David Kinch is one of the most innovative and creative chefs in the country. Combine this with his passion and dedication plus his extraordinary ability to get the most pristine ingredients and you have a restaurant that is definitely off the charts perfect. Bottom line: there aren’t enough superlatives to capture the excitement of a Manresa meal. My descriptions will be brief as they were jotted down from my illegible notes from a meal in early December. Apologies to Chef Kinch for the inaccuracies. I also am not commenting on each dish as delicious , off the charts, perfect blend of ingredients as they apply to each dish.
BYO Krug to start
Lousy picture – Petit fours – Roast Red Pepper Gelee and Black Olive Madelines – a signature beginning
Notice the beautiful new presentation plates – each hand-made from exotic wood
Garden Beignet with crispy kale, malt vinegar and aged goat cheddar
Belon Oyster and seaweed ice
Monterey Bay Abalone, local milk, panna cotta, breakfast radishes garnished with a salad brunette
Brioche and Green Olive Bread
Local Dungeness crab, roasted chicken gelee, persimmon, pomegranate, dusting of fennel pollen
Nantucket bay scallops, autumn veggies – kohlrabi, celery root, brussel sprout petals, tapenade of black trumpet mushrooms, candied black olives
“Into the Garden” – notice the new plate!
“Autumn Tidal Pool” – assorted shellfish clams, mussels, cured sea bream – pine and matsutake mushrooms, pine mushroom broth, lemon peel
Fried Egg with sushi rice, white truffles, parmesan cheese, garden bok choy
Another photo of the above
Japanese tenderloin of rho deer that had been aged 60 days, garden carrots, bordeaux spinach, quince with saffron and licorice
What a meal, what an experience – run don’t walk to Manresa for a true culinary adventure from a gifted chef