Ethel's Fancy

"Honoring the shared name of his mother and grandmother, Chef/owner Scott Nishiyama has taken off his fine-dining toque to don more casual garb at this Palo Alto charmer, and thankfully he hasn't missed a stitch. Appropriately, the space has a rustic-meets-elegant vibe, mirrored in eclectic, down-to-earth Californian cuisine that showcases peak-season ingredients prepared with care and refinement. A small menu, geared towards sharing, exemplifies this creative ethos with dishes like a beautifully fried "katsu-style" cutlet of swordfish matched with spiced kumquats and tangy Dijonnaise. Intriguing desserts like a hojicha tapioca pudding topped with a rice cracker bark are hard to resist, and the friendly, professional service sweetens the pot even further." - Michelin Inspector

The Best Restaurants and Bars in Palo Alto | Eater SF

"In October 2022 chef Scott Nishiyama opened a fine dining passion project to explore his Japanese American roots. Ethel’s Fancy delivers on that and so much more, serving dishes including toasted coconut fritters with wagyu beef and pickled green peppercorn vinaigrette in a restaurant named after both his mother and maternal grandmother." - Becky Duffett

The 21 Best Restaurants In Palo Alto

"The “two to three small plates” mania was bound to trickle down to Palo Alto at some point—and luckily, Ethel’s Fancy is nailing it. That’s thanks to an airy space decked out with a full bar and the menu, which has a good amount of Japanese influence but mostly just looks like a local farmers market exploded on the page. It’s packed with hits like the miso caramel pork belly and the katsu-style swordfish, which gets a kick from a swath of hot mustard. Sitting at the terrazzo bar with a date and one of their “fancy cocktails” is the Friday night move.    " - julia chen 1, ricky rodriguez

Ethel’s Fancy Review - Palo Alto - San Francisco - The Infatuation

"The “two to three small plates” mania was bound to trickle down to Palo Alto at some point—and Ethel’s Fancy is nailing it. That’s thanks to their airy space decked out with a full bar and the menu, which has a good amount of Japanese influence but mostly just looks like a local farmers market exploded on the page. It’s packed with hits like the miso caramel pork belly and the katsu-style swordfish, which gets a kick from a swath of hot mustard. Sitting at the terrazzo bar with a date and one of their “fancy cocktails” is the Friday night move. photo credit: Brit Finnegan photo credit: Brit Finnegan photo credit: Brit Finnegan photo credit: Brit Finnegan photo credit: Brit Finnegan" - Julia Chen

At Ethel’s Fancy in Palo Alto, a Former Fine Dining Chef Puts Playful Twists on Japanese American Cuisine - Eater SF

"After cooking at some of the most lauded restaurants in the country, including three-Michelin-starred Daniel and the French Laundry, chef Scott Nishiyama says he’s ready to have some fun. And though it’s been about four years in the making, with the September 3 opening of his debut restaurant Ethel’s Fancy in Palo Alto, he’s finally doing exactly that. In some ways, the much-anticipated restaurant — named by Bon Appetit as one of the most exciting new restaurants in the country — falls into the crowded category of serving high-end, seasonal, and ingredient-driven cuisine. But looking deeper into the details, it’s clear that Nishiyama put many aspects of his personal experiences into the project, pulling childhood snacks onto the plate and taking inspiration from his favorite food memories. 'First and foremost I wanted it to be a very personal restaurant,' Nishiyama says. 'I feel like that’s what people gravitate toward.' It starts with the name: Ethel is an homage to both Nishiyama’s mother and maternal grandmother. As a first-generation Japanese American, Nishiyama wanted the space to have subtle Japanese influences, including the blue-and-white fabric encasing the main dining room and the chromatic wallpaper in one of the bathrooms, reminiscent of the Great Wave off Kanagawa woodblock print. In the other bathroom, custom-made manga wallpaper depicts Nishiyama and his mother cooking together. For the menu, Nishiyama wanted to focus on shareable plates, food he says you can pass around and eat with your hands. 'I feel like that kind of dining is more inclusive,' he says. 'That’s what we want to do: have fun.' Eventually, he’d like to add a chef’s tasting option, but for now, it’s a la carte only and diners should expect dishes to come and go frequently as the seasons change and ingredients cycle off the menu." - Lauren Saria