Californian. Range restaurant seems to have it allcool, stylish interior, great prices and a superb, ever-changing menu. The menu features seasonal contemporary cuisine, with appetizers such as marinated fennel with roasted peaches, chevre and raw albacore, watermelon, avocado and Hawaiian salt. Entrées include halibut with braised artichokes, almonds, and cooked egg tartar sauce. A selection of eclectic wines and specialty cocktails flow from the striking bar.
Named after the apparatus that transforms raw ingredients, Range is the new Mission District restaurant firing up Valencia Street. If you're going out for a special night, Range has your back. It's a chill, comfortable place with pop elements like a sleek bar and elaborate flower arrangements, making the space sexy and classy at the same time. Plus the well-priced menu has a scope broad enough to satisfy both the meat-and-potatoes and the veggie-only diner.
It's no surprise that Range should become a destination restaurant in the short few months since its opening in Summer 2005. Partners Cameron and Phil West met at Cole Valley's Eos; later, Cameron left Delfina and Chef Phil departed Bacar to open Range, their first restaurant. While the restaurant's name refers to the range stove central to the kitchen (no wood-oven fires or grills), there's also the idea that the menu and wine list cover a wide spectrum of tastes. -- Sarah Sung