These Silicon Valley restaurants are now ready to accommodate you for outdoor dining service at their charming patios.
Roasted bone marrow served with basil breadcrumbs, shiitake mushroom duxelle and unagi at Alexander's Steakhouse
A farm-to-table concept with French country-meets-California decor, Hero Ranch Kitchen’s menu is inspired by a variety of global cuisines. Almaden Valley ranch supplies most of the eatery’s ingredients and eclectic wines. Try fusion plates such as hamachi carpaccio, pancetta-wrapped Mexican prawns and jicama-guacamole dumplings, as well as the signature pork chop glazed with apricot, garlic and ginger. Saratoga, theheroranchkitchen.com
Named after the largest open-air produce market in Vienna, Naschmarkt Restaurant is highly influenced by the Austrian culinary tradition. Serving the Campbell area since 2011, the Michelin-starred eatery merges fresh Californian ingredients and Austrian specialties in a romantic setting. Most of the menu’s items are traditional, such as the Wiener schnitzel, though there are a few dishes that have lighter Californian spins, such as the spaetzle made with quark and tossed with smoked chicken and wild mushrooms. Campbell, naschmarkt-restaurant.com
A hamachi shot appetizer at Alexander’s Steakhouse
Make your way inside Alexander’s Steakhouse to discover impeccable cuts of meat, ranging from Japanese wagyu variations to dry-aged domestic porterhouse. Don’t miss out on the Michelin-starred restaurant’s A5 Hitachi wagyu beef menu that utilizes all parts of a Hitachi cow delivered straight from Japan. Other offerings such as icy oysters and fiery shishito peppers prepare you for a delightful finale: white chocolate mousse served atop devil’s food cake. Cupertino, alexanderssteakhouse.com
Envisioned by master sommelier Dennis Kelly and chef Anthony Secviar, Protégé brings keen attention to detail and well-balanced flavors to its casual setting. Awarded with a Michelin star, Protégé invites guests to savor its edgy New American cooking through a versatile menu, including kataifi-wrapped langoustine and Pacific sablefish with yuzu tapioca and dashi. The dulce de leche mousse coated with salted hazelnuts, toasted honey and dark chocolate will perfectly complete your dinner. Palo Alto, protegepaloalto.com
Octopus, sea bass, lobster and mussels star on the seafood side of the Trattoria 360 menu. Meanwhile, meat lovers can choose among a wagyu steak, veal chop and lamb chops. Plus, a full lineup of traditional Italian dishes and appetizers, such risotto with porcini mushrooms, awaits. The restaurant’s extensive wine list—paired with the homemade pasta—introduces a flavorful slice of Italy to the Bay Area that simply cannot be skipped. Campbell, trattoria360campbell.com
Photography by: John Valenton
