Benu exemplifies haute cuisine dining out in San Francisco, the city’s answer to The French Laundry. You have two dining options: an a la carte menu, and a prix fixe menu. Opt for the latter to experience the impressive range of James Beard Award-winning chef, Corey Lee, who elevates the concept of small plates to art. (Lee was the chef de cuisine at the aforementioned Yountville outpost.) The menu changes nightly, but you can expect surprises, such as an amuse bouche of cod semen. There’s a pan-Asian bent to many of the dishes, which utilize ingredients such as thousand-year-old egg, but the inventive combinations are California all the way, and served in a space worthy of a Zen master.