MICHELIN Guide California
Protégé
- 250 California Ave., Palo Alto, 94306, United States
- 65 - 155 USD • Contemporary, Californian
Take Away
New American cuisine available for pickup Thur-Sun.
MICHELIN Guide California
Protégé
- 250 California Ave., Palo Alto, 94306, United States
- 65 - 155 USD • Contemporary, Californian
MICHELIN Guide’s Point Of View

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 five-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.
- m One MICHELIN Star: High quality cooking, worth a stop!
- ó Comfortable restaurant
Speciality
- New Bedford sea scallop, leeks, sorrel, champagne, Golden Ossetra caviar
- Coddled hen egg, porcini marmalade, parmesan fondue, freshly grated black truffle
- Pies, fruit tarts , plus daily churned ice creams and sorbets

Features
3 minutes
The Rise of Economic Pressures in the Bay Area
High rents are just the tip of the iceberg.

People
4 minutes
The French Laundry: Training Ground for Top Toques
Six chefs recount their days working the line at Thomas Keller’s ground-breaking three-MICHELIN-starred restaurant in California’s Napa Valley.