Moody's Bistro & Lounge
The ever-changing menu emphasizes fresh, locally grown, and organic ingredients, served up in dishes with hearty names like “big ass pork platter.” Order the bacon and egg pizza, topped with slices of pork belly, a poached duck egg and nicely dressed arugula, a favorite of sometimes-visitor Traci Des Jardins of San Francisco's Jardinière.
AS FEATURED IN...
From the From the May 2008 Food & Wine Go List
This fashionable slate-and-steel space is helmed by the three Roca brothers—chef Joan, sommelier Josep and pastry whiz Jordi—who also own the Michelin two-star <strong>El Celler de Can Roca</strong>. The Rocas are obsessed with scents: The meticulous dishes don’t just complement Moo’s stellar, eclectic wine list, they also riff on the wines’ aromas in tasting-menu pairings such as foie gras with Grenache and red mullet with Moscatel.
We loved: Foie gras soup with cherries and coffee, matched with Banyuls Terra Vinya.