The Year 2005 will be the 23rd anniversary for Chez TJ. Although much has changed in how we think about food in the last 23 years: trends have come and gone, new alarms about what to eat and not eat have been sounded and some proven unfounded, the cornerstone of Chez TJ goes on unchanged. They prepare the best of what is found in the local markets. They support local farms and producers. They have a small focused staff. They provide intimate, personal attention to each customer in the dining room.
Gracious service, fresh flowers and soft music surround guests at this intimate, special occasion restaurant in downtown Mountain View. Inside a lovely Victorian villa, Chef Joshua Skenes creates a contemporary French cuisine that accentuates the vibrant, fresh flavors found naturally in high quality products. Featuring an array of evanescent infusion sauces, Chef Skenes' menus lead guests through an exciting evening of culinary pleasure. Chez TJ's prix fixe style encourages a relaxed and enjoyable evening of dining and conversation. Four dining rooms provide an intimate setting for a special dinner with family and friends.
Press Reviews
"San Francisco Chronicle (Three STARS for Food!)
A Chef to Watch with a Menu to Enjoy Right Now.
San Francisco Magazine (Three and 1/2 STARS)
Inside this charming old house, 25-year-old wunderkid Joshua Skenes is turning contemporary French-American cuisine on its head with his delicate flavors and frothy foams. Bravura performances include a single scallop in sweet corn liquid topped with subtle lemon verbena froth, and foie gras capped with tiny rhubarb-stuffed Sauternes-gelee log, all on a plate streaked with tongue-tingling hibiscus gastrique. Bitter cocoa perfects an earthy squab, with braised daikon and al dente asparagus. Chez TJ pulls off equally spectacular desserts with evanescent cucumber ice cream topping chocolate mousse sprinkled with jasmine tea-infused ganache.
Susan Bryan
San Francisco Magazine, October 2004
Gift Certificates Available