Oh hey, South Bay! In case you have any room left after indulging at the Gilroy Garlic Festival, we've got some openings that may pique your interest. Namely, chocolate, plus, farm-to-table fare, and Mexican food. Hungry yet?
Eat dessert first at Timothy Adams Chocolate, now slinging handmade truffles in downtown Palo Alto. Owners Timothy Woods and Adams Hollands have been selling their homemade goods at farmers markets (the two live in Sausalito); the Palo Alto location is their first brick-and-mortar. Truffle flavors will vary, but expect sour cherry, fresh mint, and even absinthe, sourced from local farms and vendors. Wash it all down with an iced or hot chocolate for good measure.
There are sunny days ahead, South Bay—summer's in full force, and there's no time like the present to get out and soak it in with a little barbecue (or maybe a pizza party) on the side. And who doesn't love hummus on a hot day? Thankfully, there are new spots in Palo Alto and Mountain View to help.
Call it a cliche, but kale’s worldwide domination continues in full force here in San Francisco. Our advice? Embrace the curly green in its superfood glory, an easy task thanks to the proliferation of seriously excellent kale salads around town. We've ranked the city's 9 best kale salads, from healthy, feel-good specimens to salads topped with bacon and cheese.
Hello, three day weekend! Celebrate your newfound freedom (oh, and America's), by checking out three thrilling new eating and drinking options in Oakland and Berkeley.
Hungry for some dining action, South Bay edition? It's all happening in San Jose, with a downtown-centric Restaurant Week and a brand new build-your-own-pizza spot.
Just say no to sake bombs. The fermented rice beverage ubiquitous to sushi joints around town is finally getting its due with well-developed, masterfully curated programs. We’ve selected three of our favorites — ICHI Suhsi + NI Bar, Roka Akor, and Pabu — perfect for your sake enjoyment no matter your level of expertise. But first, a few key things to understand before you sip.
Tongue-like, nubby, bright orange uni, aka sea urchin roe, has gone from rarity to staple on many local menus, making appearances beyond the sushi counter in such dishes as pasta at 1760 (Nob Hill) and uni avocado toast at Bar Crudo (NoPa). As foodie love for urchin gonads (yes, you read that right) grows, attention is turning to the suppliers: a small but passionate free-diving community in the Bay Area.
To add cachet to their drink menus, restaurants and breweries are collaborating on some seriously epicurean brews.
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