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From Citysearch.com

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.

Opentable Reservations

Nestled in the heart of the Mission District, Range is the creation of husband and wife team, Phil and Cameron West. Since the summer of 2005 Range has welcomed diners into a warm, inviting space furnished with wood floors, zinc table tops, leather banquettes and art deco elements. As the seasons change, the food and cocktail programs follow suit. Chef Phil West's compact menu offers locally grown and sustainably cultivated ingredients with succinct flavors layered into sophisticated fare. Pastry Chef Michelle Polzine's thoughtfully hand-crafted desserts provide an innovative yet classic finish to the meal. Specialty cocktails reflect the produce market's bounty and every day a new cocktail is created by our talented bartending staff. Range's entire front room and full bar are set aside for diners without reservations to have anything from a quick drink or dessert to a fully coursed meal.

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