Anthony Secviar, Protégé
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Kohlrabi salad at Palo Alto's Bird Dog.
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Robbie Wilson, Bird Dog.
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Interior of Taverna.
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William Roberts, Taverna.
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Smoked black cod at Palo Alto's Zola.
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Grilled octopus at Zola.
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Davide de Falco, Vina Enoteca.
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Andrea Giuliani, Pausa Bar & Cookery.
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Ricotta dumplings with English pea at Protégé in Palo Alto.
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Six chefs share favorites on peers' menus.
Anthony Secviar, Protégé
"Robbie Wilson’s kohlrabi salad at Palo Alto's Bird Dog combines ribbons of crunchy kohlrabi, toasted macadamia nuts, sweet and salty salmon roe, apple, and fresh herbs, all tossed in a creamy buttermilk dressing. It’s texturally interesting, sweet, salty, nutty, has balancing acid and a fresh herbal note.”
Robbie Wilson, Bird Dog
“I naturally gravitate to any grilled, fatty pork item in tube form. Charred, crispy natural casing tattered with orange and fresh herbs. Loukaniko, a Greek pork sausage is literally 'Greek' to me. Auspiciously, Taverna and chef William Roberts are just down the street from the restaurant and my house. Anytime I can squeeze away, this perfectly executed sausage is exactly what I want to eat. Daily. Nightly. Monthly.”
William Roberts, Taverna
“I feel passionately about Alfonso Marquez-Ramirez’s smoked black cod at Palo Alto's Zola. The dish has wonderful presentation, execution and flavor with lime yogurt, kohlrabi and Fresno chiles.”
Alfonso Marquez-Ramirez, Zola
“Some may say octopus is on every menu, but it’s not on Zola’s, so the first thing we order at Vina Enoteca in Palo Alto is Davide de Falco’s polpo. The grilled octopus currently being served with the classic combination of saffron potatoes and olives is everything you want with a glass of rosé on the patio!”
Davide de Falco, Vina Enoteca
“I love pasta and the saffron orecchiette by Andrea Giuliani at Pausa Bar & Cookery in San Mateo. At Pausa, you can tell that is handmade; you have that al dente bite every time! The saffron makes the lamb ragù flavors stand out. The combo of peas, asparagus and lamb makes my mouth water just talking about it. Let’s be honest, anything with shaved fresh pecorino on top tastes heavenly!”
Andrea Giuliani, Pausa Bar & Cookery
"Anthony Secviar’s ricotta dumplings with English pea at Protégé in Palo Alto were cooked to perfection and exploded with flavor upon the first bite. I always enjoy truffle, especially when it’s used correctly, and these dumplings were memorable! The bartender was really professional, and that helps with the overall experience.”
Originally published in the July/August issue of Silicon Valley
Photography by: Photos Courtesy of: Secviar By Jim Sullivan/Courtesy of Protégé, Food by Tara Rudolph; Roberts Courtesy
of Taverna, Food by Gordon Brody; Wilson Courtesy of Bird Dog, Interiors Courtesy of Tavern; Food by Spirited La; Giuliani by Kristen Locker/Courtesy of Pausa, Food by Natalia Nazarova/Courtesy of Protégé; De Falco by Sharon Tran