PRICE:
Frommer's Highly Recommended

For well over a decade, this small, no-nonsense seafood restaurant (owned and operated by revered food writer and chef Patricia Unterman) has maintained a solid reputation among San Francisco's picky epicureans for its impeccably fresh and straightforwardly prepared fish. The concise menu offers a dozen appetizers -- most of which are fresh and lively salads -- a half-dozen grilled fish selections cooked to perfection and matched with your sauce of choice (Szechuan peanut, tomatillo salsa, herb-shallot butter), and a side of signature fries. Fancier seafood specials, which change with the seasons and range from mahimahi (with Vietnamese dipping sauce, baby spinach, roasted peanuts, and basmati rice) to classic paella, are balanced by a few meat-driven dishes, which may include Niman Ranch (organic and wonderful) flatiron steak with mustard butter and balsamic onions. Finish your meal with the outstanding crème brûlée.

Copyright: Excerpted from Frommer's San Francisco 2009, (c) 2008, Wiley Publishing, Inc.

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