manresa

i had not been using zomato for some time, probably because i had been addicted to the urbanspoon variant for so long. anyway was thinking about going back to review restaurants i have been to in the past. was surprised and disappointed to see the michelin 3 star ratedmanresaonly has an average rating of 3.8. have been to many starred restaurants and have never had a sub 4.5-5 experience. it makes it tough for me to rely on zomato in light of such a review. the experience my wife and i had atmanresawas entirely on point.

how do you end a carb-a-licious week of fabulous eating in san francisco? a smart answer might be with a juice cleanse, but i think intelligence fell out somewhere around my 4th piece of artisanal toast . there was still one more gastronomical adventure to experience before leaving northern california,manresa.manresahas held two michelin stars for eight consecutive years. no easy feat. david kinch, the chef at manresa, has won the best chef in america for the pacific region from the james beard foundation. his technique and cooking shadows his culinary experience in france, spain, japan, germany and the us. back before everyone got on the bandwagon of having farms grow ingredients for them, kinch formed an exclusive partnership with love apple farms , not far frommanresain 2006. it almost goes without saying that love apple uses biodynamic and organic farming principles for everything they grow, and they work hand in hand withmanresain creating and producing the freshest of ing

manresa has been awarded two michelin stars for eight consecutive years and was named one of restaurant magazine and san pellegrino’s “top 50 best restaurants in the world” in 2012. in 2010, kinch was awarded the best chefs in america award for the pacific region from the james beard foundation. this year, bon appetit calledmanresaone of the “20 most important restaurants in america.”

short summary: a great meal. however, with all the accolades and such, this dinner was more of a technically precise meal with impeccable ingredients used than a mind-blowing one that has me thinking about it for days. in the end, i respectmanresamore than i love it, but i sure do like it a lot. the restaurant is like one of those beautiful girls that are perfect both physically and mentally, but given a choice between her and your flawed true love, you still have to follow your heart.manresais the restaurant for those who follow their brains. there are very good reasons why just about everyone in the world sings manresa’s praises. having one of the most talented chefs in the country heading the place, using only the best-quality ingredients available, classic fine-dining atmosphere and service – it’s only logical. but for me, the whole package can feel a little stiff for such an culinary-uneducated

best meal in bay area. my wife and i went tomanresaduring a three-day weekend down in los gatos. the meal was perfect--great seafood fusion including abalone, aji, and uni, matched wine from chasangne-montrechet region, lovely service and timing. we're looking forward to a repeat performance!

superb ambiance and cuisine.manresatakes fine dining to another level by combining it with the casual californian vibe that everyone so loves and the amazing local, seasonal ingredients that everyone appreciates. this was a spectacular dinner with the best service and i will definitely be back (once i save up enough money again because you pay for a meal like this ;).

manresa met our expectations with solid food and extraordinary service in posh surroundings. there were a few food glitches that prevent it from being at the top, butmanresais definitely a fixture in the san francisco bay area’s high end food scene.

(a)fter eating atmanresaone gets a sense that the dishes transcends simply being food, but rather, are works of art, paying homage to the most inspirational of all muses, mother nature.

great food,service,ambiance. we went tomanresafor our 3 year wedding anniversary. this was our first visit. we had heard rave reviews from friends for years but the expensive price tag had always kept us away. we finally decided to bite the bullet and go. we went all out and had the tasting menu so we didn't have to make any decisions. our 14 course meal was wonderful. my favorite dish was the flounder with chanterelle mushrooms and beef bone marrow consomme.

check out a slide show of our entire meal here: http://bayareafoodieblog.com/2009/07/13/manresa-los-gatos/

before leaving for california, i did some research and was excited to findmanresa, which is consistently on top 10 lists, including epicurious.com 's top 10 farm-to-table restaurants in the us . logistically, it would have made sense to eat atmanresao

being from la, driving to david kinch'smanresawas annoying—i had to take some small highways i've never heard of and found the restaurant tucked away on some tiny street in some tiny town. but, i found the 2-michelin star establishment completely packed

i have been enchanted by chef david kinch's cuisine since i first triedmanresaseveral years ago. as soon as i heard that alain passard of l'arpege was coming tomanresato cook with david kinch, i begged and pleaded with general manager michael kean for