Our attentive server guided us through the menu by Executive Chef Michael Paley, and answered our myriad questions. One friend had the Big Eye Tuna Poke Bowl with cerignola olives, pickled jalapeño, pistachio and grapefruit served over brown rice. I had this gluten-free bowl back in the fall when the café originally opened and thoroughly enjoyed it, and my friend concurred. My other friend ordered the Red Butter Lettuces with cara cara orange, radishes, avocado, pumpkin seeds and pecorino, choosing to add chicken and extra avocado. She was very pleased with the salad itself, but was unsure why the addition of chicken arrived uncut on a separate plate (a minor quibble, but one that could be easily remedied). I had the Spring Gnudi with ricotta, mint, English peas, carrots, pea greens, caraway and lemon. This dish was a delightful combination of freshness from the spring vegetables, pea tendrils, mint and lemon, and a bit of richness from the ricotta. For dessert I ordered a scoop of the Vietnamese Coffee Ice Cream, which for such a small amount was packed with creamy richness and dense coffee flavor; a perfect cap to the meal. My friends decided to split the Toasted Marshmallow Ice Cream Bar with smoked almonds, dark chocolate and graham toasted milk. Both were happy with their choice, leaving them in a dreamy after-glow.
Café No Sé serves breakfast, lunch, dinner, weekend brunch, offers a late-night menu and patio dining. Take advantage of the complimentary three hours of valet parking while at the restaurant. This generous time window allows extra time to relax, soak in the easy-going atmosphere and feel completely transported to the West Coast.