Rave #3: Grano de Oro Restaurant

Grano de Oro RestaurantThe Hotel Grano de Oro has long been downtown San José’s most elegant boutique hotel. And their in-house restaurant has always been one of my favorites. But they’ve kicked things up several notches of late. Invited for another look on a recent night, I was surprised—and often wowed—by some of the changes and improvements.

Trio of AppetizersThe Grano de Oro now boasts a 110+ label wine list, including several premium wines offered up by the glass. During a pre-dinner visit to the restaurant’s beautiful new wine cellar, we were treated to a tasty ceviche with avocado foam, crisp crostini with homemade pate, and a bite-sized slice of salmon and goat cheese crepe.

Escargot on Garlic FoamOther menu highlights include a slow poached salmon in a vanilla sauce, served with raspberry pearls and green-apple compote. Escargot come already taken out of their shells, sautéed in butter and served over a garlic flan, with a foamy parsley sauce.

Vanilla Poached Salmon

 

Chef Francis Canal has embraced elements of contemporary Fusion cuisine and molecular cooking techniques—without overdoing it or falling into cliché. The palette-cleansing arugula sorbet was cunning, a deft balance of sweet and bitter that perfectly performed its designated task.

Roast Duck

Our main course was a roasted duck breast served with a caramelized fig on a round of roasted butternut squash and sautéed snow peas, all graced with a pate-smeared breadstick.

On this night, the popular Grano de Oro pie, a decadent chocolate and mocha delight that I usually order, was replaced by a delicate dark chocolate globe upon which a warm white chocolate and espresso mixture is poured, melting the whole thing into a lush dessert “soup.”

GrappaWe finished everything up with a smoky grappa from the owner’s private stash, but they do have an ample selection of grappa and other fine after dinner drinks for the general public, as well.

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One thought on “Rave #3: Grano de Oro Restaurant

  1. I don’t get to eat there often, but the last two times I did, the food was superb, as well as the ambiance. Kudos to Eldon and Laurie Cook and their daughter who has revamped the menu.

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