Restaurateur wants a `feel like it's been here for decades'
`Classic style' dining establishment is set to open in early May
The former Boulanger building, with its prominent façade at Main Street and Montebello Way in downtown Los Gatos, is slowly undergoing a massive transformation that will turn it into the destination drinks and dining spot.
Restaurateur Darren Matte, who opened Danville Harvest in 2016 and Per Diem in San Francisco in 2011, was encouraged to take a chance on Los Gatos by David Bates of T1 Management and Alex Anderson of The Club Los Gatos. Anderson knows Matte through his affiliation with California Strength, whose offices in Dublin use Harvest's catering services.
“This is such an iconic and historic structure; it really stands out,” Matte says of Parkside, which takes its name from its proximity to the Town Plaza. “We want to preserve as much of the bones and exterior of the building as possible, while completely redoing the interior. Our goal is to create a classic style, with lots of wood and marble, wallpaper and lighting. Our goal is to make it feel like it's been here for decades.”
The L-shaped bar with a 31-star flag to commemorate
California's 1850 statehood will be the first thing diners see when they enter, and low tables and chairs will be placed near windows for optimal streetwatching. The dining room will feel very removed from the bar, and will offer distinct areas with tables or booths.
Matte says real hardwood floors will be installed and marble will be used in high traffic areas, and the columns and
wallcoverings — including bricks like those on the building's exterior — will echo the 1960s.
Brass lamps, chandeliers and sconces will add warm lighting, and channeled booths with fabric backs and leather bases will create private, comfortable, elegant spaces.
The tables are entirely wood; no white tablecloths here. And yet, it will be elegant, with a gold leaf ceiling highlighting a library
area that might feature a fireplace and bookshelves.
“This is not Mel's Diner,” Matte says. “We have Restoration Hardware on speed dial.”
The kitchen will be an open one, featuring white marble surfaces and serving up a snappy and varied menu, lifted mainly from the Danville Harvest Farm to Table concept.
“We cater to families with kids,” says Matte, admitting that his view of the dining scene has veered away from the bar-centric Per Diem now that he has his own family.
Parkside's menu will feature fresh, simple dishes that make use of the seasonal bounty of local farms, and wild-caught salmon and crab right off the boat. For lunch, you'll find fresh salads with romaine hearts with Pt. Reyes bleu cheese, and chicken cashew with kale, Napa cabbage and crispy wontons, and sandwiches like chicken salad and hot pastrami. Sharable favorites abound, including Di Stefano burrata, Ahi tuna poke, meatballs, truffle fries, roasted cauliflower and hush puppies, all created by chef Noe Briseno and his team. Dinner entrees will likely include horseradish-encrusted salmon, short ribs, scallops and risotto, beet salad, a burger, mushroom ravioli, Mary's fried chicken, gnocchi and a grain bowl.
The bar will offer 18 leather stools with backs, and high top tables from which to enjoy whiskey flights from the likes of Old Forester, High West and Four Roses. “Around the World” serves up 80 drams from Nobushi, Paul John, Oban 14 and St. George Baller.
A popular concept that began at Per Diem and is also much loved at Danville Harvest, will be front and center on the cocktail list. “The Manhattan Project” encourages guests to be adventurous in their creation of the highly popular, brown spirit-forward drink. Bourbon options include Michters, Knob Creek 12 and Blanton's bourbon, or you can dial up the spice with Few, Hudson Manhattan or Russell's Single Barrel rye. Add your choice of vermouth (like Punt e Mes, Carpano Antica or Cocchi di Torino) and bitters, among them chocolate, orange and black walnut.
Outside, a sizable parklet will be built, on par with the one in front of Montebello Market. Five parking spaces will be sacrificed to the cause.
Parkside is expected to open in early May, serving breakfast, lunch and dinner.