Tag Archives: David Kinch

Where I’ve Been Getting Takeout of Late, Part 3

Poulet Grand Mere from Zola in Palo Alto.
Poulet Grand Mere from Zola in Palo Alto.

Zola, Palo Alto

On first reflection, you might not think that beef bourguignon and chicken with egg noodles in a lavish cream sauce would be what you really want to dig into on a warm summer evening.

But these French classics, done so right at Zola in downtown Palo Alto, end up not necessarily feeling heavy and rich, but downright as comforting as a hug. And in this time of upheaval, who wouldn’t want to be enveloped in that kind of contentment?

Zola only offers its to-go food on Fridays and Saturdays. The week’s menu is usually posted on Wednesday (sometimes on Tuesday), so you can start reserving your picks then. The earlier the better, too, because some items sell out fast.

The new sign in the window for these new times.
The new sign in the window for these new times.

While most other restaurants provide the food warm with instructions to reheat a few seconds in the microwave when you get home, Zola actually goes the heat-and-eat route, meaning everything is refrigerated, and you need to heat it to enjoy it.

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A Sneak Taste of Mentone

Michelin three-starred Chef David Kinch awaits the opening of his new Aptos restaurant.
Michelin three-starred Chef David Kinch awaits the opening of his new Aptos restaurant.

Although a 2019 opening was expected for Chef David Kinch’s newest restaurant, Mentone in Aptos, eager diners will have to wait a little longer.

Like most under-construction restaurants these days, permit approvals have taken longer than expected. So, Mentone will likely open in the first half of January 2020 instead.

That’s what Kinch confirmed last week, while hosting a pop-up at Manresa Bread in Campbell, where he debuted some of the lusty, soulful food he’ll be serving at Mentone, the first Italian restaurant by this Michelin three-starred chef.

A few pastries remaining in the case at the start of the pop-up.
A few pastries remaining in the case at the start of the pop-up.
The dining room at Manresa Bread in Campbell set with more tables for the Mentone pop-up.
The dining room at Manresa Bread in Campbell set with more tables for the Mentone pop-up.

“People think I’m purposely delaying the opening to build more suspense,” he says with a laugh. “But that’s not true. It’s out of my hands.”

Yes, after conquering the highest echelons of fine-dining with Manresa, artisan bread-baking with Manresa Bread (Los Gatos, Los Altos, and Campbell), and the spirit of the Big Easy with the Bywater in Los Gatos, Kinch is turning his attention to the cuisine of the Italian and French Riviera, from which Mentone gets its name. It’ll also be the first restaurant on the “other side of the hill” of Highway 17 for Kinch, who has called Santa Cruz home for decades.

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