Braise opened late and I figured by midsummer it would be a perfect time to go. Unfortunately, disaster struck a few days after the Fourth of July, when an electrical fire shut the restaurant down. Nearly four months later, Braise reopened at the end of…
Articles by Kathy Manlapaz
Six months is usually considered the earliest a new restaurant, bar or coffeeshop canreceive a fair review. By then the kinks should be ironed out, the bad apples fired and the dishes and drinks refined. But who’s got time for that? This feature takes a…
What’s in a name? For chef Joey Camacho, the name says it all when it comes to his restaurant Konjoe Burger. The eatery’s namesake—a clever combination of Camacho’s own name and the word konjou, meaning determined or daring in Japanese—is made up, but that doesn’t…
Tasso’s 1530 Southwest Expwy, San Jose 408.283.2040 tassosrestaurantbar.com While the building might be new, the Perakis family who run it are no strangers to the South Bay. Tasso Perakis and his wife Maria have been running restaurants here since the early ’70s, and now they’ve…
The restaurant world has many terms that get bandied about pretty liberally in the service of gussying things up and reeling in patrons. Take, for example, the words “artisanal,” “natural” and “fresh.” While on their surface all those things sound great, in reality, all too…
Six months is usually considered the earliest a new restaurant, bar or coffeeshop can receive a fair review. By then the kinks should be ironed out, the bad apples fired and the dishes and drinks refined. But who’s got time for that? This feature takes…
Choices. Options. Decisions. It’s a tightrope any way you look at it. Make one mistake and you spiral into a unforgiving Sarlacc pit. That’s modern life, or at least that’s what we are told. I pondered this while I scanned the offerings in Mr. Harada’s…
Had pizza originated in El Salvador, it would taste like the cheesy pupusa at Mami Cheli’s. First of all, it’s a thing of beauty when it comes off the grill. Some of the cheese oozes out of the dough while it’s cooking. Then it embeds…
Diets have always been heavily influenced by the seasons. Historically, summer has been associated with eating fresh summer squash and berries, while the winter found people turning to citrus and root vegetables. Unfortunately, while our globalized marketplace, refrigeration and other preservation techniques have given us…
Bread has been under attack for nearly 50 years now. Beginning in 1972, with the publication of Dr. Robert Atkins’ treatise on the alleged virtues of eating meat and cutting out carbs. Dr. Atkins’ Diet Revolution demonized bread and championed a high-protein diet. While the…
