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This tiny Hayes Valley restaurant hits a lot of trend notes with its locally sourced, seasonal ingredients and daily changing menu. Though the conceit is familiar, chef Jessica Boncutter's seriously good dishes—like grilled poussin with chervil butter sauce—definitely stand out. A bonus: Boncutter's ode to the iconic flourless chocolate cake from London's River Cafe. We loved: Grilled skirt steak with chickpeas and chimichurri.