Long time no see to Protege, one of my favorites spots to eat dinner in Palo Alto. It’d been a year since my last visit and I spontaneously
decided to take myself out for a solo dinner.
Now that I’ve gotten a better hang of things, I can finally write a more fleshed out review than the ones I made for my previous visits here.
I’d booked my reservation at 7PM for bar top but asked if they still had room to accommodate my earlier arrival. Patrick was glad to help get me seated within a few minutes. It was fun chatting with a different person working front of house, loved making good conversation about tattoo artists and bonding over our mutual love for desserts.
Not going to lie, I went 3 times back in 2021 because of making friends with Emily, who was the previously placed front of house. Although she isn’t working there anymore, her great personality made me want to come back.
Decided this time to build out a seafood focused sequence with one of their staple dishes along with a couple new menu items I hadn’t seen before. I emptied my plate quickly eating everything, especially the Black Bass.
Waiting to get dessert was worth it. Traditional carrot cake can be a bit too heavy but after this visit, I think I found my favorite rendition hands down. Moist but still light and airy along with the perfect balance between sweet and citrine. The cornflake flowers were a great touch for additional textures!
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Long time no see to Protege, one of my favorites spots to eat dinner in Palo Alto. It’d been a year since my last visit and I spontaneously
decided to take myself out for a solo dinner.
Now that I’ve gotten a better hang of things, I can finally write a more fleshed out review than the ones I made for my previous visits here.
I’d booked my reservation at 7PM for bar top but asked if they still had room to accommodate my earlier arrival. Patrick was glad to help get me seated within a few minutes. It was fun chatting with a different person working front of house, loved making good conversation about tattoo artists and bonding over our mutual love for desserts.
Not going to lie, I went 3 times back in 2021 because of making friends with Emily, who was the previously placed front of house. Although she isn’t working there anymore, her great personality made me want to come back.
Decided this time to build out a seafood focused sequence with one of their staple dishes along with a couple new menu items I hadn’t seen before. I emptied my plate quickly eating everything, especially the Black Bass.
Waiting to get dessert was worth it. Traditional carrot cake can be a bit too heavy but after this visit, I think I found my favorite rendition hands down. Moist but still light and airy along with the perfect balance between sweet and citrine. The cornflake flowers were a great touch for additional textures!
Must have been amazing.
Looks amazing!
Such a solid spot, really edible