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Restaurant O Re-Opening Coverage Report - January 14, 2006
Food Writer Aleta Watson of San Jose Mercury News: Review >>
Executive Chef/Owner Perez San Jose Mercury News interview on opening and new dishes >>
Food Writer Stett Holbrook of Silicon Valley Metro: Review >>
Food Writer Stett Holbrook of Silicon Valley Metro: "Year In Food" >>
Writer Anne Gelhaus, The Almaden Resident: Article >>
Taste Columnist Sue Cristallo of Los Gatos Weekly Times >>
Food Writer Carolyn Jung: Article (see below)
Food Writer Traci Vogel, The Wave: Article >>
Food Writer Aleta Watson of San Jose Mercury News: Review >>
Executive Chef/Owner Perez San Jose Mercury News interview on opening and new dishes >>
Food Writer Stett Holbrook of Silicon Valley Metro: Review >>
Food Writer Stett Holbrook of Silicon Valley Metro: "Year In Food" >>
Writer Anne Gelhaus, The Almaden Resident: Article >>
Taste Columnist Sue Cristallo of Los Gatos Weekly Times >>
Food Writer Carolyn Jung: Article (see below)
Food Writer Traci Vogel, The Wave: Article >>
AFTER TWO YEARS, A LARGER RESTAURANT O IS BACK
Source: ALETA WATSON, Mercury News
The recent reopening of Restaurant O in Campbell after a two-year hiatus is cause for celebration among lovers of adventurous food. Chef
and owner Justin Perez has built his reputation on pushing the boundaries of culinary convention, boldly marrying tastes and textures in
offbeat combinations. Chocolate in savory dishes, wild boar sausage on pizza, herbs in desserts -- he plays with food in a gastronomic game
designed to surprise and delight. Occasionally he fumbles. But the many hits keep
Published on January 7, 2007, Page 6D, San Jose Mercury News (CA)
Source: ALETA WATSON, Mercury News
The recent reopening of Restaurant O in Campbell after a two-year hiatus is cause for celebration among lovers of adventurous food. Chef
and owner Justin Perez has built his reputation on pushing the boundaries of culinary convention, boldly marrying tastes and textures in
offbeat combinations. Chocolate in savory dishes, wild boar sausage on pizza, herbs in desserts -- he plays with food in a gastronomic game
designed to surprise and delight. Occasionally he fumbles. But the many hits keep
Published on January 7, 2007, Page 6D, San Jose Mercury News (CA)
RESTAURANT O RETURNING TO CAMPBELL
Source: CAROLYN JUNG, Mercury News
Get ready for the return of Restaurant O in Campbell on Oct. 18. Two years ago, chef-owner Justin Perez had closed the popular spot at
2081 S. Winchester Blvd. with hopes of reopening it at a larger location. For the past two years, though, Perez's life has been consumed by
anything but cooking. Instead, his life was turned upside down after he and his family tried to come to the aid of a woman who ran up to
their San Jose house one day, screaming for help. His
Published on October 4, 2006, Page 2F, San Jose Mercury News (CA)
Source: CAROLYN JUNG, Mercury News
Get ready for the return of Restaurant O in Campbell on Oct. 18. Two years ago, chef-owner Justin Perez had closed the popular spot at
2081 S. Winchester Blvd. with hopes of reopening it at a larger location. For the past two years, though, Perez's life has been consumed by
anything but cooking. Instead, his life was turned upside down after he and his family tried to come to the aid of a woman who ran up to
their San Jose house one day, screaming for help. His
Published on October 4, 2006, Page 2F, San Jose Mercury News (CA)
HOT PLATE
Source: Traci Vogel, The Wave
Another famous local institution re-opened its doors on October 18: Restaurant O in Campbell. Downsized two years ago to a catering
business due to circumstances in the personal life of chef/owner Justin Perez, the critically acclaimed French-influenced restaurant has
returned bigger and better with a menu that changes monthly, and with twice the seating capacity. The fall menu features such unique
pairings as elk chop with a savory blueberry chocolate reduction. And, yes, they still do catering.
Source: Traci Vogel, The Wave
Another famous local institution re-opened its doors on October 18: Restaurant O in Campbell. Downsized two years ago to a catering
business due to circumstances in the personal life of chef/owner Justin Perez, the critically acclaimed French-influenced restaurant has
returned bigger and better with a menu that changes monthly, and with twice the seating capacity. The fall menu features such unique
pairings as elk chop with a savory blueberry chocolate reduction. And, yes, they still do catering.
View Past Restaurant O Coverage Secured by Valley PR >>