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201 Bridgeway (Second St.) Send to Phone
To revive the jaded restaurant-goer, chef-owner Eric Torralba prepares “deconstruction” cuisine at his Sausalito restaurant, Antidote. The one-time Domaine Chandon executive chef oversaw a remodel of the former Valhalla space that still boasts dramatic bay and city views.
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THIS RESTAURANT IS CLOSED Antidote Restaurant Review

: What was once the expected has been turned on its head. Sausalito's former Valhalla has been transformed by former Domaine Chandon chef Eric Torralba. First off, the interior of the restaurant has been freshened up with colorful tablecloths and modern accents. The smashingly beautiful views of the bay and the San Francisco skyline remain. The menu, too, has been completely retooled. Chef Torralba, better known as a cuisinier than a chef, creates dishes in the deconstructionist style much like the famous El Bulli chef Ferran Adria in Spain. Dishes arrive with mini-test tubes, gel packs and a simple thing like a cheesecake can be one of the most creative and complicated dishes. Servers help to explain menu items like Lollipop Oysters and Implosion of Lobster. Still, salads, roasted veal, filet mignon and lacquered duck come out of the kitchen tasting delicious. And, in the end it is fun to complete dinner with a new found sense of fun, especially after having solved the Apricot Problem dessert.

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