Cuisine:

• Californian
• Others
• Contemporary

The Richmond Restaurant and Wine Bar Description:
Balboa and Sixth Avenue has never been much of a gastronomic destination, until now. First-time restaurateur John Owyang is no stranger to fine kitchens---he cooked at 231 Ellsworth, Elisabeth Daniel and Masa's under Ron Siegel. His unique sense of taste and texture and love of organic and local products combine to create wonderful dishes like potato leek soup with Dungeness crab dumplings---the slow-cooked soup is filtered four times to produce some of the silkiest soup we've had, and the airy crab-filled wonton is perfect for dipping. While many menus of late seem to be swimming with pan-seared sea scallops, Owyang's version is delightful---warm chervil butter oozes down the sides of plump, moist diver scallops into a pool of deconstructed clam chowder. Even the pre-meal bread is a treat---a crisp sourdough baguette served with a trio of flavored butters: sea salt, kalamata olive and parsley-tarragon. For dessert, try the warm Valrhona chocolate tart---it looks standard but tastes divine, and the crème de cacao cream, carbonated with an aerator, provides an effervescent surprise. Quaint but elegant ambience suits the neighborhood setting. The small wine list offers some good deals, but several bottles over $300 seem out of place.


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