The Plumed Horse

“It's old-world French fine dining using local Californian ingredients. I ordered the full tasting menu, and my favorite course was the soufflé with the best Dungeness crab fondue. I honestly could have eaten an entire bowl of what felt like a crab bisque. The proteins were plentiful, ranging from red snapper, squab and lamb. The panna cotta and s'mores desserts were to die for. The service was incredible. Chef Charlotte and the team Lenny, Chris, Bong, Tyler, and Carla were all awesome. Grateful I got to walk in and dine at this spectacular establishment.”

“I have long wanted to visit The Plumed Horse in Saratoga. Intrigued by their recent luxury remodel and internationally acclaimed "Project G" mixology cocktail, I finally booked a table at this South Bay culinary destination. While the exterior is simple, the atmosphere transforms completely inside. The main dining room is stunning and modern—featuring color-changing fiber optic lamps, gorgeous central florals, and a sharp contrast of white chairs against dark tones, all set to an excellent lounge soundtrack. Our waiter exuded old-school hospitality, carrying himself with the confidence of a seasoned industry professional. We started with the signature Project G cocktail. As a craft beer drinker who rarely orders cocktails, I was completely won over by this smooth, balanced gin drink. Its bright lime and citrus profile easily explains its international awards. The tableside presentation—carefully injecting seven drops of Persian lime olive oil onto the surface—was a fantastic touch, and I would travel back to Saratoga just for this. Next, a round of flawless amuse-bouche snacks arrived on a circular platform, beautifully highlighted by a portable LED lamp. The assortment included a smoked trout chouquette, ahi tuna cigar, beef tartare with green goddess, and a goat cheese pastelito. Each was a bite of chef precision, followed by a perfect artisan dinner roll with cultured butter. For the second course, I noticed a slight mismatch: the online menu's option to add premium caviar to the black pepper and parmesan soufflé was missing from the physical print. Fortunately, our waiter mentioned the caviar service, allowing me to request the "Souffle Royale" setup. The soufflé held its rise perfectly. The rich sea urchin uni and Dungeness crab fondue arrived on the side; while I would have preferred to puncture the crust and pour it in myself, it was a minor detail. The gentleman presenting the white-sturgeon caviar was incredibly gracious and even added a generous extra spoonful, beautifully elevating the dish. It is easy to see why this remains their signature. For the third course, the Sakura Farms coulotte steak—served with charred scallion, arrowhead cabbage, and fermented green garlic—arrived a perfect medium-rare, with every element complementing the rich prime beef. We finished with the caramel apple soufflé. For fellow foodies, the "apple" on top isn't fruit, but a delicate, sweet golden cap formed during baking. It acts as a perfect cradle for the warm vanilla anglaise before it melts into the soufflé matrix. Overall, it was a memorable night in Silicon Valley. Between the top-tier execution, elegant design, and warm hospitality, I will definitely return to this Bay Area staple—even if it's just to sit at the lounge bar for another world-class cocktail.”

“Came here for Thanksgiving dinner so my experience was a bit different but so amazing! Service was a bit slow and less attentive than the average Michelin experience but I’ll give a pass since it’s a holiday 😉 the host was even kind enough to let us check out the multi-layered wine cellar. It was a 5 course and it was executed perfectly. Every dish was so delicious I wanted to lick the plate….and in many fine dining establishments I can’t quite say that. I can’t wait to come back to try the full tasting menu. Shoutout to the sommelier too - they have an INSANE wine list - it’s legendary. So many vintage worldly wines at nearly any price point and region. Highly recommend for a guaranteed delicious dining experience in a modern / contemporary setting. The experience is more classic French fine dining without the frills of eccentric dish ware and garnishes that many Michelin star restaurants offer.”

“The culinary experience for this Mother’s Day 9-course Michelin-starred dinner was wonderful. The tasting menu featured gorgeous presentations and beautifully nuanced flavors. However, the service was frustratingly patchy. We arrived at 5:00 PM and enjoyed fantastic attention until the restaurant filled up around 7:30 PM. By the time we reached our final course, our table had been cleared, but we were completely ignored for half an hour—no eye contact from the numerous passing waiters, and no water or wine refills. After finally flagging someone down to express our disappointment, they offered a complimentary glass of bubbly, but the wait for dessert continued. Getting the check took another 20+ minutes and required a second reminder, which they smoothed over with free cookies. We finally left around 8:30 PM, meaning the last course and the bill alone took nearly an hour. Between the three-and-a-half-hour dinner and the commute, be prepared: you'll need good stamina for this experience!”

“We were here for our daughter's birthday. It has been years since our last visit, we were greeted with a warm birthday welcome. The restaurant is well decorated with a blend of modern and classic elegance. We ordered the 4 course meal and a nice glass of red wine. The canapes and deserts were tasty and surprising (deconstructed apple pie). Souffle was ok, not sure what the hype was about. The birthday chocolate writing was a great touch, so was the complimentary bubbly. The mains including beef cheek, fish and the tenderloin were well cooked but all overly salted. So salty we ended up drinking a lot of water. Our water glasses were never empty, service was top notch. We were offered a tour and pictures of the wine cellar which was a bonus. Overall, highly recommended, hopefully the saltiness of the food is a one off thing. There are lots of of potentials for this restaurant to go beyond on star!”