La Calenda Proves Naysayers Wrong
Pork jowl in mole verde at La Calenda.
When Thomas Keller first let wind that he was going to open a Mexican restaurant in Yountville, the response was immediate: lots of eye rolling and sarcastic remarks.
But like Rick Bayless in Chicago, Keller soon proved this gringo knew exactly what he was doing. Keller may not have made exhaustive trips to Mexico to immerse himself in the intricacies of the cuisine. But he did the next best thing; he hired a chef de cuisine with impeccable credentials and know-how, Kaelin Ulrich Trilling, who was raised in Oaxaca by his mother, Susana Trilling, the noted culinary teacher who owns the cooking school, Seasons of My Heart in Mexico.
As a result, Keller’s La Calenda, which opened in January, is a triumph.
I finally had a chance to check it out a month ago, when I dined at lunch, paying my own tab at the end.
Housed in the former Hurley’s.
La Calenda is mere steps away on Washington Street from Keller’s other establishments: The French Laundry, Bouchon Bistro, Bouchon Bakery, Ad Hoc, Ad Hoc Addendum, and the group’s lush culinary garden.
The former Hurley’s has been transformed into an airy, colorful space reminiscent of a Mexican hacienda.
