Bar Crudo   

"Crudo" is Italian for "uncooked," and Bar Crudo's delicacies like bluefin with smoked sea salt, and cubes of arctic char with trout roe and horseradish, put a distinctive Venetian spin on the raw bar concept. Japanese Kumomoto, New England Wellfleet and Hog Island Oysters, as well as scallops, littlenecks and a sampler of various raw fish, all boast the briny, rich spices of the Mediterranean and team perfectly with the Italian reds and whites on the wine menu. Bar Crudo also serves up a solid menu of cooked cuisine for those who aren't into raw. Seafood chowder, steamed clams with butter beans and mint, and a cheese plate with Black Mission figs are just some of the varied offerings. This unpretentious Nob Hill spot, located adjacent to the Tunnel Top at Bush and Stockton, is small, with a bar downstairs and a view of bustling Bush Street from the floor above. It's a perfect "get-to-know-you" atmosphere where a down-to-earth waitstaff makes you feel at home without being annoying. Twin Selvera brothers Tim and Mike -- formerly of Cafe Maritime -- work the floor and the kitchen, and create a no-nonsense atmosphere and menu at non-Nob Hill prices.