“During winter upstairs, I will not allow myself to buy any tomatoes. I would like these two restaurants to be linked to nature and the natural rhythm,” he told Eater when he opened Le Jardinier. People are very linked to the natural pace of seasons.
“In Japan, you really focus on the ingredient first and build around. Shun is named after the Japanese tradition of seasonality, in which food should only be eaten in its proper season. Meanwhile, wines come mostly from the French regions of Champagne, Bordeaux, and Burgundy. Aside from spirits, the bar also serves small dishes like curry shrimp toast and cod croquettes. Shun’s 58-seat dining room will be on the second level of the building and also comes with a separate 38-seat cocktail lounge dubbed Bar Shun. Lemongrass lobster served with tomato confit and leeks Liz Clayman/Shun Yamaguchi, the baker, is behind a robust bread program that fuses flour with Japanese ingredients like seaweed and red miso. And drinks are in the hands of former Jungsik sommelier Roberto Longo, now the beverage director for both Shun and Le Jardinier, as well as master mixologist Dushan Zaric, who founded Employees Only. Tetsuya Yamaguchi, another 20-year Robuchon devotee, takes the role as head baker. Verzeroli has built quite the team to helm his new restaurant and bar: Desserts come from executive pastry chef Salvatore Martone, who also worked with Robuchon for over a decade in Las Vegas and New York. Staple dishes will include the lemongrass lobster, scallops crudo, duck à l’orange, and king crab with daikon, herbs, and honey. Though Shun offers a seafood-leaning prix fixe menu, Verzeroli gives it a luxurious touch with an eight-course tasting. Though both restaurants share a common thread in seasonal cooking, Shun is centered on French fare with Japanese influences, with dishes like lemongrass lobster and seaweed-infused breads. His newest addition to the condo building at 100 East 53rd St., where he opened vegetable-focused Le Jardinier last month, is a high-end French-Japanese restaurant called Shun. Lopez previously worked at The French Laundry, acclaimed Chicago restaurant Grace and The Vintage Cave in Honolulu, Hawaii.Chef Alain Verzeroli - who worked for 21 years under the late French chef Joël Robuchon - opens his second solo restaurant today, completing the two-restaurant project he set out to build in a luxe Midtown high-rise. (For a visual, check out a post from food writer Carolyn Jung here). Kelly, who is one of 236 people in the world to earn the title of "master sommelier," worked at The French Laundry as captain and head sommelier for more than a decade.Įddie Lopez is overseeing pastry and desserts, including a custom-built trolley with rotating, daily pies and other desserts. Secviar was sous chef at The French Laundry for six years and most recently worked as chef de cuisine at Addison, a San Diego fine-dining restaurant.
#Protege restaurant full#
Protégé has a full bar and wine cellar with room for 2,200 bottles.
The afore-mentioned Cornish game hen, described as "brick chicken" on the opening menu. Photos posted by the restaurant on Yelp show dishes such as a little gem salad with avocado, radish and puffed quinoa oysters on the half shell sablefish with asparagus, dashi butter and crispy koshihkari rice and a whole Cornish game hen served with saffron rice and sweet peppers, among others. Ricotta dumplings with English peas, beech mushrooms and black truffle are on the menu at the newly opened Protégé in Palo Alto. Diners can choose to have two, three or four courses. Kelly and Secviar have described Protégé as an "approachable" neighborhood restaurant that will serve a burger and crispy chicken sandwich in a casual lounge but also have a more formal, reservations-only dining room with a hybrid prix-fixe menu that starts at $55 per person. They conceived of the restaurant several years ago and entered a protracted city-permitting process to open in Palo Alto more than a year and a half ago. Protégé has been a long time coming for Kelly and co-owner Anthony Secviar, a former sommelier and chef, respectively, from the three-Michelin-star The French Laundry in Yountville. The exterior of Protégé Restaurant on California Avenue.
on Friday and Saturday, per the Protégé website.Ĭo-owner Dennis Kelly said on Tuesday, March 27, that the restaurant is now taking a limited number of reservations online. The restaurant's hours are 5:30-9:30 p.m. only for dinner and with limited, first-come first-serve seating. Protégé, a highly-anticipated restaurant from two alums of The French Laundry, quietly opened its doors this week in Palo Alto.įor now, Protégé is open at 250 California Ave.
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