fruits, black olive madeleines, or green-garlic panisse with Meyer lemon curd and tahini. Chicken consommé containing buttery slices of local abalone is a surprising, clever, and cohesive dish, featuring sweet and earthy Okinawa black sugar dumplings, woodsy black truffle, roasted squash and allium blossoms. Memorable desserts may include pumpkin purée with chocolate crémeux as well as sherry vinegar. Don't miss those excellent sea salt-caramels offered on your way out.