Protégé

"Two French Laundry grads, a chef and a somm, delight with a more relaxed seven-course tasting menu in Palo Alto. (1 star)" - Lauren Saria, Dianne de Guzman, Eater Staff

"Chef Anthony Secviar and Master Sommelier Dennis Kelly trained under Chef Thomas Keller at The French Laundry, but this dining room is far from weighty. Instead, leather booths, beautifully set tables and even a flip flop-donning diner keep things informal.Expect edgy cooking with panache. The dining room's seven-course tasting menu proffers the likes of kataifi-wrapped langoustine; Pacific sablefish with yuzu tapioca and dashi; as well as lamb loin with a swipe of vadouvan-infused sauce, falafel and sweet pepper confiture. A keen attention to detail and well-balanced flavors continue through to dessert—dulce de leche mousse shines.An à la carte menu (think brick chicken with razor clams and brown-butter caper jus) is on offer in the lounge, bar and patio." - Michelin Inspector

"Protégé is an upscale casual restaurant featuring New American cuisine and a comprehensive wine & spirits program. The vision of Master Sommelier, Dennis Kelly and Chef Anthony Secviar, Protégé brings the attention to detail found in the finest restaurants to a casual setting in Palo Alto, California."

"Some of those catching Bradley’s eye in the kitchen were Corey Lee of Benu and San Ho Won and his own former chef de partie, Anthony Secviar, now the chef at Protégé." - Edward Barsamian

"The one-star Cal cuisine tasting menu spot in Palo Alto wound down their takeout offerings, such as short rib pithivier. It’s now open for indoor and outdoor dining, with a full tasting menu in the dining room and a la carte for the lounge." - Luke Tsai, Becky Duffett