Came to Ingleside with pretty high expectations because of the hype around their woodfire and fermentation concept, and they definitely delivered.

The French Oysters are a great way to start—super clean, and the smoked kelp vinegar gives a nice sharp bite. The absolute must-order is the Wagyu Tartare. It’s served in a split bone marrow bone, and they mix the beef with coffee shoyu and chicken garum. It’s rich, savory, and incredibly satisfying without feeling too heavy.

For mains, the dry-aged Channel Rockfish had the perfect smoky, crispy skin while staying super juicy inside, topped with a punchy herb-anchovy sauce. The Tajima Wagyu Steak was perfectly medium-rare, served simply with sea salt and a sweet roasted shallot. Oh, and don't sleep on the Charred Caulilini side dish—that red bean miso butter is addictive. Definitely a spot for serious food lovers.