Protégé — Restaurant in Palo Alto

What a time. We had booked a reservation for 7:45 on a calm Tuesday evening. After being greeted by the host we were walked over to our table for 2 in the lounge area for the a la carte menu. Immediately the attention to detail caught me as the host brought out water and poured some into our glasses. Afterwards, our server Annie greeted us and offered a very detailed description of each dish. She said that normally people order 1 item from each category on their menu: “snack”, “appetizer”, “entree”. I suppose, abnormally, my partner and I opted for 2 snacks, 2 appetizers, and 1 entree. The two snacks we chose were the Lobster Chips and the Crab and Caviar. Lobster Chips were subtle in flavor with really nice balance and texture. The Crab and Caviar, is super hyped up, and it was good, but I think the hype was too much. It was really delicious with really punchy flavors all balanced together nicely, but at the end of the day it is just egg, crab, and caviar for 35 dollars. For appetizers, we chose the Spanish Octopus and the special of the night, the Mochiko Fried Softshell Crab. The Spanish Octopus was by far the best bite we had that night. Incredibly tender, while crispy and charred, the octopus left me confused. I couldn’t understand how it was possible to have octopus be that texture. The Softshell Crab was indeed quite special as well. It had a ton of bright flavors from the subtle spice to the sweet and sour grape tomatoes. Everything in that dish was great, but when compared to the octopus, it simply couldn’t compete. Eventually, our Brick Chicken arrived. With perfectly crispy skin and juicy chicken, this was quite a delightful dish. It left me savoring every bite in awe of everything we had to eat thus far. After the savory items were completed, the server rolled over the dessert display to explain each option. We opted for the Layered Pistachio Cake as it seemed the most complex, and it definitely did not disappoint. The flavors were subtle, but they included wafers to create contrasting textures. The ice cream on top was also perfection. We also received a complimentary Vietnamese Coffee Ice Cream which had really nice strong coffee flavor, however the texture was rather ice-y.

Beyond the food, the thing that makes this restaurant really special are the people and the service they offer. Whether it is noticing the small details like topping up your water or just crumbing between the dishes, they maintain a very clean aesthetic. The attitude of everyone working there also adds a lot to the experience. During this meal, I actually made plans to ask my partner to be my girlfriend. All I had done was make a short note on the reservation, but they took it and ran. They wrote a little note, and gave us a free dessert. Shortly after, I saw some of the chefs peaking over at our table with a thumbs up. Essentially inquiring whether my question was successful or not. After replying with my own thumbs up, I saw them pumping their fists and cheering for me. The whole experience at Protégé was perfect!

Update: After my first meal at Protégé it quickly became one of my favorite Michelin star restaurants in the bay. After a second visit, it struck again with how great everything is. This time, my partner and I tried out the 7 course tasting menu which comes with a complimentary foie gras starter from the kitchen followed by each of the predetermined courses on their menu. Each dish excelled in flavor and nuance. The knowledge of the servers is also unparalleled. Another really fun aspect is that since the team is so small, almost every member of their team plays a role in dropping off food for you. For instance, we even had the bartender come over and drop off one of our courses. Our server Andy was also a definite highlight of the experience. His sense of humor paired with his knowledge and stories for the dishes made this meal much more memorable. Though I would definitely come back for the a la carte menu rather than the tasting menu(much more worth it), I thoroughly enjoyed...

Dining at Protégé in Palo Alto is nothing short of a revelation. The Michelin-starred restaurant delivers a refined yet inviting atmosphere, where each dish is executed with precision, culinary artistry, & a touch of unexpected delight. Every course is an experience in itself, showcasing the highest quality ingredients & innovative techniques.

We began with the Fish & Chips, a stunningly refined take on the British classic. Instead of a traditional battered fillet, this dish is a creative lightly cured Hawaiian Kampachi served on a dashi-flavored crisp, accompanied by yuzu kosho & sea grass. This innovative presentation offers a harmonious blend of flavors and textures, providing a refreshing and modern take on the traditional dish. 

The Sunflower Caesar was unlike any Caesar salad I’ve ever had. The classic elements were reimagined, beginning with a sunflower seed-based dressing that was velvety & nutty, giving it a deeper complexity compared to anchovy-based versions. The finishing touch—a delicate, smoky trout crumble—elevated the dish with umami depth & a whisper of the ocean, adding contrast to the bright, crisp romaine leaves.

For my main courses, I opted for an array of dishes, each more impressive than the last.

The Spanish Octopus was an absolute standout. Served charred to perfection, the tentacles were incredibly tender yet retained a satisfying bite, infused with a deep smokiness. Accompanied by artichoke, panisse, romesco sauce, & Picholine olive tapenade added a Mediterranean vibrancy that made each bite a symphony of flavors.

The Nine-Layer Lasagna with Black Truffle, the evening’s special, was a showstopper with its tableside presentation. Each delicate pasta layer enveloped a rich, slow-cooked ragù, brimming with savory mushroom & cheese-infused depth. The silky béchamel melted seamlessly, while an extravagant shaving of black truffle added an intoxicating earthiness, creating a luxurious fusion of flavors.

The Liberty Farms Duck Leg Confit was exceptional. The skin was perfectly crisp, encasing tender, flavorful meat infused with aromatic herbs. Served with garlic-infused gnocchi, parsnip, salsify, Brussels sprouts, and pomegranate, each component added depth and balance, making every bite indulgent yet cohesive.

Then, the crown jewel—the A5 Japanese Wagyu Ribeye. A dish that truly needs no introduction, but deserves every ounce of praise. The steak was presented as impeccably marbled slices, seared just enough to create a whisper of crust while maintaining a luscious, melt-in-your-mouth interior. Each bite dissolved almost instantly, coating the palate in the most luxurious, umami-laden richness. Served alongside it was a deeply flavorful beef jus, a petite roasted Japanese sweet potato with the perfect caramelized edges, and a dollop of wasabi-infused crème fraîche that added a delicate, cooling contrast to the richness of the meat.

Just when we thought the meal couldn’t get any better, dessert arrived, offering one final moment of brilliance. The Passion Fruit Sorbet, encased in a delicate shell of thinly tempered white chocolate, was a perfect balance of textures and temperatures. As soon as the spoon cracked through the exterior, the vibrant, tropical sorbet inside awakened the palate with its bold tartness, while the white chocolate added just a whisper of sweetness to round it out. A garnish of crispy meringue shards and a drizzle of passion fruit coulis completed the plate, creating a dessert that was both visually stunning and refreshingly bright—the perfect palate cleanser to end an indulgent meal.

Protégé is the definition of Michelin-caliber dining—a place where each dish tells a story, where service is impeccable yet warm, and where every bite is a testament to culinary artistry. The attention to detail, from the nuanced layering of flavors to the elegant yet approachable presentation, makes this restaurant a true gem. If you’re looking for an unforgettable fine dining experience in the Bay Area, this is it. Five stars,...

This was the first time dining at Protégé for us. It has now made our top 3 fine dining restaurant picks.

With COVID protocol the tables were nicely spaced apart and both indoor and outdoor options were available. Staff were all masked.

The food and service were amazing.  Most people were dressed business casual but a few were more relaxed.  The music wasn't too loud, but the type of music didn't seem to match the ambiance. There was one loud voiced patron but otherwise most people talked at a level that wasn't disruptive.

The first amuse bouche had great contrasting textures and temperatures. The outside hot crispy spring roll like skin with inside cold fois gras. The citrus was unfortunately a little overpowering so we couldn't appreciate the fois gras (which we both love).

The next was the Siberian Caviar. It was amazing. The finally chopped soft avocado bits and crunchy turnip bits gave a nice contrast to each other and the lobster was enough to be tasted and the horse radish just enough for a tiny kick. The mousse foam was a nice touch and of course the caviar was great!

The bread and the shredded butter were nice. Crispy outside and warm inside sourdough.

The Monterey Bay Abalone was awesome.  This dish and the caviar ended up tying as the two favorites for both of us but opposite order of preference. Which is high praise since there wasn't one dish we didn't like. Usually, we have one or two that we could have done without. The sweet corn ("chowder" they called it. The analogy is a good one) with the little bits of celtuce and lovage with foam. Wow, this was absolutely "devine" (if I can use that word).

The blackened king Salmon was great. I was apprehensive at first when I saw the menu item since I only like smoked salmon and salmon sashimi.  This salmon was smoked and it was great. It came with a nice contrasting of a cabbage that was slightly pickled. I really enjoyed it.

The 9-Layer Lasagna was awesome. I was apprehensive about this one because I am not a pasta / lasagna fan. But this was a trickle complex twist on lasagna. Thin layers made it almost milles feuilles like, the chanterelle mushrooms were oh so good with the prosciutto and truffle for a wonderful blend of mouth watering flavors. Wow !! Again, so so incredibly good !

The Snake River Farms Ribeye with black garlic purée and maitake mushroom and koshihikari rice was mouth watering. The mixture in the rice made for an great eclectic taste. We also had one of us opt for the Japanese Wagyu variant. Both were amazing. I expected this to be my favorite dish. It was absolutely great. But that just further gives you an idea of how great everything was and how the Abalone and Caviar were our top 2 favorites of the meal.  I am a red meat eater and both variants were awesome !

The cheese assortment was good. You could select 3 out of the 5. There was one goat (my spouse doesn't like goat so that was ruled out) and four cow cheeses. We took one from Wisconsin (firm), one from Vermont (brie like) and one German (blue cheese like). They were good. But I would say the least "impressionable" of everything served.  We are heavy duty cheese consumers (as a reference point).

The palate cleanser was very refreshing. It has some pear and bits and other jump-at-you ingredients that was really good !

The dessert of dark chocolate and carmel tartlet was decadent. The fig, the hazelnut crunch, the sorbet, and awesome combination.

The white chocolate cubes were good.

The take home for next morning breakfast Blondies was a nice treat !

The service was friendly, professional and inviting. Presentation was on point. Taste was definitely something to write home about. Definitely now in our top 3.  We've had a long list of fine dining restaurants we have been trying since well before COVID and took a pause for obvious reasons.  So glad to have had this...