At dinner several months ago, my dining companion and I shared some appetizers, including a wonderfully tender duck breast with hot honey cherry compote. Duck, Milani says, is a “fan favorite” among his regulars dating back to his Rumor Mill days. At 818 Market, he removed the skin and cooked it sous vide with salt, pepper and cardamom. It came with a puree of white beans seasoned with vanilla, and was garnished with brined cherries and spicy honey. That might sound complicated, but it comes together in a way that feels simply tasty.