"Whether or not to try the $38 caviar-topped chicken nuggets appetizer is just one of the choices facing visitors to Cafe Vivant, a new restaurant concept in downtown Menlo Park pushing the boundaries of the farm-to-table movement that's also home to one of America's rarest wine collections. Which chicken to share is another - there are three breeds of heritage chickens on offer at the restaurant, raised on a nearby 80-acre farm in Pescadero, and then there's the question of which wine to try."
"The vibe: Attentive service, understated elegance and careful flourishes are among the phrases that came to mind on a recent visit to the restaurant. From the moment you walk in, you feel taken care of, warm and anticipating the meal ahead. The look: Designed with San Francisco-based architecture firm Studio Banaa, the interior is bathed in warm light, with gridded ceiling accents that parallel the modern-looking built-in wine storage against the restaurant's walls."
"The team: Leading the restaurant's menu are Executive Chef Jared Wentworth and partner Chef de Cuisine Emily Phillips, whose restaurants have earned multiple Michelin stars. Most recently, they were at Moody Tongue in Chicago, which became the world's first two Michelin-starred brewery. Desserts come from Executive Pastry Chef Almira Lukmanova, who has experience at Michelin-starred restaurants around the world. Meanwhile, restaurant co-founders Jason Jacobeit and Daniel Jung - award-winning New York City"
Cafe Vivant in downtown Menlo Park combines ambitious farm-to-table cooking with one of America's rarest wine collections. The menu includes provocations such as $38 caviar-topped chicken nuggets and a choice among three heritage chicken breeds raised on an 80-acre Pescadero farm. The dining room features warm lighting, gridded ceiling accents and built-in wine storage designed by Studio Banaa. Executive Chef Jared Wentworth and Chef de Cuisine Emily Phillips bring Michelin-star experience, with desserts by Executive Pastry Chef Almira Lukmanova. Co-founders Jason Jacobeit and Daniel Jung partnered with Corvus Farm to grow peak-season produce and raise diverse heritage animals.
Read at The Mercury News
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