A scallion flatbread "sloppy joe" ($7.95) turned out to be basically a small pizza, made sloppy by crumblings of Italian sausage and augmented by a bit of whipped goat cheese and some watercress. A plate of seared Pacific cod ($18.95) mounted the flesh — as dense, moist, and white as wet snow — on a bed of sautéed squid, slivers of red cabbage, and steamed broccoli florets. Not too much, not too little. Markedly richer was the so-called chicken and ravioli ($17.95), flaps of chicken scaloppine waltzing with chicken-mousseline-filled ravioli in a broad bowl of glossy black truffle sauce, with some leaves of baby spinach added for color and penance.
If you'd like a pause before your dessert arrives, you'll appreciate the chocolate-peanut butter torte ($7.50), which takes a soufflé-like 15 minutes to prepare and turns out to be our old friend, the molten chocolate cake, except the lava is peanut butter. A conversation piece.
Dinner: Mon.–Sat., 5:30–10 p.m.
615 Balboa, SF
Beer and wine
Comfortable noise level