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Mill Valley Kitchen brings California cuisine to Minnesota, being the first local eatery to print the nutritional information for each dish right on the menu. Tucked into the ground floor of the Elipse apartment building, the space has a chic, urban feel, and a hopping weekend bar scene rather like that at St. Louis Park's Shops at West End. Craig Bentdahl, the former Excel Bank CEO, launched the restaurant with the help of Anoush Ansari of Hemisphere Companies, with chef Michael Rakun, formerly of the St. Paul Hotel and Ansari's Mission American Kitchen, running the kitchen. Rakun's menu features light, but flavorful dishes that work in a lot of so-called "superfood" ingredients--at Mill Valley, hippie foods like quinoa and kombucha feel decidedly hip. Mill Valley's version of pizza is a whole grain flatbread; burgers are made with bison meat and served with salad instead of French fires. There are also several nice seafood dishes, including miso-glazed sea bass that's Marine Stewardship Council certified. The dessert menu dispenses with the calorie counts (they are available upon request), but the shot-glass-size portions of a triple chocolate trifle, maple panna cotta, and key lime pie are all worth the splurge, as is the plate of warm, gooey chocolate chip cookies, which may be short on nutrition, but they're long on nostalgia.