Veteran restaurateur Wally Joe is the chef, but it's his longtime right hand, Andrew Adams, running the kitchen as the executive chef. The menu is not simple, but it is simplified so that the freshest ingredients can stand in for others that are unavailable or not at top quality on any given day.
Reviewer's choices: Chicken galantine ($15 lunch, $21 dinner); red snapper ($25); raw duo ($13); Dungeness crab cake ($12)
Alcohol: Full bar.
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