![]() Homemade hummus, tender schwarma, and delightfully sticky baklava make up the equally compelling supporting cast. ![]() This California Avenue lunchtime spot has been a mainstay on best falafel lists around the Bay Area for over 20 years, and for good reason: The parsley-stained falafel balls are consistently right on the mark, crunchy on the outside, soft in the center, and never dry. Be sure to order a drink or two-while Palo Alto is no longer a craft cocktail desert, Bird Dog’s superb libations still stand out. Meanwhile, a fried chicken thigh with green curry, egg yolk, and smoked uni puts an Asian twist on the classic Southern plate. Merging cuisines from Northern California and the Far East, chef Robbie Wilson creates playful yet comforting dishes including the signature (and Instagram favorite) wood-grilled avocado with ponzu and fresh wasabi. With Bird Dog’s arrival in 2015, Palo Alto entered the world of the contemporary dining experience. The white wine-focused bottles, glasses and pairings draw almost entirely from storied French vintners. Bistronomie’s six-course pescatarian tasting menu showcases fresh local seafood from sustainable, open ocean farms (two types of wagyu beef supplements can be added for those who can’t imagine a meal without meat). The brighter, more laidback, somewhat more affordable concept sacrifices none of the Michelin starred-chef’s signature style. While Palo Alto has its share of decent chain restaurants that cater to the college crowd (and their visiting parents)-think Oren’s Hummus (this is the OG location), True Food Kitchen, Sushirrito, Shake Shack, Lemonade, and Sweetgreen-it’s also home to a number of delicious, independent restaurants worth a taste.įrom the ashes of the covid-fallen modern french bistro Baumé has risen Bruno Chemel’s new Palo Alto project, Bistronomie. Dessert was a choice of Black Forest Gateau which is what we opted for or selections from their cheese cart with jam nuts and honey.Michelin-starred chef Bruno Chemel’s original Palo Alto restaurant Baumé has been reimagined as Bistronomie by Baumé, a more laidback approach to modern French food with an exquisite six-course pescatarian tasting menu. The second course was a lobster tail, followed by a 7 layer lasagna which a bit more than bites sized but very rich and they offered a shaving of truffle for $30, followed by Romesco Crusted lamb loin which was very tender and tasty. We started with a amouse Bouche that was a Cameron I stuff with smoked fish paste, followed by a Hamachi. I had brought along a 2009 Colvin Tychson Hill Cabernet which they charged a $75 corkage for which I thought was a bit steep. We opted for the tasting menu which took almost 2.5 hours. la Carte menu, and fairly large bar in between. They have a Tasting Menu with 4 courses at one side of the restaurant that seats about 20. ![]() I have been wanting to go to this new place for almost a year and finally made it. Protege is certainly a worthy dinner destination. With the wooden service aside, the evening was enjoyable, the food was delicious, the wine and drinks were on the mark. Whoever manages the 'front of house' needs to inspire some interest and passion that'll match what the kitchen produces. They are helpful, but aloof, and their commentary is canned. They do the correct things, but their timing is off. The service is efficient and staff is clearly well trained, but their guest interaction comes off being perfunctory and bureaucratic. The menu changes seasonally so the awesome Crab & Caviar will likely be gone soon, but something equally wonderful will replace it. They have an impressive wine list and their cocktails have the same creative passion that inspires their food. The presentation is also creative and sometimes can verge on oddly whimsical. Each dish is inventive, interesting, and impeccably crafted. The inside is understated and casually elegant. They have a number of outdoor dining tables - all pleasant even if on an active sidewalk. There's lots of easy parking nearby, and the street is vibrant without being busy.
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