The married duo of chef Jeff Banker and pastry chef Lori Baker have warmly filled the space left by the exodus (to downtown) of Quince with Banker and Baker, a farm-to-table rustic American restaurant that may be the next classic spot for dining out in San Francisco . The best way to see for yourself is to have the tasting menu, a bargain at $55 a head. Standout dishes on the a la carte menu include spring onion vichyssoise with (lightly) smoked Marcona almonds and saba and roasted bone marrow with parsley and red onion salad, fried capers, and grilled levain. The wine list also leans toward sustainable bottles, but veers from local to southern European.