Sausalito’s Ditas, the first United States location of the India-based eatery, occupies one of the most dramatic dining settings in the Bay Area. On Bridgeway in Sausalito, Ditas sits above the Trident on the waterfront. The sweeping views of the bay and San Francisco are spectacular.

The photos of the Ditas brand’s first two locations in New Delhi and Mumbai are glamorous. I may be prejudiced, but I think the Sausalito location, which opened this year, is the loveliest of the three. It’s sleek and minimal. Walk up the stairs or take the elevator to arrive at the top and scan the bar to the left, lounge area to the right and the expanse of tables in front surrounded by windows allowing optimum viewing. Beyond is the wrap-around deck.

Neutral-colored plush chairs and white onyx tables have settings of only a folded napkin and a heavily cut water glass.

The wine list is impressive. Fortunately, I had studied it online before coming in since it’s quite large. We decided with our food order, a white wine would pair better. So, we got the 2019 Domaine FL Cuvée Chamboureau ($82), a chenin blanc from Savennières in the Loire Valley in France. Normally, chenin blanc from this area is dry and mineral-driven, with bright acidity. And they age well, like a riesling. This one was no exception.

The wine list features several half bottles from California and France in the $50 range. European wines dominate the list with some affordable California and German wines by the full bottle under $100 up to the French Petrus 2014 ($8,970). A few beers ($11) are on tap with craft cocktails averaging $17 and zero cocktails ($11) completing the list.

Since opening, Ditas has altered its original concept and has embraced a more casual California yet upscale mood. It has correctly adjusted to its audience. Executive chef John Carney has designed the menu to include gluten-free and vegetarian items on the menu rather than having separate menus. It will be interesting to see what he will bring to the menu as the seasons change.

The Duck Tacos ($16 for two) are filled with tender pieces of duck confit, kimchi, Gruyere and scallion curls spiraling out of the crispy wonton shell. Listed on the menu as two duck tacos, we were served and charged for four. We were happy to have them since they were both tasty and fun to eat but we should have been asked if that’s what we wanted. The tacos were served on a black, slate-like tray. Each was held upright in a spoonful of mashed black beans that once the taco was removed left an unattractive drying glob on the platter.

There are two other tacos listed under the list of eight appetizers: Wagyu Tacos ($23) and vegetarian Mushroom Tacos ($15). Roasted Carrot Soup ($13) heads the list of appetizers. It was served in a dark, round bowl with some of the soup’s ingredients nestled at one side of the plate.  The rusty-colored soup was poured at the table into the bowl, dislodging the other ingredients that swirled into the soup. The preserved lemon and sumac flavors mingled well with the carrot puree but the glazed bacon lardons added a jarring note and distracted from the overall enjoyment. Plus, the soup quickly became tepid.

Of the three salads, my companion chose the Little Gem Caesar Salad ($18). The other two were a Fall Green Salad ($15) and a Beet and Chicory Salad ($22). The little gem head was cut into thirds, arranged on the dark plate with one spear elevated above the other two, dressed with a winter squash crema and sprinkled with a few fried capers. A couple of Parmesan crisps garnished the plate. I was confused by this salad. The only Caesar salad-like components were the lettuce and the Parmesan. It lacked any “bite.” Very pretty on the plate but misnamed.

The menu features several main courses including a Ditas Burger ($26) and the vegetarian Truffle Gnocchi ($38).

Two gluten-free items, U-10 Maine Scallops ($58) and the Branzino ($34), came next.

The branzino fillets crisscrossed the plate sprinkled with an abundance of fried alliums that seem to be having their moment on menus. The menu stated there was Szechuan chili oil and a yuzu beurre blanc involved. The yuzu dominated the dish to the point it tasted like a piece of lemon drop candy. That wasn’t completely off-putting but very odd. The fish was nicely cooked and the accompanying vegetables, including broccolini, were delicious.

The dramatic presentation of the scallops fit the atmosphere of the dining room. Working from the bottom up, the caviar beurre blanc spread to the edges of the plate with smoked potato foam centered on top. The foam was more like a puree with both texture and flavor and complimented the three large, perfectly seared scallops that lay atop. A fried kale leaf gave the visual impression of a dollop of caviar on the scallops. Slices of crispy prosciutto garnished the plate. The scallops tasted like they’d been seared in prosciutto-flavored butter. This was a beautiful and delicious dish.

They have six desserts including the Coconut Ice Cream Sandwich ($12) and an interesting Pumpkin Spice Mousse ($16). The Yuzu Poppy Cake ($14) caught our attention. Each dessert is listed with a suggested beverage.

The poppy seed cake was served on an oversized plate with a well in the center. The presentation was splendid. Since the pandemic, fewer restaurants have a pastry chef on the premises. I was delighted when this dessert was placed in front of me. Pastry chef Jesus Perez’s talented hands had been at work.

The 3-inch round cake was smoothly frosted with lavender crème fraiche. A couple of orange flower petals and some chocolate twigs, roasted nuts and red berries artfully decorated the top of the cake and cradled a matcha-dusted quenelle of frozen lavender cream. This was the pastry chef’s ode to fall and a beautiful and delicious ending to our meal.

But there was more to come — a plate of mignardise, six tiny dessert bites that chef Perez makes differently each day.

Ditas is still finding its way. Those views will support it a great deal and with some more time and training, especially in the front-of-house staff, we shall see.

To paraphrase Evan Goldstein, author of “Five Star Service,” “good service can improve a mediocre meal but bad service can ruin a great meal.”

Ann Walker is a freelance food writer. Email her with suggestions, comments and questions at [email protected].

Ditas

Address: 562 Bridgeway, Sausalito

Phone: 628-261-9267

Website: ditasmarin.com

Cuisine: California cuisine

Noise level: Comfortable

Liquor selection: Full bar

Vegetarian dishes: Yes

Gluten-free selections: Yes

Dog friendly: No

Parking: Valet and street

Hours: Lunch service is from 11:30 a.m. to 2:30 p.m.; happy hour is from 2:30 to 5 p.m.; and dinner service is from 5:30 to 9 p.m. Wednesdays through Sundays; closed Mondays and Tuesdays

Prices: $15 to $68

Reservations: ditasmarin.com; opentable.com

Summary: A fine-dining spot with fantastic views.