Tucked into SF’s hilly hinterlands, in a quiet enclave away from the hubbub of the urban center, this Bernal Heights retreat has the potential to be overlooked. But, thanks to the steady hand of Chef/owner Greg Lutes (whose eclectic seasonal cooking earned him many a fan at a series of pop-ups that funded this venture) word was bound to get out. Locals now pack this intimate spot for hand-made pastas, like porcini- and black truffle-ravioli; as well as less conventional indulgences, like uni crème brûlée with caviar. Meaty mains like the Wagyu flat iron steak with maitake-bordelaise also hit the mark. Don't overlook dessert though. A pistachio cake with caramelized apples, white chocolate, and silky pistachio ice cream will seal your meal on a sweet note.