This is a swanky spot for fine dining in the Rosewood Sand Hill hotel. The grand open kitchen, roaring fireplace and large outdoor patio with gorgeous views of the Santa Cruz mountains draw an affluent crowd of local techies.
While lunch is a more breezy and relaxed affair—offering the likes of a cool consommé tailed by hearty cod with seasonal vegetables—come at dinner to taste this kitchen's ambition and thoughtfully composed food. Contemporary cooking with seasonal ingredients is their motto, as evidenced by a risotto studded with roasted butternut squash, Périgord black truffles, Lacinato kale chips and the unexpected, wondrous touch of finger lime. These chefs also flaunt their dexterity in three preparations of guinea hen, including tender breast meat with crackling-crisp skin, sliced thigh and excellent springy sausages accompanied by charred peaches bursting with sweetness, pickled chanterelles, toasted pecans and green onion soubise.
Desserts are fun, delicious and do not hold back, especially the insanely rich peanut butter and black sesame parfait, layered as fudgy brownie, rich ganache, mousse and brittle in a glass goblet.