Located at the base of the Santa Cruz Mountains in the town of Los Gatos is the three-Michelin-starred restaurant, Manresa. During the pandemic lockdown I experienced “Manresa at home”, but this time I actually ate at the restaurant. The experience was extra special as I got to go back into the kitchen and meet the iconic chef, David Kinch, and his top-notch team!
The daily-changing menus showcase what’s in season as well as the terroir of Northern California – it’s orchards, gardens, vineyards, and the Pacific Ocean. Nearby farms and gardens provide Manresa with nearly all of its produce and on that note, the theme of the Chef’s Tasting Menu I experienced was “Winter Garden”. It included:
Petit fours “red bell pepper-black olive”
Granola crisp with goat cheese
Shigoku oyster with radish, leek and marigold
Veal consommé with uni, ika, geoduck and manilla clam
Kinmedai with braised greens and farro verde
Quail with pistachio, black truffle and endive
Wagyu with cabbage and black trumpet mushrooms
Pomelo and vanilla
Apple, chocolate, walnut and aged gruyère
Petit fours “strawberry-chocolate”
Guests can expect some of Manresa’s fantastic breads to accompany their meal. Also, one has the option to partake in a beverage pairing where a unique set of beverages are chosen by their Wine Director, Jim Rollston, MS to match Chef Kinch’s menu.
I arrived at the restaurant early to enjoy a seasonal sip at their cocktail lounge. Bar Manager, Jason Strich develops every cocktail from glassware to garnish – including fresh ingredients and shaped ice, hand-cut in-house daily. He fine-tunes each beverage to perfection.
Overall, Manresa’s staff were very attentive. A service detail I noticed was every time a guest came back to their table after going to the restroom they were handed a fresh napkin. Also, at the end of one’s meal, they were handed a branded Manresa bag with house made granola and a printed menu placed inside of it, a kind touch.
At Manresa, the tasting menu will always be a surprise, but one can always expect unexpected flavor combinations that will tantalize their taste buds. Manresa accepts reservations up to 90 days in advance, so be sure to plan ahead. Large and private party requests can be booked up to six months ahead of time.
In addition to Manresa, Kinch has several other culinary projects, including Manresa Bread, The Bywater, and Mentone.