Parcel 104

From Citysearch

In Short
Like any good restaurant from Bradley Ogden (who's responsible for eight award-winning properties from San Francisco to Las Vegas), this comfortable, clean-lined space in the Santa Clara Marriott boasts an impressive wine list and thoughtful, innovative cuisine. Here the focus is on the exclusive use of local, seasonal produce, seafood and meat in changing menus ("parcel 104" is the name of a cultivated plot of local land). Chef Robert Sapirman plays with top-tier ingredients for California starters and entrees, and notable pastry chef Carlos Sanchez makes saving room for dessert a must.

Insider Tips
Use the Marriott valet--street parking can be difficult to find.

The restaurant features a chef's table with a live-cam view into the kitchen via a 50-inch screen; watch your meal come together in a personalized version of "Iron Chef."

Though seafood and meats make high-profile appearances throughout the menu, there are also at least two vegetarian entrees.