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Palo Alto’s Taverna Merges Modern, Traditional Greek Cuisine

Palo Alto’s Taverna Merges Modern, Traditional Greek Cuisine

We knew we were onto something good at Taverna when they served the sweet pea fritters ($9). The chef composed the plate with two eye-catching colors, yellow and green. Translucent strands of candied lemon adorned the fritter tops as they bathed in a glossy sauce…

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Curry On: Kizuna puts Japanese spin on Indian staple

Curry On: Kizuna puts Japanese spin on Indian staple

When diners hear the word “curry,” they would be forgiven for automatically turning their minds to Indian food. While curry did originate in India, it was later introduced to Japan by—who else?—the British. While the smell of Japanese curry is unmistakable, the flavor and sauce…

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Five To Watch: June 2018

Five To Watch: June 2018

Six months is usually considered the earliest a new restaurant, bar or coffeeshop can receive a fair review. Each month, Metro spotlights five of the newest places we think are worth a look-see. The Wrapped Fish 422 W Capitol Expy, San Jose 408.440.8912 One of…

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Los Altos Eatery The Post Aims to Elevate Bar Bites

Los Altos Eatery The Post Aims to Elevate Bar Bites

The motto emblazoned across The Post’s refurbished entrance reads: “Comfort Food You Can Feel Good About.” Victoria Breslin can feel good about her redesign of the former First & Main Sports Lounge; the former employee took over the lease when that venerable venue closed in…

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Saratoga’s Pasta Armellino is Cultured Casual

Saratoga’s Pasta Armellino is Cultured Casual

No matter how many times pasta has been perfected and reinvented, twisted, folded and extruded, it never loses its appeal with diners. One reason is because, well, carbs. But also, that it can be modern and classic at the same time. It’s simplicity and elegance…

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Book: ‘For the Love of Apricots’ Pairs History, Recipes

Book: ‘For the Love of Apricots’ Pairs History, Recipes

I have loved apricots for as long as I can remember. They color my fondest memories of growing up in Saratoga, a village tucked into the forested fringe of the Santa Clara Valley. In the 1960s, orchards still extended in every direction, and as a…

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Yum In The Sun

Yum In The Sun

Summer may be made for the outdoors—but then what? The sun shines down, the throat acquires premium parch and the stomach growls, as if to say, “Feed me, Seymour.” Here’s a list of some of the best food and drink festivals to grab a bite…

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Summer Boil: Cooking Up Crawfish

Summer Boil: Cooking Up Crawfish

Sure, summer is a great time to head outdoors, fire up the barbecue and get grilling. But burgers and dogs aren’t the only foods meant to be cooked under the open sky. Instead of roasting terrestrial beasts over a charcoal pit, how about boiling some…

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Cajun Bistro 7 Fueses Louisiana and Laos

Cajun Bistro 7 Fueses Louisiana and Laos

Crawfish boils are hardly a new concept. They are a longstanding Louisiana tradition. More recently, chefs have turned this informal backyard buffet into a menu item, and dozens of restaurants now offer up a menagerie of shellfish, sausage and veggies in a spicy broth. The…

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Funny Farm Raises the Bar on Bar Bites

Funny Farm Raises the Bar on Bar Bites

Bar food is an oft-overlooked part of the foodie world. Pub bites are frequently deemed unsophisticated and unworthy of critique. It’s true, a run-of-the-mill plate of loaded potato skins or fried mozzarella sticks isn’t so much culinary masterpiece as it is a crude means to…

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