Manresa Receives Accolades from AAA and Forbes Travel Guide; Chef Kinch takes part in La Paulée, GourmetFest, and CARE’S the ethical Chef Days; More Days and Ways to Enjoy The Bywater; and HANLOH Thai Pops-Up at Manresa Bread Campbell

As we anticipate spring and a respite from the recent rainy weather, we celebrate our team, which was recognized again for their hard work and dedication under the leadership of Chef David Kinch and General Manager Jenny Yun. This year, Manresa earned the prestigious AAA Five Diamond Rating and a Forbes Travel Guide Five-Star rating, which both identify exemplary restaurants in the realms of service, cuisine, and culture. We are honored to be placed in great company with high-caliber restaurants from around the country and world.

Additionally, on March 9, Chef Kinch joined fellow accomplished Chef Daniel Boulud of DANIEL, Chef Melissa Rodriguez of Del Posto, and Chef César Troisgros of France’s Maison Troisgros to cook at this year’s La Paulée Gala, held in New York. The annual event celebrates Burgundy wines, featuring current releases and older vintages.

 

Photo by Marc Fiorito

Closer to home, Chef Kinch will collaborate with talented, fellow Relais & Châteaux chefs at GourmetFest 2019’s Rarities Dinner on Friday, March 15th in Carmel. Aubergine’s Executive Chef Justin Cogley and Pastry Chef Yulanda Santos will host the decadent 10-course dinner, to feature Chef Kinch alongside Chef Michael Tusk of Quince and Chef Walter Manzke of République. For tickets, please call 821.622.5907.

Later this month, Chef Kinch travels to Italy to participate in CARE’S the ethical Chef Days, at which he will convene with international culinary leaders for crucial conversations centered on environmental sustainability.

The Bywater Oysters

For fans of The Bywater, Mardi-Gras may be over, but we have another reason to celebrate—The Bywater is now open for dinner seven days a week and brunch Friday–Sunday. On Mondays, in addition to the full dinner menu, an Industry Night Happy Hour will run all-night at the bar from 4–9 p.m. Juleps, Sazeracs, Daiquiris, and Hurricanes abound.

And, on Wednesday, March 13, Manresa Bread Partner and Head Baker Avery Ruzicka will welcome HANLOH Thai Food Founder and Manresa alum Lalita Kaewsawang for a collaboration at Manresa Bread Campbell. Guests will enjoy Thai comfort food dishes from 12–8 p.m. along with two sandwiches from Ruzicka, Manresa Bread Campbell Chef Karen Lujan, and Kaewsawang, made on Manresa Bread loaves.

We look forward to the arrival of spring and seeing you at Manresa to enjoy its bounty, from morel mushrooms to asparagus “colossal.” We invite you to visit our website or call us at 408.354.4330 for reservation availability. Follow us on Instagram for additional updates and a window into our kitchen, the heart of Manresa.

Manresa Celebrates Three Michelin Stars for the Fourth Consecutive Year; Chef David Kinch Named #8 on Le Chef’s “Top 100 Chefs” List; the Opening of Manresa Bread Campbell; and Festivities Continuing Into the New Year

Manresa is honored to accept Michelin’s highest three-star rating for 2019, marking the fourth consecutive year that the restaurant has received the award. We were delighted to celebrate last week with our dedicated team, and alongside fellow Bay Area Michelin star recipients. We would like to specially congratulate Chef Dominique Crenn—the United States’s first female chef to attain three Michelin stars—and Kyle and Katina Connaughton of Single Thread, who also received their third star.

Les 100 Chefs

The Michelin news came as Chef David Kinch attended the Chef’s World Summit in Monaco, where Le Chef Magazine recognized him as the #8 chef on its international “Top 100 Chefs” list. The peer-based award asks all two- and three-Michelin-starred chefs to name five colleagues they feel best represent the cooking profession and one chef who they feel should place first. To be acknowledged by these talented chefs is a great honor, especially as Chef Kinch was the only American in the top 10.

In November, Chef Kinch also traveled to New Orleans to participate in Emeril Lagasse’s annual Carnivale du Vin, a weekend of fundraising events benefitting the Emeril Lagasse Foundation. In total, the events raised $3 million for the foundation, which funds local youth charities centered around culinary, nutrition, and arts education.

Without the entire Manresa team’s relentless diligence and commitment, we would not have been able to realize these successes. This holiday season, we look forward to setting the table as you celebrate your 2018 achievements.

While we are usually closed on Mondays, we will be open for Christmas Eve and New Year’s Eve dinners. On New Year’s Eve we will offer a tasting menu priced at $325 per guest. Our Wine Director, Jim Rollston MS, has selected several special bottles for this evening, with optional wine pairings available for $245 per person. We will offer our regular Chef’s Tasting Menu for Christmas Eve. We invite you to visit our website or call us at 408.354.4330 for reservation availability.

We also celebrate our newest Manresa family addition, Manresa Bread Campbell led by Partner and Head Baker Avery Ruzicka. The all-day café is now open at 195 E. Campbell Ave. from 7 a.m.-8 p.m. daily. Chef Todd Parker, formerly of the Manresa kitchen, has collaborated on a menu with toasts, sandwiches, grain bowls, and evening items like Sourdough Spaetzle Cacio e Pepe and a take on Manresa’s Parmesan Churros accompanied by Romesco. Elements of the bread program are woven throughout, including fresh-milled tortillas for the Breakfast Tacos, Manresa Bread Granola on the Coconut Tapioca Pearls with Seasonal Fruit, brewer’s yeast on the Little Gem Salad, and more. Plus, a curated selection of beer, wine, and cocktails is featured.

For guests hosting holiday festivities, Manresa Bread will debut seasonal items ranging from a Chocolate Hazelnut Panettone to a Yuzu Lemon Tart, available for pre-order through the website, for in-store pick-up, or for nationwide shipping.

Whether you ring in the New Year with us at Manresa, or break Manresa Bread at home with friends and family, we toast to you! We thank you for your continued support throughout the year, and wish you the very best for a happy and healthy 2019.

Manresa Reopens with New Dishes, Looks Ahead to Manresa Bread Campbell Opening, and The Bywater’s El Puerco Borracho Events

David Spiegelman/Wagstaff Digital

Over the past 16 years, Manresa has been a place for family and friends to gather, celebrate, and enjoy one-of-a-kind culinary experiences, led by the vision of Chef David Kinch. We are thrilled to welcome you back to a rejuvenated restaurant with vibrant new dishes—just in time for the holidays. While we are usually closed on Mondays, we will open for Christmas Eve and New Year’s Eve dinners this year. We invite you to visit our website or call us at 408.354.4330 for reservation availability. We accept reservations up to 90-days in advance.

As you may have heard, this summer we experienced a fire while the restaurant was closed over our weekend, which resulted in a temporary closure. Luckily no one was injured, and the fire was quickly contained by our incredible fire department. While this unfortunate circumstance forced us to close our doors for repairs, we worked diligently behind-the-scenes to create new dishes with the changing season—including a new take on our signature “Into the Vegetable Garden” dish—which celebrates the diversity, color, size, shape, cultivators, complexities, and variety of the humble tomato. With our reopening, we reaffirm our commitment to innovation and our dedication to our guests and look forward to hosting you soon.

And speaking of openings, later this fall, Manresa Bread will launch its third location in Campbell, CA, at 195 E. Campbell Ave. The all-day café concept will serve toasts, sandwiches, small plates, and pastries, as well as beer, wine, and seasonal cocktails—and, of course, Partner and Head Baker Avery Ruzicka’s artisan loaves. For now, savor Manresa Bread’s delectable, house-milled creations at the two brick-and-mortar locations in Los Gatos and Los Altos, at the Campbell and Palo Alto farmers’ market stands, and at Northern California Verve Coffee locations. Additionally, seasonal holiday offerings like house-milled Brioche Rolls, Chocolate Babka, Triple Chocolate Orange Panettone, and fresh fruit jams may be ordered through the website for in-store pick-up or for nationwide shipping. 

In other news, for a casual night out, The Bywater will be hosting its playful and delicious El Puerco Borracho events on Tuesday, November 13 and Tuesday, December 11, featuring Mexican-inspired cocktails and comida. Highlights include the Tocino Y Huevos cocktail, with bacon fat-washed reposado, smoked cane, lemon, and egg white; and Torta Ahogada with Carnitas and Salsa de Molcajete.

Lastly, our friend, Christine Muhlke—founder of Bureau X, Co-Author of Manresa: An Edible Reflection, and Editor-at-Large for Bon Appétit—has launched xtine a newsletter and website that serves as an insightful guide for what to eat, cook, and buy. We hope you visit the site and appreciate it as much as we do.

Thank you for your continued support throughout the past 16 years. Your enthusiasm drives us to elevate the Manresa experience and ensure that each of your visits is better than the last. We look forward to hosting you soon and embracing this culinary journey for many years to come.

Raise a Glass to the JBF Awards, New Chef de Cuisine Nicholas Romero, Manresa’s Second Chocolate Pop-up, and Fresh Spring Cocktails

Looking back on another successful melding of international culinary minds, we extend our heartfelt thanks to Oslo’s three-Michelin-star Chef Esben Holmboe Bang of Maaemo for joining Chef Kinch in the kitchen, as well as to those who joined us for the collaborations on April 14 and 15.

We’ve just returned from Chicago, where we supported Chef David Kinch in his nomination for Outstanding Chef at The James Beard Awards Gala at Lyric Opera of Chicago on May 7, 2018. It was an honor to be among so much talent and great to share the evening with so many of our colleagues. Congratulations to all of this year’s winners!

Meanwhile in Los Gatos, we at Manresa welcome the arrival of Chef de Cuisine Nicholas Romero, who holds experience at Chicago icons including two-Michelin-star Smyth, three-Michelin-star Grace (now closed), and chef Curtis Duffy’s Avenues. Born in Louisiana, Romero trained at the Art Institute of Houston before starting his career at Jean-Georges Vongerichten’s former restaurant, BANK, and went on to work in Chicago at Tru, then at L2O with chefs Laurent Gras and Brad Kilgore. He later joined Kilgore at Miami’s Alter before returning to the Windy City for more Michelin-starred experiences.

In addition, just in time for Mother’s Day, Manresa holds another Chocolate Pop-Up on May 12, 2018, from 9 a.m–1 p.m in front of Manresa Bread in Los Gatos. An instrumental member of the team since April 2017, Executive Pastry Chef Renata Ameni not only crafts desserts in complement to our seasonal cuisine, but also creates beautiful chocolates as well.

 

Photo Credit: David Spiegelman/Wagstaff Digital

Born in Brazil, where she worked in one of the top French pastry shops, Ameni has experience in high-caliber kitchens at Ritz-Carlton properties, Jean Georges in NYC, and Eleven Madison Park. Her recipes are featured in Eleven Madison Park: The Next Chapter cookbook and helped the iconic NYC restaurant earn the top spot on San Pellegrino’s World’s 50 Best Restaurants list.

With plenty to commemorate, Bar Manager Jason Strich’s finely tuned cocktail menu offers a seasonally dynamic selection marked by housemade infusions, culinary ingredients, aged elements, and innovative techniques. Sometimes taking up to one year to fully achieve his vision, Strich develops every signature, classic, zero-proof, and spritzer cocktail from glassware to garnish—including fresh ingredients and shaped ice, hand-cut in-house daily—while incorporating sustainable practices.

 

 Photo Credit: David Spiegelman/Wagstaff Digital

Toast to spring in Los Gatos, Chef de Cuisine Nicholas Romero, Executive Pastry Chef Renata Ameni’s Chocolate Pop-Up, and Chef Kinch’s 2018 JBF nomination by raising a glass of Nikka’s Garden, with Nikka’s Coffey Malt Whisky, Zaya rum, and amaro and chicory foam; The David, with Charbay R5 Hopped Whiskey, Carpano Antica vermouth, Aperol, and Cara Cara navel orange; Pineapple and Cucumber Cooler, a zero-proof drink with pineapple juice, cucumber, and ginger; Satsuma Mandarin house-made infused spritzer; or one of Strich’s other intriguing cocktails.

We look forward to sharing our one-of-a-kind libations, carefully crafted chocolates, and celebrated cuisine with you soon. For the latest details and announcements, follow us on Instagram, Facebook, or Twitter. For reservations, please call Manresa at 408.354.4330 or visit us online at www.ManresaRestaurant.com.

Manresa 15-Year Anniversary Events

Manresa and Relais & Châteaux Announce
“The Residency” in France

Since the beginning of my career, I’ve been inspired by the people, culture, ingredients, and cooking of France. It’s the place where I was first exposed to the “art of the table” and “joie de vivre” as a young cook, two philosophies that have since shaped my perspective in my chosen métier. For this reason, it makes sense to pay tribute to the country and its culture, which has influenced me in such positive ways, on the 15th anniversary of Manresa.

I’m thrilled to announce we’ve decided to partner with Relais & Châteaux to host “The Residency,” a collaboration between the Manresa team and some of the most legendary culinary houses in France, which all mirror our commitment to quality, excellence, and a truly generous spirit of hospitality.

For nearly two weeks, we’re closing the doors at Manresa to take our team on the road for a series of meals in the city of Paris at the two-Michelin star Le Taillevent, in the countryside of Provence at the two-Michelin star L’Oustau de Baumanière, and near the beaches of Marseille at the three-Michelin star Le Petit Nice.

At each stop, our team at Manresa will collaborate with the host chef and his team for a “four hands” dinner. Menus are already being planned with inspiration taken from local products of the respective French regions and the thoughtful “sense of place” from the California Coast that Manresa is known for.

We are honored to be working side-by-side with these talented teams to create a memorable event and we hope to see you in France for The Residency.

Please visit the restaurant websites or call the numbers below to inquire about reservations.

• September 28 and 29 at Le Taillevent in Paris, France
For dinner reservations please visit http://bit.ly/2uwTPKp.

• October 4 at L’Oustau de Baumanière in Les Baux-de-Provence, France
Dinner reservations will be available soon. Please visit baumaniere.com for details on booking.

• October 6 at Le Petit Nice in Marseille, France
Reservations for lunch and dinner can be made by emailing contact@passedat.fr or calling +33 491 592 592.

Follow our journey on Instagram @ManresaCA
#manresaresidency
#manresa15anniversary
#relaischateaux

 

Welcoming Guest Chef Niko Romito to Manresa,
November 11 & 12

“Easily one of the best meals I had this year was at Chef Niko Romito’s three-Michelin star Reale in Castel di Sangro, Italy. His cooking is deceptively simple in the presentation and reveals thoughtful, emotional and provocative ideas under the surface, a style I greatly admire. I’m honored that he’s agreed to join us in our kitchen as part of our 15-year anniversary celebrations at Manresa. We’ll collaborate for two nights on a 10-course menu showcasing each of our culinary styles.” –Chef Kinch

A self-taught cook with deep roots in Italy, Chef Romito took the helm at Reale in 2000 turning a bakery into a restaurant that is now highly regarded throughout the world.

Please call us to reserve your table on November 11 or 12. The 10-course menu ($425 per guest) can include an optional wine pairing ($275 per guest).

Reservations are available now by phone only.

We hope to see you then.

Manresa Celebrates 15-Year Anniversary

15 years ago, we opened Manresa on this quiet side street in Los Gatos with the idea of creating something that the community could embrace and be a part of. The nature of what we do is dynamic and always changing. Over the years, Manresa has shapeshifted in many ways. We’ve transformed our menu countless times, flowing with the seasons, exploring new flavor combinations, and taking inspiration from our surroundings and our travels.

The look of Manresa has also matured from our original rustic design to a more refined, tranquil environment that complements our cooking and our community. It seems appropriate that as these changes have slowly occurred, we would also take a closer look at how the restaurant is represented in all parts of its design.

Today, we are proud to unveil our new logo and website, created with a simple, polished aesthetic that captures our philosophy. You’ll find this new logo on the path leading to the restaurant’s entrance and its corresponding emblem displayed in subtle ways throughout the restaurant.

We’ll continue to celebrate Manresa’s 15-year anniversary with special events taking place here and abroad. We hope you—our guests and friends who have supported and inspired us all these years—can join us in celebrating the rest of the year with us.

In the coming weeks, we’ll share an announcement about "The Residency," our collaboration with Relais & Chateaux and some of the most legendary houses in France. We’ll also share details about other events we are hosting at Manresa that will include a collaborative dinner weekend with one of our favorite Michelin three-star chefs in the world.

These 15 years have been a journey and the restaurant seems to have taken a life of its own. We are humbled and honored that Manresa continues to grow as we continue to strive to be a little bit better every day. We look forward to welcoming you to Manresa, to create memories together for the years to come.

— David Kinch
August 3, 2017

David Kinch Nominated for Outstanding Chef!

Congratulations to David Kinch for his 2017 James Beard Foundation Outstanding Chef award nomination, recognizing American chefs whose career has set industry standards and who has inspired food professionals. Winners will be announced at the James Beard Awards Gala in Chicago on May 1. For more information on the 2017 awards, visit the James Beard Foundation website.

Jim Rollston, MS Named "Sommelier of the Year"

Food & Wine magazine names Manresa’s Wine Director Jim Rollston “Sommelier of the Year” in the April 2017 issue. Congratulations to Jim! We could not be more proud! Check out the story here.

Get more information on the Master Sommelier and how he picks wine for Manresa in another interview by Wine & Spirits magazine here.

Follow Our Family Meal

Staff meal is that sacred time before opening where everyone comes together to eat and get ready for the night of service. If you’ve ever wondered about staff meal at Manresa, you can see what our very talented team puts together by following @ManresaFamilyMeal on Instagram. Discover everything from Wagyu tacos by Kristofer, our cook from Iceland, to Thai fermented pork by Chef de Cuisine Mitch Lienhard. It’s guaranteed to make you hungry and perhaps inspire your own family meal at home.

Mesamérica Welcomes Manresa

Chef David Kinch joins celebrated chefs from around the globe at the second annual Mesamérica Festival in Mexico City on May 20 and May 21. Featuring speakers and demonstrations by chefs from Mexico to Denmark, Mesamérica was launched in 2012 with the purpose of “promoting Mexican cuisine and raising the quality, education, and professional standards in the country.” For more information and for a complete schedule, click here.

Manresa Named a Top 40 Restaurant in the U.S.

Manresa is proud to be named one of the top 40 restaurants in the U.S. by Gayot, an international source for restaurant, travel, and lifestyle news. Restaurants featured on the list must meet Gayot’s criteria including culinary imagination, unwavering technique, and exemplary execution. Manresa is one of six restaurants to be featured from Northern California.

Manresa and Love Apple Farms Big Screen Debut

Manresa and Love Apple Farms are thrilled to be one of five featured restaurant and farm partners from around the globe in this new French documentary, “Le Bonheur est dans l'Assiette” (Happiness is in the Plate). The production team spent weeks with David Kinch at the farm, in the restaurant, and sailing around Santa Cruz and will highlight everything from where he sources ingredients to their final presentation on the plate. Check out the trailer and stay tuned for premiere dates in the next few months.

Our New Gem

Welcome to the new Manresa. We are pleased to debut a fresh, new look following a renovation which includes the addition of new dining areas, a wine cellar and a bar and lounge space. In addition to changes in the design, we are introducing a new cocktail program for the first time in our 9-year history.

“The driving idea behind the new design is to add pleasure to the overall dining experience,” David Kinch notes. “Just like with the food we serve, we want the atmosphere of the restaurant to evoke the beauty of the location, and to be a memorable ingredient in its own right.”

Kinch worked with Bay Area-based Sterry Architecture and Sunny Hills Studio to create a new and welcoming space. In collaboration with Kinch, the design team looked for inspiration from the garden, art, and food. The new color palette comes from the natural beauty of the area and is inspired by the Santa Cruz Mountains and the ocean. Earth tones such as driftwood, sand, and fog serve as the major hues, while cream and Maplewood accents add contrast and sparkle to the space.

A new entrance leads guests to the rear of the building along a walkway sheltered by an arbor that terminates near a Japanese-inspired garden. The former entrance to Manresa has been converted into a walk-in wine cellar–an exciting addition to our award-winning wine program.

The new amenities are an enduring commitment to the comfort of our guests, and the timeless pleasure of gathering around the table. We hope that you enjoy our new gem.
Photo by Michael David Rose