Just a breath beyond the arc of the Golden Gate bridge in Sausalito, the Cavallo Point Lodge encompasses a cluster of white-washed former World War II military barracks. History geeks know the structures date back to the early 1900s. But most in-the-know San Franciscans concentrate on the fun part. Cavallo Point's Murray Circle restaurant and its adjacent Farley Bar make up one of the closest hang-outs to San Francisco that actually lets you feel like you're miles and miles away.
"Hold the onions."
"Can you put the Bernaise on the side?"
"Can I add pork instead of chicken?"
Servers field special requests daily. Most diners don't feel totally comfortable asking. How do you know when you're crossing the line? And how do chefs really feel about making all these exceptions? There's only one way to find out. Ask them.
When is it OK to make special requests? When is it asking too much?