You can catch the drift from the name. But if you just figure it’s a candy store, you’ve really missed the boat.
What is Shokolaat?
Shokolaat is a modern Bistro in Palo Alto that is a combination of neighborhood Restaurant, Patisserie, Chocolatier and Lounge serving lunch and dinner with take out pastries. You’ll find it at 516 University Avenue in Palo Alto.
The first impression as you walk in the door is that you better save room for desert 
so you can finish up your meal with a selection of European style chocolates and pastries made with organic sugar, flour, and dairy from St. Anthony’s farm in Sonoma. The three chefs, Sekoh Moossavi, Steven Tevere, and Mark Ainsworth boast extensive experience in executive chefdom at the Ritz Carlton and 5 star resort kitchens across the country. What is certain is that you need to taste the food to believe its quality. For starters, the friendly waitstaff brings hot (not just warm) and fresh bread and butter. The bread includes individual size mini rolls of sourdough with chewy crust and shockingly fresh insides which, topped with butter, are almost sufficient reason to visit the restaurant. I ordered Butternut Squash Risotto with Parmigiano-Reggiano and Fried Sage ($9) (billed as an appetiser and not large in quantity) which was more than adequate, very cheesy and had a nice chewey texture. But the piece de resistance was the soup. Orange Scented Cauliflower Soup ($7), was remarkable, no miraculous. I’d order it again in a heartbeat but it would be good to save it for dessert. I was assured the calories had been drained and left in the kitchen (wink, wink) which was a relief since it had the texture and the taste of a warm rich vanilla ice cream with a subtle orange zest. I’m trying to think of some reason to go back – soon – and spend more time on the desserts.
