Top Chef contestant CJ Jacobson came to the Valley after a stint a few years ago at Copenhagen's Noma with chef Rene Redzepi. Jacobson quickly became known for his innovation, using seasonal flowers, plants, and interesting herbs in his cuisine, served in what he referred to as “a casual eatery with fine dining elements.” Standout dishes at Girasol include the whole fried red snapper with edible eyeballs, and the fava bean puree with house-made chorizo, cherry tomatoes, and grilled flatbread. Jacobson also ferments his own peppers, which turn up in the octopus salad with eggplant and toasted lovage. The lounge is open for drinks at 5 p.m. Check out the carved floral motifs along the walls, floors, and ceilings by designer Gulla Jonsdottir—they are mesmerizing!