Cuisine:

• Others
• Contemporary

Safire Restaurant Description:
With the word "fire" integrated into the restaurant's name, you know you'll see some of the hot stuff. The open kitchen allows a view of its wood-stoked oven that burns through oak and mesquite. Out of that oven, chef and owner Michael Muirhead pulls beautiful thin-crust pizzas topped with combinations of ingredients and flatbreads that might carry Fontina and mozzarella cheese plus shallots and black truffle oil. He also usually fires up a whole branzino in there and an aged bone-in rib-eye. The cooking is highly seasonal, so expect fluctuation, but almost every single dish is a winner, from the nicely dressed, beautifully plated salads to the desserts from pastry chef Frank Peralta. Order without fear. Smartly appointed booths make for a comfortable and stylish dining experience. Private rooms and a large patio offer even more options, as do tables in the lounge area. A glass-walled wine cellar holds a table for eight. A full bar with microbrewed beers and a long wine list specializing in California winemakers complement the menu.


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