You can't apply the old canard "the better the view, the worse the food" to Julius' Castle. How can a place with such an exquisite panorama at its windowsills -- 270 unobstructed degrees of Bay Bridge, Alcatraz, East Bay, and other attractions -- serve such unhorrible, even very good, food? Chef Christopher Keeley's dishes aren't as cuttingly edgy as the adzuki-scented fare served over in Valencia Gulch, but they're usually delicious: sweetly seared sea scallops with wasabi-singed tobiko caviar; a lush, crisp-skinned duck breast; perfectly cooked ahi with amazing, crunchy-moist shoestring potatoes; a richly crusted poached-pear tartlet. Bonus: Service is impeccable as well as affable.