Luce’s Dominique Crenn–named Esquire magazine’s “Chef of the Year 2008”–has built a national reputation by emphasizing her passion for local foods. Case in point: the ever-changing, four-course Sunday Supper Farm-to-Table menu, featuring cuisine fresh from the farmer’s market that very afternoon for only $45. Desserts include Crenn’s playful deconstruction of such old favorites as s’mores, as well as carrot cake. Even though the food speaks for itself, Chef Crenn can also be found in the dining room, chatting with guests.

888 Howard St.
415-616-6566
www.lucewinerestaurant.com