Todd Allison says the best thing about being the executive chef at Anthology is that he has been given the freedom to be as creative as he likes. “The most unique aspect of our seasonal menu is that even though it doesn't have 50 items, it still offers a large variety so that everyone is satisfied, from the steak man to the vegan,” he says. With the music genre changing as often as it does, Allison welcomes any opportunity to pair the menu with the melody to help complete his guests’ experience. This winter look forward to a wild mushroom and truffle pot pie, whole roasted loup de mer (wolf of the sea) and duck breast with kabocha squash. (619/595-0300, www.anthologysd.com) MARIA DESIDERATA MONTANA
