Gilded hush puppies on a bed of popped sorgham at the new Protege in Palo Alto.
After more than a year of permitting and construction delays, Protege, arguably the most highly anticipated restaurant around, finally opened its doors to the public on Tuesday.
Passersby have been peeking in the windows for months, streaking them with hand prints and even nose prints, so eager to experience this restaurant by French Laundry alums, Executive Chef Anthony Secviar and Master Sommelier Dennis Kelly. They are joined by Pastry Chef Eddie Lopez, who also hails from the French Laundry, as well as Grace in Chicago and Vintage Cave in Honolulu.
With that kind of culinary star-wattage, is it any wonder that the night this California Avenue restaurant quietly debuted, there were already half a dozen people anxiously waiting outside half an hour beforehand to be one of the very first inside?
Head Chef Anthony Secviar readying a dish a few weeks before the grand opening.
The kitchen on opening night.
I was one of them, along with two friends, snagging seats at the chic, back-lighted bar, and paying our tab at the end. There are purse hooks underneath, of course, along with some of the most comfy nappa leather bar stools I’ve ever sat in.
Sit on the stools closest to the kitchen and you can peer in at all the activity as Secviar calls out the orders, and the cooks all respond in unison, “Oui, Chef!”
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