When this restaurant was first slated to open, people weren't optimistic about its chances - the site had hosted a series of failed ventures and it was thought to be “jinxed.” But Bruno Chemel, who ran the kitchen at Chez TJ, proved the doom-sayers wrong. Chemel describes his cooking as "French cuisine moderne with a Zen touch", which results in a dish of leeks, Burgundy truffle, Gigha halibut and shiso, or lantern scallops with lichee, Lilikoi and chocolate. Given the location (45 minutes of San Francisco) and the number of important restaurants in the area, Chemel’s restaurant doesn’t get as much attention as many of its peers. But that didn’t stop one reviewer from describing it by saying; “Molecular gastronomy-informed dining that tastes great and IS filling.”