Category: Michelin
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Bao
This was a recommendation from my coworker (I think she went to the Soho location though which is the one listed in the Michelin Guide). We waited for them to open which was good because it did end up filling up fairly quickly (was packed by the time we left). They had a special called
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Fonda
We didn’t know anything about this place at all, but we were waiting for our table to be ready at Ambassadors Clubhouse, so this right next to it so we decided to grab a drink while we were waiting. It was a Mexican restaurant and the cocktail menu had a lot of interesting looking tequila
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Capa
This was the only Michelin starred restaurant in the area near Disney other than Victoria & Albert’s (on waitlist) without having to go into downtown Orlando. It was a plus for me that it was Spanish cuisine. I took my Uber straight from the conference to the restaurant in Golden Oaks. Golden Oaks turned out
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Four Flamingos, A Richard Blais Florida Kitchen
I had just flown into Orlando and after straightening out some mishaps with my hotel, I was ready to eat. I always want some reasonably decent, so this looked like a good option…listed in the Michelin guide, restaurant from Richard Blais, but I did notice while making my reservation on OpenTable that it was only
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Cotogna
Jacob scheduled a dinner meeting with a vendor. Even though Dreamforce is going on, he was able to get us table since his cousin works at Quince. We ordered a bunch of starters to share – the Heirloom Tomato Caprese, Squid, Cranberry Bean & Calabrian Chili, Bluefin Tuna Crudo as well as a Porcini Mushroom
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Protégé
Another vendor dinner this week. I bummed an Uber ride with Steven so it was great to catch up. I don’t come down to Palo Alto often for dinner (last time was an event at Nobu). The vendor had rented out the whole restaurant for the event, so that was nice. From what I remember
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Selby’s
Vendor dinner in the private room upstairs. Glasses of Billecart-Salmon champagne to start. Hors d’oeuvres were quite good. The caviar on the blini featured caviar hybrid kaluga (my favorite) from Petrossian. Other hors d’oeuvres included one made with sunchoke, one with beef tartare and a gruyere puff with truffle (don’t recall where it was from).
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Nari
We were already in the Hotel Kabuki for Sake Day, I had planned for us to eat at Nari which is also in the hotel and also one of Andrea’s favorite restaurants. This was our 5th time here and we usually get the chef’s pick menu, but this time we decided to go a la
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Coolinary and the Parched Pig
I wanted to spend a little more time with Trisha before she dropped me off at my hotel for my conference. I looked for some places for dinner on Eater and on the Michelin guide and we both thought Coolinary looked good. They didn’t have a reservation available indoors on Resy, so I called them