The culinary marriage of California cuisine and the Asian pantry is the specialty of Arnold Wong, chef-owner of this well-established spot. The appealing fusion menu has a tapas-style format, which invites sharing (two plates per person should do) of such intriguing plates as tea-smoked duck breast, quail stuffed with sticky rice, chorizo-filled squid, and shrimp-and-potato cakes with chili aioli. Bananamisu, caramelized bananas paired with a chocolate soufflé cake, is a signature dessert. The wine bar next door, part of the Wong empire, shelves hundreds of vintages, any of which are available with your dinner.