“A restaurant is a fantasy—a kind of living fantasy in which diners are the most important members of the cast.”—Warner LeRoy
Since Cecile and I arrived early, we took the liberty to order some shared appetizers that included Cheese & Charcuterie Plate with the chef’s selection of two meats, two cheeses, fruit compote, nuts, truffle honey and a warm baguette; and, Hushpuppies with corn, cheddar, scallions, bell pepper, maple sriracha butter, and cilantro. For Cecile and I, this was the second time we had the very attentive Bryce as our waiter.
Executive Chef Noe Briseno and team at Parkside bring their passion for sustainable sourced ingredients to create a menu that showcases the seasonal bounties of the South Bay. Their mission statement is to provide fresh, organic and locally grown ingredients when available. Their award-winning bar is known for their seasonal craft cocktails. Cecile, Kim and Al ordered cocktails and I ordered a Hazy IPA draft beer to accompany our shared dishes.
For our entrees, Kim ordered a crab dish from the special menu and Al had Cioppino. Cecile had Seared Scallops and Risotto with shave Brussels sprouts, grape tomatoes, with creamy lobster sauce. I had a Grilled Pork Chop with sweet potatoes puree, sautéed spinach, and apple-onion compote. Everyone enjoyed the generous portions of their dishes, and we decided to pass on dessert.
Postscript: Though we have been guests of Kim and Al’s at their home on many family occasions including holidays over the years with our kids and grandkids, it was a pleasure to have them all to ourselves for a relaxing dinner at one of the best restaurants in the foodie haven of Los Gatos.
