Cuisine:

• Others
• Californian

Jsix Restaurant Description:
Attention to detail captivates guests as they enter Jsix in Hotel Solamar. Middle Eastern-inspired globe lamps, intricate glass mirrors, mosaic tile work, muted soothing colors, and the tongue-in-cheek wall of red fezzes set the stylish tone. Executive chef Christian Graves brings San Francisco culinary savoir faire with him after years at notable northern spots like MoMo's, Aqua and Farallon. He focuses on fresh California ingredients with bright clean flavors and coastal cuisine, taking a "boat to pan" approach, while being exceedingly conscious of sustainable seafood. His Simply Raw is a medley of treasures from the sea like scallop ceviche, oysters, smoked Arctic char and Hawaiian tuna, a fun starter dish to share. Creativity infuses the menu as Graves puts his spin on crispy crab cakes by adding lobster into the mix. His refined duck confit salad pairs the tender meat with parsnip risotto accompanied by a cherry reduction and pine nut relish. For his "Big Bites," comfort reigns with chicken and dumplings, which float in a truffle consommé with baby carrots and gnocchi. Refreshing libations include the Meyer Lemon Drop or pear flower lemonade with Grey Goose pear vodka. For dessert, we like the Valrhona semifreddo, or try the seasonal brûlée like fall spice with gingersnap cookies or Key lime in summertime.


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