San Francisco

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This new restaurant on the lobby floor of the LINE Hotel is all about elevated but approachable fare with a nod to executive chef Joe Hou’s Chinese-American roots and the bounty of Northern California. The space is light and airy, and there’s a small outdoor patio, which is the perfect spot to enjoy happy hour cocktails from SF native Danny Louie and snacks Tuesday through Friday. The space transforms into a lively restaurant at night where diners feast on playful and flavorful dishes like milk bread with pimenton and dried shrimp cultured butter, and a sweet and sour quail served with slices of fermented pineapple.
How to book: Reserve a table online.

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