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Tangata Restaurant Restaurant Review: Though Joachim Splichal's restaurants are generally dinner destinations, this outpost in the courtyard of the Bowers Museum represents a most welcome foray into daytime dining. The patio lends a Spanish vibe, with views of white stucco walls, red brick roofs and hanging purple bougainvillea. Inside, the reimagined modern space is cheerful and bright, with bursts of red emanating from the ceiling and the furniture evoking contemporary flash that nicely contrasts with Bowers' typical historically-themed exhibits. The compact seasonal menu of well-composed Pacific Rim-inspired dishes is designed to play off the ambience. Pair a cocktail or a glass of artisan bottled water with a simple yet elegant starter such as the crispy calamari or the steamed Manila clams with ginger and coconut milk. Those looking for a traditional lunchtime nosh can indulge in a thoughtfully prepared salad or between-bread options like the balanced seared ahi tataki sandwich with avocado, soy onions and wasabi aïoli. Entrées such as the yuzu kosho salmon with portobello tempura fries or the Korean marinated skirt steak are also solid for midday. (Former chef Donald Harris has left Tangata.) While the wine list is very short, the by-the-glass selections are rather good and mostly from California and Oregon. And in true Patina Group style, the house-made gelatos and sorbets at meal’s end are worth the wait.