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Safire Restaurant Review: With the word “fire” integrated into the restaurant’s name, you know you’ll see some of the hot stuff. The open kitchen allows a view of its wood-stoked oven that burns through oak and mesquite. Out of that oven, chef Christopher Bryan pulls beautiful thin-crust pizzas topped with combinations of ingredients, and flatbreads that might carry Fontina and mozzarella cheese plus shallots and black truffle oil. Asian flavors (think tempura-fried, ginger-crusted ahi and miso-broiled black cod) mix with Mediterranean dishes, and the menu fluctuates seasonally. In addition to decadent desserts like flourless chocolate cake à la mode and brûlée of banana split, the menu offers lesser indulgences, such as mini crème brûlée and chocolate profiteroles. Smartly appointed booths make for a comfortable and stylish dining experience. Private rooms and a large patio offer even more options, as do tables in the lounge area. A glass-walled wine cellar holds a table for eight. A full bar with microbrewed beers and a long wine list specializing in California winemakers complement the menu.