Special night with friends Food and service was great. Unfortunately with some exterior Renovations no street view. Since at intercontinental just a short stroll to the room.

Excellent - Will Return. If you like locally grown food done well -try this place. It feels like your own 'iron chef' competition. I had the marinated heirloom tomatoes as an appetizer (the chef's grandmother grows them locally), with the basil oil it was something I have never experienced. They only serve the tender core the the tomato and use the rest to make broth. Amazing. I was treated like royalty by Kevin and the crew - even though I was a single diner. A must have is the Lobster (my meal for the 1st evening) or the Halibut (2nd night's main course). Fresh and light, wonderfully satisfying. I travel quite a bit, you don't get this sort of fare everywhere. Check it out if you can..

Unique take on huevos rancheros. Semi-deconstructed and delicious. Surprisingly great food for a hotel restaurant..

French chef in a restaurant billed as cal- ital? Just as much of a disconnect as kitchen with front of the house. Overpriced. Creative flavors- but somewhat disjointed combinations.

Best restaurant in the world. We stayed at the new Intercontinental for a wknd and it included breakfast in Luce and we were amazed by the food, presentation, style of flavor and their twist of Luce style. The Eggs Benedict were the best tasting sweet/lemon sour special sauce with exquisite seasonings in each layer of surprise. My daughter's chocolate pancakes were crepe like and yummy. My husband's chef designed breakfast buffet was designed with the healthy sinners in mind. So good we repeated the next day..

Beautiful, artistic, harmonious, delicious!. We had the tasting menu here on last Saturday evening. I have to say it was one of the best tasting meals I've had this year. After the amuse, the first course was matsutake consumme. Raw matsutake with herbs and broth poured at the table side. Very settle and showcased the flavor and the fragrance of matsutake to the very front. Then to kampachi crudo. Beautiful plating. The textured black plate acted as canvas to the shiny fish and seaweed puree, yuzu gelee and other components. Eating this "piece" was really like how the rat from Ratatouille following the colored bubbled pop in his imagination. The combinations you can create on this plate were all amazing. Progressively, we moved on to venison tartar and lobster tail. I have to say I'm usually not for the gamy meats, but this tartar tasted fresh and very pleasant. We were at our second wine here, Rioja tempranillo. The pairing of this wine and this plate was magical. It enhanced flavor of the dish as well as the wine and gave a depth in both. It was so harmonious that I don't think I can remember the flavor of them by themselves. The next course was absolutely perfectly executed. It was bone marrow with celery leaves and Italian parsley, and foie gras with amazing sauce with vanilla. The portion of the marrow was perfect, and oh the combination of the ooze and the crisp slight saltiness from the herbs! This plate was really "the" one for my high cholesterol but we only live once. I'm glad that I experienced this plate before the high cholesterol may kill me. The Napa merlot we had from the pork to the cheese course was fantastic. The way this wine tasted with presented California soft goat cheese was as if somebody just put 2 missing puzzle pieces together. Because it was so perfectly paired I wanted to test it out with the Rioja from earlier. Ugh. It just proved that the sommelier here really knew how to paint a beautiful picture of flavors. I thought the way the plates were executed was better than at Providence, now 2 star Michelin LA restaurant. I wouldn't be surprised if Luce scored one star next year. Why not two, you ask? The mixology from the bar was nearly not at the level of the wine or the food. The cocktail was sweet, sugary and no flavor, and especially had no place next to the carefully executed food. Also, although our server was attentive, knowledgeable, and polished, the demeanor of other front of the house staff was not polished as you would expect from a 2 star Michelin house. In this aspect, Providence was magical. I don't doubt the already celebrated Chef Crenn's first Michelin star next year. At Range in Mission of San Francisco, the server didn't know what the "tasting menu" meant, and they have managed to keep a star from 08 and 09 after all..