Tiya

The first thing you see when you enter Tiya is a massive floral arrangement, and the second thing is a large full bar. The space is divided into several dining areas, and my daughter and I were seated in a special cubby up a few steps, framed by emerald green curtains. Dim lighting and elegant fixtures, like a stamped tin ceiling, make for a pleasing atmosphere, and the food is exquisite, served by attentive servers.

We tried the vegetarian chef’s menu, which had 10 courses, some of the produce coming from Hawk Creek Farm, an urban farm here in the city. Three highlights were the morel farcha served with madras curry and nira garlic thecha; the heirloom roots pepper fry, tied up in a pretty bundle atop sunchoke avial with a crowning crisp; and my favorite, one element of a canapé trio, the pyaaz kachori made with two crisps in which you can see the layers of the infinitesimally sliced onion bulb, with tamarind and ginger gel.

The spirits list was inspired by San Francisco neighborhoods; I opted for North Beach (vodka, mango shrub, Italicus and Cynar Italian liqueurs, tonic and soda) and loved it, followed by kolsch from San Francisco’s own Standard Deviant Brewing. My daughter had some creative zero-proof drinks.

The vibe: Plush and elegant setting in the Marina

The food: New Indian food with a chef’s tasting option (Tiya, vegan, vegetarian or pescatarian)

The drink: Cocktails named for San Francisco neighborhoods, plus a full bar.

Time Out tip: Star Wars fans, take note that before or after dinner, you’re roughly five blocks away from the Yoda fountain in the Presidio.