Approaching Cafe Primavera
As a temporary resident in Palo Alto, I was delighted to discover the Allied Arts Guild in Menlo Park on a long walk and even more delighted to find Café Primavera. I learned this restaurant is only a few months old and thought it should be reviewed and so arranged for Barbara and Joanne to have lunch there and explore the charming location and its palate pleasing food offerings.
The entry with historic markers
Walking along the path that leads to the restaurant is beautiful and calming. Entering Café Primavera is a delight. It is charming, warm and welcoming. Maria Tachis, the manager makes you feel like a family member. This even extends to groups that have lunch and remain for a book discussion or to play bridge. Linda Scannell brought a group of senior citizens to the restaurant and wrote that Maria “went ‘above and beyond’ to make everyone feel special and welcome at Café Primavera and I know I will be back to enjoy your hospitality and the tasty food.”
Entering a lovely, welcoming place for lunch
Café Primavera opened in September and owner, Joanna Biondi, said that as good as it is now, it will only be getting better. She also suggested that I return in summer when the garden is in its glory. My observation is that many places are beautiful in summer but a setting in winter as lovely as this, is even more valued.
Chef Jayson Malla and manager Maria Tachis
Peggy Osborn, Assistant manager, Events Manager
Maria Tachis appeared to take pride in Chef Jayson Mallas as she introduced us. His creations are making a mark with subtle flavors that wake up your palate. Food here reflects Jayson’s eclectic experiences. Born and raised on the island of Oahu in Hawaii, he graduated from the Western Culinary Institute in Portland, Oregon, returning home to work at the 5 star The Kahala. He brings with him the combined experiences of a Japanese Restaurant in Honolulu, an apprenticeship at the prestigious Greenbrier Hotel and Resort in White Sulphur Springs, West Virginia and time with an opening team for the Rosewood Hotel and Spa. These experiences are reflected in the subtle surprise flavors and textures that characterize the food at Café Primavera.
Our server, Stephanie Cornett
The menu includes small plates, salads, sandwiches, pastas, a section for the "little ones", desserts, cold and hot drinks (including Peet’s tea and coffee). The two of us enjoyed the “CP Signature Lemonade” made freshly with mint. Both Barbara and Joanne ordered from the specials that day that included seafood stew, fish and chips, seven grilled vegetables sandwich, “baby iceberg” salad with blue cheese dressing and pancetta mac & cheese.
Special Fish and Chips
Barbara selected the “ Fish and Chips”. When brought to the table, it was clear this had no relationship to the same dish ordered from a stand in Britain, wrapped in paper and served with vinegar. This dish was sophisticated “fish and chips”. The chips were waffled and tasted like a cross between potato chips and French fries and they were wonderful. The fish had a crispy, not heavy coating and was succulent and sweet inside. What would you expect from Chilean Sea Bass? The special sauce was a perfect compliment.
Seven Grilled Vegetable Sandwich with goat cheese
Joanne ordered the “ Seven Grilled Vegetables Sandwich with Goat Cheese.” It was a treat with vegetables that were tender and somewhat bland with a wake up in the accompanying mayonnaise that was rather tart and spicy. The potato salad on the side was mellow and had a surprise spice.
Chef Russi's Tiramisu
Chef Russi’s Tiramisu was a shared indulgence. Thinking one bite would be sufficient, it begged for another and another bite until.. It was not too sweet and not too cakey, just right with Mascarpone Cheese and rum flavors. Barbara, who is very particular about Tiramisu, thought it the best she had had. The untried desserts including; Café Primavera Lava Cake, Carrot Cake &Cream Cheese Frosting and many more. The untried salads, sandwiches, pastas, etc. are a strong incentive for us to return soon and, I would think, a great place for all to try.
Cafe Primavera Lava Cake
Can't wait to try the Carrot Cake and Cream Cheese Frosting
Joanne shared memories of the time when the Allied Arts Guild was the “only game in town” and commented that it has had a lot of competition in recent years but may be fighting its way back. She also met a neighbor, Irene, having lunch with her friend, Claudia. All of us loved our food and think this restaurant, tucked away, is a great find, a real gem and a place to visit often.
Joanne contemplates her dessert
It was serendipity meeting Jean Lamb, Membership Director for the Allied Arts Guild, as a lunch meeting of the Auxiliary was concluding. She showed me the Artisan Shop, which was amazing. It was so interesting that I checked the Allied Arts website www.alliedartsguild.org, and learned of a history that dates back to the late 1700s, includes the creation of an arts guild in California and photographer of record Ansel Adams.
Allied Arts Guild Auxiliary meeting for lunch
In 1951, the Allied Arts Auxiliary assumed its trusteeship and management. This auxiliary has been landlord, shopkeeper, supporter of the arts and protector of this historic site since that time while members of the Allied Arts Auxiliary staff the Artisan Shop, noted for its exquisite hand made art pieces and lovely vintage items. The Lucile Packard Children’s Hospital is the recipient of all profits from Allied Arts Guild, which aids critically ill children
Café Primavera at Allied Arts
75 Arbor Rd. at Cambridge
Menlo Park, CA 94025
650.321.8810
Photos: Barbara Keer
Published on Feb 06, 2010
