What to know about Peninsula’s vibrant new dining room, which opens today

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The Los Altos State Street Market food court, arguably the most notable restaurant project the peninsula has seen in years, opened today with a slew of top chefs and restaurants headlining. establishment.

The Splashing Dining Room, located at 170 State Street, will eventually feature projects from chefs like Srijith Gopinathan of Taj Campton Place in San Francisco and Ettan in Palo Alto, Traci Des Jardins de Jardinière in San Francisco and Meichih and Michael Kim of Michelin- played Maum in Palo Alto.

Silicon Valley entrepreneur Anne Wojciki’s development firm, Los Altos Community Investments, is driving the market, which he hopes will become a major dining destination in the Bay Area, all like the Ferry Building in San Francisco or the Oxbow Public Market in Napa. Additionally, the developer has partnered with Bon Appétit Management Company, a leading peninsula-based restaurant management company, to create several stalls inside the market. These restaurants and bars, whose menus were developed by Bon Appétit’s culinary director, Robbie Lewis, were the first to open on Tuesday.

State Street Market also has an educational kitchen that will host classes, cookbook authors, and other events.

For now, the 20,000 square foot space is only open for take out and alfresco dining. Tables are set up outside along State Street, and there’s a large parklet with wine barrels for casual dining and drinking. There are also tables set up in an open-air walkway between the dining room and El Alto, the future Mexican restaurant in the Gardens.

Although it has been hailed as the first food court on the peninsula, State Street Market follows the long-closed Liddocoat’s in Palo Alto. Although it is not called a dining hall, the the city center “shopping center” housed many food stalls and was a major draw for the region at the time.

Read on for details on State Street Market and the 11 restaurants and bars that open there.

State Street Market. Outdoor dining and take-away meals. 170 State Street, Los Altos. 11 a.m. to 8 p.m. Tuesday, Wednesday and Sunday; 11 a.m. to 9 p.m. Thursday to Saturday.

statestreetmarket.com /

Bǎo Bèi: Meichih and Michael Kim, whose Maum restaurant won a Michelin star for its modern Korean cuisine before it closed due to the pandemic, are back with a more casual and personal project. Bǎo Bèi, named after a loving term they use for their young son, reflects Meichih’s Taiwanese roots and Kim’s Korean roots. “The menu is influenced by the way we eat at home, where we blend Taiwanese flavors and Korean flavors,” said Meichih Kim. That means they’ll serve a classic pork belly gua bao, the chewy Taiwanese bun, but with the addition of gochujang, the Korean fermented red chili paste. Another gua bao is filled with shrimp mousse and aioli made from Taiwanese black vinegar, then fried whole, inspired by a Korean dish of fried shrimp toast called menbosha.

Bao Bèi fried gua bao shrimp at the State Street Market in Los Altos.

Provided by State Street Market

Bǎo Bèi also serves two noodle dishes: dan dan mian with pork sauce and a soft boiled egg, and seolleongtang, a Korean beef bone soup. For dessert, there’s the bu ding, a Taiwanese panna cotta-like soy pudding topped with black sugar syrup and roasted rice whipped cream.

Once the market is open for indoor dining, diners can enjoy gua bao with Taiwanese beer at tables custom designed by Meichih Kim. The tables are inspired by Korean textile patterns and incorporate the reds and blues of the Korean and Taiwanese flags.

Opening: mid-September

Small blue door: Srijith Gopinathan, a gourmet chef known for his inventive Cal-Indian cuisine at Taj Campton Place in San Francisco and Ettan in Palo Alto, goes fast-casual at State Street Market. Little Blue Door will serve vada pav, the Indian street food sandwich usually featuring potatoes, with cauliflower instead; Ettan’s popular smoked butter chicken; and other “classics made with Cal-Indian tweaks,” Gopinathan said. (This is the first time he’s served food on a counter, he noted.)

Along with business partner Ayesha Thapar, who opened Ettan, Gopinathan aims to deliver the same culinary philosophy that underpins other restaurants – creative Indian cuisine with a focus on fresh produce – but in a relaxed setting at a more affordable price.

Opening: November

El Alto: From acclaimed Bay Area chef Traci Des Jardins, El Alto will blend Californian and Mexican ingredients and techniques, like a lighter mole made from local apricots and almonds. Des Jardins is best known for its groundbreaking French restaurant in San Francisco, Jardinière, but has also opened several Mexican restaurants, in part as a tribute to her maternal grandparents, who were originally from Mexico. El Alto is located across from the main market in its own space.

Opening: fall 2021

Speakeasy Bar: At the bottom of El Alto is an unnamed underground bar. The menu, developed by Des Jardins and his team, will focus on agave, tequila, mezcal and whiskey.

Opening: fall 2021

Creamery in tin pot: State Street will be home to the newest location of Becky Sunseri’s famous small-batch ice cream shop. Tin Pot is known for its playful flavors of ice cream with mixed baked goods, like maple ice cream sprinkled with pieces of donut. The market location will serve scoops, sundaes and ice cream floats. Sunseri, a former Facebook pastry chef, upgraded Tin Pot from an ice cream delivery service to four Bay Area stores that offer national shipments and sell pints at Whole Foods.

Opening: Sept. 10

The Ostro of State Street Market is a raw bar and seafood market with oysters, ceviches and raw vegetables on the menu.

The Ostro of State Street Market is a raw bar and seafood market with oysters, ceviches and raw vegetables on the menu.

Provided by State Street Market

Ostro: Opposite Bǎo Bèi is a raw bar and seafood market called Ostro, one of Bon Appétit’s stalls. Guests can enjoy oysters, tuna crudo with dried olives and caviar with toasted brioche.

Opening: Sept.

by Murdoch: The main bar in the center of the dining room, Murdoch’s, serves classic cocktails, as well as bar fare like burgers, macaroni and cheese and a neighborhood salad. It is named after Steven Murdoch, a bootlegger of the Los Altan and Prohibition era.

Opening: Sept.

El Alto Jr.: This month-long pop-up is one of two places in the Bay Area to try Impossible Foods new plant-based chicken nuggets. Impossible Foods culinary advisor Des Jardins created El Alto Jr. to appeal to children and families. The nuggets, the only dish on the menu, are served with fries and adult ketchup from Des Jardins, made with tomatillos and paprika. On the side is a cup of sliced ​​mango, cucumber and other vegetables, inspired by the fruit stalls found on street corners in Mexico. Chicken nuggets will likely be on the menu for younger people in El Alto when it opens, Des Jardins said.

Opening: Sept.

The Cowgirl Creamery: The Bay Area cheese darling will open in the market later this year with Cowgirl’s famous Mt. Tam Triple Cream and other artisan cheeses.

Opening: fall 2021

Banks & Braes Margherita Flatbread at State Street Market in Los Altos.

Banks & Braes Margherita Flatbread at State Street Market in Los Altos.

Provided by State Street Market

Banks & Braes: Flatbreads, burgers and grilled flank steak are on the menu at Banks & Braes, another of Bon Appétit’s creations. Impossible nuggets are also on the stand’s children’s menu. In another nod to local history, Banks & Braes was the original name of the area where Los Altos was developed.

Opening: Sept.

Cereals and green vegetables: Head here for dishes like cereal bowls and salads, served with smoothies. Most of the menu can be ordered as a bowl with barley, quinoa or brown rice, or as a lavash wrap, like Hodo pickled tofu with pickled daikon radish, cucumber, cilantro and a ginger-soy dressing.

Opening: Sept.

Elena Kadvany is a writer for the San Francisco Chronicle. Email: [email protected] Twitter: @ekadvany



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