Who doesn?t love a fancy prix fixe dinner? Saison?s extravagantly plated 15-plus-course tasting menu, Coi?s market-driven dinners, Jardinière?s French-Californian Monday-night suppers (bonjour, coq au vin)... But if you like to eat out as much as we do, then you know those meals are best saved for the corporate account.

So we?re pleased to welcome The Square, Teague Moriarty and Matt McNamara?s latest concept and first foray into North Beach territory. The eatery is a cross between their upscale, Michelin-starred Sons & Daughters, whose farm-fresh fixed menu starts at $100, and their casual takeout joint Sweet Woodruff, where you can get an app and entrée for less than $20. The Square is the perfect middle ground--your budget-friendly answer to five-star Cal cuisine with killer cocktails.

Here?s how to get in and out for under $100 a head: Start with a refreshing cocktail ($11 each) like the Fields & Flowers (vodka, St. Germain, geranium syrup, lime juice and orange bitters) to wash down the crispy baby artichokes with anchovies and lemon ($11). Then order a meticulously crafted martini with chamomile to go with pastrami rillettes on caraway toast ($10) and a full rack of baby back ribs ($43) for the table.

Skip dessert. While the devil?s food cake is pretty delicious, you?re here because you don?t want to stretch your wallet (or your waistline).

1707 Powell St.; 415-525-3579 or thesquaresf.com

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