66 PUNCHMAGAZINE.COM forest to fork themountainhouse.com {food coloring} jokes. Bite in and you’ll be met with a satisfying crackle of crust and a delightfully dense center. At Mountain House, expect a menu that shifts with the seasons with prix fixe three-course and fivecourse choices as well as a la carte options at the bar. William and Dmitry combine their classical French and Mediterranean backgrounds with California ingredients. “New American cuisine, that almost means nothing now. People have been saying it since the ‘90s,” William says. “So we came up with ‘coastal countryside cuisine.’” Highlights from their latest menu include Scottish salmon crudo, briny and bright, topped by the delicate crunch of granny smith apple, salty smoked roe and a sprig of dill. The Texas quail, its juicy meat expertly cooked, is complemented by quince, squash puree and a pomegranate vinaigrette. Their top seller? The venison. “Some people have tried venison at some uncle's house—or their grandpa used to cook venison and it was gamey,” reflects William. “Whereas, I think if you treat these PHOTO OF DINING ROOM COURTESY OF: KORY BOTKIN Just outside Mountain House, you’ll see a wood carving of Neil Young strumming his guitar, a gift from the folk-rock icon himself. Neil’s late wife, Pegi, used to bartend here, and you can watch the couple twirl around the restaurant in Neil’s “Harvest Moon” music video. meats correctly and you showcase them, it's a beautiful product.” “Game specifically really loves wine,” adds William. Mountain House’s wine list is approachable and well-curated with plenty of local vintages. On good terms with local producers, William and Dmitry have hosted wine dinners with La Honda’s Mindego Ridge Vineyard, Woodside’s Thomas Fogerty Winery and Los Gatos’ Rhys Vineyards. They’ve also partnered with Domain Eden and Mount Eden, sister wineries in the Saratoga foothills. After all, mountain living forges strong bonds. “We're in a community that appreciates this type of cuisine,” says Dmitry. “A lot of the regulars couldn't wait to share their experiences from the past.” Sometimes mushroom foragers even show up to share their bounty of porcinis, chanterelles and black trumpets. William smiles as he recalls, “They'll come and be like, ‘These were just two miles away down the road. Here you go: 10 pounds.’”
RkJQdWJsaXNoZXIy MTcxMjMwNg==