Husband and wife team Phil (of Bacar and Eos) and Cameron West (former manager of Delfina) opened their Range restaurant in the Mission district in 2005 and were awarded a Michelin star only two years later. The cocktail bar, positioned at the entryway, is made of polished concrete with inlayed metal stars and stainless steel stools, giving a modern look to this sleek, narrow 70-seater with a subtle industrial theme. Diners can take a peek in the kitchen through the long window that links the bar and the bustling, vibrant main dining areas. An informative and astute service staff will guide you through the small yet ever-changing menu. Cross your fingers that signature dishes such as Range’s heavenly roast chicken with pancetta, romano beans, heirlooms, and white bean toast is on the menu. Sample their top-notch wines (US$15 corkage for BYO) from the house list of delicious cocktails (wine list maybe?), and don’t miss chef Ryan Ostler's creative desserts (most notably his souffles and pistachio waffles). Request one of the banquettes along the wall for a semi-private dining experience. Prices are highly affordable for a restaurant of this quality and maturity.
