Comments on: Manresa (Los Gatos, CA) – The Sea and the Garden http://www.chuckeats.com/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/ International adventures in cuisine Thu, 22 Jul 2010 02:37:12 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Aaron http://www.chuckeats.com/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/comment-page-1/#comment-2753 Aaron Mon, 28 May 2007 07:48:30 +0000 http://chuckeats.com/blog3/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/#comment-2753 Looks like a great meal, Chuck. You were there just a week after my last visit. I did the "grand tasting" on March 23rd, and thought it was phenomenal. After my first meal there back in August and this return trip, it has undoubtedly become my favorite restaurant anywhere, period. Granted, about 95% of the great restaurants I've been to are in NYC, where I've lived the past four years. And with an upcoming move to Berkeley, I'm just beginning to tap into the greatness offered there in California. But Manresa is special. No doubt about it. I can't wait to go back. Looks like a great meal, Chuck. You were there just a week after my last visit. I did the “grand tasting” on March 23rd, and thought it was phenomenal. After my first meal there back in August and this return trip, it has undoubtedly become my favorite restaurant anywhere, period. Granted, about 95% of the great restaurants I’ve been to are in NYC, where I’ve lived the past four years. And with an upcoming move to Berkeley, I’m just beginning to tap into the greatness offered there in California. But Manresa is special. No doubt about it. I can’t wait to go back.

]]> By: Administrator http://www.chuckeats.com/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/comment-page-1/#comment-686 Administrator Sun, 15 Apr 2007 21:35:00 +0000 http://chuckeats.com/blog3/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/#comment-686 you're right Jack about being screwed. there are a few things at play: 1. when writing a review, you need to be honest. i might enjoy a dish well enough while eating it after i accept it's not a great dish. i try to enjoy things for what they are. 2. the restaurant experience over the past 2 years definitely doesn't help. 3. i'm most screwed w/ the "ordinary" restaurants out there; the $12 appetizer/$20 entree restaurants that rely more on scene and volume than food. that's one reason you don't see many SF proper reviews on my blog despite living here; most of the restaurants just aren't that good and there's no reason to even try them. (that said, i always make exceptions for friends since i know my tastes are far pickier than theirs generally are.) you’re right Jack about being screwed. there are a few things at play:

1. when writing a review, you need to be honest. i might enjoy a dish well enough while eating it after i accept it’s not a great dish. i try to enjoy things for what they are.

2. the restaurant experience over the past 2 years definitely doesn’t help.

3. i’m most screwed w/ the “ordinary” restaurants out there; the $12 appetizer/$20 entree restaurants that rely more on scene and volume than food. that’s one reason you don’t see many SF proper reviews on my blog despite living here; most of the restaurants just aren’t that good and there’s no reason to even try them. (that said, i always make exceptions for friends since i know my tastes are far pickier than theirs generally are.)

]]> By: Jack http://www.chuckeats.com/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/comment-page-1/#comment-667 Jack Sat, 14 Apr 2007 16:38:52 +0000 http://chuckeats.com/blog3/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/#comment-667 "Manresa is a legitimate three star restaurant whose food is equal to many of the greats" - I agree. It's my number one (based on my first meal there, a year ago - 23 courses) even though the Manresa/L'Arpege dinner disappointed me, too. I think Manresa didn't score three stars because of its wine list; which would be too bad, as how many three star restaurants welcome you to bring your own wine? Also, their wine pricing is at least sane; the Michelin three stars, in general, seem to take a normal restaurant wine price and double it....I've yet to figure out how that makes such a restaurant a pleasurable dining experience? Also, "My friends read my blog and joke that I dislike every meal I eat." I can identify with this... What happens is that you reach a point where you've dine at so many top restaurants that you become, hmmm, both accustomed to that level of food and have a restaurant experience level (a la D&D) so high, that it becomes rare for food to really be excellent in your mind. To put it a different way - your standards keep going up and up and now you're practically screwed...it becomes very hard to have a great meal out. (My wife and I have this problem.) “Manresa is a legitimate three star restaurant whose food is equal to many of the greats” – I agree. It’s my number one (based on my first meal there, a year ago – 23 courses) even though the Manresa/L’Arpege dinner disappointed me, too.

I think Manresa didn’t score three stars because of its wine list; which would be too bad, as how many three star restaurants welcome you to bring your own wine? Also, their wine pricing is at least sane; the Michelin three stars, in general, seem to take a normal restaurant wine price and double it….I’ve yet to figure out how that makes such a restaurant a pleasurable dining experience?

Also, “My friends read my blog and joke that I dislike every meal I eat.” I can identify with this… What happens is that you reach a point where you’ve dine at so many top restaurants that you become, hmmm, both accustomed to that level of food and have a restaurant experience level (a la D&D) so high, that it becomes rare for food to really be excellent in your mind. To put it a different way – your standards keep going up and up and now you’re practically screwed…it becomes very hard to have a great meal out. (My wife and I have this problem.)

]]> By: Eric http://www.chuckeats.com/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/comment-page-1/#comment-555 Eric Mon, 09 Apr 2007 19:22:21 +0000 http://chuckeats.com/blog3/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/#comment-555 I still haven't been able to visit Manresa, but until that magical day comes, I will just read your posts :-) This meal looks fantastic. Really nice review. I still haven’t been able to visit Manresa, but until that magical day comes, I will just read your posts :-) This meal looks fantastic. Really nice review.

]]> By: Tom Gandey http://www.chuckeats.com/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/comment-page-1/#comment-505 Tom Gandey Thu, 05 Apr 2007 06:48:22 +0000 http://chuckeats.com/blog3/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/#comment-505 The fruit nazi says that David shouldn't be serving those "strawberries". Rhubarb please. The fruit nazi says that David shouldn’t be serving those “strawberries”. Rhubarb please.

]]> By: QUINTESSENTIAL C U I S I N E© http://www.chuckeats.com/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/comment-page-1/#comment-501 QUINTESSENTIAL C U I S I N E© Thu, 05 Apr 2007 00:21:00 +0000 http://chuckeats.com/blog3/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/#comment-501 Your photography is much better now and almost everything was in sharp focus (the 1st & 2nd caviar pix were both soft and poorly cropped) and the rest was well cropped and proportioned well to the frame size. THEY LOOKED GOOD! I have to agree with Paul that the foie gras dish didn't belong and was not appealing. There was also a sprinkling of something on top the egg that you didn't mention. Although the color is often 'off-the-mark' there's nothing to worry about there. Not your fault. I'd personally like more info about the entire experience to include any wines, when (time of day) you ate and how long it took to complete from 1st to last serving...also round up to the nearest dollar what the whole thing cost with tip and tax, say $300 etc etc just give us a 'ball park' Once I had a superb meal at Taillevent in Paris but at the end of the almost 4 hours I just wanted to go. All I remember now is my butt and palate being fatigued and not pleased so much with the cost. QUINTESSENTIAL C U I S I N E© by Wilbur M. Reeling epicurean raconteur http://QuintessentialCuisine.Blogspot.com/ www.WilburMReeling.com Your photography is much better now and almost everything was in sharp focus (the 1st & 2nd caviar pix were both soft and poorly cropped) and the rest was well cropped and proportioned well to the frame size. THEY LOOKED GOOD!

I have to agree with Paul that the foie gras dish didn’t belong and was not appealing. There was also a sprinkling of something on top the egg that you didn’t mention.

Although the color is often ‘off-the-mark’ there’s nothing to worry about there. Not your fault.

I’d personally like more info about the entire experience to include any wines, when (time of day) you ate and how long it took to complete from 1st to last serving…also round up to the nearest dollar what the whole thing cost with tip and tax, say $300 etc etc just give us a ‘ball park’

Once I had a superb meal at Taillevent in Paris but at the end of the almost 4 hours I just wanted to go. All I remember now is my butt and palate being fatigued and not pleased so much with the cost.

QUINTESSENTIAL C U I S I N E©
by Wilbur M. Reeling
epicurean raconteur
http://QuintessentialCuisine.Blogspot.com/
http://www.WilburMReeling.com

]]> By: Dave http://www.chuckeats.com/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/comment-page-1/#comment-499 Dave Wed, 04 Apr 2007 23:12:23 +0000 http://chuckeats.com/blog3/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/#comment-499 We dined at Manresa the previous week. The bluefin tartare was unforgettable. In fact, when the dish was brought, the sparkly green leaves were described as 'seaweed'. Whatever they are, they are crunchy and delicious. Another favorite were the little cube shaped croquettes which they somehow fabricate out of lettuce, that are crispy brown on the outside and filled with some kind of savory goop. I can't figure out how they do that, technically. We dined at Manresa the previous week. The bluefin tartare was unforgettable. In fact, when the dish was brought, the sparkly green leaves were described as ’seaweed’. Whatever they are, they are crunchy and delicious. Another favorite were the little cube shaped croquettes which they somehow fabricate out of lettuce, that are crispy brown on the outside and filled with some kind of savory goop. I can’t figure out how they do that, technically.

]]> By: Paul http://www.chuckeats.com/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/comment-page-1/#comment-498 Paul Wed, 04 Apr 2007 20:37:54 +0000 http://chuckeats.com/blog3/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/#comment-498 The food at that restaurant, does look very beautiful, the only thing i did not like the look of, was the Foie gras/Asparagas tourte, dont get me wrong, i am sure it tasted very nice, but it looked like something i would find at one of my local Gastropubs and not a 2* Michelin resturant The food at that restaurant, does look very beautiful, the only thing i did not like the look of, was the Foie gras/Asparagas tourte, dont get me wrong, i am sure it tasted very nice, but it looked like something i would find at one of my local Gastropubs and not a 2* Michelin resturant

]]> By: Cynthia Sandberg http://www.chuckeats.com/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/comment-page-1/#comment-496 Cynthia Sandberg Wed, 04 Apr 2007 20:21:05 +0000 http://chuckeats.com/blog3/2007/04/04/manresa-los-gatos-ca-the-sea-and-the-garden/#comment-496 The crystallized leaves you mention in the number 4 dish (Fatty Bluefin) was ficoide glaciale, highlighted here in Pim's blog: http://chezpim.typepad.com/blogs/2006/11/what_plant_is_t.html Chef asked me to grow it for him, and I had to order the seeds from France (they are currently not available in the U.S.). I would hazard a guess that David Kinch is the only chef in this country serving that particular unique green. So glad you liked your dinner. The crystallized leaves you mention in the number 4 dish (Fatty Bluefin) was ficoide glaciale, highlighted here in Pim’s blog: http://chezpim.typepad.com/blogs/2006/11/what_plant_is_t.html

Chef asked me to grow it for him, and I had to order the seeds from France (they are currently not available in the U.S.). I would hazard a guess that David Kinch is the only chef in this country serving that particular unique green.

So glad you liked your dinner.

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