By Elena Kadvany
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About this blog: I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in jo...
(More)About this blog: I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in journalism. Though my first love is journalism, food is a close second. I am constantly on the lookout for new restaurants to try, building an ever-expanding "to eat" list. As a journalist, I'm always trolling news sources and social media websites with an eye for local food news, from restaurant openings and closings to emerging food trends. When I was a teenager growing up in Menlo Park, I always drove up to the city on weekends with the singular purpose of finding a better meal than I could at home. But in the past year or so, the Peninsula's food culture has been totally transformed, with many new restaurants opening and a continuous stream of San Francisco restaurants coming south to open Peninsula outposts. Don't navigate this food boom hungry and alone! Feed me your tips on new chefs and eats and together we'll share them with the broader community.
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The Epiphany Hotel, opening in downtown Palo Alto in March, officially announced its culinary plans last week. The hotel's 80-seat indoor-outdoor restaurant, Lure + Till, will be led by
Patrick Kelly, previously executive chef at Gitane in San Francisco and Michelin-starred Angèle in Napa.
A rendering of The Epiphany Hotel, with Lure + Till's outdoor area on Hamilton Avenue. Courtesy of Glodow Nead.
"As a small town guy, I could not be more excited to bring Lure + Till to Palo Alto, where I am continually amazed by the intelligence and creative energy found within one neighborhood," Kelly stated in a press release. "I look forward to taking advantage of our proximity to the freshest ingredients and artisanal purveyors to bring a dynamic dining experience to this tight-knit community."
Lure + Till will bring farm-to-table Northern California cuisine to the downtown corridor with house-made cheeses, preserves and pastas, plus a dry-aged beef program. (As the restaurant name implies, the concept is about an agricultural return to roots.) A dessert menu will feature items like seasonally inspired ice creams and sorbets.
Perhaps, though, what will most set Lure + Till apart from the downtown pack is a craft cocktail program created by San Francisco cocktail whisperer Carlos Yturria. The menu will feature house-made tonics and sodas, plus "experimental offerings" like barrel-aged
Negronis, according to a press release.
The restaurant will be open daily for breakfast, lunch and dinner and will also be in charge of the
Joie de Vivre hotel's room service. Lure + Till will be located on the ground floor of The Epiphany Hotel at 180 Hamilton Ave.
Stay tuned for more detailed scoop on the menu, Kelly's plans for Palo Alto and a definite opening date.
