At new-ish restaurant Benu, Chef-owner Corey Lee--who spent years as chef de cuisine at French Laundry--wows eager patrons with his three Michelin-starred menu of Asian-influenced modern American food. Reservations are essential here, and if you can afford it the tasting menu, which runs about $200, is the only way to go. On an average Friday night, this means 17 courses of sophisticated, minimalist dishes in beautiful presentations. Recent standouts are the black truffle bun with truffle cream, Dungeness crab congee, and faux shark fin soup. Open Tues-Sat 6 p.m. - 9 p.m.

benusf.com