Forage is the brainchild of chef/owners Viet Pham and Bowman Brown, who’d previously cooked at San Francisco’s The Fifth Floor and Gary Danko restaurants, respectively. There are two dining options available at Forage: a three-course menu and an extensive chefs’ tasting menu. It’s crystal clear at Forage that food is not only the emphasis—it’s the star. The small dining space itself is clean and uncluttered; there’s almost nothing, including wall art or music, to distract from the dining experience. It’s not dinner and a show; dinner is the show. The poulet rouge is wonderful, a two-way chicken dish of Niman Ranch chicken in a bacon emulsion, with five or six dainty Napa cabbage leaves strewn about the plate. But then, every dish at Forage is special, including a dessert of local peaches presented with homemade peach ice cream, pistachio cake, elderflower and oatmeal cream. Forage isn’t for everyone. But if you’re a food enthusiast, you’ll definitely want to make a foray to Forage.