Chef Bryan Podgorski's menu at Double Take combines modern California dishes and ingredients with classic French techniques, such as Hass Avocado Toast with avocado mousse and preserved lemon or a Beet Reuben with roasted beets, pastrami spice, house thousand island, and emmental cheese. Behind the bar, Lead Bartender Sarah LM Mengoni has put together a list of straightforward cocktails utilizing local produce alongside a curated wine selection and local craft brews.
