88 South Bay Accent SUPER-COOL COCKTAILS Given the artisan cocktail trend, summer sipping has never been better. But to make the choices even more enticing, let’s check out five irresistible warm-weather cocktails from five regional Michelin Guide 2014 winners. NECTAR FROM CANE With a renowned chef, two Michelin stars and remarkable produce, it’s no wonder the cocktail menu in Los Gatosbased Manresa’s little lounge is killer, with this drink a prime example. Starting with a fabulous Venezuelan dark golden rum, bartenders stir in nectarine consommé from one of the state’s most famous stonefruit producers, Andy’s Orchard, and mix it up with apple mint from Manresa’s gardens. (Manresa is temporarily closed and will reopen this fall.) BAUMÉTINI The South Bay’s only other Michelin two-star restaurant might not have a lounge or even serve hard liquor, but the one signature cocktail at Baumé in Palo Alto is a stunner. Recipes have evolved, but the base is sparkling sake with exotic fruit, most recently lilikoi, which is included as flavor pearls that explode in your mouth. VODKA TONIC Noooo, this isn’t the usual. Saratoga’s Plumed Horse has become famous for its beguiling take on this classic drink, using amazing cucumber vodka, only-the-best tonic—you pour it in yourself— and one jumbo ice cube. You’ll never want the ordinary kind again. Bartenders work similar magic with Tom Collinses and martinis. BITTER BERRY BRAMBLE Also boasting its own gardens, Woodside’s Village Pub is no slouch in the drinks department, such as this tart-sweet-heady sipper. Swedish raspberry vodka gets kicked up with fresh berries, lemon and bitter lemon soda. It’s pretty, too. Sip it while eavesdropping on business talk among the VCs who hang out here. FRAGOLA Italian for “strawberry,” this cocktail from San Mateo’s Osteria Coppa amps up Bombay Sapphire gin, which already has exotic flavors. Added is a bit of herby, fruity, bitter Campari apertif, strawberries and basil. It’s a fruit salad with major punch. Sip it at the bar, on the back patio or right before sobering up with some terrific pasta. VEGGIES STAR Proprietor Jesse Cool is the godmother of the South Bay’s farm-to-table movement, so it’s no surprise that local organic produce plays a huge role in divine entrees like pan-seared California salmon matched with beets, turnips, caper salsa verde and cumin-scented vadouvan cream. But to really revel in this menu, try the summer organic vegetarian tasting, which might feature items such as buttery Japanese eggplant with sauteed mirepoix or ricotta-stuffed squash blossoms. ENTICING CHOICES The menu here isn’t large, but it’s full of light dishes such as heirloom tomato and peach salad, a perfect ode to summer, with Elbertas coming from the famous Masumoto Farm. Then there’s a lovely, refreshing melon gazpacho or pancetta-wrapped asparagus served with Little Gem lettuce, shaved vegetables and croutons in a lively green goddess dressing. Classics like fried green tomatoes –made with superb local ingredients— have even shown up on the menu. Meanwhile, the fluffy, out-of-thisworld biscuits the restaurant is known for can now be bought by the dozen for happy home consumption. GOURMET GARDEN FLEA STREET 3607 Alameda de Las Pulgas, Menlo Park, 650/854-1226, www.cooleatz.com/flea-st-cafe FISH DISH Demonstrating the kitchen’s commitment to sustainability are fantastic seafood choices such as grilled Half Moon Bay sardines, served with crispy potatoes, frisée, olives, currants and aioli, or a colorful salad that combines Dungeness crab, avocado, oranges, arugula and crisp nori. Seriously spectacular is the sustainable pink trout from renowned McFarland Springs that is simply smoked and paired with creamy horseradish vinaigrette. GRAND FINALES Cool, who’s written a slew of cookbooks, is known for her comfort foods and devilish desserts that still follow her coda of fresh and organic. Try the warm date cake paired with roasted rhubarb and huckleberry compote with goat cheese ice cream. Then there’s house-made ice cream and sorbet with compatible toppings. IMPRESSIONS This hidden gem of a restaurant gets high marks for its caring, knowledgeable servers. They glide around the quiet, comfortable rooms that seem part of a friend’s nice home. Given that the menu is defined by the seasons, dishes are a bit different during each visit but vegan guests or others with particular dietary needs are warmly accommodated. MANRESA Nectar from Cane cocktail
South Bay Accent - Aug/Sep 2014
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