Chef-owner David Kinch has garnered international publicity for his cutting-edge kitchen and the techniques employed in his Los Gatos restaurant, where much of the produce is collected from a nearby biodynamic garden. He combines ingredients in new ways, such as "autumn tidal pool," a blend of abalone, sea urchin, shellfish, foie gras and mushrooms. Diners choose four courses or a "seasonal and spontaneous" tasting menu. The cooking surpasses the casual space that includes concrete floors softened with a patchwork of Oriental rugs; however, in the next few months, Kinch plans to update and upgrade the interior.

 
Specialties: Chef's tasting menu; sashimi; anything with vegetables harvested from the biodynamic garden.

Hours

Dinner 5:30-9:30 p.m. Wed.-Sun.

Cuisines

• American
• California

Features

• Online Reservation
• Corkage ($35 for first bottle; $50 for additional bottles)
• Credit Cards: Accepted
• Disabled Access
• Full Bar
• Parking: Free Lot
• Parking: Street
• Seating (70 (plus 15 in the bar))
• Reservations: Recommended