The Four Most Exciting New Restaurants in Silicon Valley

Laura Ness | July 22, 2019 | Food & Drink Feature Restaurants

Maum, Camper, Hero Ranch Kitchen and Tre Monti tempt with innovative preparations.

Camper, Menlo Park
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The Scene Silicon Valley energy indoors, leafy ambiance outdoors.
Behind the Name Chef-owner Greg Kuzia-Carmel wants everyone to be a happy camper.
The Bottle Carlo Mondavi’s Raen Fort Ross-Seaview Pinot Noir
Specialty of the House Roasted chickpea panisse with brassicas and Tuscan kale pesto
What the Chef Likes “The roast chicken reminds me of simple meals with friends and family, of the cornbread, and of the cornmeal pancakes Dad made when we camped in the Adirondacks as a kid!”
898 Santa Cruz Ave., Menlo Park, 650.321.8980

Tre Monti
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The Scene White tablecloths, intriguing Italian wines
Behind the Name “Three mountains” is a play on the three owners’ disparate heights.
The Bottle Specogna Sauvignon Blanc, Friuli; Babone Riserva Super Tuscan, 2015 Sassicaia
Specialty of the House Gamberi al pistacchio: deep-fried prawns in pistachio batter served with mascarpone and pistachio paste
What the Chef Likes Mattia Galiano loves preparing pistachio-encrusted rack of lamb, but says, “I don’t cook for me; I cook to make people happy!”
270 Main St., Los Altos, 650.695.6806


Hero Ranch Kitchen
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The Scene Warmly finished reclaimed barnwood, bright decor, separate wine bar
Behind the Name Named for serial chef-owner Angelo Heropoulos
The Bottle Hero Ranch Estate Pinot Noir, grown on Heropoulos’ south county ranch
Specialty of the House Octopus salad tenderized in olive oil and herbs and grilled
What the Chef Likes Raw Brussels sprouts salad with bacon in a vinaigrette of freshly ground pecans, grilled lemon and honey
14583 Big Basin Way, Saratoga, 669.267.3183


Muam
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The Table Communal-style dining at one table for 16
The Raison D’Etre Founded as a private club stemming from owners Brian and Grace Koo’s desire to introduce Silicon Valley to the cuisine of their heritage
Behind the Name Korean for “from the heart”
The Experience An eight-to 10-course Korean tasting menu ($195 per person) by Michael and Meichih Kim
The Bottle Den Sake, Junmai Nama Genshu
Specialty of the House Galbi, Korean barbecue with meat; banchan (small sides of vegetables, pickles and kimchi); seasonal cast iron pot rice; seaweed soup
The Goal Re-create the abundance of the Korean table
322 University Ave., Palo Alto, 650.656.8161

Originally published in the July/August issue of Silicon Valley

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Photography by: Steak and Chicken Skillet Photos by Eric Wolfinger; Lamb Photo by Passion Studio