As has been the case since opening in 2005, purity and precision are the underpinnings of Chef Michael Cimarusti's California cooking, inspired by flavors from Asia and the Mediterranean. The tasting menu blends classic technique with a modern sensibility, and sources the freshest and most sustainable seafood, often wild-caught from American waters. At no point during the meal will you doubt its impeccable quality, especially while savoring dishes such as a tart of lobster mousse and box crab set in a crab beurre blanc, or roasted monkfish with cauliflower, fish fumet, and shaved black truffles. Longstanding signatures like the soft-poached egg with uni and breadcrumbs or salt-roasted Santa Barbara spot prawns make for luxurious add-ons.