Yeah, there’s been a certain amount of hype surrounding Daniel Patterson’s casual Oakland outpost (now run by the über-talented chef Charlie Parker), and folks who go expecting gut-busting portion sizes are likely to be disappointed. But to be able to get this kind of precise, labor-intensive, beautiful food at these prices? It’s literally a game-changer, making Plum the kind of place where two people can just as easily have a quick and satisfying $30 lunch as they can a $200 blow-out celebration dinner. Yes, it’s true that tweezers are occasionally employed during the plating process, but to focus too much on that misses the point. From the lovely slow-cooked (sous-vide) eggs to the decadent burgers to any number of interesting, multi-component vegetable preps: This is seriously delicious, wonderfully sophisticated food. And have you tried the weekend brunch? It might be the best in the Bay Area.