Crimson Restaurant

CRIMSON, a new bistro-style restaurant in Los Gatos, is a recent venture for Diane Rose, the former executive chef and co-owner of the Cal-Ital trattoria chain Mio Vicino. Adorned with Old World charm, Crimson features American-eclectic cuisine that aims to be more upscale than its trattoria forerunner. Navigating our way to the restaurant was easier than I anticipated, considering its size and location (nestled among dissimilar businesses in the Los Gatos Village Square). We arrived to a welcome of genuine smiles and were gracefully seated at a table by the window overlooking Crimson's attractive outdoor patio. Our hyperefficient, well-informed server approached us and described the specials of the evening in delectable detail. He suggested refreshment from Crimson's limited beer and wine list, which consisted mainly of Santa Cruz, Monterey and Carmel Valley standards. Two glasses of the Au Bon Climat Pinot Gris ($6.25) were delivered, followed by soft, room-temperature ciabatta and bread sticks with a savory garlic whipped butter. We began to peruse Crimson's beautifully read menu. Stilton and sage-stuffed portobello cap with grilled polenta, Marsala cream and pine nuts ($9), truffled beet salad with fris*e chop, snap peas, caciotta dei boschi and white truffle oil ($10), and Chilean sea bass in coconut milk and chile marinade over braised bok choy and soba noodles ($25) were just a few of Crimson's mouth-watering enticements. Finally, we agreed on a first course: crab, white corn and asparagus soup ($7). The magical combination of shredded crab, diced asparagus and whole corn kernels offered a robust alternative to your conventional garnished pur*e, but the dish was too salty. Our second starter was the seared ahi salad with broccoli stem slaw, mung-bean sprouts, edamame and ginger-sesame dressing ($14). The ahi was peppered and seared to perfection, but the dressing was bland and oily with little to no hint of ginger. Before embarking on our eagerly anticipated entrees, we felt obligated to investigate the appetizer list further. The seared foie gras with sea scallop and caramelized onion-citrus reduction ($16) sounded promising. Again, the foie gras and scallops were properly seared to temperature, but the marshlike presentation made the caramelized onion-citrus reduction look oily and unappetizing.