Chantilly Restaurant Restaurant Review: The old-world setting still lures the old money set from nearby Atherton. The two-story floral formality, all gussied up with chandelier, Italian marble and mahogany bar, seems a bit stiff for today's Silicon Valley. The standout here is neither the décor nor the food---it's a smart service staff who attend to guests as if they were royalty. Amidst the brocade, don't anticipate any great culinary triumphs. While most of the menu consists of classic Continental preparations like sea scallops on truffled potato with a veal reduction, or pan-seared Prime New York pepper steak served with cracked pepper and brandy, the old-school ways get a little muddled, at times. Case in point: The spaghetti cozze, a mixture of Mediterranean mussels, lobster and crab meat sauce---finished with wasabi caviar. Despite, Chantilly keeps plugging away, at it now for over 30 years.
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