The story
At Le Comptoir, Chef Dominique Crenn’s culinary vision takes the form of a Michelin-starred French omakase counter. This intimate dining experience offers twelve inventive and chic small plates, each thoughtfully paired with a bespoke cocktail, curated wine, or zero-proof selection. The menu is pescatarian, reflecting a commitment to fresh, seasonal ingredients.
The experience is rooted in the produce from Chef Crenn’s own Bleu Belle Farm in Sonoma. The farm supplies the restaurants with the fruits, vegetables, herbs, and flowers that inspire the menus, embodying a philosophy of sustainability and seasonality. This connection to the land is a direct expression of Chef Crenn’s advocacy for the planet and her dedication to dishes that recall her childhood in France.
The bar program, led by Director of Mixology Florian Thireau, is a masterful complement to the food. Thireau, who has worked at the world’s best bars and authored two books on cocktails, marries innovation with tradition. His creations feature custom ingredients and meticulous attention to detail, offering both reimagined classics and avant-garde concoctions.
The Lounge at Bar Crenn offers a more casual setting with understated luxury, where guests can drop in for drinks and à la carte bar bites. These artful riffs on classic dishes, from Scallop Tacos with XO sauce to a Lobster Roll with uni béarnaise, are available without a reservation.
Le Comptoir requires a reservation for the full dinner experience. It is a place where the precision of French technique meets the spirit of California, earning its Michelin star through consistent, high-quality cooking.
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