Alice Waters’ high temple to locavorism continues to thrive as a Bay Area institution of Californian cuisine. The bright-eyed team of chefs here work their magic in a gleaming open kitchen that is set at the very back of the dining room, dominated by an aromatic wood-burning oven. Downstairs in the main restaurant, diners are privy to a rotating four-course fixed menu; upstairs, in the café, the offerings are à la carte. No two menus are alike, but rest assured the dishes will feature only the finest peak-season produce — from fresh peas and favas in a springtime dish of rigatoni, to shell beans and roasted figs with a summer preparation of Moroccan-spiced duck.