Scallops with bacon vinaigrette at Viognier.
San Mateo’s Viognier restaurant sometimes gets forgotten about.
It’s only when someone brings up the name that you think, “Oh, yeahhhhh, I remember that place…”
After all, when it debuting in 1997, it was a big deal. It made a statement by opening on the second floor of a grocery store, of all things, albeit the uber gourmet Draeger’s. And it made an impression when it lured the illustrious Gary Danko from the Ritz-Carlton San Francisco to open the restaurant.
After Danko left to open his eponymous Michelin one-starred San Francisco establishment, Viognier went through a succession of chefs.
Executive Chef R.J. Subaba in the kitchen.
The latest one comes with impressive credentials, too. Executive Chef R.J. Subaba has cooked at the Restaurant at Meadowood in St. Helena, Murray Circle at Cavallo Point in Sausalito, Madera at the Rose Wood Sand Hill in Menlo Park, and the Village Pub in Woodside. He’s joined in the kitchen by Executive Pastry Chef Katelyn McCulloch, formerly of the Plumed Horse in Saratoga.
When I was invited in as a guest of the restaurant in December, the restaurant offered only tasting menus. But Subaba says a la carte options will debut soon. A new wood-fired grill also was recently installed.
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Join yours truly and Executive Chef R.J. Subaba of Viognier restaurant for a delicious cooking demo, 2 p.m. June 9 at Macy’s Valley Fair Santa Clara.