timeout.com 'New American' cuisine is the culinary catch-phrase of this Hayes Valley restaurant, cooking which does more with less and draws its influences from the bounty of North and South America. In a setting that features a long, open kitchen, graceful draperies and a woodworked bar, enjoy such favourites as grilled asparagus with smoked Virginia ham, Cajun tasso-infused risotto, Littleneck clams and seared Pacific salmon with mango salsa. Vegetarians can enjoy a good selection here as well. For dessert, don't miss the lavender crème brûlée, a house specialty. etravelplan.com Delightfully decorated in a lovely shade of (what else?) indigo, this restaurant has an equal measure of charm and tasteful food. The dishes are traditional American, with touches of California cuisine. The menu changes daily, and if you’re a fish lover, I would recommend the fish specialty of the day. Since the restaurant opened in the spring of 1997, is has been very well received and has become a favorite for opera and theater goers. sfstation.com The wine list offered an impressive array of Californian boutique wines, most moderately priced and well thought out considering the variety of flavors in the menu. This is achieved by not only maintaining a good selection of classic Cabernets and Chardonnays, but also taking risks with the newer, lesser known varieties equally deserving recognition. I enjoyed the house recommended Robert Sinskey Aries Pinot Noir, which was both velvety and well-balanced with hints of blackberry. I finished with the lavender brulee. Though I'm not usually a fan of floral infused dishes, this was a deserving exception. The lavender was subtle enough that it did not overpower the creme, yet it wasn't lost amidst the dessert's richness. It seemed, for an instant, that the indigo color of the walls and lights had dipped down and graced the dessert tray and my table, and for that moment, the allusive Indigo had found its own distinct voice. By Michael Stabile