Lure + Till in The Epiphany Hotel (Palo Alto)
The Epiphany Hotel opened its doors to welcome the first overnight guest yesterday. Naturally, I was curious about the status of the hotel’s restaurant, Lure + Till, after reading that Patrick Kelly would be the chef. http://insidescoopsf.sfgate.com/blog/...
I was very impressed by Kelly’s food at Gitane last year.
According to the hotel’s front desk, the target opening date for Lure + Till is Monday, March 17. It will serve breakfast, lunch and dinner, as well as 24-hour room service for hotel guests. Restaurant staff will be manning the phones starting this Saturday to make reservations for next week. The direct line to the restaurant is 650-666-3320.
No restaurant website yet, but I've found what looks to be one in progress. Here’s the link to the breakfast, lunch and dinner menus, http://gerard-fane.squarespace.com/menu/
While some media coverage has described the spot as “swank”, the description of the dishes and especially the prices point to a more casual style of cuisine. The tag line is “Simple, honest food celebrating the Bay Area”.
Palo Alto could use some good cooking, hopefully this will be a step. Please report in when you try it.
Lure + Till
The Epiphany Hotel
180 Hamilton Ave.
Palo Alto, CA
Restaurant direct line: 650-666-3320
Basket of Breakfast Pastries • $12
Smoked Salmon • $14
Rye Bread, Celery Root Remoulade, traditional accompaniments
Domestic Charcuterie Spanish Style Breakfast • $15
Preserves, Focaccia, Farmer’s Cheese
Organic Cottage Cheese, Seasonal Fruit, Local Honey • $8
Granola • $9
Organic Yogurt, Seasonal Fruit
Selection of Cereals • $5
Steel Cut Oats • $8
Piloncillo, Roasted Banana
Home Fries • $7
Bacon, Sausage, Chicken Sausage • $7
Seasonal Fruit • $5
Sourdough Scallion Biscuits • $5
Toast and House Made Preserves • $4
Seasonal Smoothie • $5
Sourdough Huckleberry Pancakes • $12
Cinnamon Creme Fraiche, Maple Syrup
Omelette • $14
3 egg omelette, Choice of mushrooms and spinach or Roast Chicken, peppers, and onions
Eggs any style • $12
2 eggs, bacon/sausage/chicken sausage, Sourdough Scallion Biscuits
Roast Chicken Hash • $14
Slow Cooked Egg, Hen Jus Hollandaise, Horseradish
Eggs Benedict • $16
Benton’s Country Ham, Bloomsdale Spinach, Poached Eggs, Hollandaise, Bisquit
Toad in the Hole • $14
Brioche, Wild Mushroom Fricasse Custard French Toast • $12
Brioche, Huckleberry Syrup, Cultured Butter
Lobster Club Sandwich • $22
Nueske’s Bacon, Avocado, Tomato, Romaine
Equator Coffee • $4
OJ • $7
Evolution Juices • $7
Tea • $4
Soups and Salads
Kale Salad • $14
Ricotta Salata, Currants, Toasted Almonds, Sprouting Legumes, Sherry Vinaigrette
Green Garlic Soup • $12
Benton’s Ham Panini
Cesare Salad • $17
Roasted Chicken Thigh, Boquerones, Romaine, Parmigiano Reggiano
Chopped Salad • $14
Housemade Pickles, Hard Boiled Egg, Asparagus and Carrots, Wheat Berries, Sherry Vinaigrette
Baby Greens Salad • $12
Pear, Walnuts, Shallot Confit, Radish
Herb roasted beets, Smoked Yogurt, Wheat Berries • $7
Baked Heirloom grits, slow cooked egg, House Made Siracha • $7
Lacinato Kale, Marcona Almonds, Preserved Meyer Lemon • $7
Fries, aioli • $7
Dry Farmed Potatoes, Boquerones, Rosemary • $7
Sandwiches and Mains
Tajarin • $18
Braised Hen, Jus, Rosemary and Thyme Blossom, Jidori Egg, Turnips
Bucatini • $18
House Burger • $14
House Pickles, Aioli, Brioche Bun, Fries Add
Fish and Chips • $20
Flounder and Fries, Parsnip Remoulade
Roasted Chicken Breast • $18
Pumpkin Seed Panzanella, Garlic Thyme Jus
Shortrib Tartine • $20
Braised Shortribs, House Pickles, Fries/Salad
APPETIZER + SALADS
Seared Diver Scallops, Cotechino, Sweet Potato, Cara Cara Orange, Pimenton Oil • $16
Chickories and Kale Salad, Pumpkin Seeds Pesto, Radish, Blood Orange and Lemon • $13
Asparagus Salad, Artichoke, Heiloom Grains, Sprouting Legumes, Buttermilk Fennel Cream, Spicy Cress • $14
Wild Greens Salad, Strachino Cheese, Applewood Smoked Olive Oil, Foccacia, Savory Blossoms • $16
Green Garlic Soup, Benton'sHam Panini • $13
Dry Farmed Potatos, Sf Bay Her ring, Roe, Pufffed Grains • $12
Deviled Eggs • $5
Fried Potato Flatread, Roasted Eggplant, Hummus, Romesco • $8 ea
Domestic and Imported Charcuterie, Pickles and Mustard • $15
Liver Mousse, Pommegranite and Hibiscus Gelee, house pickles, fried potato flatbread • $8
Beau Soleil Oysters • $3 ea
Hamachi, Finger Lime, Chile, Smoked Olive Oil • $8
Hirame, Buddha's Hand, Beets, Puffed Rice • $8
Uni, Espelette Pepper, Vaudouvan Vinaigrette Scallop, Radishesandn Root Vegetables, Blood Orange Crab • $MP
Caviar, Brioche, Creme fraiche, Parsnip, Chive • $100/.25 oz
Black Chitarra, Lobster, Calabrian Chilis,Tomato Raisins, Bottarga, Lobster Sauce • $18
Tajarin, Hen Jus, Slow Cooked Egg, Savory, Turnip • $15
Buccatini, Charred Romaine and Fennel, Green Garlic, Cippolinis, pecorino • $15
Raviore, Lemon Verbena and Kale, Sunchoke Cream, Petit Herbs • $15
Organic Poulet Rouge for Two, Roasted Apples, Sourdough Scallion Biscuits, Madeira Jus • $42
Panamanian Cobia, meyer lemon, raddichio, Spring
onion • $26
Dry Aged New York, Braised Shortribs, Celery Root, Bone Marrow, Bordelaise • $29
Black Cod, Fennel Cream, Bloomsdale Spinach, Lobster Grits, XO • $26
Duck Breast, Cara Cara Orange, Sprouting Grains, Black Olive, Kale • $28
Grano Arso porridge, Kohlrabi, Crispy Kale, Pumpkin, Sage, Egg Yolk • $22
Herb Roasted Beets, Smoked Yogurt, Wheat Berries • $6
Baked Heirloom Grits, Slow Cooked Egg, Houses Made Sriracha • $6
Sauteed Kale, Marcona Almonds, Meyer Lemon • $6
Dry Farmed Potatoes, Boquerones, horseradish, Rosemary • $6
I passed by the hotel over the weekend on the way to Tacolicious and was intrigued by it. On paper, it looks like a promising addition to Palo Alto.
The fresh pastas in particular look interesting.
(As a related aside, there's another restaurant of this sort opening up soon in San Mateo called Block 34. Ex-TFL chef according to the construction signage.)
Lure + Till will soft-open to the public for dinner service on Saturday and Sunday. Breakfast, lunch and dinner service on Monday. Reservations are recommended.
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Usually we wait a bit longer to try new places, but Lure + Till looked so promising we tried it tonight. My first impression is that this is a very strong and welcome addition to the Palo Alto restaurant scene.
For appetizers we had the hamachi with cars cara orange and sliced chills together with the wild green salad with applewood smoked olive oil, strachino cheese, ground olives, and blossoms. This salad was one of the best I've had; the smoked olive oil was a great touch, and the play between the smoked olive oil dressed greens and the olive-garnished cheese worked really well.
For entrees we had chicken roulade with cornbread, mushrooms, and peas along with the squid ink pasta with chili, lobster, bottarga, and arugula. I really enjoyed my fresh pasta - I forget the name of the shape, but it was something I hadn't seen before, sort of a horn shape that made them look like some interesting black fungi.
For dessert we split the house-made sorbet trio of blood orange, Meyer lemon, and creme fraiche; a delightful seasonal choice. I'm looking forward to coming back in summer and seeing what they do with the seasonal choices then!
My one complaint was the very high markups on the wine, both by the bottle and glass, about 20% higher than what is typical in this neighborhood. However, they were well-selected, including nice examples of Crozes-Hermitage and California Zin. I also tried a Palo Alto Hoppy Ending draft beer which was very good. We're not big cocktail folks, but that's clearly a focus here so we might branch out on a return visit.
I can't really think of any restaurant quite like this in my part of Silicon Valley. It's more adventurous than places like Mayfield or Scratch at a similar price point. It's the type of place where San Francisco has excelled compared to Silicon Valley; it's so nice to see this start to change by Silicon Valley upping its game.
Again, just one visit, and they've only been open two weeks, but it's a very promising start.