Tava Indian Kitchen, opened its first location about a year ago in Palo Alto and has already opened a second spot in San Francisco with fast and affordable Indian Cuisine.
Articles by Aaron Carnes
The pancakes at Michelle’s, which is actually a Chinese restaurant, are bite-size rounds with a paper-thin dough on the outside and a savory blend of meat, veggies and spices on the inside, all cooked on the griddle.
Blue Line Pizza‘s sauce popped out at me during my first bite. It was smooth, lightly sweet and blended well with the other ingredients, making the pie a sensory experience—not just yummy junk food.
Open just over a year, La Cueva has becoming increasingly popular When I visited, the restaurant was packed—and the sounds of sizzling fish and meat filled the relatively small space, which makes for a comfortable and appetizing ambience.
Before starting Moveable Feast—a marketplace of gourmet food trucks at various spots in the South Bay—Ryan Sebastian worked as a traffic engineer, which got him thinking about how cities are laid out, particularly the different types of social spaces.
One of Downtown San Jose’s newest eateries, the City Fish, serves seafood in a casual setting but with a surprisingly expansive menu. They carry all the expected treats, like fish and chips, calamari, prawns, oysters and clam chowder, but they also offer such unexpected items as fresh grilled salmon, pasta, sandwiches and even sushi. There are plenty of chicken and beef options as well.
Of all the coffee and dessert items available at Bitter+Sweet, a small, cozy cafe quietly tucked away in the Villagio Center in Cupertino, the best place to start is the Red Velvet Latte, which looks like a standard latte except it’s … bright red.
Here’s some good news for anyone upset about the loss of Nazca, downtown San Jose’s Peruvian restaurant. Zenon’s Place, another upscale Peruvian establishment, has taken Nazca’s place, in the same building, in fact.
There is no shortage of pho restaurants in the South Bay. In order to stand out from the competition, Yo Pho has taken a somewhat unusual approach: including frozen yogurt on the menu.
The formula for a good food truck is quite straightforward: a simple menu with slightly offbeat food choices—and, of course, delicious, complex flavors that foodies and plain folk alike can enjoy. Porky’s SJ succeeds in all these areas. The truck serves Asian-fusion pork tacos, sandwiches, wraps and rice bowls; if you’re feeling indulgent, you can get your selection served over tater tots.
