I read about this place last week in the local SL paper. For all the east bayers who don't want to trek to SF or Santa Rosa for that matter. Run by former Chicagoans so it might actually be worth a visit. I'm planning on stopping by later.
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.