Menu Changes

Palo Alto’s Shokolaat Finds Its Savory Side

The escargot gratin with bone marrow and bordelaise sauce served with puff pastry crescents.
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]

Palo Alto’s Shokolaat Finds Its Savory Side