Seared foie gras is placed atop a tart of Mission figs and roasted onions. Pork tenderloin is wrapped in pancetta and served with a French butter-bean ragout. And as if chef Doug Organ doesn't do enough damage to our waistlines and sense of self-control with these savory triumphs, he also teases us with a warm strawberry and rhubarb crisp with ginger ice cream for dessert. Laurel's decor is as appealing as the food. It's bright and beautiful, with a lovely central table that could be in a Provencal farmhouse, and a lively, sophisticated bar.
Laurel serves dinner nightly.
When you're in the mood for a good, messy burger with all the fixings, this is the place to go. These are the burgers your mom used to make at home, with a hand-shaped patty served on a toasted sesame bun. The shop, which only seats four inside, is decorated in hip Black Americana and food memorabilia picked out by Mark Jenkins, who owns the restaurant along with friends Joyce King and Mike Huesca. Sides include french fries, nuggets of fried okra, and onion rings in a sweet, crisp tangle. Open 11 a.m. to 6 p.m. Monday-Saturday.