After closing his restaurant in Los Gatos due to a fire in the summer of 2014, David Kinch reopened Manresa in January 2015. Manresa has always been among the top five restaurants in the States where one can have a truly memorable meal. I have always found the early courses to be especially successful, but have been mostly unfazed by the meat course (except for the game pie). The restaurant economics in the States is such that top end restaurants cannot afford offering a whole fresh sweetbread or a large slice of turbot cooked in the bone, etc., luxuries you may take for granted not only in high end, but also in quite a few non-gastronomic restaurants in Europe. I usually derive more pleasure tasting three extremely well designed and executed courses at L’Ambroisie or Le Cinq under Le Squer than multi-course “creative tapas” degustation menus.