Atelier Crenn in Frisco’s high- end Fillmore District isn’t so much a restaurant as it’s a quiet conversation between land and sea – and between Brittany and California. Chef Dominique Crenn’s pescatarian tasting menu is a mix of sauces and textures: sablefish, halibut and spot prawns done using delicate French technique.
What truly sets the experience apart, though, is its sense of harmony. The kitchen’s collaboration with Bleu Belle Farm in Sonoma in the North Bay region infuses every plate with vitality. Regenerative farming and mindful sourcing bring a radiant freshness to the table. Even the most decadent dishes are touched by an elegant restraint.
Desserts, by pastry chef and co-owner Juan Contreras, include a fragile pastry pea pod cradling sweet peas glistening in mint oil, and a spumy strawberry-and-Champagne creation served in a halved bottle. Some offerings lean toward the conceptual, but they never lack imagination or warmth. Service, too, strikes the right note – attentive without pretence; quietly confident; in tune with the kitchen’s rhythm.
Atelier Crenn is a place shaped by memory, season and skill. You never leave overly full, but genuinely impressed – and moved.
Dining and Cooking