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181 Third Street
Cuisine: Modern American featuring seasonal California Influences
Pluses: Chic...Provocative...Tantalizing Food
Minuses: restaurant can be noisy from the music wafting down from the bar that is open into the restaurant (and is one floor up)
Prices: Appetizers $7-$16; Entrees $18-$32 at dinner
Breakfast : 6:30 – 10:30 a.m. Monday - Friday
Lunch : 11:30 a.m. – 2:30 p.m. Monday - Friday
Dinner : 5:30 – 10:30 p.m. Friday & Saturday 5:30 – 11 p.m.
Brunch : 8 a.m. – 2:30 p.m. Saturday & Sunday
30 wines by the glass
For privacy, ask for 1 of the 3 banquettes
Seating for 90
Special DJ night is Thursday
Executive Chef Malachi Harland's menu showcases his Modern American cuisine. Seasonally fresh ingredients are formed into delicious creations such as: hominy cakes with ancho chili sauce, pico de gallo and creme fraiche (a signature item); grilled Niman Ranch beef ribeye with roasted shallots and potato puree; veal T-bone with Israeli couscous carbonara, red swiss chard; roasted maple leaf duck breast with brussels sprouts, caramelized red onions, butternut squash, and bacon jus; Atlantic cod and Maine lobster stew with marble potatoes, littleneck clams, grilled country bread, and aioli. An appetizer of special interest is the grilled calamari salad (not fried but grilled) and served with purple Peruvian potatoes, picholine olives and watercress. And if soft shell crabs are in season, don't miss them!
Pastry Chef Nancy Kajiyama's creations are show stoppers too. Of the nine choices that range from $5 to $12 for the selection of artisanal cheeses, I enjoyed the light and creamy New York cheesecake with huckleberry compote and meyer lemon cream and the chocolate praline crunch cake with almond milk sherbet.
The weekend brunch menu consists of traditional items including xyz benedict, huevos rancheros, French toast, pancakes, salmon and bagel, salads, a hamburger, and turkey sandwich.