Luxeat

Manresa - the temple of New American gastronomy

As expected,the dinner in Manresa (Los Gatos) was sensational. Everything was flawless - how can it not be? Manresa is on the top of the list of OAD's "50 Most Recommended Restaurants"  and the publicity it has been receiving is more than positive (Chuckeats posts ).

A dinner in Manresa has been on my wish list since the first day i heard about this San Francisco Bay Area culinary miracle. I was not only curious to dine in the place everybody has been speaking so much about but also i  was very keen to see how Manresa compares with other top restaurants in Paris and France in general.And, i must say,David Kinch, the chef of Manresa , is on the same level as other big chefs of his generation. Not only because he is creative and innovative, but also because he has knowledge of delicious cooking. (Sometimes the food can be very creative, but not "eatable")

Clam chowder

Visiting San Francisco wouldn't be as good without eating the creamy clam chowder in Fisherman's Wharf!

Coi,San Francisco

I have never felt so light after 11 course dinner. Organic gastronomy. This is how i would describe the cooking of Danniel Patterson at Coi  restaurant in San Francisco. I really begin to like the New American cuisine -  unconditional freshness and quality, respect to the ingredients and intelligence...

In archaic French Coi ("kwa") means "calm" , "tranquil" . The name perfectly represents my dining experience - the service was very professional,unpretentious and it was the food that was the star of the evening.

In the picture above amuse bouche of  green peas soup and green peas with sheep milk mousse.