Protégé
250 California Ave, Palo Alto
(650) 494-4181
Customers' Favorites
Smoke and Mirrors Mezcal Cognac Aperol Egg White Peychaud's
American Wagyu Short Rib Pithivier
Selections from Our Cheese Cart
Brown Butter Parker House Rolls
A5 Japanese Wagyu Beef Ribeye
Bone-In Berkshire Pork Chop
Sourdough Loaf and Butter
Romesco-Crusted Lamb Loin
Blackened King Salmon
Black Truffle Lasagna
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Recent Reviews
TL:DR; definitely elevated food/fine dining but other places do it better.
As far as fine dining goes this was on par. I think other places have an edge or accel in different aspects (be steaka'/ADEGa). Food was definitely elevated but I feel like the cheese course is a cop out. $250 per on the tasting menu and one of the courses is a cheese plate? Wack. Odd they didn't offer proper wine pairing waiter was helpful in providing choice and wine was fantastic...
As far as fine dining goes this was on par. I think other places have an edge or accel in different aspects (be steaka'/ADEGa). Food was definitely elevated but I feel like the cheese course is a cop out. $250 per on the tasting menu and one of the courses is a cheese plate? Wack. Odd they didn't offer proper wine pairing waiter was helpful in providing choice and wine was fantastic...
Very pretty, very delicious, very expensive.
Every dish was a feast for both the eyes and the palate—elegantly presented with thoughtful attention to detail. While the meal was undoubtedly on the pricier side, the quality, creativity, and execution were excellent.
My favorites included the foie gras cannoli, the crab and caviar pairing, the rabbit loin, and the chèvre d’Argintal—a choice from the cheese cart. The chef’s flavor combinations...
Every dish was a feast for both the eyes and the palate—elegantly presented with thoughtful attention to detail. While the meal was undoubtedly on the pricier side, the quality, creativity, and execution were excellent.
My favorites included the foie gras cannoli, the crab and caviar pairing, the rabbit loin, and the chèvre d’Argintal—a choice from the cheese cart. The chef’s flavor combinations...
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Would have expected more from ex-French laundry chefs. Crudo, lobster chips, oysters, and pork chops left more to be desired. Brick chicken was good.
Missed the acid note which is a dealbreaker for me