There are three obvious reasons for [Menlo Park Left Bank’s] popularity: The room has the expansive, happening look of a French brasserie; the food is as good as you’ll find anywhere in the Bay Area; and the prices are moderate while the portions are generous.
– Michael Bauer, San Francisco Chronicle
The makeover crew that transformed…Left Bank did a superb job. Either from the street or sitting inside, it’s hard to remember that there was a time when this appealing and comfortable brasserie wasn’t there.
– Alice Kaufman, Gentry Magazine
What Left Bank does is great food – simple, unfussy, honest brasserie staples augmented by the riches of Northern California produce.
– Laura Reiley, Palo Alto Weekly
Local diners don’t want Paris. They want good food, quality service and not having to take out a small loan to go out to eat. Left Bank seems both intent and able to provide just that.
– Bill Rayburn, The Almanac
At last, here is a place with simple but good food where you feel free to hang out. A place where you can pop in anytime and have, depending on your mood, a simple Plateau de Fruits de Mer or a real dinner not to mention a drink at the bar. Left Bank meets an actual need in the Menlo Park dining scene.
– Servane Briand, Palo Alto Mining Company
At Roland Passot’s big, boisterous brasserie, French food is fun again.
– San Francisco Magazine
Anyone who has discovered the cuisine of Southern France will delight in the Peninsula’s newest restaurant, Left Bank…; Peninsula palates keep getting harder to please, but that won’t be a problem for the new Left Bank restaurant in Menlo Park.
– Kerry Shaw, Stanford Weekly
The latest entry on Santa Cruz Avenue is the greatest. At last Menlo Park has a large and versatile destination restaurant.
– Sheila Himmel, San Jose Mercury News
Borrowing from the centuries-old setting of the French brasserie (a casual, country pub) and combining it with cuisine grand-mére (grandma’s cooking), owners Roland Passot and Edward Levine…; offer authentic French food without the haute atmosphere of classic French restaurants.
– Dennis Taylor, The Business Journal Serving San Jose and Silicon Valley