the new tasting menu space above bicyclette is coming soon. review forthcoming…
tldr
coming in, I was expecting something similar to republique’s thursday night tasting menus. while that was very good, manzke is on a whole. nuhva. level. literally and figuratively.
manzke is located on the second floor above bicyclette in the old picca space and it’s beautiful: high ceilings, well spaced tables, comfortable lighting and noise level, tufted leather banquette, and windows for that natural light.
sergio wasn’t pulling any punches, this restaurant seems purpose built for michelin: french, canapés, mignardise, take home gift, toto and for those asian @moonboy403 
fucks: a5 wagyu, caviar and truffles. they are a lock for a 
but most importantly the food was seasoned and executed perfectly and was all delicious.
the service was on the same level as the food: excellent, friendly, professional, knowledgeable and unscripted.
some of the details I noticed: synchronously dropping and removing plates, crumbing the table after each course, carefully placing silverware on the table, and lighting for all the
my only suggestions would be to have more (free) bread (baguette) to sop up all the sauces, a cheese course and more of chef margarita’s composed desserts.
welcoming aperitif
potato chips, smoked trout roe, tzatziki
kumamoto oyster, green apple, yuzu
one of the bestest oysters I’ve had in awhile 
all three of these were
mantou bread, santa barbara uni
gougère, black truffle, le cré gruyère
kaluga caviar, bluefin tuna, smoked caviar
dungeness crab, green thai curry
mound o’ rodolphe le meunier
uni for scale
santa barbara prawn, brown butter, meyer lemon
charcoal grilled on a donabe and finished table side
the charcoal flavor coming through 
laminated brioche, rodolphe le meunier butter
tasted like one of the bestest crossiants ever
monterey bay red abalone, cauliflower royale, kaluga caviar, vin jaune
almost like a chawanmushi, light but rich at the same time. very generous portion.
dover sole, morel mushroom
I think the morel was stuffed with even more morel
japanese a5 wagyu rib eye & american wagyu beef, potato mousseline
butter mixed with some potatoes
harry’s berries, caramelized white chocolate ice cream
macerated harry’s berries underneath
meyer lemon madeline
tangerine sorbet
earl grey & kumquat chocolates
properly tempered chocolate for that snappy crisp
toto
take home brioche
