Fodor's Expert Review Avery

With a menu listing caviar bumps, a cheese course in buckwheat tartlet form, and dazzling razor clam aebleskivers (Danish beignets), the solo debut of wunderkind chef Rodney Wages is definitely not your average proper fine-dining destination. Then again, with its triple-digit price tags and liberal use of luxe ingredients, it very much fits right into the exclusive San Francisco lavish spectacle dining club. Don’t look for the sign outside or the host stand when entering—the restaurant has neither.