Photograph by Kathy De La Torre

Todd Wyatt is the new general manager at the Chart House restaurant in Los Gatos.

Chart House makes changes to its decor and in its cuisine

By Suzanne Cristallo

New menu, new management and an old ghost. They're all there at the Chart House in Los Gatos. While the ghost associated with one of the upstairs rooms may be watching with reserve, new general manager Todd Wyatt is bringing a fresh perspective straight from the Chart House in Kona, Hawaii, where he spent the last year initiating changes that now are affecting the Los Gatos location.

"We've brought in a lot of sauces," he says of the new western and teriyaki flavors the chain is initiating, "and they are tied in with our new wine list." Guests traveling to any of the eight Chart Houses from the East Coast to the West now will experience consistency in taste.

"Of course, guests in Annapolis will still find the famous Maryland Blue Crab so typical of that area, but in Los Gatos, they'll find the locally grown wines that are typical here" he says, noting that wines are all that tend to be typical in this cosmopolitan area of many tastes--"unless it might be computer chips served with cappuccino!" he jokes.

For 20 years, Chart Houses have been associated with steaks. While filet au poive remains a specialty, an extensive fresh fish menu now is the focus. It features mahi mahi, opah or ono dressed in a macadamia nut crust along with Wyatt's favorite grilled ahi drenched in ginger soy butter and wasabe cream. He says this Japanese version of horseradish is spicy, yet toned down by the ginger.

Also on the menu is Australian lobster tail with gremolata butter--a sprightly sauce with minced parsley, lemon peel and garlic, and prime rib. Especially hungry diners might consider the whole teriyaki chicken in broth. Entrees run from $13.95 up to $29.95 for the combo dinners of filet or ribs and coconut shrimp. The shrimp are tempura-battered with a hint of light Dijon mustard, then rolled in shredded coconut, fried and served with plum sauce.

The restaurant occupies the old white house in the center of downtown. The house, built in 1890 as a residence, will be undergoing preservation to rid it of some termite damage and decay. By the end of the year, the front garden will include a new, outdoor dining deck already approved by the town.

The remodeling and upgrading of the whole restaurant chain is a result of a $50 million injection of funds. The funds were provided by Sam Zell, a major stockholder in the publicly owned Lettuce Entertainment group based in Chicago. The Chart House chain was started by two Hawaii surfers at Waikiki, the only location remaining under the private ownership of co-founder Joey Cabell.

Wyatt, 29 and a native of Dover, Del., came to Los Gatos several weeks ago after six years with the chain in four different locations. He bypassed a degree in criminology and psychology from the University of Maryland for an opportunity to train on a fast track with Chart House. Wyatt worked through six staff positions before entering management. His emphasis in his new position is to involve all of the Chart House staff in the local community.

"Let people know we want to take part, to help with community events and get to know other members of the Chamber [of Commerce]," Wyatt says. "It's all part of the fun of working here." He is also earnestly seeking an apartment in Los Gatos.

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The Chart House, 115 N. Santa Cruz Ave., Los Gatos. Open for dinner Mon.-Thurs. 5-9:30 p.m., Fri. and Sat. 5-10 p.m. 408.354.1737.

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