At first we thought the fuss that foodies were making about the de Young Cafe was foolish — didn't Bon Appetit Management, a Palo Alto–based company that operates more than 190 cafes in 26 states, also run the Legion of Honor Cafe, for instance? But the de Young Cafe's philosophy, which Bon Appetit calls "farm to fork," features dishes made with seasonal ingredients grown or produced within 150 miles of its kitchen. And the extra care shows: Everything — the torpedo-shaped cheeseburger made with Marin Sun Farms grass-fed organic beef on an Acme bun, the roasted herbed half chicken with Meyer lemon, the carrot and turnip mash, the Brussels sprouts — is delicious, affordable, and worthy of its artistic setting.