Manresa

Row 1

Details
101 Best Restaurants in America
320 Village Ln. (at N Santa Cruz Ave.)
Los Gatos 95030
(408) 354-4330
Molecular Gastronomy
Food
4
8.70
Hours: 
Wed–Sun: 5:30 PM–9:00 PM

Since opening his Los Gatos restaurant Manresa (named for a city about an hour to the northwest of Barcelona) in the foothills of the Santa Cruz Mountains in 2002, chef David Kinch has defied conventional culinary categorization. As Charles Bowden wrote a few years ago, “The restaurant press says he is cooking New California Cuisine or he is cooking French or he is cooking Catalan or he is farm-to-table…” but really the best way to describe him and his cuisine is to use one word: original. Kinch suffered a huge blow in July 2014, when a two-alarm fire destroyed the kitchen and back-of-house area, necessitating a six-month renovation and $2 million to reopen. But reopen it did, and without much change to the kitchen’s original footprint. “When the fire happened, I always thought we were the best restaurant we ever were in 12 years,” Kinch told Inside Scoop SF. “So I’m not going to reinvent the wheel.” Unsurprisingly, Kinch has been looking forward to putting 2014 behind him, and he seems to be regaining momentum, opening his first spin-off, Manresa Bread, a block away. What to expect at the freshly reopened restaurant? A $198 tasting menu that uses products grown using biodynamic practices, and dishes featuring vast landscapes of ingredients and flavors that are thoughtful and experimental, but never overwrought.

— Arthur Bovino, 101 Best Restaurants, April 1, 2015

Map: Surroundings & Nearby
Foursquare Tips
This restaurant has a carefully cultivated relationship with the owner of a nearby farm, from whom he buys all his produce. Try the "Vegetable Garden" dish for a masterpiece of more than 30 veggies.
Epicurious
Tuesday, August 24, 2010 - 06:35
Savor the Arpege egg.
Mark
Thursday, October 15, 2009 - 15:54
Two MIchelin stars
La Dolce Vita
Monday, December 16, 2013 - 14:24
Pay attention to the vegetal rarities from Love Apple Farm that appear in intriguing places in chef David Kinch's erudite dishes. The service also has the tight choreography of a Blue Angels squad:
Tasting Table
Thursday, July 26, 2012 - 11:39
Every meal Ive had has been perfectly executed all the way through, says Socialvore, Marc of No Recipes. To read more about Marcs favorite recipes and restaurants visit live.gourmet.com.
GourmetLive
Tuesday, February 8, 2011 - 11:55
Harmonious new combinations make plates like Belon oyster w/ seaweed ice + nut-crusted chicken breast w /roasted lettuce. Green Guide Editor
Michelin Travel & Lifestyle
Tuesday, November 26, 2013 - 07:19
The "Into the Vegetable Garden" dish is perhaps the most stunning example of the grower/chef partnership here. Served with "edible dirt," the dish is comprised of more than 30 vegetables and herbs.
Epicurious
Thursday, February 19, 2015 - 10:26
Amazing Chef's tasting!
Patrick
Friday, December 26, 2014 - 17:10
Michael Mina, chef of The Michael Mina Group, eats here on his nights off. He loves the Tasting menu.
Chefs Feed
Friday, August 22, 2014 - 11:36
Due to a fire damage, the restaurant is closed until further notice.
Sammy
Wednesday, August 6, 2014 - 15:59
The most spectacular dish, one I'll remember to my dying day, is the raw milk panna cotta, glazed with an abalone gelee and strewn with petals of abalone and radish across the smooth, shiny top.
SFGate
Saturday, August 2, 2014 - 05:27
Specialties: Chef's tasting menu; anything with vegetables from the biodynamic garden; local milk panna cotta with abalone.
SFGate
Saturday, August 2, 2014 - 05:27
Always go with the tasting menu
Stephen
Monday, October 7, 2013 - 10:44
Unforgettable meal. The service; impeccable, like a choreographed dance. This isn't just food, it is edible art, each dish more exquisite than the next. Tasting menu with 25 tomatoes is the way to go.
Angie
Saturday, September 7, 2013 - 12:01
everything about this restaurant is exactly as it should be. service, quality, love, and food. ps. get the tasting menu.
hailee
Monday, August 9, 2010 - 00:31
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