Floating Condos of Commodore 11

This singular atelier is where Chef Dominique Crenn established her lofty reputation, creating an inspired culinary style that combines her upbringing in Brittany with her present-day evolution in California. The pescatarian menu skillfully weds a panoply of delectable sauces and impeccably prepared seafood, a true testament to Crenn’s mastery of French cuisine—and a loaf of exquisite brioche from her grandmother’s recipe drives the point home. But a thoughtfully modern sensibility is also evident; produce sourced from partner Bleu Belle Farm in Sonoma lends lightness and balance, resulting in

The foggy beaches of Marin County may be a far cry from the sand and surf of Baja, but this lively spot keeps the vacation vibe alive with margaritas, mezcal and madly delicious Mexican cooking. And while Playa feels upmarket with its colorful tiles, blown-glass lights and walls of windows, its food is wonderfully authentic. The menu makes for tough choices: opt for the outstanding al pastor tacos layered with sweet-spicy caramelized pineapple salsa, or the crispy empanadas stuffed with chorizo, currants and green olives, drizzled with chimichurri. Whether you choose a cocktail and a mushroom-

Don’t be fooled by its suburban location, as this is some of the best barbecue in the Bay Area. Chef/owner Damon Stainbrook takes his sourcing seriously, as evidenced by the chalkboard outlining where each humanely raised, hormone-free cut of meat arrives from. The counter service is warm, casual and friendly; while rustic wood tables filled with regional, homemade hot sauces dot the rest of the room.There’s really no wrong way to go on their mouthwatering menu. Imagine the likes of melt-in-your-mouth pulled pork; 18-hour smoked brisket; perfectly moist, dry-rubbed ribs; or juicy hotlinks burs

To mark its 20th anniversary, Chef Michael and Lindsay Tusk have given their restaurant a luxe refresh that has reinvigorated the early 1900's Jackson Square setting. The commitment to seasonality and locality is striking, with much of the produce sourced from their partner farm. Dinner here celebrates the season with an array of elegant presentations. A small bowlful of gently cooked first-of-the-season peas are served in a silky broth brimming with flavor from guanciale and Tomales Bay clam. Pasta has always been a highlight here, and the agnolotti filled with white asparagus is no exception

With its signature A-frame ceiling and luxuriously warm furnishings, this dining room has been Chef Suzette Gresham’s home since 1989. The cooking remains top rate, promising finesse and bold flavors in equal measure. Handmade pastas like their rabbit marubini in a prosciutto brodo are a particular highlight here, as are dishes like Spanish mackerel with asparagus. Sweets are a notable strength, down to the very last few bites when one of the best mignardises carts in town rolls up stacked with chocolates, pâtes de fruits, and caramels rolls. Speaking of bests, friendly sommeliers are essentia

Tucked next door to Atelier Crenn, this counter experience offers an elegant interpretation of bar dining. Seated at a sleek marble countertop, a select handful of guests per evening receive a tasting menu reflecting Crenn’s pescatarian, French and Californian cuisine. Diners get a bit of a show, with the bulk of the courses being plated with brio before their eyes.The beverage program is thoughtful, with pairings well-matched to the intricate creations, such as a buckwheat pretzel accompanied by mustard, caviar and mornay sauce, or ricotta-filled agnolotti with brown butter, truffle and a red

Upscale yet approachable, Chef/owner Ron Siegel's Madcap is one of the Bay Area’s best for contemporary dining. Well-crafted bites on the prix fixe may include a quenelle of tuna tartare with ginger and sesame seeds tucked with a crisp rice cracker that is deliciously simple. Next, a tender, almost-sweet coin of charred octopus rests over a pureed base of fermented pimentos and Tokyo turnip for a clean counterpoint. Supple slices of tart umeboshi, "noodles" of daikon and a creamy ponzu is a creative, pleasure-packed dish, while a tranche of crisp skin-on trout with cauliflower purée and ribbon