To create a hybrid of cuisines, Executive Chef Antonio Friscia combines ingredients from around the world with fresh produce from local vendors, such as Via De La Valle, California's Chino Farms. His tempting creations include Chino Farms green garlic and porcini bisque with roasted garlic croutons and truffle oil, as well as pork loin chops from Marin County's Niman Ranch with a calvados demi-glace and caramelized pink lady apples.
Instant Gratification.