Esquire - October, 2008
Esquire Best New Restaurants, 2008

"The new owners poured millions into gutting and transforming the dated Plumed Horse, and it's now one of the most beautiful restaurants to open in northern California in years."


Wine Spectator - March, 2008
Plumed Horse, Manresa

"Two gems lie in the shadow of the Santa Cruz Mountains"




Dining Detectives - December 2007
Toque of San Francisco Winter 2007

"The Plumed Horse redefines fine dining in the South Bay"


SF Chronicle - December 30, 2007
2007 was a very good year - we pick the top 10 dining spots

"The original Plumed Horse in Saratoga opened in 1952, but new owners, a new chef and a multimillion-dollar redo have made this into an entirely new restaurant. Its cutting-edge design, with a barrel ceiling, blown-glass chandeliers that change colors, and a three-story glass wine cellar, creates a modern stage for Peter Armellino's contemporary California-inspired menu. Look for some interesting "surf and turf" variations such as Monterey red abalone with pork belly, artichokes and a meaty glaze; and sea scallops paired with smoked duck. Some main courses have subtle Asian influences, such as Beijing-style squab with a dried plum sauce and ginger cabbage."


SF Chronicle - November 18, 2007
Saratoga's luxurious Plumed Horse

"One allure of three-star dining in the French countryside is the surprise of finding worldly offerings in a provincial environment. Similar dynamics are at play at the Plumed Horse, the famous restaurant that opened in 1952 in Saratoga, the storybook-like village tucked up against the Santa Cruz Mountains."


Mercury News - November 9, 2007
Revamped Plumed Horse rides high

" Gone are the rustic beamed ceilings, the carved wooden horse and the rococo floral centerpiece. French onion soup, prawns bordelaise and oysters Rockefeller -- the old standbys -- have disappeared from the menu. All that remains of the venerable Plumed Horse in the heart of Saratoga's village is its name and location. Even the logo of the cart horse for which the 55-year-old restaurant is named has been reduced to a single feather."