It seems like utopia: affordable fine dining in San Francisco's Mission district, with a six-course tasting menu for $65, and $10 goes to charity. What's more, chef Jason Fox is full of surprises. One dish at Commonwealth presents a white shell of frozen horseradish. Crack it open and inside, indeed, are eggs: yolk-colored salmon roe on a mound of trout tartare. Is this the restaurant of the future? We hope so.