The handsome MarketBar, with dark wood walls and large windows looking out onto the Embarcadero, was the first restaurant to open in the newly renovated Ferry Building, San Francisco's monument to the Bay Area's preoccupation with food. A fine charcuterie plate, a mixed-green salad with pears and pecans, and nicely seasoned ground-lamb crépinettes (small sausages sheathed in fatty caul) served with harissa (Moroccan hot sauce) are on the dinner menu, which looks to the tables of the Mediterranean and California for its inspiration.