San Jose Customer Reviews

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