Luce (pronounced as Loo-che) reminds me of a train that is slowly chugging along. I dined at this restaurant inside the Intercontinental Hotel on a Thursday night and found many seats empty for the night. Even though it has been a Michelin rated restaurant for the last four years, its heydays seem to be long gone, overtaken by the many newer and hip restaurants in San Francisco. That is such a shame especially since the meticulous preparation by Chef Daniel Corey permeates on every course. 

Desserts first: (Above) Strawberry and Chambord Opera, Thyme Sorbet, Lemon Curd and (Bottom)  Carrot Sorbet- very carrot-ey!

The tasting menu always had a surprising twist whether it would be an edible flower or small savory elements/garnishes to give the dish a burst of flavor.