"); $(".gallery_outer_overlay_dynamic").css("position","absolute"); $(".gallery_outer_overlay_dynamic").css("z-index","500"); $(".gallery_outer_overlay_dynamic").css("top","0"); $(".gallery_outer_overlay_dynamic").css("left","0"); $(".gallery_outer_overlay_dynamic").css("height",""+$(document).height()+"px"); $(".gallery_outer_overlay_dynamic").css("width",""+$(document).width()+"px"); $(".gallery_outer_overlay_dynamic").css("backgroundColor","rgba(0,0,0,1)"); $(".gallery_outer_overlay_dynamic").css("overflow","hidden"); OUTER_OVERLAY_ON = true; } Commis Image 1 of 14 Image 1 of 14 | Commis John Storey/Special to The Chronicle James Syhabout opened Commis in 2009. He creates an 8+ course menu each night for $125. Image 1 of 14 - Commis James Syhabout opened Commis in 2009. He creates an 8+ course menu each night for $125. James Syhabout opened Commis in 2009. He creates an 8+ course menu...each night for $125. Image 2 of 14 | Commis John Storey/Special to The Chronicle Frozen pear with green juniper (forefront); caramelized onion financier and Yuba chips with veal tartare, horseradish and
