Roja Los Altos

Contemporary American cuisine with European techniques using seasonal California ingredients. Sustainable, farm fresh dishes that change with the seasons.

Roja gives a shared meal in downtown Los Altos an interesting progression, from small toasts to more substantial seafood and meat dishes. Anchovy toast combines boquerones and salt-cured anchovies with garlic aioli, while lobster toast pairs its seafood with sambal, celery, and crème fraîche on brioche. We like how those opening plates establish different flavors without requiring a large order. A layered potato terrine adds a crisp, rich counterpoint. Chicken pipián brings tomatillo and pumpkin seed sauce to the table, while lamb with Spanish adobo and pork Milanese offer other substantial choices. Hokkaido scallops with pea risotto give seafood another direction beyond the raw bar. Desserts include bread pudding, butterscotch budino, and lemon custard. Roja's State Street menu appeals through its specific combinations, giving diners plenty to discuss while choosing dishes that complement one another.