Birdsong
South of Market
While much of the cooking at Birdsong is rooted in tradition (read: classical technique melded with cultural references to the Pacific Northwest), chef Chris Bleidorn goes beyond that—marrying the natural habitat of the past with the present. Bleidorn calls it heritage cuisine, showcasing seasonal dishes like morel mushroom and Sonoma lamb with green almonds and allium charcoal sauce or creek-raised trout (that’s been cured and cedar-smoked) on the menu. The notion of heritage plays into the décor as well: each piece of wood in the restaurant was handpicked by the chef and designed by local firm Jeremiah Collection, complemented by brilliant shades of yellow, orange, and blue.