“If you have good food, people will come to your restaurant.”
Mickey Gilley
Our friends Nelson and Susan Bye suggested we have dinner at a relatively new restaurant called Eleven College Ave. Formally Nick’s Next Door, the chef/owner Nick Difu was according to media outlets forced to 'walk away' from his well known eatery in May 2020 after 13 years of operation, another casualty of the COVID crisis. Nick sold his restaurant tucked away in a quaint little courtyard to Suhail Karimi in May 2020 and was cleverly reopened by the new upstart as Eleven College Ave making it easier for patrons to locate it.
We were all excited to try something new. We were escorted to our outdoor table in the spacious courtyard that was across from a majestic tree. Judging by its girth it could easily be well over a hundred years. Part of the courtyard was tented with a canvas overhang with propane heaters when needed.
As usual and much appreciated Nelson brought a bottle of 2012 Amarone della Valpollecella from his collection of wines. After the bottle was uncorked and the wine poured, we placed our orders with our waiter Peter. About that time, the energetic and affable owner/chef Suhail Karimi wearing a cool looking denim monogramed jacket, and camouflage cap came to our table to welcome us and was gracious enough to partake in a photo together. Born in Los Gatos and growing up in Milpitas, he shared with us his fondest memories of his grandmother cooking traditional family dishes. His first food service job was at the Cheesecake Factory and first shift was on Mother’s Day. He was 18 years old. He also did a stint working behind the bar. Over time he worked his way up in the kitchen working at as a Chef de Cuisine at the British Bankers Club in Menlo Park, Chef de Cuisine at Johnston’s Salt Box in San Carlos, and Executive Chef at Big Ed’s Buzzard BBQ in Santa Clara. Now in his mid-30s, with two decades under his belt in cooking and hospitality, Chef Suhail, makes his home in Los Gatos where he lives with his beloved wife Naushin and husky Bolt. His vision for planning a new concept restaurant was conceived over the past several years. His goal was realized when he seized an opportunity that presented itself when he opened Eleven College Ave in Downtown Los Gatos. His emphasis is California bistro cuisine that focuses on "seasonal ingredients, explosive flavors, technological techniques and a modernist approach to casual food." The restaurant has a bar and offers hand-crafted cocktails.
We began our gastronomic adventure by sharing appetizers and salad: Brussels with caramelized house kimchi, bacon, sriracha aioli, spicy peanuts, sesame-chili oil; ECA Fondue with Pt Reyes bay blue cheese, triple cream brie and laura chenel goat cheese with broccoli, cauliflower, baby carrots and bite-sized morsals of bread; and Iceberg Wedge Salad with bacon, cherry tomatoes, red onion, blue cheese crumbles, blue cheese dressing, fine herbs and balsamic drizzle.
For our entrees, Nelson enjoyed a ECA Burger, a blend of ribeye and brisket, caramelized onions, aioli, butter lettuce, house pickle and kennebec fries.
Susan and I each had Herb Crusted Lamb Chops (4) with fennel confit fingerling potatoes, caramelized figs, curry yogurt sauce, cilantro chimichurri that definitely hit the mark and Cecile had a salad topped with sea bass. During the serving of the entrees we also got to meet Nicolas Lacitignola, Chef de Cuisine who visited our table as pictured here next to Nelson and Susan.
We capped this wonderful meal off by sharing Chocolate Fondue with marshmallows, fresh bananas, peaches and berries; and, Affogato (Italian meaning “drowned”) as in ice cream drowning in hot espresso which melts the ice cream.
Postscript: Hats off to Suhail Karimi and staff for creating a peaceful, comfortable setting to enjoy great food.
