Preppy, but not stuffy, this polished, split-level restaurant showcases West Coast produce in dishes such as organic black quinoa with toasted almonds, rum-soaked raisins and kale, and oven-roasted mussels with crispy pancetta and charred tomato. Sadly, not all dishes are as memorable as they sound – the popular brunch cast-iron frittata, for instance, is disappointingly bland. Wines include many Californian drops.