There’s a lot going on everywhere and in all levels at owner Andrew McCormack’s Frisson in the Financial District. They call it a late night restaurant lounge but we wouldn't arrive too late because you'll want ample time to experience the food. Chef Daniel Patterson, formerly of Elisabeth Daniel and Babette, believes in a level of cooking so involved that he worked with natural perfumer Mandy Aftel to create disciplined food reactions in smell and flavour. And they don't disappoint. The chicken is green tea scented. The cuttle fish is green olive, chives and buttery. Foie gras has lavendery onions. Banana souffle with coconut and curry. Black bass is peppery. Pork chops are fig and coffee aroma'd. Even the cocktails. Lime. Anise. Cucumber. Spearmint. Saffron, cilantro, it's a round the world scent journey. The decor is equally full. Private dining rooms, gardens in back, a DJ booth right up front, a basement bar, screening lounge, unisex restrooms, it will take you some time to check everything out. Designed by Rockwell alum Scott Kester (Rumi, Lotus) who worked with architect Tim Murphy to make what the SF Chronicle called an “ocean liner” feeling, from the orange Maharam banquettes to the champagne bubbles photograph, there’s a lot of detail.

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