Cuisine:

• Mediterranean
• Others
• Californian
• Contemporary

Canele Description:
The name refers to a miniature fluted cake from Bordeaux, and this slightly congested but convivial one room restaurant has wood tables (including some communal seating), brick walls and an open kitchen. Co-owner/chef Corina Weibel, previously of Campanile and Lucques, turns out a menu that shows off both California and Mediterranean culinary themes. Starters might include a pissaladière (the classic pizza-like tart from Nice), Serrano ham with Spanish cheeses and quince paste or a farmers market salad with crème fraîche-shallot dressing. One of the best omelets in town is offered as an appetizer, but works well for a light main course, too. Herb-roasted rack of lamb, a respectable boeuf bourguignon, branzino with olives and caper berries, and duck confit with turnips and Himalayan red rice are among appealing entrées. A first-rate flan and truly memorable orange butter cake make for upbeat finishes, and when guests depart, they are handed a sample of the namesake cake.


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