"The 45-seat industrial-chic dining room is perpetually packed, so be prepared to make a reservation far in advance: San Francisco's most elite foodies eat here regularly. The food is served dim sum-style, with carts wheeling around the dining room throughout dinner service. The chef has a knack for finding eclectic flavors that pair surprisingly well together, like pork belly with citrus salad and the namesake state bird (quail) with provisions. The wine list includes bottles from across Europe from Portugal to Hungary, and most range between $60 to $200." - Kimberley Lovato, Jenna Scatena
Dylan + Jeni
