Tasting house is a gem tucked away on a quiet side street in Los Gatos. Although the location seems hidden, it’s certainly popular, judging from the full house. And the more people know about it, the more popular it will become because a meal here is not just dinner – it’s an experience. There is even buzz about Michelin recognition (“better get here before it becomes impossible” is the word on the streets).

The Vision Behind the Plates

The kitchen at Tasting House is helmed by Chef Julian Silvera who brings an impressive pedigree to Tasting house, having honed his craft at establishments in New York and Florida. His food tells the story of the places he has been before landing at Tasting House, and surely where he’s going. And his story is delicious. His techniques are evident throughout the tasting menu, which reflects his understanding of local agricultural bounty combined with techniques that highlight rather than mask natural flavors.

The wine program, carefully curated to complement Silvera’s cuisine, features selections from local wineries alongside respected producers from throughout California and select international bottles. Each course includes suggested pairings that have been carefully tested to enhance both food and wine, creating harmonious combinations that elevate the entire dining experience.

The Tasting Menu Experience

The evening begins with an amuse-bouche that immediately signals the chef’s intentions: a green apple and celery soup flavored with sorrel, served cold and to be sipped slowly. We knew from that moment forward that we were in for a treat.

1. Venison tartare pani puri served in a terra cotta flowerpot. The vibrant color from the beet powder made an exciting visual contrast against the bright green grass where the pani puri rested. It was the perfect bite of rich, savory filling against the crisp panipuri.
2. Squid ink pillows tinted a dramatic black, filled with creamy cheese and a black pepper bite and topped with black caviar – a theatrical mono-chromatic bite.
3. A beautiful presentation of avocado mousse and miso “sand” with a single succulent mussel and delicate uni served with a fragrant papadam. Ten out of Ten.
4. A tear drop of luminescent layers of gooey duck, scallop, and carrot and other tasty bits. The textures and flavors are a symphony. This dish tells a story of the Chef’s journey from New York to California.
5. A nod to Scandinavia comes next with a gorgeous interpretation of smørrebrød made with smoked sturgeon, quail egg and curry mayo. A fancy egg sandwich if you will. Served smartly with a pilsner – delightful.
6. An anchovy & kelp bite served with spicy sweet sambal. I didn’t get the exact components of this dish, but this is how it was described upon delivery. The dish had a mild curry flavor, and the salty, sweet, and spicy all played well together.
7. The chawanmushi arrived in the most surprising and whimsical presentation, and I won’t elaborate to keep the surprise. The uni and trumpet mushrooms put this at the top of best bites of the evening – and that’s a tall order.
8. Abalone with peas in a broth flavored with cloves was warm and bold. Excellent paired with a Greek wine from the vineyards of Koutsogiannopoulos.
9. We selected our knives to better dig into our meat course of lamb served with an elk demi-glace and a pistachio cream. Succulent.
10. A gorgeous plate of the chef’s take on peanut butter & jelly – duck liver with peanut butter and berries served with the most incredible bread and butter. Sweet, salty, creamy and absolutely indulgent. Again, the presentation was striking.
11. Winding toward the end with a refreshing ruby red grapefruit sorbet with serrano pepper. Cold, yet hot – brilliant.
12. For the final course, we moved into the champagne room, a very dark romantic space where we ended this most amazing meal with a date scone, puff pastry, sweets and freshly brewed tea and coffee. The perfect ending to a perfect meal.

The Atmosphere and Service 

The restaurant’s interior reflects the same philosophy as the cuisine – sophisticated but not pretentious. Live jazz music made for a lively atmosphere adding to the incredible experience.

The servers are young, but service throughout the evening was in earnest and all were eager to please. The pacing allowed for adequate time to appreciate each course while maintaining momentum throughout the meal.

The food and the wine are beyond reproach. Each course displayed Chef Julian’s creativity and technique. I’m looking forward to returning for the Afternoon Tea when the restaurant serves sandwiches, scones, and pastries. And of course, I look forward to next season’s menu.

A Reflection of Place and Time

Dining at Tasting House provides more than just an excellent meal – it offers insight into how contemporary California cuisine continues to evolve. Chef Julian and his team have created an experience that honors classical techniques while embracing innovation, respects local ingredients while pushing creative boundaries, and serves sophisticated food that remains approachable and genuinely delicious.

Address: 368 Village Ln, Los Gatos, CA 95030

Menu: tastinghouse.com