Sessions at the Presidio

Sessions at the Presidio Restaurant Review:

Partners Michael Bilger and Evin Gelleri’s (Georges) bright transformation of the sprawling space that formerly housed Pres a Vi and Dixie aims to offer a “New American public house” in a convivial, concrete- and nickel-clad setting with seating for roughly 200. A rotation of 100 craft beers (24 draft) leans toward the flavorful session-style brews that easily pair with Bilger’s farm-driven California cuisine. A menu heavily influenced by seasonal vegetables, herbs and oils from Marin’s Skywalker Ranch features shareable plates of fresh seafood, house-cured meats and savory vegetables. We particularly enjoyed the big eye tuna crudo with garum and finger lime, and the Liberty duck liver mousse with red ale gelée and pickled stone fruit. Large plates are substantial and distinctly Californian. The Berkshire pork rib-eye confit was ever so lightly seared, and juicy throughout. The full bar highlights craft cocktails, and a California-heavy wine list includes selections from Skywalker Vineyards. A 20 percent gratuity is included on all checks.