Protégé
Palo Alto, USA
â1 Star
The Experience
From Michelin Guide
Chef Anthony Secviar and Master Sommelier Dennis Kelly are both alums of The French Laundry, but although the service is adroit (and the wine list excellent), this sleek modern space is far from stuffy. Likewise, expect thoughtful, well-balanced cuisine that shows refinement without being precious. The dining room's multicourse tasting menu includes the likes of Pacific sablefish with sweet onion dashi, 9-layer morel mushroom lasagna with Madeira sauce, and Flannery Beef with green garlic gnocchi. An Ă la carte menu is on offer in the loungeâthink brick chicken with piperade, capers, and chorizoâplus a dessert trolly that features excellent tarts and cookies.
Unique Things
From Visitor Experiences
1. Dual Dining Experience: Lounge vs. Dining Room
Protégé uniquely offers two distinct dining atmospheres within the same establishment. The Lounge provides a casual setting with an à la carte menu centered around a 10-seat bar, ideal for a relaxed meal or drinks. In contrast, the Dining Room offers a more intimate and comfortable environment featuring a refined 7-course tasting menu, allowing guests to choose between casual and formal dining experiences under one roof.
2. Collaboration Between Master Sommelier and Chef
The restaurant is the vision of Master Sommelier Dennis Kelly and Chef Anthony Secviar, both alumni of The French Laundry. This collaboration brings an exceptional focus on wine pairing and culinary precision, combining high-level sommelier expertise with innovative New American cuisine, which is unusual for a Michelin-starred restaurant that balances sophistication with an upscale-casual vibe.
3. Emphasis on Vegetable Flavor Extraction and Complex Flavor Profiles
Protégé is noted for its culinary creativity, particularly in extracting deep, complex flavors from vegetables, which is not always a primary focus in fine dining. Dishes like the 9-layer morel mushroom lasagna with Madeira sauce and Pacific sablefish with sweet onion dashi highlight this approach. This emphasis on vegetable-driven flavor complexity alongside luxurious ingredients like Dungeness crab with caviar sets it apart from more traditional Michelin-starred menus.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Protégé in Palo Alto include:
King Salmon: Used in the signature King Salmon Mi-Cuit dish, the salmon is poached in an olive oil-herb mixture, resulting in a tender texture that melts in the mouth. It is served over corn with a chanterelle mushroom reduction, highlighting the salmon's delicate flavor and pairing it with sweet and umami elements.
Chanterelle Mushrooms: Noted for their expensive and specific growing conditions, chanterelles provide a rich umami and savory flavor. They are used in the mushroom reduction sauce that complements the King Salmon dish, adding depth and complexity.
Corn: Provides a sweet contrast to the savory salmon and mushroom components in the King Salmon Mi-Cuit, balancing the dish's flavor profile.
Prosciutto, Fresh Peaches, Crescenza Cheese, Spiced Pecans, Honey Vinaigrette: Featured in the Peach and PadrĂłn Salad, these ingredients combine textures and flavorsâcrunchy, smooth, sweet, and savoryâto create a harmonious and balanced dish.
Caviar and Egg, Brick Chicken, Fish n Chips: These are noted as signature dishes at Protégé, implying the use of high-quality caviar, carefully prepared eggs, and expertly cooked chicken and fish, though specific ingredient details are less documented.
These ingredients reflect Protégé's focus on refined New American cuisine with French Laundry influences, emphasizing quality, balance, and innovative preparations.