Cuisine:

• Contemporary
• Californian

Madera Description:
Chef Peter Rudolph could have let the posh, stately grounds of Rosewood Sand Hill hotel dictate the menu of his venture, Madera, but his vision looked further: to the farms that surround. Rudolph, formerly of San Francisco's Campton Place, has crafted his menu around carefully sourced local ingredients. The result is unpretentious, both modish and rustic, and extremely satisfying. A starter of Hog Island sweetwater oysters warmed over a wood-burning grill fueled by foraged black oak evinces just enough smokiness to feel like a childhood barbecue memory. The wild mushroom bread salad, topped with a gooey duck egg yolk, is sigh-inducing. Buttery slices of burrata are met with shaved d'Anjou pears and earthy grilled broccoli di ciccio. A poached arctic char is fork-tender, but has its scene stolen by the accompanying savory veal sweetbreads. Vegetarian farro stew done in a bourguignonne style surprises with toothsome walnut bites. A Snake River pork chop hums with brined flavor. Outside the eco-chic dining room with its bustling display kitchen, the Stanford foothills offer a suitably pastoral view---perfect for lingering over with a dessert. An impressive wine list delves deep into California appellations, while also exploring well-curated choices from the rest of the world. Do not miss the restaurant's meticulously designed and innovative cocktail list featuring a bevy of exotically infused spirits and creative house-made bitters.


Be the first one to rate and write a review for this Madera restaurant!