At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.


Four Must-Try Dishes in Silicon Valley

Carolyn Jung, Anh-Minh Le and Laura Ness | August 20, 2018 | Food & Drink Story Restaurants Eat and Drink

Read more from the Feast Issue here.

Flea Street Cafe

Move over, avocado toast. It’s steak tartare toast that gets all the glory here. Chef Charlie Parker handchops dry-aged eye of round from Marin Sun Farms, dresses it in brined green peppercorn aioli, and piles it on top of housemade ciabatta suffused with green garlic and charred spring onions. Pickled asparagus, chervil blossoms and a flourish of pecorino come along for the ride. 3607 Alameda de las Pulgas, Menlo Park

The Sea
For a flaky and delicate halibut entree, chef YuMin Lin employs a special technique to cut the fish into T-bone portions. The accompaniments, including peas and roasted bell peppers, give the fillets a natural seasoning of sweetness. The shimeji mushrooms impart an earthy note, while chunks of crispy polenta lend a wonderful texture to the plate. 4269 El Camino Real, Palo Alto

The White Elephant Butter Paper Dosa can’t help but command attention. After all, it spans 2 feet in length, overtaking the plate it arrives on. Golden, crisp and delicate, it’s loosely rolled with a sprinkle of smoky gunpowder dust. Tear off a piece to scoop up the accompanying spiced masala potatoes and sambar, plus coconut-cilantro and tomato chutneys. 209 Park Road, Burlingame

While chef-owner Guillaume Bienamé’s menu changes seasonally, the ricotta gnocchi is a constant at his French eatery. A moat of brown butter—filled with crispy pasta pillows, mushrooms and green onions—surrounds a Glaum Ranch slow egg. Break the yolk, mix everything together and enjoy. Take the dish up another notch by opting for Périgord truffles. 565 Bryant St., Palo Alto

Originally published in the July/August issue of Silicon Valley

Have feedback? Email us at
Follow us on Twitter @siliconmag
Follow Anh-Minh Le on Twitter @ale


Photography by: