Lavanda Restaurant and Wine Bar presents award-winning Mediterranean Italian cuisine and wines in downtown Palo Alto. Recognized by Michelin Guideís inaugural guide for San Francisco as one of the best restaurants in the Bay area. We use the freshest organic and sustainably raised ingredients available such as grass fed Marin Sun Farms in Point Reyes Station and Mariquita Farm's locally grown organic vegetables. Our wine list, winner for the past five years of the Wine Spectator "Best of Award of Excellence", incorporates many one-of-a-kind wines from around the world.
Three partners–investor Howard Graham, working partners Bruce Schmidt, and Luka Dvornik–have combined their passion for distinctive food and wine to create a casually sophisticated restaurant that merges tradition and innovation. As the driving forces behind the day-to-day operations, Bruce and Luka greet Lavanda guests, making all feel welcome when they arrive. Howard, busy at his Russian River vineyard, has partnered with famed grower Gary Franscioni and winemaker Ed Kurtzman to produce the critically acclaimed August West pinot noirs.
Executive Chef Armando "Tiny" Maes, a San Francisco native, has worked in some of the San Francisco's finest dining establishments. Starting at the age of sixteen, Armando worked his way up with a roll call of some of the most famous chefs. Armando began with Donna Scala at Piati’s, followed by a short stint with Judy Rodgers of Zuni Café and then "the big time" with Reed Hearon at Lulu’s and Rose Pistola, where Armando honed his talents as the chef who would go on to lead the kitchen at Lavanda Restaurant and Wine Bar. |
