Province

Description
Big is the key word at Randy Zweiban's eco-modern spot, but that's a reference to the flavors, not the serving sizes. For fall, Zweiban is pairing apples with candied olives and marcona almonds for a sweet-and-salty salad; braising cabbage and serving it with meatballs (which have also been braised); and slathering chicken with lemon, garlic and honey before adding an ancho-chile sauce. As always, it pays to be careful when ordering here: If you juxtapose some of the subtler dishes with the bolder ones, the subtler ones will undoubtedly disappoint.