Chef Jason Sharp's Michelin-starred menu at SolBar is preciously divided into two sections: "healthy" and "hearty." "Light" on the left; "comforting" on the right: Smoked salmon with caviar on the left; sweet pumpkin bruschetta with ricotta on the right. Steamed halibut on the left; brined and buttered pork loin on the right.
You get the idea. Whichever side you choose from (fatty), you won't be disappointed by the "California soul food" of Sharp, a Gary Danko alum. Just be sure to make a reservation or you'll end up in the "lounge" with a different (and good but not equal) menu.