This Palo Alto operation boasts an envious pedigree—Chef Anthony Secviar and Master Sommelier Dennis Kelly, both of who trained under Chef Thomas Keller at The French Laundry. Having said that, this notable kitchen team offers an experience that is far from weighty. In fact, the staff aims to keep things more lenient in this dining room, which sports cushy leather booths, beautifully laid tables, and even the occasional flip flop-donning diner.
Expect cooking with a suave and edgy panache. The dining room, an elegant respite from the buzzy lounge, features a seven-course tasting menu underscoring the likes of kataifi-wrapped langoustine; Pacific sablefish with yuzu tapioca and dashi; as well as tender, juicy lamb loin with a swipe of vadouvan-infused sauce, falafel, and sweet pepper confiture. A keen attention to detail and well-balanced flavors continue through to dessert—as evidenced by the dulce de leche mousse coated with salted hazelnuts, toasted honey and dark chocolate.
In keeping with its accessible slant, an à la carte menu, with tempting selections like brick chicken with saffron rice, razor clams and brown-butter caper jus, is on offer in the lounge, bar and patio.