The 1889 belle epoque Audiffred Building once housed the Coast Seamen's Union, but for 20-plus years James Beard Award–winning chef Nancy Oakes has made culinary history here. Reliably tasty, effortlessly elegant dishes include juicy wood-oven-roasted Kurobuta pork chops, crisp California quail, and grilled Pacific salmon with wild morels – plus decadent, nostalgia-inducing cakes and ice cream and SF's best service.