7 Adams

In this city, finding a five-course menu for under a hundred dollars is a tall order. Chefs Serena and David Fisher make it seem effortless, though, bringing their signature magic to this second act in a sleek new space. The cuisine keeps an unfussy Californian simplicity, featuring solid technique and thoughtful flavor combinations that allow quality seasonal ingredients to shine. Think carefully shaped caramelle pasta that pairs a filling of sweet and nutty kabocha squash with buttery chanterelles, or crisp-skinned black cod with sunchoke confit and a finely tuned shellfish broth. Desserts never fail to end the meal on a strong note, as in a perfectly tender, moist apple crumb cake dressed up with an orange bay leaf ice cream and satsuma granita.

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