Octavia

Octavia Restaurant Review:

Chef Melissa Perello's (Frances) 55-seat Pacific Heights restaurant features an open kitchen and a short, focused menu of seasonally driven California cuisine executed by chef de cuisine Sara Hauman. Through the large plate glass windows, the casual atmosphere becomes like a Hopper painting, rustic and simple, diverting attention to friends and food. Perello's take on a sous-vide "slow" egg adds a chili relish, delivering a touch of heat to the now-classic item. Chilled squid ink noodles with fennel and lemon oil is cooling. Dishes are well prepared and presented, finding their own space to shine in stoneware vessels. A highlight is the Brandt Farms beef rib-eye with roasted baby turnip and radish, with exceptional flavor at an optimal temperature and tooth. Desserts are whimsical, from the toasted almond profiteroles with apricot, lemon verbena and noyaux ice cream to a summer berry Eton mess with rose geranium and buttermilk. Or ask the chef for a sugar-free option in spring and summer for a berry and fruit bowl with raspberry variants galore, several types of strawberry, fresh apricot slices and a light sauce of lime juice and zest. The creative wine list is layered with choices: carafes; two different house cuvees; many possibilities by the glass; a selection of vermouths and intriguing varietals from international and domestic producers.