TWO

Description:

• Simple, lusty and fresh, the menu showcases the best Northern California products. The eclectic dishes are, as the chefs describe them, "just a collection of things that we like to cook and eat ourselves. We start at the market first, then we decide what we're going to make." Which is not to say the food isn't elegant—au contraire. Chopped spring vegetable salad with avocado and Parmesan, roasted marrow bones with tomato fondue and crusty bread and light and creamy clam chowder happily co-exist in the appetizer section. Pastas range from mushroom agnolotti tossed with Parmesan cheese and basil to a bacon and soft egg raviolo with sage and brown butter and, for more adventurous diners, spaghetti with chili and sea urchin. Roasted duck on the bone with rhubarb chutney is tasty with a side of caramelized broccoli, and cast-iron pan chicken with quinoa salad is perfect with a side of braised escarole. We also have fat, prime New York strips that are particularly naughty with a side of potato puree or crispy fries. Desserts are elevated versions of classics: root beer float, hot-fudge sundae, and the like.
• © wcities.com 2013

Awards:

Food and Wine Magazine

•  Go List 2007

CitySearch

•  New American Restaurant 2007