Few restaurants create such a whimsical yet tasteful fantasy as Farallon, which draws inspiration from the sea. The majestic 1924 vaulted ceiling that used to cap the pool at the old Elks club remains as the focal point of the main dining room. Chef-owner Mark Franz follows the theme with a creative seafood menu that never skimps on luxury ingredients.
Cuisine: Seafood Specialities: Raw bar; seared scallops and Hudson Valley foie gras; seared skate wing with Meyer lemon caper brown butter. Seats: 180 Prices: $27-$34 Parking: Valet $12 (at dinner) Vitals: 450 Post St. (near Powell), San Francisco; (415) 956-6969. Lunch Tuesday-Saturday, dinner daily. Full bar. Reservations and credit cards accepted.
