New American cuisine dished inside a sleek and airy Mission restaurant.

The Scene
Sunlight pours through windows while well-dressed groups sip white sangria at the front bar. Polished wood floors extend to a narrow center room bordered by pastel yellow walls that are spruced up with fuzzily focused photos of beach life. A bunch of booths hug a back dining room accented with fresh flowers and mirrors. Waitstaff move to jazzy sounds and offer in-depth accounts of the cuisine, just short of suggestions.

The Food
A petite menu features regularly refreshed items. The cured salmon salad is a delicious yogurt-dressed starter spiked with pickled onions. Baked Diablo scallops are a touch heavier; thickened by a fish and béchamel-like broth, then sprinkled with garlic and chili powder. Entrees are clean and meaty. Only a fork is needed for the uncharacteristically lean, coffee-rubbed pork shoulder; ditto for the aromatic, slow-cooked halibut that's served in a pot cushioned by tender Israeli couscous and chard.