By LAURA NEILSON  MARCH 15, 2016

Until recently, the most exciting food in Silicon Valley was whatever was for lunch at tech companies’ campus cafeterias. But in Palo Alto and Los Gatos, chefs are opening on-the-mark restaurants to rival the food scene of nearby San Francisco.

Silicon Valleys Dining Boom – Verge Restaurant + Lounge

Verge

Situated on the “verge” of Los Gatos’s town lines within the Toll House Hotel, this bar and bistro features Vietnam-born chef Albert Nguyen-Phuoc’s take on neo-American comfort foods, starting with popovers and sea-salt black-currant butter, and bar-friendly appetizers such as fried brussels sprouts paired with deviled eggs. 140 South Santa Cruz Avenue, Los Gatos, vergerestaurant.com.

Inspired by our location on the verge of town, VERGE is the new epicenter of social gatherings, get-togethers and milestone celebrations in Los Gatos. With a forward-thinking approach to dining, VERGE brings together a menu of culturally-diverse yet Californian-at-heart cuisine with a progressive, hand-crafted cocktail program. At the helm, Executive Chef Albert Nguyen-Phuoc’s inspired culinary concepts are authentic in its roots and sourcing while still fresh and unique in the combining of cultural regions and styles of cuisine.

Indulge in a sensory experience that’s synonymous with the bounty of Northern California. Executive Chef Albert Nguyen-Phuoc serves up handcrafted fusion cuisine prepared with fresh, locally sourced ingredients. Sip on artisanal cocktails inspired by the American craft cocktail revival. Dine on signature dishes that burst with diverse flavor. A modern and spacious indoor/outdoor design beckons you to gather, celebrate and enjoy California dining at its best.

Executive Chef Albert Nguyen-Phuoc brings a fusion of three cuisines and cultures to life as the Executive Chef of Toll House Hotel and its signature restaurant, VERGE. Having graduated with honors from Cordon Bleu in Paris, France, Chef Albert has a professional education in French cuisine, while his Vietnamese heritage lends him expertise in Asian Fusion as well. Having spent over three decades in the Bay Area, Chef Albert is able to seamlessly incorporate a Northern Californian flair to the restaurant’s contemporary, seasonal cuisine.

http://www.nytimes.com/2016/03/15/t-magazine/food/silicon-valley-restaurants