MICHELIN Guide’s Point Of View

This Palo Alto hit boasts an envious pedigree—Chef Anthony Secviar, Pastry Chef Eddie Lopez and Master Sommelier Dennis Kelly all trained under Chef Thomas Keller at The French Laundry. However, this notable kitchen 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 diner donning flip-flops. Hungry techies from around the enclave can expect cooking with a suave and edgy panache—reviving such tired players as Alaskan king crab (a seasonal delight here, thanks to sweet corn purée and bacon-tinged corn succotash); or beef tenderloin accompanied by buttery potatoes infused with a sharp horseradish mousseline. Such keen attention to detail and surprisingly well-balanced flavors continue through to dessert—as evidenced by the dulce de leche mousse coated with salted hazelnuts, toasted honey and delicious dark chocolate. In keeping with its accessible slant, the kitchen also offers a lounge menu, which thanks to its popularity, requires reservations.