Seared scallops with English pea risotto, crispy shallots and aged sherry vinegar glaze ($39) is among the many entrees on the wide-ranging menu Asa Los Altos.
Asa keeps locals coming back with charming personalized service and favorites like 24-hour citrus-brined Petaluma chicken, paella Valencia, littleneck clams and beans, and succulent Liberty Duck. Owner Andrew Welch (also of The Basin in Saratoga) personally greets guests, and chefs Robert Juarez and Steven Vu make sure visitors are well-fed, whether serving them housemade exotic mushroom pasta, braised pork belly with fennel puree, duck fat roasted potatoes or succulent fish. New for spring, says Welch, who named the place for his son, is a salad of asparagus, freshly shucked peas and lemon preserves, along with grilled asparagus, farm egg and rare 120-month-old Parmigiano-Reggiano. 242 State St., Los Altos, 650.935.2372
Originally published in the June issue of Silicon Valley
Photography by: Photo by Samantha Elrite