Secviar started his career in San Diego then spent a couple of years in San Sebastian, Spain, including a stint at the acclaimed El Bulli. She encouraged him to go to culinary school, and he later graduated from the California Culinary Academy. "My mother was an experimental cook and I grew up watching the Galloping Gourmet and Julia Child," he said. The amiable Secviar grew up near San Diego. Protégé, which opened on California Avenue in Palo Alto in March, is the brainchild of chef Anthony Secviar and master sommelier Dennis Kelly, who met while working at Thomas Keller's esteemed The French Laundry in Yountville. Yet the vibe is quite different between dining room and lounge. It's the same kitchen, the same attention to detail with friendly attentive service and Michelin-star quality food no matter where one sits. On either side, the diner can't go wrong. There is also a private dining room that can seat 10. To the left is the lounge with a full bar and tables for a la carte dining. To the right is the dining room with its prix fixe menu. ![]() ![]() ![]() Inside the door, though, there is a subtle elegance and anticipation of an exceptional experience.Ī small reception station is positioned between two separate areas of the restaurant. The outside signage is one word, Protégé. The restaurant doesn't have a conspicuous street presence. Anthony Secviar, a former sous chef at The French Laundry, opened Protégé this spring with Dennis Kelly, a former French Laundry master sommelier.
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