A buddy of mine who once brought me to wonderful Gregoire in Berkeley took me there, so I knew it was going to be good.
Evocative spring was bright and green in al dente peas and soft leeks that bathed in a soup based on milk and cinnamon and other good vegetables. These savoury and verdant flavours coupled well, oiled by streaks of some light orange oil that I couldn't identify (some infused olive oil perhhaps?).
A whole trout, head to tail, was artfully boned and stuffed with sticks of mild fennel. Matte crispy skin, sweet soft flesh -- a good roasting. Beneath, a green bed of green (kale?) and a light tangy sauce, perhaps a subtle application of the advertised ginger.
An initially pruney barbera evolved to dark soft berries over the course of dinner.
Lastly, one fine poached pear, luscious caramel sauce, and a tiny bit of heavy mascarpone (wish there was more) piped into the cored cavity.
Very reasonable pricing (all entrees $18 or less) for excellent and fresh cooking, elegantly simple, but impeccably executed.
See link below for the another somewhat recent posting on Centro.