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Extravagant, modern Gascon cuisine featuring the freshest local ingredients pleases the palates of an international clientele in the Hotel Palomar.

On the fifth floor (naturally) of the Hotel Palomar, France's Gascony region meets the Bay Area: on the menu, on the wine list, in the decor, and probably even among the well-heeled international clientele. Chef Laurent Manrique uses local ingredients to refine his rustic native cuisine into elegant numbes like crab soup with saffron emulsion, while Sommelier Emily Wines (yes, really) selects the best of both countries for her massive wine list.