Le Fantastique

Incredible bites, champagne, white burgundy and vinyl music. It's just something unique.Le Fantastique is just something unique - it was one of my top openings of the year last year. Some might not consider it a full meal, as there’s a lot of cured and aged raw fish sashimi style. Chef Robbie Wilson shows his great love of Japan, of music and many other things. The drink list is three pages of white, burgundy and champagne and one page of reds. He's got a little room in the back with beautiful aged fish that’s served in delicate presentations. His incredible version of shokupan, the Japanese milk bread he makes with sourdough, so with a San Francisco nod, is served with a foamy lobster thermidor dip. Or slices of Opah fish and a Welsh onion broth and smoked vinegar. It's more about the incredible bites, the champagne, the white burgundy and then the vinyl music with vintage McIntosh speakers. Really elegant and chic with a fine dining element to it, even though it's casual. It's not quite like any other spot.