Manresa

Row 1

Details
320 Village Ln. (at N Santa Cruz Ave.)
Los Gatos, CA 95030
(408) 354-4330
Molecular Gastronomy, New American, American
$ $ $ $
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

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.
  • Savor the Arpege egg.
  • Two MIchelin stars
  • 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:
  • Amazing food, great wine.
  • The tasting menu keeps changing incrementally. Keep in mind the tasting menu takes about 3 hours to finish.
  • Harmonious new combinations make plates like Belon oyster w/ seaweed ice + nut-crusted chicken breast w /roasted lettuce. Green Guide Editor
  • To experience the current pinnacle of California cuisine, head 55 miles south of San Francisco and sit down for David Kinchs revelatory tasting menu.
  • This playful New Orleans-inspired restaurant landed a spot on Eater's Essential American Restaurants List. One critic called the food "otherworldly, a little unhinging, and entirely exhilarating."
  • Everything was wonderful! The scallops was exceptional. So was the roast duck. I love the play on flavours and texture --- really awakening the senses. Def worth the drive for a nice dinner!
  • The food was perfect!
  • Michelin 2015 2 stars, 2016 3 stars. I want to go now.
  • I suggest the wine (beverage) pairing, but if you opt against it do get their custom made Mercy Mercy sour beer. I don't like beer very much, but it was hands down the best drink in the whole pairing.
  • 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.
  • Amazing Chef's tasting!
  • Michael Mina, chef of The Michael Mina Group, eats here on his nights off. He loves the Tasting menu.
  • Due to a fire damage, the restaurant is closed until further notice.
  • 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.
  • Specialties: Chef's tasting menu; anything with vegetables from the biodynamic garden; local milk panna cotta with abalone.
  • Always go with the tasting menu