Goldilocks would be pleased by Sunnyvale’s Satkar. The restaurant may be tiny, but the size of its menu, not to mention the balance of spices in their homestyle North Indian cuisine, is just right. The flavors are strong, and prepared spicy or mild at the customer’s request, yet on my recent visit, I never found any of the food to be overpowering.
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The surf and sand at Santa Cruz beaches are much closer to San Jose than Lake Tahoe’s numerous ski resorts, but that doesn’t keep avid skiers and snowboarders from making the trip to catch some runs over a weekend outing. Several Silicon Valley outdoor stores are stocked with the latest gear each season and lift ticket discounts.
Anyone who’s ever wanted to kick the tires on a Lotus can head to the Silicon Valley International Auto Show, January 9-12 at the McEnry Convention Center.
Avocados aren’t exactly typical in Indian cuisine—who’s ever heard of avocado vindaloo?—but California’s bounty of the rich, creamy fruit did inspire a dish at Rasam’s. The new upscale Indian restaurant in downtown Sunnyvale focuses on traditional Indian cooking techniques but uses many local ingredients.
Garlic bread and pizzas wouldn’t usually be the first things that spring to mind as Asian fusion dishes, but on the menu at the new downtown San Jose eatery Nomikai they keep company with other dishes that fall a bit more obviously into the genre, like sweet chili chicken wings, octopus dumplings or kimchi fries.
At Curry Pundits, diners create their meal starting with a choice of one of five bases: a currito (a curry burrito that swaps out the tortilla for roti bread), curry taco, curry rice bowl, salad or Bombay Frankie (a whole wheat flatbread).
When Lillie Mae’s owner Rhonda Manning opened a second location—actually right next door to her first restaurant—she not only decided to serve chicken and waffles every day, she made them the centerpiece of the new eatery: Lillie Mae’s House of Chicken and Waffles.
The Pruneyard Shopping Center in Campbell stands on land once occupied by prune and pear trees, and once again the spot will be home to an orchard—of a kind. Orchard City Kitchen, a new venture from Michelin-starred chef Jeffrey Stout, is expected to open in summer 2014 at the Pruneyard.
It’s a new eatery, but Iroriya draws on a traditional Japanese technique that goes back to meals cooked hearthside, over open fires. The restaurant specializes in Robatayaki, a style in which the food (mostly fish and veggies) is grilled over charcoal—and sometimes hay—on skewers.
