Chris Bleidorn's two-Michelin-star SoMa tasting room runs a tightly-edited menu rooted in Pacific Northwest foraging and live-fire cooking — sea urchin with chanterelle, smoked sturgeon, douglas fir broth that tastes like a forest at dawn. The room is intimate and wood-clad, the service warm but exacting, and the wine program leans into small West Coast producers most lists ignore. One of SF's most genuinely original meals.