Chef Kim Alter's Sausalito resto Plate Shop does everything right. And no wonder, considering where she hails from: Aqua, Ubuntu, Michelin-starred Manresa ... With a garden in back that allows for the freshest produce on every plate, not to mention house-churned butter and eggs from chickens roosting in Alter's coop, the food screams of California seasonal, local and organic to the Nth degree. I've been twice so far since its recent opening and have praised it to the heavens to anyone who'll listen. Can't wait for my next trip back to the Saus and Plate Shop in particular.
Melt-in-your-mouth Kobe beef bavette pumped up with chunks of avocado, charred spring onions and onion soubise beneath.
Fragrant and savory braised lamb with a pile of perfectly cooked root vegetables. Winner.
Chicken done 3 ways: roasted, confit'd and whipped into the most decadent liver mousse with a Jameson whisky gelee.
Uber-moist arctic char sitting atop sautéed maitake mushrooms, kohlrabi strips and maple-cured fish bacon (what what?! yes!).
Can I have s'more, please? ... Sticky, gooey monkey bread made of spongey, airy cinnamon brioche and finished off with a scoop of vanilla ice cream.