* Click here for rating key
Jsix Restaurant Review: Executive chef Christian Graves (San Francisco’s Aqua and Farallon) focuses on fresh California ingredients with clean flavors and coastal cuisine, taking a “boat to pan” approach, while being conscious of sustainable seafood. Start with Suzie’s Farm organic field greens decorated with black grapes, candied walnuts, hemp seeds and aged cheddar, or try the tempura-fried fava beans and blossoms. For shared plates that feed two to four people, there's artisan cheese and charcuterie, then move on to house-made pastas like spinach cavatelli with arugula pesto, bay scallops and octopus. Other notable entrées include sausage-stuffed quail with fresh cherry and sorrel bread salad, and turmeric and coriander spiced halibut. For brunch, we recommend the Jsix chilaquiles, two eggs over easy with spicy dried chili sauce, cilantro, grilled free-range chicken and sour cream. Specialty cocktails change daily; try the tequila Old-Fashioned with Herradura and smoked agave. The hotel setting is hip and modern, and the service savvy.