S.Y. Kitchen Awards

S.Y. Kitchen Restaurant Review:

Kathie and Mike Gordon (Toscana, Bar Toscana) partnered with chef Luca Crestanelli to create S.Y. Kitchen’s Italian fare. Guests dine in one of three settings in the California farmhouse: the front room, porch or the dining room. Dinners begin with thick, lightly grilled sourdough bread and olive oil, and crudités comprised of celery, red peppers, cucumber and carrots. Favorite dishes include the wild mushroom pappardelle with thyme, Parmigiano and different mushrooms, depending on seasonality; and the signature globe artichoke, halved and baked using thyme, and served with Parmigiano and a Mediterranean-style mayo that has a slight lemon-y quality. The success of S.Y. Kitchen is due not only to the freshness of the flavors, which clearly translates to the plate, but the simple presentation and uncomplicated ingredients. Wrap up your meal with the “Not So Classic Tiramisu,” served layered in a Mason jar. S.Y.’s mixologist makes his own tinctures and bitters, resulting in a creative and fun cocktail program. The wine list of local and Italian labels is brief, but satisfying.