3/5/2023 0 Comments Protege palo alto![]() ![]() The tokyo turnips were very tender, juicy, and sweet. The asparagus I get every Sunday from a vendor at the farmers market a block away on Cal Ave, tastes much more complex and sweet, and was (and maybe still is) used by Baume across the street. In this case, the asparagus was fine, juicy, tender, but, bland. ![]() I am not a big fan of ‘fig on a plate’ style of cooking, unless the cooking truly highlights the superiority of top, top produce. The sauce, not sure what that was, was flavorful. Because of that, it somewhat overwhelmed the relatively bland blanched? asparagus and tokyo turnips. I am of the opinion that once a restaurant reaches a certain caliber, salt should be used in a restrained manner- i.e. The short rib was a tad oversalted, though tender and delicious. It reminded me of the chicken pie from the streets of Hong Kong but with more generous quantity of better quality meat. The short rib pithivier- essentially a good looking pastry/ pie with short ribs in it. Thought the ricotta balls were ok though the buttery sauce helped liven things up. The ricotta dumpling: Three ricotta dumplings with some beech mushrooom and English peas. Run by alums Anthony Secviar and Master Sommelier Dennis Kelly, Protégé got many press mentions months before the restaurant even started construction. Protégé is the most hyped restaurant that has opened in the Peninsula and Silicon Valley this year because of its French Laundry connection. ![]()
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