The escargot gratin with bone marrow and bordelaise sauce served with puff pastry crescents.Photo: Carolyn Jung/Food Gal
Shokolaat, the patisserie in downtown Palo Alto from pastry chef Mark Ainsworth, recently added a savory side to their menu spearheaded by Ainsworth's wife, chef Shekoh Moossavi (formerly of Gary Danko and Acquerello). Food Gal brings us some photos and a brief review, the highlights of which are an escargot gratin (yum!), rabbit confit tortellini, and a perfect chocolate soufflé.
Palo Alto's Shokolaat Shakes It Up [Food Gal]
