You don't expect the restaurant to be so thoughtfully designed, the service to be so friendly and professional, or the menu to be so adventurous. Piacere is the real deal. Although the grilled eggplant could do with a bit more grilling, the greens that crown the dish are fresh and tender, and the cheese is as cleansing as a late-morning coastal fog. Successful experimentation is not limited to appetizers. You'd think that the flavors would cancel each other out, but in this case the differences between the tastes clarify rather than confuse.
Desserts are just as creative.
Reportedly, pastry chef Karen Gottheimer reinvents Pia-cere's tiramisu every couple of weeks. That alone will keep me coming back. The industrial storefront space has high ceilings, oversize doors that open invitingly onto the sidewalk and energetic, if repetitive, graphics on the walls. But the food is far less compelling than at Piacere, and the menu feels tired and flat. As for the service, it leaves even more to be desired.