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As of late 2002, Peninsula foodies no longer had
to travel up to such San Francisco hot spots as Ana
Mandara and Slanted Door to find artfully prepared
Vietnamese cuisine. All they had to do was visit
downtown Palo Alto’s absolutely stunning Tamarine. The
creative team of Anne Le and Tammy Huynh has set a new
bar for south-of-San Francisco Vietnamese cuisine with a
lengthy menu that offers a contemporary spin on classic
fare. The gorgeous restaurant, which complements its
sleek, modern décor with a revolving exhibit of works by
Southeast Asian artists, quickly became one of the top
reservations in Santa Clara County and has managed to
develop a very dedicated clientele that draws equally
from the weekday lunch crowd and those looking for a
romantic night on the town. The small-plate menu, which
promotes the Vietnamese tradition of the communal meal,
is highlighted by such starters as the five-spiced
honey-roasted quail and crisp calamari seasoned with
garlic and spring onions. The seared lemongrass sea
bass, accompanied with a sweet mango noodle salad, and
the St. Jacques scallops, served pan-seared and sautéed
in a complex mix of mint, garlic and coconut, are both
so good that they’re tough to share. The restaurant also
has a fine wine list, strong on Italian offerings, and a
lovely dessert menu that features such decadent treats
as the pineapple upside-down
cake. |
