This new, hyper-seasonal Californian restaurant from the Sorrel and Parachute team is already one of the most polished openings of the year. Not only does the restaurant make everything—from the breads, sauces, and syrups—in-house, each of the restaurant’s three “land,” “sea,” and “fire” sections hits hard. A puffy scallion fry bread tastes like it’s been crossbred with a scallion pancake, there's a roasted hot honey-glazed chicken that rivals the version at Zuni, and we’re jealous of the trout that gets to swim in white miso mustard sauce. Service seems equally honed in (your water glass will never be missing more than a few sips), and views of the Bay Bridge should have no problem drawing tourists, locals, or anyone excited about a chef using honey from his own backyard.