The bar with about 8 seats were filled up quickly. Now I feel how other feel when they wait in like at my family places ) By the time they opened at 5:30 PM, there was 20 people in line. We were the second party in line at 4:55 PM. Chef also trained under chef Corey Lee of the 3 Michelin Stars Benu.īestie and I finished shopping in Stanford Mall, the tragic to get back to Santana Row is horrendous. It's a beautiful space, comfortable seatings, hooks for your purses, airy space with a nice view to the open kitchen.Ĭhef Anthony Secviar and Master Sommelier Dennis Kelly were both from the 3 Michelin Stars The French Laundry. Except they have no reservation on Reserve yet since it's still in it's infantry soft opening. We heard about this newest addition restaurant a Protégé through a friend that lives in the area. Thank you for continuously improve and thrive! We love a place like this, always evolving to be better. The 2005 Domaine Chandon De Briailles Savigny-Les-Beaune 1er Cru was a fantastic Burgyndy bottle! The oyster, dish and chip, octopus, little gems salad, Dungeness crab & caviar were all remain solid, tasty, well balanced on every bite! The Phyllo-wrapped Monk Fish, spring onion, epazote, confit line, mole negro on the "Tasting Menu" was a very unique dish. It's a bargain! Alexander's Steakhouse better up their game! Cara was really sweet too.Īdded Wagyu A5 Miyazaki for $150 you got Enoki Nori flashed fried, fried rice on the side. It speaks greatly of the managements/owners of the restaurant.īarman Trenton continues making tasty cocktails. Great to see many original opening staffs are still here. The wine list continues to be rare, selective, and plenty of old and new world to choose by Master Sommelier Dennis Kelly, both were trained under Chef Thomas Keller at The French Laundry. The food remains delicious and creative by Chef Anthony Secviar. They have opened for barely over a year now and already a Michelin Star under their belt! CONGRATS to this honorable achievement and milestone!Ĭool to see this casual fine dining is such a big hit and much added value to this area. Everything was running smoothly from the moment we arrived till we left far and happy. Our server described dishes as "funky tasting" or "neutral taste", which didn't lead to the most appetizing picture of the dishes.Īll in all, food was solid, bit expect to pay about $300/pp.ĭo we have been here 4 times now, what's a difference since our first visit. One thing I would recommend to the restaurant is to train their servers in how to describe the dishes. The accompanying koshihikari rice also had great textures and complemented the beef well. The Wagyu beef, however, was very well cooked and perfect mixture of tenderness and fattiness (think, the perfect child of a ribeye and filet mignon). The pasta had a very mild flavors and the truffles, while aromatic didn't elevate the dish so much to command the price. For the prices, I'd highly recommend skipping the truffle dish. We got both supplements including the white truffle agnolotti (+$65) and A5 Wagyu (+$75). Lamb loin: Good flavors, olive crusted eggplant was quite powerful. Maine lobster with shrimp mousse in broth: lots of umami flavors and seafood was well cooked. Kanpachi sashimi: good flavors, but the avocado puree was quite strong Price was $155/pp with option of a few supplements. When reserving, option to have a la carte in the lounge or tasting menu in the dining room. … Read moreĬame for a birthday celebration during dinner. For a vegan experience, please provide 48 hours notice. Our kitchen is committed to accommodating, to the best of our abilities, all allergy and dietary restrictions. With a focus on seasonality and execution, our kitchen enjoys the freedom of changing menus often, allowing us to showcase the best ingredients available at any given time. Unpretentious and approachable, our menu offers an inspired collection of dishes that are recognizable yet clever, bold and surprising. Drawing on past experiences, Chef Anthony Secviar has created a menu that reflects the melting pot of America, with strong influences from French and Spanish cuisines. Protégé serves a personalized example of contemporary American cuisine. For Private Dining events of up to 10 guests, please visit our website or email us directly. Reservations for both rooms are available through our website, 14 days out. For an elevated dining option, Protégé offers a 7-course tasting menu for parties of up to 5 guests in the Dining Room. Owned and operated by Master Sommelier, Dennis Kelly and Executive Chef, Anthony Secviar, Protégé offers an upscale dining experience while maintaining the relaxed feel and comfort of a neighborhood restaurant.Īn a la carte menu is served in our Lounge and Bar. égé is an upscale casual restaurant serving Contemporary American cuisine.
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