Entries Tagged 'restaurant' ↓
October 27th, 2006 — food - misc, restaurant, review
I can’t tell if chef-owner Hung Lee(owner of Three Seasons) is trying to lure the tech savy folks of Silly Valley with the “i” in front of their name, but in terms of ambience the place is mash up of things old and new, hip and classic. It’s definitely not like the Apple Store down the street. At the former location of Pasta Pomodoro/Left at Albuquerque (445 Emerson St Palo Alto), it’s difficult to tell if the place is trying to really mix it up with old Charlie Chaplin movies play up near the ceiling and an interesting mix of paintings/photographs. I know for sure the genre of music playing wasn’t really a reflection of the amazing mix of small plates(tapas). I appreciated the cultural nod to the representation of small plates around the world and after reviewing the menu you can definitely wonder ooh, “where is this one from?” or “I wonder what wine I could get to match what we’re eating?”
What we ate…started with duck tacos(12) interesting plate of tortilla chips, sliced duck(amazingly the fat was cut out), with sides including mango salsa, guacomole and sour cream. It was an ok starter but I think we would have gone for another dish more like our lamb chops(14) which is a typical small plate offering. The lamb chops came with mashed potatoes and some broccolini which was really nice and would have been even better if it was paired with a nice spicey red wine. I eyed the couple next to us with their 2 flights of red wine. Although with the small tables it looked more like a balancing act of drink alot, eat fast, bring more …
Along with the lamb we opted for the seared scallops(13); slightly seared and cooked just right placed on top of creamy risotto. I was glad the broccolini came out alone because we got a chance to really savor its freshness with the hint of garlic that wasn’t overpowering like in typical asian restaurants. For dessert we selected the cheese plate (12) that had 3 cheeses, cheese crackers, quince paste, and a mix of fresh fig and grapes infused with bits of mint. It was a nice way to end our dinner. Flavorful but not overpowering.
The designer sense…they really need to work on the branding and typography used on the restaurant, menu, business card. I didn’t get a sense that they had a “mood” or personality in mind when putting it all together but the food IMO allowed me to momentarily forget those details.
Currently no lunch offering but dinner is nightly starting at 5pm. The attention waned when there were more people but it was ok since we were already waiting for our check. I can see they are aiming for more couples with the high ratio of two-seat tables and bar dining compared to the few large tables. The placement of waiting area to the bar is a little awkward since you have to traverse a railing and high bar stools along with the waiters going back and forth. I was disappointed that they didn’t offer a sampler highlighting the different cuisines of tapas. Outdoor sidewalk dining was available.
I’ll probably return in a month to see if there are any adjustments to the ambience or the menu. I’m hoping they make more vegetarian friendly section since I felt it was lacking in excitement, it should have been just called sides and not treated like whole plates. We’ll see where this one goes.
October 25th, 2006 — blog, chefs, food - misc, restaurant
It looks as though Manressa is giving out a nice gift to their loyal customers. A really nice coffee table book on food with some recipes by Bay Area talent. Be sure to check it out by Friday!
Thank you for dining at Manresa in Los Gatos and may we continue to have you as our welcome guest. As a token of our appreciation, we have a special gift for you just in time for the holidays. Visit Manresa’s news journal at
http://manresarestaurant.blogspot.com to learn more.
Warm regards,
David Kinch and Michael Kean
Manresa is located at:
320 Village Lane
Los Gatos, CA 95030
Phone: 408.354.4330
Fax: 408.354.0134
October 21st, 2006 — food - misc, restaurant, review
Cyrus joins the four-star elite
SF Chronicle
If you want to find the next superstar chef, look no further than Douglas Keane, who is proving his mettle each night at Cyrus in Healdsburg. Since it opened in March 2005 the restaurant has become the premier destination in Sonoma County, with a cachet that may someday rival the French Laundry.
October 8th, 2006 — american, restaurant, review
Food Notebook reports unveven quality
They only seem to cook the burgers well done, no option for medium or medium rare. The meat patty was very dense (may be because it was overcooked and dry). The sweet potato fries were very good. The onion rings were thin and greasy; I would not get them again. On toppings: I had blue cheese and caramelized onions on the burger - very good. The garlic aioli was good. On the other hand, the roasted red peppers and chilies were very average. Burger in a bowl- would only choose this option if I was watching calories or carbs – “I missed the bun!”
October 7th, 2006 — blog, french, restaurant
Cunningham splits from French Laundry
From the San Francisco Chronicle
Director of operations Laura Cunningham is leaving the French Laundry (6640 Washington St., Yountville) and all of Thomas Keller’s restaurants. Cunningham has been with the French Laundry, and with Keller as a life partner, for around 10 years, and has been instrumental in developing a new style of service — at once relaxed, yet very professional — that has gained national attention.
October 4th, 2006 — american, article, restaurant, review
The New York Times — New York City Restaurant Reviews
The patty is made from 75 percent lean ground Black Angus beef, which is the polite way of saying that beef fat constitutes a quarter of its heft. Cheese, if you choose it, is Boar’s Head American, and is melted atop your patty under the broiler.
October 3rd, 2006 — article, food - misc, french, provence, restaurant, travel
Great Bistros of Provence - Provence | Travel + Leisure
Nothing compares to a languid lunch or a multicourse dinner in the French countryside. From Arles to Apt, Linda Dannenberg dishes up some of the most delicious—and charming—family-run restaurants in the south of France
From May 2006
By Linda Dannenberg
October 3rd, 2006 — article, food - misc, restaurant, spain, travel
redescovering Spain in Travel + Leisure
Spain has become a destination for travelers looking for culinary innovation. Anya Von Bremzen visits the restaurants where 10 visionaries are leading the charge
From December 2003
By Anya von Bremzen
Dining out in modern-day Spain offers a taste of what it must have been like to experience the avant-garde fervor of early-20th-century artists’ studios or visit Tokyo’s “deconstructive fashion” ateliers of the eighties. Radical chefs are forging new flavors by melding brainy theory, futuristic techniques, and provocative wit into dishes that challenge traditional perceptions of food the way Picasso’s portraits refracted and reconfigured the face
October 3rd, 2006 — blog, restaurant, stars and ratings
Making sense of the Michelin stars
By now most people know that Michelin released its San Francisco guide yesterday, and only one Bay Area restaurant, the French Laundry, earned a three-star rating.
That was about the only thing that wasn’t a surprise in the guide; the seminal Chez Panisse, a restaurant that revolutionized American cooking and is still at the top of its game, earned one star.
September 30th, 2006 — produce, restaurant
Chef Todd Humphries talks about his love of fungi
My passion for mushrooms and truffles began a few years ago back in New York while I was working for Gray Kunz at the St. Regis Hotel. As Sous Chef, I prepared dishes inspired by the forest, from a simple risotto with wild mushrooms and tomato coulis to a refined ragout of black winter truffles with salsify and chervil. It was there that I was introduced to hunting mushrooms in the woods of the Hudson Valley, with other New York chefs. My love of foraging had begun.
