Offering an abundance of poise, polish, and charm, this cozy Nob Hill jewel box remains quietly impressive. With a passion for pickling, fermenting, curing, and smoking, Chef Harrison Cheney and his tight-knit team present a cleanly minimalist, new Nordic menu that deftly weaves together a variety of preserved fruits and vegetables, flawless seafood, aged meats, and superb sauces. Courses like scallop with house-smoked pork belly and turnip cream or grilled black cod with fermented asparagus foam are beautifully composed and astutely flavored. Rutabaga is something of a signature and arrives transformed into thin noodles dressed with a remarkable smoked pork fat sauce. Service, meanwhile, strikes a perfect balance of relaxed and attentive.