When even the mac 'n' cheese arrives loaded with dungeness crab and applewood-smoked bacon, you know you're in for a memorable meal. Such is the case at Hoof and Vine, a modern American steakhouse from the minds behind Tiburon Fine Dining and The Wild Rose. At this contemporary restaurant, American Kobe, American Piedmontese, and dry-aged certified Angus steaks stand out, much like a kindergarten student who can already grow a mustache. These cuts of meat range from 6-ounce tenderloins to 16-ounce bone-in rib eyes, and they're accompanied by seasonal herbs and vegetables grown in Tiburon's own garden. Other fine proteins, including Australian lamb T-bones and pan-seared red grouper, round out the spread, alongside an extensive wine list and beer selection.