Silicon Valley Eats: Kebabs, Barrel Aged Negronis and Pasta


Mountain View offers a plethora of budget friendly Middle Eastern spots that serve up healthy plates of falafel, hummus, and kebab. A new spot, however, gets bonus points for a creative setting and a helpful mural that calls out favorite menu items. Over in the increasingly hot town of Palo Alto, a restaurant opening within a hotel means the chance to indulge in craft cocktails with edible goodies made in house by a well-known Bay Area chef. Preserves, pasta, and even ice cream all get special culinary love here.

Don't let the rather straightforward name fool you: Mediterranean Dish opened this month in a humble corner of Mountain View, and is dishing up filling fare, from falafel to chicken kabobs, to an enormous fresh vegetarian combo plate. (Note this is not the popular Mediterranean Grill House over on Castro Street, run by Hasan Ibrahim). In the “that's so adorable” category, look to the restaurant's walls should you require ordering assistance; a mural shows olive oil being expertly poured onto some smooth and creamy hummus as well as falafels doing some sort of jig. That combo plate has a little bit of everything: hummus, baba ganoush, and grilled veggies including corn, carrot, zucchini, mushroom, and asparagus. The pita bread manages to be soft, crispy, and warm – just the way we love it. Another filling option is the hearty chicken kebab plate, complete with more of that addictive pita bread, rice, and greens via a cucumber with tomato and lettuce salad. And it's relaxing to know the parking scene is definitely ample. 

In downtown Palo Alto, The Epiphany Hotel – a Joie de Vivre property – opened last week, and starting this week, diners can grub with barrel aged Negronis from a creative cocktail program created by Carlos Yturria (or a house made tonic or soda, if you prefer) at the Lure + Till restaurant, with food from Executive Chef Patrick Kelly (Gitane, Redd, La Folie and Angèle). The 80-seat spot has breakfast, lunch, and dinner on offer with something of a tasty twist: Kelly is rocking house-made cheeses, preserves, pastas, and a dry-aged beef. The sweet endings include handmade and seasonally inspired ice creams and sorbets.

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