Photograph by Skye Dunlap
Head chef Tim Benham, seated, and hostess Tiffany Griener proudly display some of Taragon's favorite entrees.
Tarragon Restaurant offers casual opulence
By Dianna Woods
How does a restaurant distinguish itself as an exceptional establishment when it is one of more than 20 on a single block? First, create an atmosphere that is elegant though welcoming. Second, find the freshest foods and use them to prepare attractive dishes. Finally, serve each customer so he will return--even several times a week.
With these ideals in mind, Michael Mazzaferri, manager of Tarragon restaurant, has helped create a fine dining experience in the heart of Sunnyvale's Murphy Square. "We're characterized as opulent, but very casual," he says, sitting in the room he's describing. With oversized booths, a classic wooden bar, an open kitchen, soft lighting provided by lamps reminiscent of Chihuly artwork and a purple, velvet curtain surrounding the entrance in welcome, there's no better way to describe it.
The opulence extends to the menu selections as well. Changed seasonally, the modern Californian menu with Mediterranean influences features a small but choice selection of seafood, steaks, and pastas. One popular dish is the potato-crusted mahi-mahi served with spinach, wild mushrooms and two pepper emulsions (a colorful mix of red and yellow peppers) at $18.50.
Seafood linguine, peppered with clams, scallops and prawns ($16.50), seared ahi tuna ($19) and mesquite- grilled Atlantic salmon ($18) are testaments to Tarragon's commitment to using only the freshest foods possible. Those seeking traditional dishes can turn to the filet mignon ($21) or the spit-roasted half chicken ($16). Entrees are priced between $14 and $21, salads and appetizers between $5 and $10.
Also featured are dessert samplers. The current menu item is three servings of créme brûlée flavored with vanilla, mint and lavender. "This dish is just beautiful," Mazzaferri says. "Very floral and very elegant."
Customers also will see a variety of wines on the wine list. Local wines are available along with a selection of some higher-end labels. Most bottles are priced between $30 and $50, though the special-occasion wines range from $100 to $120. The corkage fee is $12.
Mazzaferri, who hails from Italy and has been in the restaurant business for about 20 years, says he wants to provide a place that people will feel comfortable with. "We want people to spend as little or as much as they want to, and feel they've gotten the best value." Mazzaferri has only been at Tarragon for seven months, but feels he's met his goal, "though I'm continuously challenged by my staff," he jokes.
Tarragon is very popular for business lunches, though the evening crowd is a mix of business people and for-pleasure diners. All-pleasure weekends are provided by live jazz bands playing Thursday, Friday and Saturday nights.
So, just how does a restaurant distinguish itself in a sea of dining choices? With casual opulence, of course.
Tarragon, 146 S. Murphy Ave., Sunnyvale. Open Monday to Friday, 11:30 a.m.-10:30 p.m. and Saturday and Sunday, 5 p.m.-11 p.m. 408.737.8003.
Sunnyvale, California Since 1994
