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August 7, 2002
Saratoga, California Since 1955 |
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Photograph by Kristopher Gainey
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The Hotel Los Gatos is still under construction, but when it is complete it will be home to Kuleto's.
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California-Italian cuisine will be Kuleto's specialty
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Suzanne Cristallo
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A new California-Italian restaurant is
coming to the Hotel Los Gatos—the big
building that's been under construction for
the past year on E. Main Street across from
Los Gatos High School. Kuleto's, a
California-Italian eatery of San Francisco
and Burlingame fame, will be opening its
doors sometime in late September, according
to Bob Puccini, owner of the hotel's
management company.
"Between construction and the economy, it's
been a long project," Puccini says of the
4,000-square-foot space on the front lower
floor, which his company also is designing.
It will accommodate 166 patrons and a
wide-open kitchen so folks can see how their
food is being prepared. The "exhibition
kitchen" idea in hotels was that of Puccini's
partner, Bill Kimpton, who established the
concept in restaurants at the Villa Florence,
the Prescott Hotel and the Monaco—all in San
Francisco.
Although the answer may be obvious, the
question still arises, "Why Los Gatos?"
"Los Gatos is unique in the South Bay,"
Puccini reflects. "It has an educated,
knowledgeable population that likes going out
and appreciates good food and service."
Puccini, who has 30 years of experience in
the business, feels that his group can work
here at a higher level and do "unique
things."
And that's what differentiates Kuleto's from
the rest of the corporate pack. Kuleto's Los
Gatos LLC is owned by partners John Dern,
Alan Greinetz and Al Pinn, who also own
Kuleto's in Burlingame and San Francisco.
Puccini says it is not part of a chain
because "a chain implies the same operating
format," and their restaurant in Los
Gatos—while a replica in concept of the
other two—will be breaking new ground.
Chef Tim Benham, recently of Sunnyvale's
Tarragon Restaurant and now working full time
on a menu for Kuleto's, holds a tasting
session for Puccini and the owners every 10
days. This is done in part so that Benham can
learn some of the standard Kuleto's dishes,
but he is also creating new ones faithful to
various California-Italian influences that
emphasize flavor and fresh produce.
Focaccia bread, baguettes and perhaps an
olive or garlic bread will be baked fresh
daily, along with the pastries and desserts.
"Chef Benham has a passion to try to develop
his own foods," notes Puccini. "He might be
curing his olives in anything from Jack
Daniel's to molasses."
Some of the standard entrees, which will run
in the $9.95 to $22 price range, include
salmon ravioli in lemon sauce; angel hair
pasta with tomato, basil and garlic;
capellini pomodoro with lots of garlic; and
chicken breast stuffed with ricotta and
herbs.
"It's as much about how you're cooking as
what you're cooking," Puccini concludes.
Kuleto's, at 210 E. Main St., Los Gatos,
will hold its grand opening September through
October. For more information, call
408.335.1701.
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