All the buzz revolves around chef David Kinch leaving Manresa at the end of the year and what that means for the restaurant. After 20 years of cooking at the highest level, he deserves to pursue his dreams.
While we wait to find out when the Los Gatos Manresa Bread Café will actually open on Santa Cruz Avenue, there are a few new menu items that can be enjoyed at the bakery’s current locations, including a Santa Cruz Vegan Sandwich with hummus on Avery’s new olive ciabatta bread. . There’s also a seasonal Grab ‘n Go salad with arugula, gigante beans and snow peas. Both are available at Manresa Bread in Campbell, Palo Alto and Los Altos, and at the current Los Gatos location. A BLT on brioche bun with basil aioli and applewood-smoked bacon is available in Palo Alto and Campbell, and through third-party delivery providers DoorDash, UberEats and GrubHub. The Palo Alto shop also offers sourdough grilled cheese pizzas. Meanwhile, book your table for an exceptional dining experience at Manresa sur Tock.
The Tasting House in Los Gatos now offers a champagne brunch on weekends, from 11 a.m. to 2 p.m., with New Orleans-style jazz on Sundays.
The old Garden Court on Cowper in Palo Alto is now the El Prado Hotel, with Spanish Tapas Bar & Lounge. Also in Palo Alto is the third location of Arya Steakhouse, created by Executive Chef Mike Hashemi and Fera Hashemi, who serve Persian cuisine and fine steaks on their strictly halal menu. Their other locations are in Cupertino and Redwood City.
Locale, based in Los Gatos, is constantly expanding its geographical footprint. It’s a great way to sample LA cuisine and get your breakfast right by Boichik, who is building a new kitchen in Berkeley and soon to open a retail store in Palo Alto’s Town & Country Village.
Fans of “Please Check!” Bay Area” will be thrilled to have Leslie Sbrocco back with new episodes on KQED or the PBS video app. It seems there is an app for everything except rainfall.
Navio at the Ritz in Half Moon Bay offers three-course and seven-course tasting menus by chef Francisco Simón, a Spanish master of seafood treasures. On a recent visit, we feasted on a beautifully composed dish of compressed tomatoes, peaches and lobster topped with hydroponic greens and interspersed with green olives with a tangy vinaigrette, and a unique dish that wrapped tender, moist fillets in the shape of a whole fish, topped with a green sauce. Flannery’s 28-day-aged beef tenderloin was rare, tender and served with morels, a perfect pairing with the 2007 Cain 5 suggested by sommelier Marcus Slosek. The desserts were divine.